Vegan Pistachio Linzer Sandwich Cookies

Name: Vegan Pistachio Linzer Sandwich Cookies
Prep time: 85 min
Cook time: 15 min
Total time: 100 min
Yield: 18 servings
Ingredients: 150g Vegan Butter; 100g Sugar; 1package Vanilla Sugar; 1pinch Salt; 0.25tsp Baking Powder; 2tbsp Vegan Egg Replacer; 100g Ground Pistachios; 300g All Purpose Flour; 2tbsp Oat Milk; 2tbsp All Purpose Flour; 20g Powdered Sugar; 120g Pistachio Butter; 60ml Vegan Cooking Cream; 40g Powdered Sugar

These vegan pistachio sandwich cookies are buttery, lightly crisp, and packed with nutty pistachio flavor. Half the cookies get a cute little “window,” then everything is sandwiched with a creamy pistachio filling. They look fancy, but the process is super straightforward—perfect for holidays, gifting, or whenever you want something special.

Total Time

100 min

Difficulty

Servings

18 servings

Categories: Cookies Desserts

Allergens: Gluten Tree Nuts

Pistachio cookie dough Instructions

Prepare the vegan egg replacer according to the package instructions (using the amount listed). Let it sit for 1–2 minutes to thicken.
In a mixing bowl, beat the softened vegan butter with sugar, vanilla sugar, salt, and baking powder until creamy and smooth.
Mix in the prepared egg replacer.
Add the ground pistachios and flour and mix until a dough forms. If it feels dry or crumbly, add oat milk 1 tablespoon at a time (only as needed).
Shape the dough into a flat disc, wrap, and chill in the fridge for at least 30 minutes.

Cutting and baking Instructions

Preheat the oven to 180°C (350°F). Line a sheet pan with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 5–6mm thickness.
Cut out an even number of cookies. On half of them, cut a small hole in the center (these will be the tops). Leave the other half solid (these will be the bottoms).
Transfer cookies to the sheet pan with a little space between them.
Bake for 12–15 minutes, until the cookies look set and the edges are just starting to turn lightly golden.
Cool on the tray for 10 minutes, then transfer to a rack and cool completely before filling.
Optional: dust the “top” cookies (with holes) with powdered sugar once they’re fully cool.

Pistachio cream filling and assembly Instructions

In a saucepan over low heat, gently warm the pistachio butter and vegan cooking cream until smooth and loosened (don’t let it boil).
Remove from heat and whisk in powdered sugar until you get a creamy, spreadable filling. Let it cool for a few minutes to thicken slightly.
Spread a small amount of filling onto each solid cookie (bottom), then top with a cut-out cookie (hole facing up) and gently press to sandwich.
Store in an airtight container at room temperature for up to 3 weeks.

Notes

Make sure the ground pistachios are finely ground—coarse pieces can make the dough crumble while rolling.
Chilling the dough keeps the cookies from spreading and helps the cut-out edges stay sharp.
Dust only the top cookies (with holes) so the filling stays clean and doesn’t look messy.
If your filling is too runny, let it cool longer; if it’s too thick, warm it briefly and add a tiny splash of cream.
Bake until just set—overbaking makes sandwich cookies dry and harder to bite.

Equipment Needed

Mixing Bowl
Spatula
Kitchen Scale
Plastic Wrap
Oven
Sheet Pan
Parchment Paper
Rolling Pin
Knife
Cooling Rack
Sieve
Saucepan
Stove
Whisk
Food Storage Container