Gluten-Free Linzer Cookies
Make perfect Gluten-Free Linzer Cookies with jam centers and tender almond flavor. Easy holiday recipe ready in under 2 hours!
You know that moment when you bite into a delicate cookie and it just melts in your mouth? That’s exactly what these Gluten-Free Linzer Cookies deliver every single time.
I’ll never forget the first Christmas after going gluten-free when I thought my days of enjoying these beautiful sandwich cookies were over—but here we are, making them even better than the original.
These gluten free cookies Christmas treats are my absolute go-to when I want something that looks impressive but doesn’t require a culinary degree. The buttery dough comes together in minutes, and that jewel-toned jam peeking through the center? It’s like edible holiday magic on a plate.
Whether you’re baking for a cookie exchange or just want to fill your kitchen with the warm, lemony aroma that screams cozy winter afternoons, this recipe’s got your back. Plus, they’re naturally elegant enough that nobody will ever guess they’re gluten-free—unless you tell them, of course!
Table of Contents
Gluten-Free Linzer Cookies
Equipment
- Large mixing bowl
- Spoon or spatula
- Rolling Pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire cooling rack
- Plastic wrap
Ingredients
- 210 g gluten-free flour blend 1⅓ cup + 1 tbsp + ½ tsp, plus extra for dusting; Bob’s Red Mill recommended
- 70 g powdered sugar ½ cup, or substitute powdered erythritol
- 140 g softened butter vegan butter works too
- 1 large egg yolk room temperature preferred
- ½ tsp lemon extract or 1 tsp fresh lemon zest
- ½ cup jam of choice strawberry, raspberry, blueberry, or apricot
- powdered sugar for dusting optional, or powdered erythritol
Instructions
- Grab a big bowl and add your gluten-free flour blend and powdered sugar, stirring them together until they’re well combined. This simple step ensures your cookies have an even, delicate sweetness throughout.
- Add the softened butter (cut it into small chunks first—trust me, it makes mixing so much easier), the egg yolk, and your lemon extract or fresh zest. Start stirring with a spoon, bringing everything together until it begins to look like cookie dough instead of a floury mess.
- When the mixture starts coming together, turn it out onto a clean work surface and knead it with your hands until a smooth dough forms. If it feels too dry, add a teaspoon of water; if it’s too sticky, sprinkle in a bit more flour. Be patient here—it’ll take a few minutes of kneading before everything cooperates, but it’s worth it.
- Wrap your dough tightly in plastic wrap and pop it into the fridge to chill for at least a few hours, or better yet, overnight. This resting time helps the cookies hold their shape beautifully when baking. The dough keeps perfectly in the fridge for 1-2 days if you want to prep ahead.
- When you’re ready to bake, preheat your oven to 325°F (160°C). Take the chilled dough out of the fridge and let it sit at room temperature for about 10 minutes—it’ll be much easier to roll out when it’s slightly softened.
- Dust a clean, flat surface generously with gluten-free flour. Take half of your dough, place it on the floured surface, and flip it once so both sides have a light dusting. This prevents sticking and makes rolling a breeze.
- Roll the dough out to about 3mm thick (roughly the thickness of two stacked quarters), flipping it once or twice as you roll to prevent sticking. The dough should feel smooth and pliable—if it cracks, it’s too cold; let it warm up another minute or two.
- Cut out your desired shapes using cookie cutters, making sure you have equal numbers of top and bottom pieces. The top pieces need a small cutout in the center so that gorgeous jam can peek through. Gather the scraps, roll them out again with a fresh dusting of flour, and cut more cookies. If you end up with uneven numbers, make the extras top pieces—they’re slightly more delicate and prone to breaking.
- Arrange your cookies on a parchment-lined baking sheet and bake for 10-15 minutes, or until they’re just turning lightly golden around the edges. Watch them like a hawk in those last few minutes—gluten-free cookies can go from perfect to overdone quickly.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack or flat surface to cool completely. Resist the urge to use a cooling rack right away while they’re still warm—they’ll firm up as they cool and be less likely to break.
- Once your cookies are completely cool (and I mean completely—warm cookies will make the jam run everywhere), spread about ½ teaspoon of jam on each bottom cookie piece. Gently place a top piece over the jam, pressing down ever so slightly to secure it. Handle these beauties with care; they’re tender and precious.
- Finish with a light dusting of powdered sugar or powdered erythritol if you’re feeling fancy. Store your finished Gluten-Free Linzer Cookies in an airtight container in the refrigerator to keep them fresh and the jam from getting too soft.
