Description
Gluten-Free Linzer Cookies are delicate almond-flavored shortbread cookies filled with raspberry jam and dusted with powdered sugar. These festive and pretty cookies are perfect for holidays, Valentine's Day, or any special occasion. They are easy to make, gluten-free, and have a crisp texture with a sweet, fruity center.
Ingredients
Scale
Cookie Dough
- 1 cup butter or dairy-free butter (room temperature)
- ⅔ cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups gluten free all purpose flour with xanthan gum
- 1 cup finely chopped almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Filling and Topping
- 1 cup raspberry jam or jam of choice
- ½ cup powdered sugar for dusting
Instructions
- Prepare the dough: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the gluten-free flour, chopped almonds, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which makes it easier to roll and cut.
- Roll and cut cookies: Preheat your oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a cookie cutter to cut out circles for the base cookies. For half of the cookies, cut out a smaller shape or circle in the center to create the tops.
- Bake the cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes or until the edges are lightly golden. Remove from the oven and let cool on a wire rack completely.
- Assemble the Linzer Cookies: Spread about 1 teaspoon of raspberry jam on the whole cookies. Top each with a cookie with the cut-out center, gently pressing together.
- Dust with powdered sugar: Once assembled, dust the tops of the cookies generously with powdered sugar for a festive finish.
Notes
- Use room temperature ingredients for better dough consistency.
- Almonds can be substituted with hazelnuts or pecans for a different flavor.
- The recipe makes approximately 48 cookies, but it can easily be halved.
- Cookie dough can be frozen for up to 1 month; thaw and roll as directed.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use a dairy-free butter substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
