These are the best gluten-free Linzer Cookies on Earth!
These Gluten-Free Linzer Cookies are out-of-this-world! These cookies are made with two slightly soft cookies sandwiched with raspberry preserves. Yum!
Over the past month, I’ve made and ate a million batches of cookies…They are just too good to resist! I can’t even count how many cookies I’ve eaten. Let’s just say more than any person should be eating…
I’ve been craving all things sweet lately. I guess it’s the season. All I see is chocolate coins, candy canes, marshmallows, and all things sweet lining the shelves of Target. Then, to make it even worse (or maybe better), my Instagram feed is filled with gorgeous photos of beautiful, decadent desserts. So, of course, I gave in and I’ve been having the time of my life eating my way through delicious desserts this season. It’s healthy to indulge once in awhile or else you’ll go crazy.
As a result of this sugar-craze, I made a ton of desserts this month, one of which is these melt-in-your-mouth Linzer Cookies. I mentioned earlier that these are GLUTEN FREE Linzer Cookies, but please don’t let that scare you away. Even for anyone who doesn’t follow a gluten-free diet, you can still make these using regular flour; it is so worth it! They don’t taste gluten-free at all!
Out of every single cookie recipe I’ve converted to be gluten-free, this one tops them all. I promise, the second you eat these cookies you’ll have no clue that they’re gluten-free. I challenge you, serve them to guest and nobody will ever know.
If you haven’t tried Linzer Cookies before, you may be wondering….
What defines a really excellent Linzer cookie?
Like really delicious and tastes like it’s from the best pastry shop? First off, for me, it all comes down to having high-quality raspberry preserves sandwiched between two slightly softened almond-based cookies (that still have a tiny bit of crunch). It’s important that the cookie isn’t too soft; you don’t want it to fall apart, but it should be soft enough that the rest of the cookie doesn’t crack when you take a bite. Next on the list is that these Linzer cookies are best eaten the second day or after. These cookies are tasty right after they’re assembled, but they’re a million times better the second day. Have patience because it is 100% worth the wait. That is the perfect Linzer cookie texture.
When making a gluten-free Linzer cookie it should be made exactly how a regular non-gluten-free Linzer cookie is made. Just, swap the flour for a gluten-free flour blend and use vegan butter if you’re dairy free. Of course, this doesn’t apply to every single recipe out there, but I’ve found that this is the best way to achieve a gluten-like cookie; swap the ingredients for gluten-free ones, which is very simple.
Today’s gluten-free Linzer cookies check off everything discussed above. The cookies are perfectly softened, use quality preserves, and there’s no skimping on any butter (I used vegan butter). Sometimes, you can’t use coconut oil. I said it! I love using coconut oil and healthier alternatives in many recipes, but in this recipes, it just wouldn’t cut it. To make outrageously good Linzer cookies, you’ve got to go all in!
These Gluten-Free Linzer Cookies are simply the best! They are filled with flavor, have the perfect amount of raspberry filling, and altogether just melt-in-your-mouth.
You may be wondering how to achieve that perfect scalloped cookie design. It’s quite simple! It all comes down to the cookie cutter I used. Years ago, I bought a set of scalloped circle cookie cutter at Home Goods and they have been my best friends in the kitchen for years. If you want to get even more creative, you can use heart cookie cutters or almost any other shape you like. Make sure that the cookie cutter is at least 2-3 inches in diameter for best results.
Next, let’s quickly address the elephant in the room…. I’m sure many of you are wondering…
How does the confectionary sugar sit so perfectly on the top cookie
without getting into the jam center?
Don’t be embarrassed. I asked this question for years! Then, once I was taught the obvious magic trick and it all clicked. Here’s the process. Bake the cookie bottoms and the donut-looking cookie tops. Cool the cookies, then dust confectioners sugar over the cookie tops. Finally, add a scoop of jam to the cookie bottoms and then proceed to assemble. Isn’t that super easy?!?
WARNING: These cookies tend to disappear very quickly, so you may want to consider making a double batch.
Remember, that these are the last few weeks of the year. Take advantage and make some cookies now because I’m pretty sure you plan to start a diet in a few days. Am I right? (I personally don’t believe in dieting, but I know many people reading this do 🙂 )
You can watch the Youtube video HERE.
The Best Gluten-Free Linzer Cookies on Earth!
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 15-20 linzer cookies
- Category: Baking, Cookies, Holiday Baking
- 1 cup almond flour
- 1 1/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour *
- 1/4 cup tapioca starch *
- 1/2 teaspoon baking powder
- 3/4 cup vegan butter*, softened at room temperature.
- 3/4 cup granulated sugar (I used organic sugar)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup raspberry preserves
- 1/4 cup confectioners sugar
- extra gluten-free flour, to roll out the cookies
Very Important Note: These cookies are best eaten the second day!
- In a medium bowl, whisk together the almond flour, gluten-free flour, tapioca starch, and baking powder. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment (or in a bowl with a handheld mixer) beat the butter on medium speed for two minutes, and then add sugar. Beat for another 2-3 minutes.
- Next, add the egg and vanilla extract. Beat on medium-low speed until combined.
- Add dry ingredients to the butter-egg mixture. Mix on low speed until all the flour is incorporated, then up the speed to medium until a dough forms. The dough mixture will be thick but very sticky, which is exactly what you want.
- Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 325℉ and line two large cookie sheets with parchment paper. Set aside.
- Once the dough has chilled, sprinkle gluten-free flour on a work surface. Knead the dough for a few seconds. Divide the dough in half, and roll half the dough to about 1/4 inch thick. Set the other half of the dough aside.
- Using a 2 1/2 or 3-inch circle cookie cutter, cut about 16-20 circles of dough. Place the cookies about 1 inch apart on a cookie sheet and bake for 18-20 minutes.
- Then, roll the second half of the dough out. Use the same circle cookie cutter to cut another 16-20 cookies. Then, use the wider end of a small piping tip or a 3/4″-1″ circle cookie cutter to cut out the center of these cookies. They will have a donut-like shape.
- Bake these cookies for 15-17 minutes or until lightly golden. Be careful not to overcook these cookies! They cook faster than the last batch since the cookie’s centers were removed.
- Cool the cookies on a wire baking rack for 35-40 minutes before proceeding to the next step.
- Sift confectioners sugar over the “donut” cookies (the ones with the hole in the centers). These are the cookie tops. Set aside.
- Scoop a heaping teaspoon of raspberry jam onto the cookie bottoms.
- Then, lightly press the cookie tops onto the raspberry jam cookie.
- Repeat the sandwich making step for all 16-20 cookies.
- Store the cookies in a container on the counter. Do not refrigerate or else the confectionary sugar will melt off the cookie and the cookies won’t soften.
- To make this recipe NOT gluten-free, substitute the gluten-free flour blend and tapioca starch with 1 1/2 cups all-purpose flour.
- My favorite vegan butter is Earth Balance Vegan Buttery Sticks. They work best for baking! Don’t use any kind of butter spread from a tub!! You can also use real butter if you prefer.