Easy Gluten Free Linzer Cookies
As someone who has eaten gluten free for the past 17 years, I love a good cookie. I have always wanted to create easy gluten free linzer cookies but ironically, they seemed hard. To my surprise, our gluten free sugar cookies base was the perfect starting place for these buttery, almond jam filled treats. The dough comes together in minutes and the sandwiching step is so simple that even little hands can help. Mine did and they turned out great!
Servings: 24 cookies
Calories: 246kcal
Cost: $10
Ingredients
- 1 ⅓ cups butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 egg
- 3 ¼ cups gluten-free all-purpose flour (King Arthur gluten-free blend is my favorite, regular flour works as well)
- ¾ cup almond flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- zest of one lemon (optional)
- ¾ cup strawberry jam
- powdered sugar
Instructions
- Preheat oven to 350 degrees
- In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and almond extracts
- In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
- Refrigerate dough for 30 minutes to an hour
- Flour your work surface with gluten free all purpose flour and place half the dough on to surface and top with more GF flour
- Roll out dough and cut out shapes with cookie cutters, half with a heart punched out of the middle as toppers
- Gently place cookies on a greased or silicone mat lined baking sheet (I use a spatula)
- Bake at 350 degrees for 9-11 minutes or until slightly golden brown
- Cool on pan 3-5 minutes then transfer to a wire rack
- Continue with the other half of the dough
- After the cookies are done cooling, dust the tops with powdered sugar then top the bottoms with a dollop of jam (the ones without the heart punched out) then top with powdered sugar heart top cookies
Notes
Because of how buttery and delicious these cookies are, they are a bit more fragile. Just use lots of white rice flour on the surface you are working on as well as on top of the dough when rolling it out.
How to store leftovers
Allow the cookies to reach room temperature before storing the leftover cookies. Place them in an airtight container with parchment paper between each layer of cookies so they don't stick together. They can sit on the counter for 3-4 days.Can you freeze them?
Absolutely! Allow the cookies to cool to room temperature first. Then, put them in a freezer-safe bag. They will last 3-6 months in the freezer.Nutrition
Serving: 1cookie | Calories: 246kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 184mg | Potassium: 48mg | Fiber: 2g | Sugar: 18g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg