The best Gluten-Free Linzer Cookies! Soft and tender almond-flavored shortbread cookie filled with a sweet raspberry jam and finished with a light dusting of powdered sugar! Perfect this holiday season!
Gluten-Free Raspberry Almond Linzer Cookies are a holiday favorite for Christmas, Valentine's Day, Mother's Day, and Easter. They make amazing gifts and are perfect for cookie boxes, and dessert charcuterie boards.
What exactly is a Linzer cookie? It's a tender shortbread cookie sandwiched between a layer of jam and sprinkled with a dusting of powdered sugar. The history of the Linzer cookie originates in Austria, with the original recipe starting as a tart. Throughout the years the scraps of the tarts were turned into shortbread cookies with the centers at the time being filled with black currant or red currant preserves. In the 1800's American bakers eventually started adding different flavors to the center of the cookies, including apricot and raspberry preserves. Fast forward to today and you see many different variations of Linzer cookie flavors.
For more holiday cookies, check out Gluten-Free Mexican Wedding Cookies (Snowball Cookies), Gluten-Free Amaretti Cookies (Italian Almond Cookies), Gluten-Free Chocolate Crinkle Cookies, and Gluten-Free Ginger Molasses Cookies.
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Why you will love these cookies
- A handful of other easy-to-find ingredients
- Show-stopping appearance which is great for a holiday cookie tray or gifts to neighbors and friends
- The cookie dough can be made ahead, tightly wrapped, and refrigerated for up to 3 days
- Best served the second day as they soften over time - perfect when needing to make something in advance
Ingredients
- Butter: You want to use room-temperature softened butter, which is around 65°F to 67° F. This could take anywhere from 30-60 minutes depending on the temperature in your home. An easy way to test the butter to see if it's ready is by inserting a meat thermometer into the center to measure. If you do not have a thermometer, try giving it a slight nudge to see if it is easily able to indent while still having some resistance.
- Sugar: Organic granulated sugar sweetens the dough.
- Egg: One large egg at room temperature helps bind the dough together.
- Vanilla Extract + Almond Extract: A combination of pure vanilla extract and almond extract that pairs well with the raspberry jam. Choose a high-quality brand for the best results.
- Gluten-Free Flour: Gives structure to these cookies. Our favorite gluten-free flour is Bob's Red Mill Gluten-free 1 to 1 Baking Flour.
- Almond Flour: Traditionally Linzer Cookies are made with Hazelnut Flour, but Almond Flour gives these cookies the perfect texture.
- Baking Powder: Just a pinch of baking powder helps tenderize the shortbread cookies.
- Salt: Brings forward sweetness while enhancing all the flavors.
- Powdered Sugar: Decorate the top of these cookies with a dusting of powdered sugar. I use organic powdered sugar in this recipe, which contains tapioca starch instead of cornstarch.
- Raspberry Jam: Fills the cookies. I love using this brand, but you can choose any filling or brand of your choice.
Instructions
- Whisk Dry Ingredients. In a medium-sized mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar. In a large mixing bowl or stand mixer fitted with the paddle attachment cream together the softened butter and granulated sugar until light and fluffy about 3-4 minutes. Make sure to scrape down the sides.
- Add Egg and Extracts. To the mixer, add the large egg, vanilla extract, and almond extract. Continue to beat for an additional minute.
- Add Dry Ingredients. On low speed, slowly pour the dry ingredients into the wet ingredients. Continue to mix until combined, while scraping down the sides of the bowl, until a dough forms. The dough will be very sticky.
- Chill Linzer Cookie Dough. Pull out two pieces of plastic wrap. Divide the dough in half, and wrap each half in the plastic wrap flattening the dough into a disc. Store the discs in the refrigerator for 2 hours. * An optional step is to weigh the dough on a food scale to ensure each disc of dough is equal in weight*
- Roll, Cut, and Chill the Bottom Cookies. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Remove the dough from the refrigerator. Clear your counter service and lay down a large piece of parchment paper. Lightly dust the parchment paper with a few tablespoons of gluten-free flour, and add a sprinkle of flour on top of the dough. Roll the dough out to about ¼” thick. If the dough starts to stick to the parchment, dust the top and bottom of the dough with a little more gluten-free flour. Periodically lift the dough to make sure it's not sticking to the parchment paper. If it becomes too sticky and the butter starts to melt, quickly gather the dough into a ball, and start the process over. If the dough is no longer workable, try chilling it again for 30 minutes. Using a 2.25 x 2.25 x 2-inch fluted cookie cutter, cut out the bottom half of the cookies. With an offset spatula, carefully transfer the cookie bottoms to one of the lined baking trays, placing them about ½-inch apart. Place the baking sheet in the refrigerator for 10 minutes to chill.
- Bake the Bottoms. Remove the cookies from the refrigerator and bake for 10 minutes, just until the bottoms and edges are slightly brown.
- Cool and Repeat. Remove the tray from the oven, and allow the cookies to cool for 5-10 minutes before transferring to a wire rack to cool. Combine the excess dough scraps, roll them out again, and cut out cookies. Make sure to not use a hot sheet tray to bake them or they will spread out! Repeat this process until all the dough is used from the first disc.
- Roll, Cut, and Chill the Top Cookies. Add the detachable heart center to your linzer cookie cutter. Repeat the rolling out process with the second disc of dough. Once the dough is rolled out, use the cookie cutter to cut out the top half of the cookies. The center heart will push out of the scalloped top, leaving a doughnut hole appearance. Transfer the cookie tops and cut-out hearts to a lined baking tray, about ½-inch apart, then into the refrigerator for 10 minutes to chill.
- Bake the Tops. Remove the cookies from the refrigerator and bake for 10 minutes, just until the bottoms and edges are slightly brown. Repeat the process of rolling, baking, and cooling the cookies.
- Sift Powdered Sugar on Top. Once cooled, sift powdered sugar over the tops of the cookies (with the cut-out heart centers).
- Sandwich Cookies Together. Add one teaspoon of jam to the center of each cookie base, then carefully place the cookie tops onto the jammy bottoms, until all cookies are sandwiched together.
Substitutions and Variations
- Dairy-Free: To make this recipe dairy-free you can substitute the unsalted butter for Earth Balance Dairy-Free Butter Sticks or Miyoko's.
- Vegan: For a Vegan option, use your favorite vegan butter replacement such as Earth Balance Dairy-Free Butter or Miyoko's, and replace the egg with 3 tablespoons of nondairy milk, or use a flax egg.
- Nut-Free: Use an equal amount of gluten-free flour to substitute the almond flour and omit the almond extract.
- Add different fillings: Linzer cookies are very versatile when it comes to the choice of filling options. You can use any type of fruit jam flavor, lemon curd, or even hazelnut chocolate spread.
- Add zest: A teaspoon or two of lemon zest or orange zest will add a citrus twist.
- Add spice: Flavor the dough with any of your warming spices cinnamon, nutmeg, or cardamom.
Tips
Chill the dough: Do not skip chilling the dough! This is a very sticky cookie dough and the gluten-free flour needs time to absorb, for at least 2 hours or longer. The second refrigeration step is also crucial after the cookies have been cut out. This will help prevent the cookies from spreading while baking.
Soft dough: This is a very sticky dough so you will want to work quickly before the butter melts. When rolling, make sure the rolling pin is clean, and the parchment paper is sprinkled with flour as well as the top of the dough. Periodically lift the dough to make sure it's not sticking to the parchment paper. If the dough is still too sticky to work with, stop what you are doing, gather the dough into a ball, and refrigerate again for 30 minutes.
Serve the next day: These cookies are best served the next day, after becoming assembled. They will become softer in texture.
Use a toothpick for the center jam: If any powdered sugar gets into the center of the jam, use a toothpick to swirl the jam, dissolving any of the visible sugar.
Store the cookies flat in a glass container: Avoid storing the cookies on top of each other for the best presentation, otherwise, the powdered sugar will spread.
Linzer cookie cutters: Here is a link to the Linzer cookie cutter set I used for this recipe. You could also use a small biscuit cutter set.
Storage and Serving
To Store: Linzer cookies can best stored in a glass airtight container at room temperature for up to 3 days. They will be crisp when freshly made and will soften slightly as they sit. Refrigerate the cookies for longer storage, up to 1 week.
To Serve: You can serve these assembled cookies right away, but they have the best texture if you allow them to sit overnight and soften.
FAQ
Linzer cookies are tender shortbread cookies sandwiched between a layer of jam and sprinkled with a dusting of powdered sugar. The history of traditional Linzer cookies originates in Austria.
Yes, these gluten-free Linzer cookies can be made without nuts. Substitute the nut flour with an equal amount of gluten-free flour and omit the almond extract.
Store your assembled Linzer cookies between layers of parchment paper.
These cookies can be eaten right away but are even better the next day after they've had a chance to soften from the jam. These cookies can be stored in an airtight container at room temperature for 3 days and refrigerated for up to a week.
Recipe
Gluten-Free Linzer Cookies with Raspberry and Almond
Ingredients
Cookie Dough
- 12 tablespoons unsalted butter, softened at room temperature (170 grams)
- ¾ cup sugar, (150 grams)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups gluten-free flour (205 grams) Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 cup almond flour (100 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
Filling & Topping
- ½ cup raspberry jam
- ¼ cup powdered sugar
Instructions
Make the Dough
- Whisk Dry Ingredients. In a medium-sized mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar. In a large mixing bowl or stand mixer fitted with the paddle attachment cream together the softened butter and granulated sugar until light and fluffy about 3-4 minutes. Make sure to scrape down the sides.
- Add Egg and Extracts. To the mixer, add the large egg, vanilla extract, and almond extract. Continue to beat for an additional minute.
- Add Dry Ingredients. On low speed, slowly pour the dry ingredients into the wet ingredients. Continue to mix until combined, while scraping down the sides of the bowl, until a dough forms. The dough will be very sticky.
- Chill Linzer Cookie Dough. Pull out two pieces of plastic wrap. Divide the dough in half, and wrap each half in the plastic wrap flattening the dough into a disc. Store the discs in the refrigerator for 2 hours. * An optional step is to weigh the dough on a food scale to ensure each disc of dough is equal in weight*
Roll out the Dough and Bake
- Roll, Cut, and Chill the Bottom Cookies. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Remove the dough from the refrigerator. Clear your counter and lay down a large piece of parchment paper. Lightly dust the parchment paper with a few tablespoons of gluten-free flour, and add a sprinkle of flour on top of the dough. Roll the dough out to about ¼” thick. If the dough starts to stick to the parchment, dust the top and bottom of the dough with a little more gluten-free flour. Periodically lift the dough to make sure it's not sticking to the parchment paper. If it becomes too sticky and the butter starts to melt, quickly gather the dough into a ball, and start the process over. If the dough is no longer workable, try chilling it again for 30 minutes. Using a 2.25 x 2.25 x 2-inch fluted cookie cutter, cut out the bottom half of the cookies. With an offset spatula, carefully transfer the cookie bottoms to one of the lined baking trays, placing them about ½-inch apart. Place the baking sheet in the refrigerator for 10 minutes to chill.
- Bake the Bottom Cookies. Remove the cookies from the refrigerator and bake for 10 minutes, just until the bottoms and edges are slightly brown.
- Cool and Repeat. Remove the tray from the oven, and allow the cookies to cool for 5-10 minutes before transferring to a wire rack to cool. Combine the excess dough scraps, roll them out again, and cut out cookies. Make sure to not use a hot sheet tray to bake them or they will spread out! Repeat this process until all the dough is used from the first disc.
- Roll, Cut, and Chill the Top Cookies. Add the detachable heart center to your linzer cookie cutter. Repeat the rolling out process with the second disc of dough. Once the dough is rolled out, use the cookie cutter to cut out the top half of the cookies. The center heart will push out of the scalloped top, leaving a doughnut hole appearance. Transfer the cookie tops and cut-out hearts to a lined baking tray, about ½-inch apart, then into the refrigerator for 10 minutes to chill.
- Bake the Top Cookies. Remove the cookies from the refrigerator and bake for 10 minutes, just until the bottoms and edges are slightly brown. Repeat the process of rolling, baking, and cooling the cookies.
Assemble the Cookies
- Sift Powdered Sugar on Top. Once cooled, sift powdered sugar over the tops of the cookies (with the cut-out heart centers).
- Sandwich Cookies Together. Add one teaspoon of jam to the center of each cookie base, then carefully place the cookie tops onto the jammy bottoms, until all cookies are sandwiched together.
Piper says
Can I substitute coconut oil for the butter?
Rebecca Taig says
I actually tried this recipe with coconut oil and it did not turn out. For best results, you can use regular butter or the dairy-free Earth Balance sticks.:) Happy Valentines Day!