Gluten-Free Linzer Cookies

These gluten-free Linzer Cookies bake up crisp-tender with a heart cutout and strawberry jam filling. Great for Christmas, Valentine’s Day, and gifting.

Why You’ll Love These Gluten-Free Linzer Cookies

Beautiful sandwich-cookie look with minimal effort (the heart cutout does the work)

Buttery, lightly almond-scented flavor that tastes like a traditional Linzer

Easy dough that rolls well after chilling

Simple ingredients with flexible options (lemon zest, jam flavor swaps)

Notes on Ingredients

Butter: Use softened butter (not melted) so the cookies hold their shape while baking

Sugar: Regular granulated sugar keeps the crumb tender and classic

Vanilla + almond extract: Vanilla adds warmth; almond extract gives that signature Linzer aroma

Egg: Binds and adds richness

Gluten-free all-purpose flour: King Arthur gluten-free blend works great here; measure by spooning into the cup and leveling for consistent results

Almond flour: Adds tenderness and a delicate nutty flavor; it also helps prevent a dry gluten-free texture

Baking powder: Gives a subtle lift so the cookies don’t bake up dense

Salt: Balances sweetness and boosts flavor

Lemon zest (optional): Brightens the cookie and pairs especially well with strawberry jam

Strawberry jam: Use a thicker jam or preserves so it stays put (thin jelly can ooze)

Powdered sugar: Dust right before serving for the cleanest finish

How to Make These Gluten-Free Linzer Cookies

Heat the oven to 350∘F and prep your baking sheets with a silicone mat or a light coating of grease

Cream the softened butter and sugar in a stand mixer until pale and fluffy, then beat in the egg, vanilla extract, and almond extract

Whisk the dry ingredients together in a separate bowl, then add them to the mixer a little at a time and mix just until the dough comes together

Cover and chill the dough for 30–60 minutes so it firms up for rolling

Dust your countertop with gluten-free all-purpose flour, set half the dough on top, and sprinkle a little more flour over the surface to prevent sticking

Roll to an even thickness, cut out cookies, and cut heart “windows” from half of them to use as the tops

Move the cutouts to the prepared baking sheet carefully (a thin spatula works well) and space them slightly apart

Bake for 9–11 minutes, until the edges look set and lightly golden

Let the cookies rest on the pan for 3–5 minutes, then transfer to a wire rack to cool completely

Repeat the process of rolling, cutting, and baking with the remaining dough.

Once cool, dust the windowed tops with powdered sugar; spread jam on the solid bottoms, then sandwich with the sugared tops

More gluten-free desserts to make ASAP!

• Gluten-Free Bavarian Soft Pretzels
• Gluten-Free Carrot Cake Recipe
• Gluten-Free Carrot Cake Muffins
• Gluten-Free Lemon Curd Cookies

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