Notes
Gluten-Free Linzer Cookies Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-free flour blend | 210g (1⅓ cup + 1 tbsp + ½ tsp) | Plus extra for dusting; Bob’s Red Mill works beautifully |
| Powdered sugar | 70g (½ cup) | Or substitute powdered erythritol |
| Softened butter | 140g | Vegan butter works great too |
| Large egg yolk | 1 | Room temperature preferred |
| Lemon extract | ½ tsp | Or 1 tsp fresh lemon zest |
| Jam of choice | ½ cup | Strawberry, raspberry, blueberry, or apricot |
| Powdered sugar for dusting | Optional | Or powdered erythritol |
Gluten-Free Linzer Cookies Instructions
Step 1: Grab a big bowl and add your gluten-free flour blend and powdered sugar, stirring them together until they’re well combined. This simple step ensures your cookies have an even, delicate sweetness throughout.
Step 2: Add the softened butter (cut it into small chunks first—trust me, it makes mixing so much easier), the egg yolk, and your lemon extract or fresh zest. Start stirring with a spoon, bringing everything together until it begins to look like cookie dough instead of a floury mess.
Step 3: When the mixture starts coming together, turn it out onto a clean work surface and knead it with your hands until a smooth dough forms. If it feels too dry, add a teaspoon of water; if it’s too sticky, sprinkle in a bit more flour. Be patient here—it’ll take a few minutes of kneading before everything cooperates, but it’s worth it.
Step 4: Wrap your dough tightly in plastic wrap and pop it into the fridge to chill for at least a few hours, or better yet, overnight. This resting time helps the gluten free Christmas sweets hold their shape beautifully when baking. The dough keeps perfectly in the fridge for 1-2 days if you want to prep ahead.
Step 5: When you’re ready to bake, preheat your oven to 325°F (160°C). Take the chilled dough out of the fridge and let it sit at room temperature for about 10 minutes—it’ll be much easier to roll out when it’s slightly softened.
Step 6: Dust a clean, flat surface generously with gluten-free flour. Take half of your dough, place it on the floured surface, and flip it once so both sides have a light dusting. This prevents sticking and makes rolling a breeze.
Step 7: Roll the dough out to about 3mm thick (roughly the thickness of two stacked quarters), flipping it once or twice as you roll to prevent sticking. The dough should feel smooth and pliable—if it cracks, it’s too cold; let it warm up another minute or two.
Step 8: Cut out your desired shapes using cookie cutters, making sure you have equal numbers of top and bottom pieces. The top pieces need a small cutout in the center so that gorgeous jam can peek through. Gather the scraps, roll them out again with a fresh dusting of flour, and cut more cookies. Man, oh man, if you end up with uneven numbers, make the extras top pieces—they’re slightly more delicate and prone to breaking.
Step 9: Arrange your cookies on a parchment-lined baking sheet and bake for 10-15 minutes, or until they’re just turning lightly golden around the edges. Watch them like a hawk in those last few minutes—gluten free sugar free Christmas cookies can go from perfect to overdone quickly.
Step 10: Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack or flat surface to cool completely. Resist the urge to use a cooling rack right away while they’re still warm—they’ll firm up as they cool and be less likely to break.
Step 11: Once your cookies are completely cool (and I mean completely—warm cookies will make the jam run everywhere), spread about ½ teaspoon of jam on each bottom cookie piece. Gently place a top piece over the jam, pressing down ever so slightly to secure it. Handle these beauties with care; they’re tender and precious.
Step 12: Finish with a light dusting of powdered sugar or powdered erythritol if you’re feeling fancy. Store your finished Gluten-Free Linzer Cookies in an airtight container in the refrigerator to keep them fresh and the jam from getting too soft.
Substitutions For Your Gluten-Free Linzer Cookies
Butter alternatives: If you’re dairy-free, vegan butter sticks work wonderfully in this recipe without changing the texture. I’ve also had success with refined coconut oil (the kind that doesn’t taste like coconut), though the cookies will be slightly more crumbly.
Sugar-free option: Swap the powdered sugar for powdered erythritol in a 1:1 ratio for perfectly sweet gluten free sugar free Christmas cookies. Just know that erythritol can sometimes create a cooling sensation on your tongue—some people notice it, others don’t.
Flour blend flexibility: Most store-bought gluten-free flour blends work great here, but make sure yours contains xanthan gum or another binder. If it doesn’t, add ½ teaspoon of xanthan gum to help the dough hold together beautifully.
