Gluten-Free Linzer Cookies
These gluten-free linzer cookies solve the problem of finding a holiday recipe that’s both festive and easy to make without gluten. They’re the perfect balance of nostalgic flavor, buttery texture, and jammy sweetness for the Christmas season or any special moment.
Gluten-Free Linzer Cookies
As a nutrition consultant and chef, I’m always looking for ways to recreate beloved classics in a way that supports wellbeing without losing any of the joy. And when it comes to the holiday season, nothing feels more nostalgic than Christmas cookies cooling on the counter while the whole house smells like citrus, cinnamon, and celebration. These gluten-free linzer cookies carry that exact magic, soft, delicate, and just sweet enough, with that iconic peek-a-boo jam center, and are one of my favorite holiday desserts.
I grew up loving the famous Austrian Linzer torte and original Linzer cookies, but it wasn’t until years later that I started making a gluten-free version of its cookie cousin. These are the kind of DIY recipes that feel like a craft project and a warm memory rolled into one. Every time I bake them, I’m reminded why I love cooking so much: simple ingredients, classic flavors, and pure joy at the end.
Let’s bake something that feels like a hug, gently spiced, citrus-kissed, and full of classic Linzertorte vibes.
Why You’ll Love This Recipe
- It delivers everything you crave from traditional Austrian cookies, but without gluten.
- The texture is a dreamy cross between a sugar cookie and shortbread.
- The raspberry preserve adds that iconic jammy sparkle.
- They’re easy to make, fun to cut out, and even better to gift.
- They work beautifully for the cozy season, Valentine’s Day, or a DIY gift that everyone will rave about.
Ingredients for Gluten-Free Linzer Cookies
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Did you know?
Linzer cookies didn’t start as cookies.
Originally, Linzer torte was a whole tart made with almond flour, butter, and red currant jam, topped with a signature lattice design. The cookie version came later as a more portable, giftable adaptation. Think of them as the “grab-and-go” version before coffee shops existed.
How to Make Linzer Cookies
- Beat the butter and sugar until light and fluffy.
- Add the egg and vanilla paste, mixing until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour, almond flour, arrowroot flour, baking powder, lemon zest, and cinnamon. Gradually add this dry mixture to the butter mixture in thirds, mixing well after each addition. Cover the dough with plastic wrap and refrigerate for 1 hour.
- Roll the dough between two sheets of parchment paper to a thickness of 1/8 inch. Place the rolled dough (still between the parchment) in the freezer for 5-10 minutes to firm up before cutting. Use cookie cutters to shape the dough.
- Preheat the oven to 170°C (350°F). Arrange the cookies on a silicone mat or parchment-lined baking sheet. Bake for 12 minutes or until the edges turn golden.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Spread jam on the bottom halves of the warm cookies. If the jam is too thick, gently warm it up. Place the top cookie layers onto the jam-covered bottoms, pressing lightly.
- Optionally, dust the top cookie layers with powdered sugar before assembling or fill the cut-out holes with more jam after assembling. Let the cookies set before serving.
Ingredient Substitutions
- Butter: Use dairy-free butter if needed. It will still give a soft, flavorful cookie.
- Raspberry preserve: Strawberry, apricot, or cherry all work beautifully, go with your favorite.
- Almond flour: Sunflower seed flour can be used if you need a nut-free variation, though the flavor will be different.
- Vanilla paste: Extract works fine; just use a touch more.
Chef Angie’s Tips
- Chill the dough, this helps the cookies hold their shape.
- Roll the dough between two sheets of parchment to keep things tidy.
- Don’t overbake! They should be just barely golden.
- Add the jam only after the cookies cool to keep everything crisp.
- If you want cleaner cutouts, dip your cookie cutter in gluten-free flour.
Ways to Serve
- Dust with powdered sugar for maximum holiday cookies charm.
- Pair with hot tea on a quiet December evening.
- Add them to a holiday recipe cookie box for friends and neighbors.
- Turn them into a perfect homemade gift tied with twine and tucked into a cute DIY gift jar.
- Serve them as a sweet surprise for Valentine’s Day.
Storage
Store them in an airtight container at room temperature for up to a week. If you want them to last longer, refrigerate them. You can also freeze the unfilled cookies and assemble them fresh before serving.
Equipment
- Mixing bowls
- Parchment paper
- Rolling pin
- Linzer cookie cutters or round cutters
- Baking sheet
- Cooling rack
FAQ
Do these cookies get soft over time?
Yes, they soften as the jam settles in, which actually makes them even more delicious.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Can I freeze them?
Absolutely. Freeze the cookies without the jam, then fill them before serving.
Do I need special cookie cutters?
No, any small cutter will work for the center. Heart shapes are adorable for gifting.
Can I make them dairy-free?
Yes, with a good dairy-free butter substitute.
If these these jam filled almond flavored butter cookies, made your cozy season sweeter, share this blog with a friend, pin it for later, or add it to your holiday season baking list. Every share helps this little community grow, and it means more people get to enjoy these festive, love-infused treats.
Gluten-Free Linzer Cookies
Ingredients
- 3/4 cup Butter softened
- 1/2 cup Allulosse or sugar
- 1 Egg Large
- 1 tbsp Vanilla paste
- 1 cup Gluten-free flour
- 1 cup Almond flour
- 1/4 cup Arrowroot flour
- 1 tsp Lemon zest
- 1 tsp Baking powder
- 1/2 tsp Cinammon
- 7 oz Raspberry jam or other fruit jam
- Confectioners swerve or powdered sugar
Instructions
- Beat the butter and sugar until light and fluffy. Add the egg and vanilla paste, mixing until fully incorporated.2. In a separate bowl, whisk together the gluten-free flour, almond flour, arrowroot flour, baking powder, lemon zest, and cinnamon. 3. Gradually add this dry mixture to the butter mixture in thirds, mixing well after each addition. Cover the dough with plastic wrap and refrigerate for 1 hour.4. Roll the dough between two sheets of parchment paper to a thickness of 1/8 inch. Place the rolled dough (still between the parchment) in the freezer for 5-10 minutes to firm up before cutting. 5. Use cookie cutters to shape the dough.Preheat the oven to 170°C (350°F). 6. Arrange the cookies on a silicone mat or parchment-lined baking sheet. Bake for 12 minutes or until the edges turn golden.Allow the cookies to cool on the baking sheet for 5 minutes.7. Spread jam on the bottom halves of the warm cookies. If the jam is too thick, gently warm it up. Place the top cookie layers onto the jam-covered bottoms, pressing lightly.8. Optionally, dust the top cookie layers with powdered sugar before assembling or fill the cut-out holes with more jam after assembling. Let the cookies set before serving.
Nutrition
MORE HOLIDAY RECIPES:
Juniper and Cranberry Mocktail
White Chocolate Christmas Tart
Easy Pomegranate Molasses Vinaigrette
Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses
Cranberry Curd Tart Gluten-Free
Stuffed Pork Tenderloin Perfect For Holiday Dinner
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!