The BEST Gluten-free Blueberry Linzer Cookies, with a Dairy-Free option! Soft buttery shortbread cookies with just a hint of lemon zest, sandwiched between sweet blueberry jam and topped with a light dusting of powdered sugar.
The Fourth of July is right around the corner and these classic Blueberry Linzer Cookies are the perfect festive treat. My favorite feature about these cookies is the stained-glass window-like center, making them a show-stopping dessert to display on your table. They also make great gifts!
The great thing about Linzer cookies is the versatility in flavors, and depending on the event or season, you can adjust the shape and style of the cookie.
Jam flavor options include:
- Black Currant
- Lemon Curd
What’s The Best Size Cookie Cutter?
For these cookies, I like to use a 2- inch round biscuit cutter or a 2-inch fluted cookie cutter.
Can You Freeze Linzer Cookies?
Yes! You can store the assembled cookies in an airtight container for 1 month in the freezer. When removing the cookies from the freezer set them on the counter to thaw for at least 30 minutes, then sift extra powdered sugar as it will melt when they thaw.
Baker Tips For the BEST Gluten-Free Linzer Cookies
- Don’t Skip The Chilling Method: Although it may be tempting to skip, the dough must be chilled for at least one hour before baking, or up to two days in advance. Chilling the dough not only enhances the flavor but allows for the gluten-free flour to hydrate.
- Best Time Served: In my opinion, these cookies are best served the next day. After assembling the cookies with the jam, store them in a tightly sealed container overnight. The jam inside the cookie helps to soften the shortbread, making them literally melt in your mouth.
- How Do I Avoid Getting My Cookie Center Full of Powdered Sugar? The cookies are split into two parts, the top of the cookie has the cutout feature, and the bottom of the cookie that holds the jam has no cutout. After the cookies have completely cooled, lightly sift a few tablespoons of powdered sugar over the cookie tops. Adding the powdered sugar first before assembling will help keep the jammy center clean.
- Divide The Dough! Diving the dough in half before refrigeration will be much easier to roll out when baking. One half of the dough will be used for the top of the cookies and the other half for the bottom.
- Need A Dairy-free Option? No Problem! To keep these cookies dairy-free you can swap out the butter in this recipe for Earth Balance Dairy-free Butter Sticks.
For Other Tasty Recipes, Click The Links Below
Gluten-Free Blueberry Linzer Cookies
- 3/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- 1½ cups gluten-free flour
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Cookie Filling and Decoration
- 1/2 cup blueberry jam
- 1/4 cup powdered sugar, sifted
- In a medium-size bowl whisk together the dry ingredients almond flour, gluten-free flour, baking powder, and salt. Set aside.
- In a separate large bowl or KitchenAid Mixer, on medium speed, cream the butter and sugar together for 2-3 minutes until light and fluffy.Next, add in the egg, vanilla extract, and lemon zest. Continue mixing for another 1-2 minutes, while scraping down the bowl.
- Add in the dry ingredients, and continue to mix until well combined.
- Once the dough has formed, divide the ball of dough into two equal pieces. Flatten the dough into a large disk, and wrap each disk of dough with plastic wrap.Store in the dough in the refrigerator for at least 2 hours, or overnight.
- After two hours remove the dough from the refrigerator and pre-heat the oven to 350° F. Line two large baking sheets with parchment paper and set aside.
- Clear some space on the counter and lay down a large piece of parchment paper. Lightly dust the parchment paper with a few tablespoons of gluten-free flour. Using only one half of the dough at a time, knead the dough until it becomes flexible enough to roll out.Roll out the dough with a rolling pin to about 1/4-inch thick. Then using a 2-inch scalloped cookie cutter with the detachable center, cut out the tops of the cookies. Each Top will have a doughnut hole appearance.Continue until the entire half of dough is used. You should have around 16 tops.
- Place the scalloped cookies onto one of the baking sheets, and bake for 10 minutes.
- Remove from the oven and set aside to cool.
- Grab your second piece of dough. If using a cookie cutter with a detachable figure, remove the figure. You should now have the scalloped shape cookie cutter without the cut-out center. Repeat the steps above until you have 16 cookie bottoms without the doughnut hole center. Place in the oven for 10 minutes. Remove and set aside to cool. Separate the top of the cookie from the bottom of the cookie for decoration.
- Place 1/4 cup of powdered sugar into a sifter, and sift over the tops of the cookies.
- Turn the remaining cookies flat side up, and place one teaspoon of jam in the center.
- Lightly press the cookie tops onto the jam-filled bottom cookies, sandwiching them together.
- Store the cookies in a tightly sealed container at room temperature for up to 3 days.