I’ll never forget the first time I attempted Gluten-Free Linzer Cookies—it was a snowy December afternoon, and I wanted to recreate that magical European bakery experience for my gluten-sensitive aunt. As I pressed the cookie cutter into the buttery dough, I held my breath, worried the delicate almond flour mixture would crumble. But oh, the moment those golden, snowflake-shaped cookies emerged from the oven, dusted with powdered sugar like fresh winter frost? Pure magic. What I love most about these cookies is how they prove gluten-free doesn’t mean compromise—the tender crumb, the way the jam peeks through those little cutout windows, how they make everyone at the holiday table feel included. Now they’re my signature Christmas gift, tucked into vintage tins with handwritten tags. Trust me, when you pull these beauties out at your next gathering, no one will guess they’re gluten-free—they’ll just ask for seconds!
Why You’ll Love These Gluten-Free Linzer Cookies
Oh, where do I even begin? These cookies are my absolute favorite holiday project—and once you try them, I know they’ll become yours too. Here’s why:
- That melt-in-your-mouth texture – The almond flour gives them this delicate, almost sandy crumb that’s pure magic with a cup of tea
- They look straight out of a pastry shop – Those little cutout windows dusted with powdered sugar? Instant holiday cheer on a plate
- Surprisingly simple to make – Don’t let the fancy look fool you; if you can roll out dough, you can make these
- 100% gluten-free joy – Finally, a treat that doesn’t taste “alternative” – just delicious
- Endless filling possibilities – Raspberry jam today, Nutella tomorrow, maybe even lemon curd for spring!
I’ve served these to skeptical gluten-eaters who couldn’t believe they weren’t “real” Linzer cookies. That’s the best compliment of all!
Ingredients for Gluten-Free Linzer Cookies
Gathering the right ingredients is half the battle with these delicate cookies—but don’t worry, I’ve got you covered! Here’s everything you’ll need to create that perfect buttery, melt-in-your-mouth texture:
- 200 grams unsalted butter – Room temperature is key here! Cold butter won’t cream properly, and melted butter makes the dough too sticky. I usually set mine out 2 hours before baking.
- 100 grams powdered sugar – Sifted to prevent lumps in your dough
- 200 grams gluten-free flour blend – Make sure it contains xanthan gum for structure
- 100 grams superfine almond flour – The finer the better for that classic Linzer texture (hazelnut flour works too for a nuttier flavor!)
- 1 large egg – Helps bind everything together
- 1 teaspoon vanilla extract – Pure vanilla makes all the difference
- ½ teaspoon kosher salt – Balances the sweetness perfectly
For assembly:
- Additional gluten-free flour – For dusting your work surface
- Your favorite jam or spread – Raspberry is classic, but I’ve used everything from chocolate hazelnut spread to apricot preserves
- Extra powdered sugar – For that beautiful snowy dusting
See? Nothing too crazy—just quality ingredients treated with care. Now let’s make some cookie magic!
How to Make Gluten-Free Linzer Cookies
Alright, let’s get to the fun part—making these gorgeous cookies! I promise it’s easier than you think, especially if you follow my step-by-step guide. Here’s exactly how I do it:
- Mix your dry ingredients first – Whisk together the gluten-free flour, almond flour, and salt in a bowl. This ensures everything gets evenly distributed—no one wants a salty bite!
- Cream butter and sugar like a pro – In your stand mixer (or with a hand mixer and some elbow grease), beat the butter and powdered sugar for a full 2 minutes until it’s light and fluffy. This creates tiny air pockets that give the cookies their perfect texture.
- Add the egg and vanilla – Beat for another minute until fully incorporated. Scrape down the sides—I can’t tell you how many times I’ve forgotten this step!
- Gradually add dry ingredients – Mix just until a crumbly dough forms. Don’t overmix here—we’re making cookies, not bread!
- Chill time is crucial – Shape the dough into a disk, wrap tightly in plastic, and refrigerate for at least 4 hours (or up to 3 days). This firms up the butter and prevents spreading.
- Roll with care – On a floured surface (I use parchment paper dusted with gluten-free flour), roll the dough to ¼” thickness. Any thinner and they’ll burn; thicker and they won’t have that delicate crunch.
- Cut your shapes – Use a round cutter for bottoms, then cut smaller shapes (hearts, stars, circles) from half for the tops. Save those cute little cutouts—they make great mini cookies!
- Freeze before baking – 15-20 minutes in the freezer helps them hold their shape. Preheat your oven to 350°F while you wait.
- Bake to golden perfection – 10-12 minutes until the edges just start to brown. They’ll continue firming up as they cool.
- Assemble with love – Once completely cool, dust the tops with powdered sugar, spread jam on the bottoms, and gently sandwich together. The first bite will transport you straight to a Viennese café!
See? Not so intimidating after all. Just take your time and enjoy the process—that’s half the holiday magic right there.
Tips for Perfect Gluten-Free Linzer Cookies
After making dozens of batches (some more successful than others!), here are my hard-earned secrets:
- Floured parchment is your best friend – Roll the dough between two sheets to prevent sticking without adding too much extra flour.
- Handle scraps gently – When re-rolling dough scraps, knead as little as possible to avoid tough cookies. I like to press them together rather than roll.
- Dust sugar at the end – Powdered sugar melts in the oven, so always dust your tops after baking for that picture-perfect snowy look.
- Freeze before baking – I know I mentioned it above, but it’s worth repeating! This prevents spreading and keeps those cutout shapes crisp.
- Let them cool completely – Warm cookies + jam = messy sandwiches. Patience pays off here!
Follow these tips, and you’ll have cookies that could rival any professional bakery. Happy baking!
