Gluten-Free Linzer Cookies (Dairy-Free)

These gluten-free Linzer cookies are the perfect gift for Valentine’s day, the holidays, or any special occasion. With two layers of butter cookies filled with sweet jam, these are not only beautiful and delicious, but also dairy-free too!

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What are Linzer Cookies?

Linzer cookies are traditional Austrian cookies that originate from the city of Linz. Named after the Linzer Torte, Linzer cookies are basically sandwich-style cookies made with a buttery cookie dough that is filled with a layer of fruit jam (such as raspberry jam or apricot jam).

The cookies are typically cut into shapes with a cookie cutter, and a smaller shape is usually cut out of the top cookie that forms a “window” from which the jam filling can be seen. Then the cookies are usually sprinkled in confectioner’s sugar for a snow-dusted look.

Because they are so pretty, they will definitely be the star of any holiday cookie tray, and make amazing edible gifts for special occasions (such as Valentine’s or Christmas).

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these gluten-free linzer cookies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the cookie dough is a matter of combining wet ingredients and dry ingredients, after which we will roll out the dough and cut it into shapes before baking. Once baked and cooled, we assemble the sandwich cookies with sweet raspberry jam in the middle of two cookies.
• Totally Gluten-Free & Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free linzer cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Sugar: I used regular white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Egg: The egg helps to better bind the ingredients together, so make sure you add it in.
• Vanilla Extract: I like adding a bit of vanilla extract for flavor, and highly recommend adding it.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend is that is made up of heavier flours/starches (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Ground Cinnamon: A pinch of ground cinnamon adds a nice flavor, but feel free to leave it out if you don’t enjoy cinnamon.
• Jam: I used raspberry jam for a beautiful red color, but you can use other types of red-colored jams too (strawberry, mixed berry jam etc).
• Powdered Sugar: Powdered sugar is sugar that has been processed until it has a super-fine powder-like consistency. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

How to Make Gluten-Free Linzer Cookies (Step by Step):

1. Beat Butter & Sugar

Beat the softened dairy-free butter and sugar until light and fluffy.

2. Add Egg & Vanilla

Add the egg and vanilla extract, mixing until fully incorporated.

3. Add Dry Ingredients

In a separate bowl, whisk together the gluten-free measure-for-measure flour, baking powder, and cinnamon. Gradually add this dry mixture to the butter mixture in thirds, mixing well after each addition until you get a homogeneous cookie dough.

4. Chill Dough

Wrap the dough with plastic wrap and refrigerate for 1 hour.

5. Roll Out Dough & Chill

Roll the dough out between two sheets of parchment paper to a thickness of 1/8 inch. Place the rolled dough (still between the sheets of parchment paper) in the freezer for 5-10 minutes to firm it up before cutting.

6. Preheat Oven

Preheat the oven to 170°C (350°F)

7. Cut Dough

Once the rolled dough is done chilling, use a round cookie cutter to cut the dough into round circles. Use a small heart-shaped cookie cutter to cut out hearts from half of the round dough circles (You should have equal number of both shapes).

8. Bake Cookies Until Golden

Arrange the cookies on a silicone mat or parchment-lined baking sheet. Bake for 12 minutes or until the edges turn golden.

9. Cool Cookies

Allow the cookies to cool on the baking sheet for 5 minutes.

10. Assemble Linzer Cookies

Spread jam on the fully round cookies. If the jam is too thick, gently warm it up. Gently place round cookie with a smaller heart-shape in the middle on top of the jam-covered bottoms, pressing lightly.

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.

Dish by Dish Tips/Tricks:

• Jam: Raspberry jam (raspberry preserves) is traditionally used for making Linzer cookies, but other types of jam (such as strawberry jam, mixed berry jam, plum jam, apricot jam or kumquat marmalade) can also be used.
• Storing: Once the gluten-free Linzer cookies are fully cooled and the jam has set, store them in a single layer in an airtight container at room temperature for up to 3 days.

Other Gluten-Free Cookies You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Linzer Cookies (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 52 minutes
• Yield: 16 cookies 1x
• Diet: Gluten Free

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Description

These gluten-free Linzer cookies are the perfect gift for Valentine’s day, the holidays, or any special occasion. With two layers of butter cookies filled with sweet jam, these are not only beautiful and delicious, but also dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup dairy-free butter
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 1/4 cups gluten-free measure-for-measure flour
• 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 6 ounces raspberry jam or other red preserves
• Powdered sugar for dusting

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Instructions

1. Beat Butter & Sugar: Beat the softened dairy-free butter and sugar until light and fluffy.
2. Add Egg & Vanilla: Add the egg and vanilla extract, mixing until fully incorporated.
3. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free measure-for-measure flour, baking powder, and cinnamon. Gradually add this dry mixture to the butter mixture in thirds, mixing well after each addition until you get a homogeneous cookie dough.
4. Chill Dough: Wrap the dough with plastic wrap and refrigerate for 1 hour.
5. Roll Out Dough & Chill: Roll the dough out between two sheets of parchment paper to a thickness of 1/8 inch. Place the rolled dough (still between the sheets of parchment paper) in the freezer for 5-10 minutes to firm it up before cutting.
6. Preheat Oven: Preheat the oven to 170°C (350°F).
7. Cut Dough: Once the rolled dough is done chilling, use a round cookie cutter to cut the dough into round circles. Use a small heart-shaped cookie cutter to cut out hearts from half of the round dough circles (You should have equal number of both shapes).
8. Bake Cookies Until Golden: Arrange the cookies on a silicone mat or parchment-lined baking sheet. Bake for 12 minutes or until the edges turn golden.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes.
10. Assemble Linzer Cookies: Spread jam on the fully round cookies. If the jam is too thick, gently warm it up. Gently place round cookie with a smaller heart-shape in the middle on top of 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.

Notes

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used regular white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Egg: The egg helps to better bind the ingredients together, so make sure you add it in.

Vanilla Extract: I like adding a bit of vanilla extract for flavor, and highly recommend adding it.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend is that is made up of heavier flours/starches (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent in this recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Ground Cinnamon: A pinch of ground cinnamon adds a nice flavor, but feel free to leave it out if you don’t enjoy cinnamon.

Jam: I used raspberry jam for a beautiful red color, but you can use other types of red-colored jams too (strawberry, mixed berry jam etc).

Powdered Sugar: Powdered sugar is sugar that has been processed until it has a super-fine powder-like consistency. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

Storing: Once the gluten-free Linzer cookies are fully cooled and the jam has set, store them in a single layer in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 mins
• Chilling & Assembly Time: 25 mins
• Cook Time: 12 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western