Gluten-free Linzer cookies are a classic holiday favorite, known for their delicate almond flavor, buttery texture, and jewel-toned raspberry filling. Traditionally made with wheat flour, these sandwich cookies have long been one of the most requested recipes in my community – especially during the holiday baking season. This gluten-free Linzer cookie recipe was converted live during Day One of my Gluten-Free Cookie Challenge to show exactly how to recreate the taste and texture of the original, without gluten and without guesswork.
Linzer cookies are a perfect example of how understanding texture, fat balance, and hydration makes all the difference in gluten-free baking. By toasting the almond flour, reducing the jam, and using the right mixing method, you get cookies that bake up tender and flavorful, without crumbling or spreading.
If you’ve been looking for a gluten-free Linzer cookie recipe that tastes just as good as the traditional version (and will even fool gluten-eaters), this one delivers. It’s a staple for holiday cookie trays, special occasions, and anyone who wants to bring back classic baking traditions but gluten-free.
This recipe works well with any 1:1 gluten-free all-purpose flour, but lighter blends tend to give the most delicate, classic Linzer texture. That said, all 1:1 blends will work successfully with this dough. If you need a nut-free option, you can substitute my rolled gluten-free sugar cookie dough instead. Simply prepare the sugar cookie dough as directed, then follow the same instructions below for resting, rolling, cutting, baking, and filling to create nut-free “Linzer-style” cookies.
Gluten-Free Linzer Cookies (Raspberry Filled)
Ingredients
- ⅔ cup seedless raspberry jam
- 84 g confectioners’ sugar
- 74 g almond flour
- 130 g 1:1 gluten-free flour
- ¼ teaspoon salt
- 84 g unsalted butter cut into ½-inch pieces and chilled
- 1 large egg yolk
- 1 tablespoon heavy cream*
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Place the raspberry jam in a small saucepan over medium-low heat. Gently simmer, stirring frequently, until reduced by about one-third and noticeably thicker. This usually takes 8–12 minutes. Transfer the reduced jam to a bowl and allow it to cool completely before using. (This step is essential to prevent the cookies from becoming soggy.)
- Preheat the oven to 350°F. Spread the almond flour evenly on a parchment-lined baking sheet. Bake for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from the oven and let cool completely before mixing into the dough.
- In a medium mixing bowl, whisk together the all-purpose flour, salt, and cooled toasted almond flour. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine the chilled butter pieces and confectioners’ sugar. Mix on medium speed just until the mixture resembles coarse, sandy crumbs. Do not overmix or cream until fluffy - this texture is key for classic Linzer cookies.
- Add the egg yolk, heavy cream, vanilla extract, and almond extract to the butter mixture. Mix just until incorporated
- Add the dry ingredients to the mixer and blend on low speed until the dough forms soft clumps. Stop mixing as soon as the dough comes together. Gently press the dough into a cohesive mass by hand if needed.
- Cover the dough and let it rest at room temperature for 30 minutes to allow the flour to fully hydrate.
- Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 min- 1hr. Chilling is essential for clean cuts and preventing excess spreading.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll the chilled dough between parchment sheets to a thickness of 1/8 inch. Cut solid rounds for the cookie bottoms. For the tops, cut the same size rounds and then cut decorative centers (circles, hearts, or stars).
- Transfer the cookies to prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes, or until the edges are set and just beginning to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust the cut-out cookie tops generously with confectioners’ sugar.
- Spread a thin, even layer of the cooled reduced jam onto the flat side of the cookie bottoms, do not go all the way to the edge. Place the dusted tops over the jam and gently press to sandwich.
Notes
- If your dough feels dry add another tbsp of heavy cream.
Nutrition