Gluten free Linzer cookies are a delightful treat, with a buttery, crumbly texture that’s perfect for any occasion. These cookies are filled with a smooth, seedless raspberry jam—homemade for that extra special touch, or you can easily use a store-bought variety in any flavour you prefer. Whether you’re making them for Christmas, Valentine’s Day, or simply as a sweet indulgence, these cookies are always a hit. Their delicate appearance, combined with the burst of fruitiness from the jam, makes them a perfect addition to any dessert table or a lovely homemade gift.
What is a linzer cookie?
- A Linzer cookie is a traditional, buttery, almond-flavoured cookie that originates from Austria. You make them by sandwiching together a layer of fruit jam between two buttery sugar cookies.
- The top cookie has a cut out of a heart for Valentine’s Day or Christmas shapes such as a candy cane, tree or mitten. This reveals the jam hiding underneath.
- The top of the cookies are dusted with powdered sugar giving them a snow kissed touch during the holiday season.
Jam
I have made these cookies with a seedless raspberry jam however you can switch it up and add any kind of jam you would like to these cookies. If you like strawberries, I have a roasted strawberry jam that is to die for and would compliment the buttery sugar cookies nicely.
ingredients
- Butter
- Powdered Sugar
- Egg Yolks
- Salt
- Vanilla
- Bob’s Redmill 1-1 Gluten Free Flour
- Almond Flour
- Jam: I used my seedless raspberry jam for this recipe. You can sub any kind of jam you would like.
Supplies
- Baking Sheets
- Parchment Paper
- Cookie Cutters: Circles or Christmas shapes
- Stand Mixer: I use the KitchenAid Bowl-Lift Stand Mixer. You can use the tilt head one as well.
- Sieve: I use these all the time, and the three different sizes is very helpful.
Storing
Gluten free Linzer cookies should be stored in an airtight container to keep them fresh. When stacking the cookies, place wax paper between them. This helps to avoid messing up the powdered sugar or jam sticking to the bottom of another cookie. You can store them at room temperature for up to 4-5 days. They can also be refrigerated for up to a week.
For longer storage, these cookies freeze well—just place them in an airtight container or freezer bag. Separate the layers with parchment paper, and they can last up to 2 months. When ready to enjoy, let them thaw at room temperature.
Gluten Free Linzer Cookies
Ingredients
- 225 Grams Butter
- 120 Grams Powdered Sugar
- 2 Egg Yolks
- 1 Gram Salt
- 1 Gram Vanilla
- 312 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 100 Grams Almond Flour
Instructions
- Preheat the oven to 350F
- In a stand mixer, cream room temperature butter until it is fluffy and creamy. About 3-5 minutes depending on the temperature of your butter.225 Grams Butter
- Add in sugar, salt and vanilla, and mix until it is combined.120 Grams Powdered Sugar, 1 Gram Salt, 1 Gram Vanilla
- Next add in the egg yolks, and mix until combined. You might need to scrap the bottom of the bowl to ensure the butter is incorporated.2 Egg Yolks
- Add in the flours and mix until combined. It will look and feel like a dough.312 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 100 Grams Almond Flour
- If you are not going to make them right away, I would wrap it in plastic wrap and put it in the fridge for up to 2 days or in the freezer. If you are going to do that, make sure you pull it out of the fridge for an hour before using. If you want to use it right away, you can either wrap it in the fridge for an hour, or use it right away. I find my kitchen is cold in the winter, so I use it right away. If the dough is too soft, I would put it in the fridge for an hour.
- Roll the dough out to cookie thickness. Cut into shapes ensuring you have 1 top with a cut out in it, and 1 bottom that is plain. On prepared baking sheets, put the cookies on there to bake. Do not worry about too much space between them, they do not spread. Bake for 10-12 minutes.
- While the one batch is in the oven, put the other batch on the baking sheet into the fridge while you wait.
- Let the cookies cool on the baking sheets.
- Once they are cool, put all of the tops on parchment paper and sprinkle with powdered sugar. The parchment paper is to catch all the sugar that does not end up on the cookie.
- Taking one of the bottoms, put about 1/2 a tablespoon of jam on the cookie. Spread it to almost the sides of the cookie and still keeping a mound in the middle of the cookie.
- Place the top on top of the cookie to sandwich the jam between the two cookies. Now do that to the rest of the cookies. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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