Gluten-Free Linzer Cookies (Easy No-Spread!)

jam-filled linzer cookies with little hearts cut out from the center.

Meaningful Eats

Gluten-Free Linzer Cookies (Easy No-Spread!)

24 cookies

I absolutely love beautiful Linzer cookies with their sweet jam filling! This is my tested and perfected recipe for gluten-free Linzer cookies that hold their shape.

I like to add a little almond flour to help them bake up golden and tender. Plus a touch of cinnamon adds a lovely flavor!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 45

Cook Time 10

Chilling Time 1

Total Time 1 55

Author Erin Collins

Ingredients

Dry Ingredients

1¾ cups (262g) gluten-free measure-for-measure flour
⅔ cup (67g) almond flour
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon ground cinnamon

Other

1 cup (226g) butter, at room temperature
½ cup (100g) granulated sugar
¼ cup (53g) brown sugar
1 teaspoon vanilla extract
¾ cup (248g) raspberry jam
powdered sugar for dusting

Instructions

In a medium bowl, whisk together the gluten-free flour, almond flour, cornstarch, salt and cinnamon.
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add the vanilla and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl.
With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
Divide the dough into two discs and wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. (If chilling for more than a few hours, let the dough sit at room temperature for 30 minutes before rolling.)
Line large baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Cut the dough into 2½-inch circles (I like to use cookie cutters with scalloped edges).
Use a small heart- or star-shaped cookie cutter to cut designs in the center of half of the cookies. (Or you can use this linzer cookie cutter set!)Use a thin spatula to place the cookies with cutouts on a separate baking sheet from the ones without cutouts to ensure even baking.
Freeze the cookies on the baking sheet for 15 minutes. Preheat the oven to 350°F.
Bake the cookies for 9-11 minutes, until the edges are lightly golden.
Remove from the oven and cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Dust the cookies with cutouts with powdered sugar. Top the remaining cookies with 1 teaspoon of jam, spreading it slightly. Top with the sugar-dusted cookies.

Notes

Gluten-Free: Use a high quality gluten-free flour blend that contains xanthan gum plus a little almond flour. King Arthur is my favorite measure-for-measure flour!

Dairy-Free: Use dairy-free butter.

Nut-Free: Use an additional ⅔ cup gluten-free measure-for-measure flour in place of the almond flour.

To Make-Ahead: Refrigerate the dough for up to 2 days. If chilled for more than a few hours, let it sit out at room temperature for 30 minutes before rolling.

To Store: Store in an airtight container. Leftover cookies will keep for up to 1 day at room temperature or 5 days in the fridge. Let them come to room temperature before eating for best texture.

To Freeze: Unfilled cookies can be frozen in an airtight container for up to 1 month. Thaw at room temperature then fill with jam. I don't recommend freezing filled cookies. The jam and powdered sugar don't handle thawing well.

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