These gluten-free Linzer cookies are buttery, tender almond cookies sandwiched with raspberry preserves and dusted with powdered sugar. They taste exactly like the classic version from a fine pastry shop, and no one will guess they are gluten-free.
Of every cookie I have made gluten-free, this one tops them all.
The trick is treating it exactly like a traditional Linzer cookie and simply swapping in the right gluten-free flours. Below I will walk you through the technique and the science that makes these tender instead of crumbly.
Tastes like a classic Linzer? Yes. Buttery, nutty almond cookies with sweet-tart raspberry in the middle.
Texture vs. a traditional cookie? Slightly soft with a delicate bite, never dry or sandy.
Would a gluten eater notice? No. Serve them to guests and nobody will ever know.
Hardest part? Patience. The dough needs to chill, and the cookies taste even better the second day.
Why you'll love these gluten-free Linzer cookies
They taste like the real deal, with no gluten-free aftertaste or grainy texture.
Gluten-free and dairy-free, made with a gluten-free flour blend and vegan butter.
Beautiful on any cookie platter, with that classic powdered-sugar window.
Perfect for the holidays, Valentine's Day, or Purim mishloach manot.
Even better the next day, so they are ideal to make ahead.
What makes a great Linzer cookie?
A truly excellent Linzer cookie comes down to a few things: high-quality raspberry preserves sandwiched between two almond-based cookies that are slightly soft but still hold together. The cookie should not be so soft that it falls apart, but soft enough that it does not crack when you bite in. And they are best eaten the second day, once the cookies have softened against the jam. Have patience, because it is completely worth the wait.
Ingredient notes
Almond flour: gives Linzer cookies their signature nutty flavor and tender crumb.
Gluten-free 1 to 1 flour blend: I use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. A blend with xanthan gum gives the best structure.
Tapioca starch: adds a little stretch and keeps the cookies from being crumbly.
Vegan butter: keeps these dairy-free. Do not substitute coconut oil here; real butter texture matters for this recipe.
Raspberry preserves: the classic filling. Use a good-quality jam, since it is the star.
Confectioners sugar: for that signature dusting on top.
The Gluten-Free Science
Why does this cookie stay tender instead of crumbly? Gluten normally gives dough elasticity and structure, so a gluten-free version needs help binding. Here, three flours do the work together: almond flour adds fat and moisture for tenderness, the gluten-free 1 to 1 blend brings structure thanks to the xanthan gum it contains, and tapioca starch adds a little stretch that keeps the cookies from cracking.
Chilling the dough is not optional: it solidifies the butter so the cookies hold their shape and the gluten-free flours fully hydrate, which prevents a sandy, dry texture. Use real vegan butter rather than coconut oil, because the butter's structure is what gives these cookies their proper bite.
Step by Step Tutorial
They are perfect for the holidays, Valentine's Day, or a Purim cookie platter, and they happen to be dairy-free too.
How to make gluten-free Linzer cookies
Mix the dry ingredients. Whisk the almond flour, gluten-free flour, tapioca starch, and baking powder.
Cream the butter and sugar. Beat the vegan butter 2 minutes, add the sugar, and beat 2 to 3 minutes more. Add the egg and vanilla.
Form the dough. Mix in the dry ingredients until a thick, sticky dough forms. Wrap and chill 1 hour.
Cut the cookies. Roll the dough ¼ inch thick on a floured surface. Cut circles for the bottoms, and cut circles with a small center hole for the tops.
Bake. Bake the solid bottoms 18 to 20 minutes and the cut-out tops 15 to 17 minutes at 325°F, until lightly golden. Cool fully.
Assemble. Dust the tops with confectioners sugar, spoon raspberry preserves onto the bottoms, and gently press together.
Chef's Tip: Dust the powdered sugar onto the tops before you add the jam, never after assembling. That way the sugar stays crisp and white on the cookie instead of melting into the raspberry center. And bake the cut-out tops separately, since they cook faster than the solid bottoms once the centers are removed.
chef tips
Tips for the best Linzer cookies
Make them a day ahead. They soften and taste even better on day two.
Do not skip the chill. Cold dough holds its shape and keeps the cookies tender.
Use a 2.5 to 3 inch cutter. Scalloped circles are classic, but hearts are lovely for Valentine's Day or Purim.
Watch the tops closely. The cut-out cookies bake faster, so pull them as soon as they are lightly golden.
Make It Kosher
These cookies are naturally pareve, since they use vegan butter instead of dairy and the only other animal product is egg, which is pareve. That makes them perfect for a kosher cookie platter at any meal, dairy or meat. They are a beautiful choice for Purim mishloach manot, a Hanukkah dessert table, or a holiday gift box. Use certified kosher gluten-free flour, vegan butter, and preserves to keep the whole batch kosher.
Make ahead & storage
Make ahead: These are better the second day, so they are ideal to bake in advance.
Storage: Store in an airtight container on the counter for up to 5 days. Do not refrigerate, or the powdered sugar will melt and the cookies will not soften properly.
Freezing: Freeze the unassembled, undusted cookies up to 2 months. Thaw, then fill and dust before serving.
Frequently asked questions
Can I make these with regular flour?
Yes. If you do not need them gluten-free, swap the almond flour, gluten-free blend, and tapioca starch for an equal total amount of all-purpose flour. The rest of the recipe stays the same.
Why is my dough so sticky?
A thick, sticky dough is exactly what you want here. Chilling it for an hour firms it up so it is easy to roll and cut. Dust your surface and cutter with a little gluten-free flour.
How do I keep the powdered sugar from disappearing?
Dust the tops with confectioners sugar before assembling, and store the cookies at room temperature. Refrigerating them causes the sugar to dissolve.
What jam works best?
Classic raspberry preserves are traditional, but apricot, strawberry, or red currant all work beautifully. Use a good-quality jam since it is the main flavor.
These gluten-free Linzer cookies are buttery, tender almond cookies sandwiched with raspberry preserves and dusted with powdered sugar. They taste exactly like the classic version from a fine pastry shop, and no one will guess they are gluten-free.
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Whisk together the almond flour, gluten-free flour, tapioca starch, and baking powder. Set aside.
Beat the vegan butter on medium 2 minutes. Add the sugar and beat 2 to 3 minutes more.
Add the egg and vanilla and beat on medium-low until combined.
Add the dry ingredients and mix on low until incorporated, then medium until a thick, sticky dough forms.
Wrap the dough in plastic and chill 1 hour.
Preheat the oven to 325°F and line two baking sheets with parchment.
On a floured surface, roll half the dough to ¼ inch thick. Cut 16 to 20 circles with a 2.5 to 3 inch cutter and place 1 inch apart. Bake 18 to 20 minutes.
Roll the second half, cut another 16 to 20 circles, then cut a small hole in the centers of these for the tops. Bake 15 to 17 minutes, until lightly golden. Watch closely, as they bake faster.
Cool the cookies on a wire rack 35 to 40 minutes.
Sift confectioners sugar over the cut-out tops. Spoon a heaping teaspoon of raspberry preserves onto each bottom, then gently press the tops on.
Store in a container on the counter. Do not refrigerate, or the sugar will melt and the cookies will not soften.
Test Kitchen Notes
Use vegan butter, not coconut oil, for the right texture. Dust the tops with powdered sugar before assembling. The cookies are best on day two, once they soften against the jam.
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