Jam variations: Feel free to experiment with sugar-free jam if you’re watching your sugar intake. Apricot jam gives these an elegant, sophisticated flavor, while raspberry adds a tart brightness that balances the buttery richness perfectly.
Troubleshooting For Your Gluten-Free Linzer Cookies
Dough too crumbly? Add water one teaspoon at a time, kneading it in thoroughly before adding more. Gluten-free dough can be finicky about moisture, so patience is your friend here.
Cookies spreading too much? Your dough might have been too warm when you rolled it out. Next time, work with half the dough at a time and keep the other half chilled until you’re ready for it.
Cookies breaking when assembling? Well, this usually means they haven’t cooled completely or you’re pressing too hard when adding the tops. Let them cool for at least 30 minutes, and use the lightest touch possible when sandwiching them together.
Uneven browning? Rotate your baking sheet halfway through baking, and make sure your oven temperature is accurate. Gluten-free baked goods are sensitive to temperature variations, so an oven thermometer can be a game-changer.
Storage and Meal Prep
Store your assembled Gluten-Free Linzer Cookies in an airtight container in the refrigerator for up to one week. The cool temperature keeps the jam from making the cookies soggy and maintains that perfect tender texture we’re after.
For longer storage, you can freeze the baked cookies (unassembled) for up to three months. Layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to serve, thaw them at room temperature, add your jam, and dust with powdered sugar—they’ll taste freshly baked!
Serving Suggestions
These gluten free Christmas sweets are stunning on a holiday cookie platter alongside other festive treats. Try pairing them with my festive gluten-free pumpkin pie bars for a dessert spread that covers all your texture cravings.
Serve them with hot cocoa, spiced tea, or even a glass of dessert wine for an elegant afternoon treat. The delicate lemon flavor and fruity jam make them perfect for everything from casual coffee breaks to fancy holiday gatherings.
Variations
Chocolate version: Add 2 tablespoons of cocoa powder to your dough for a chocolate twist on these classics. They’re incredible with raspberry or cherry jam in the center—like eating a sophisticated chocolate-covered cherry.
Nut flour addition: Replace ¼ cup of the gluten-free flour blend with almond flour for a more traditional Linzer taste with subtle nuttiness. This also makes the cookies a bit more tender and adds healthy fats that busy families appreciate.
Kid-friendly shapes: Use fun holiday cookie cutters like stars, trees, or snowflakes to make these more appealing to little ones. My kids love helping cut out the shapes, and it’s a wonderful way to create memories in the kitchen together.
Spiced variation: Add ¼ teaspoon of cinnamon and a pinch of ground cloves to the dough for warmly spiced gluten free cookies Christmas style. This turns them into a cozy, chai-like treat that’s perfect for cold winter mornings.
Gluten-Free Linzer Cookies FAQs
Can I make the dough ahead of time?
Absolutely! The dough actually improves with a longer chill time and can be refrigerated for up to 2 days before baking. You can also freeze the wrapped dough for up to 3 months—just thaw it overnight in the fridge before rolling out.
What’s the best jam to use for Linzer cookies?
Classic choices include raspberry, strawberry, and apricot, but honestly, any jam you love will work beautifully. I prefer seedless varieties for a smoother texture, but if you don’t mind seeds, go for it—they add a rustic charm.
How do I prevent my cookies from breaking?
The key is patience—let them cool completely before handling and be gentle when assembling. Rolling the dough to an even thickness (not too thin!) also helps create sturdy cookies that can handle the jam filling.
Why did my cookies turn out too hard?
This usually happens from overbaking or using too much flour. Gluten-free baked goods continue to firm up as they cool, so take them out when they’re just barely golden. Also, make sure you’re measuring flour correctly—spooning it into the measuring cup rather than scooping.
Best way to store these cookies?
Keep assembled cookies in the refrigerator in an airtight container for up to a week. The cool temperature prevents the jam from making them soggy. For gifting, you can package them in festive tins with parchment paper between layers.
Final Thoughts
These Gluten-Free Linzer Cookies prove that going gluten-free doesn’t mean sacrificing the holiday traditions you love. With their delicate texture, bright jam centers, and elegant appearance, they’re destined to become a new family favorite—whether it’s Christmas, a special celebration, or just a Tuesday that needs a little extra sweetness.
For more holiday inspiration, check out my creamy dairy-free pumpkin pie that pairs perfectly with these cookies for a complete festive dessert table!
