Gluten-Free Linzer Cookies

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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.

Prep Time35

Total Time50

Course: Dessert

Cuisine: European

Keyword: Gluten-Free Linzer Cookies

Servings:

Calories: 169kcal

Equipment

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.

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