Ingredient Substitutions and Variations
One of my favorite things about these cookies is how easily you can make them your own! Here are some fun twists I’ve tried over the years:
- Nut flour swaps – Out of almond flour? Hazelnut flour gives an incredible depth of flavor, while sunflower seed flour works for nut-free versions (just add a touch more sugar to balance the earthiness).
- Dairy-free delight – Vegan butter works beautifully here—just make sure it’s the stick kind, not the spreadable tub version, for proper texture.
- Jam adventures – Raspberry is classic, but don’t be afraid to try tart cherry preserves, spiced apple butter, or even passionfruit curd for a tropical twist!
- Festive shapes – Swap round cutters for holiday-themed ones—snowflakes at Christmas, hearts for Valentine’s Day, or pumpkins for autumn gatherings.
- Chocolate lovers’ dream – Add 2 tablespoons cocoa powder to the dry ingredients for chocolate Linzers, then fill with orange marmalade for that classic flavor pairing.
The possibilities are endless—that’s what makes baking so much fun! Just remember to keep the ratios the same when substituting dry ingredients.
Storing and Serving Gluten-Free Linzer Cookies
These delicate beauties deserve special treatment—both in storage and presentation! Here’s how I keep them fresh and make them shine:
For storage, always use an airtight container with parchment between layers. They’ll stay perfect for up to 7 days at room temperature (though let’s be honest—they rarely last that long in my house!). If you need to store them longer, freeze the unassembled cookies for up to 3 months—just dust with powdered sugar after thawing.
Now for the fun part—serving! I love arranging them on vintage cake stands for holiday parties, pairing them with Earl Grey tea for afternoon gatherings, or tucking them into festive boxes tied with ribbon as edible gifts. Pro tip: Include a little note about the gluten-free aspect—it makes such a difference for friends with dietary restrictions to know they can indulge freely!
Nutritional Information
Each of these delightful gluten-free Linzer cookies comes in at about 120 calories—just enough to satisfy your sweet tooth without going overboard. Here’s the breakdown per cookie:
- 8g fat (4g saturated) – That rich, buttery goodness comes mostly from the almond flour and butter
- 12g carbs – Mostly from the gluten-free flour and just 6g of sugar
- 2g protein – Thank the almond flour and egg for this little boost
Keep in mind these are estimates—your exact numbers might vary slightly depending on the specific brands of butter, flour, and jam you use. But honestly? When you’re savoring that perfect bite of buttery cookie and sweet jam, the numbers hardly matter. It’s all about the joy of baking and sharing something delicious!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these gluten-free Linzer cookies—here are the ones that come up most often with my tried-and-true answers:
Can I freeze the dough for later?
Absolutely! In fact, I always make extra dough to freeze—it’s my secret for stress-free holiday baking. Wrap the disk tightly in plastic, then slide it into a freezer bag. It’ll keep beautifully for up to 3 months. When you’re ready to bake, just thaw overnight in the fridge, then roll as usual. The frozen dough actually holds its shape even better when cutting those delicate designs!
What’s the best jam for filling?
Raspberry is the classic choice (and my personal favorite), but don’t be afraid to get creative! For holiday baking, I love using spiced cranberry jam or orange marmalade. The key is thickness—look for preserves rather than jelly, as they hold up better between the cookies. If your jam is too runny, simmer it with a teaspoon of chia seeds to thicken naturally.
How do I prevent the cookies from crumbling?
Ah, the gluten-free baker’s eternal question! Three tricks: 1) Make sure your butter is properly softened (not melted) for optimal creaming, 2) Chill the dough thoroughly before rolling—this is non-negotiable, and 3) Handle the baked cookies gently when assembling. If they still seem fragile, try adding an extra tablespoon of almond flour to the dough for stability.
Can I make these dairy-free too?
You bet! I’ve had great success with high-quality vegan butter sticks (not the tub kind). The texture comes out nearly identical—just be extra careful not to overwork the dough. For a nut-free version, sunflower seed flour works beautifully, though the color will be slightly darker.
Why do my cookies spread too much?
Usually this means either the butter was too warm when mixed, or the dough didn’t chill long enough. Next time, try popping your shaped cookies in the freezer for 20 minutes before baking—this sets the butter so they hold their shape perfectly in the oven. Also, make sure your oven is fully preheated before baking!
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Gluten-Free Linzer Cookies
- Total Time: 4 hrs 32 min
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Classic European-inspired cookies made gluten-free with almond flour and a choice of filling.
Ingredients
- 200 grams unsalted butter, at room temperature
- 100 grams powdered sugar
- 200 grams Gluten-Free Flour (with xanthan)
- 100 grams superfine Almond Flour (or Hazelnut Flour)
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- Additional Flour for rolling out
- Your choice of filling such as Nutella or jam
Instructions
- Combine gluten-free flour, almond flour, and salt in a bowl. Set aside.
- Beat butter and powdered sugar in a stand mixer until light and fluffy, about 2 minutes.
- Add egg and vanilla, then beat for another minute.
- Mix in flour mixture until crumbly dough forms.
- Shape dough into a disk, wrap, and refrigerate for 4 hours or up to 3 days.
- Roll dough to ¼” thickness and cut into shapes.
- Cut centers from half the cookies for the tops.
- Freeze cookies on a tray for 15-20 minutes.
- Preheat oven to 350°F.
- Bake cookies for 10-12 minutes until edges brown.
- Cool completely before assembling.
- Dust tops with powdered sugar and spread filling on bottoms.
- Sandwich cookies together and serve.
Notes
- Use floured parchment paper for easier rolling.
- Do not overwork dough scraps to prevent toughness.
- Store assembled cookies in an airtight container for up to 7 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gluten-Free Linzer Cookies, Healthy Christmas Desserts, Gluten Free Easy Desserts, Dairy Free Christmas Treats, Holiday Treats