Christmas Linzer Cookies (Gluten Free)
Bake a batch of Christmas Linzer Cookies to enjoy over the holidays. Filled with jam and sprinkled with powdered sugar, these gluten-free cookies will surely become a family-favourite. Perfect for your holiday cookie exchange!
Hello friends! Some of you may recall these Christmas Linzer Cookies I baked last year. As often happens with the busy holiday season, I didn’t quite get around to sharing the recipe with you.
Such pretty and festive looking cookies, right? They’re very tasty too. So, I wanted to make sure time didn’t get away on me again!
If you’re planning on baking an array of cookies for Christmas, you’ll definitely want to check out the recipes my friends are also sharing as part of our virtual holiday cookie exchange. From gingerbread mug huggers to snickerdoodles and chocolate meringues, we have you covered. Continue reading to get all the yummy cookie details!
As mentioned before, baking is a form of therapy for me. During the holidays, I crank up the tunes and sing along as I prepare the dough, roll it out, cut out shapes and wait for it to bake. Maybe you’ve caught a glimpse in one of my Instagram stories? It definitely brings feelings of comfort and joy!
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In moments like these, they truly are cookies baked with love. So, naturally, I need to share them. Perhaps you’re planning on gifting a few homemade cookies this year too? Be sure to check out my Christmas cookie gift wrapping ideas. Love is in the details.
What are Linzer Cookies?
Linzer cookies originate in Austria and are traditionally made using torte dough, currant preserves and powdered sugar. Two cookies, one whole and one with a cutout, are sandwiched together with the preserves peeking out the top. A light dusting of powdered sugar gives this cookie a snowy look that’s fitting for the holidays. Nowadays, you can find many versions of this classic treat.
Although Linzer cookies look a bit complicated to make, they’re really quite easy once you have the right tools. I used this Christmas Linzer cookie cutter set to create the plain bottoms and tops with cutouts. I’d have to say the Christmas tree cookies are my favourite.
To fill the middle, I used raspberry jam. I like the tartness of raspberries along with the subtle flavour of the cookie. The red colour is also a bit more traditional. Feel free to use any jam you prefer, such as traditional black currant, strawberry, apricot or blackberry.
How Long will Linzer Cookies Last?
You can assemble the cookies a day ahead of time and store in an airtight container with parchment between the layers (cookies will soften over time). For freshness, I prefer popping the unfilled halves into the freezer and putting together with jam and powdered sugar just before needed.
Okay, you’ve waited long enough! Let’s get to this scrumptious recipe…
Christmas Linzer Cookie Recipe
Kitchen Supplies
- large and small mixing bowls
- whisk and pastry cutter
- measuring spoons and cups
- lemon zester
- plastic wrap and parchment paper
- Christmas Linzer cookie cutters
- rolling pin and offset spatula
- baking sheets, oven mitts and cooling rack
- small spoon and sifter
Ingredients
- gluten-free all-purpose flour (*see notes)
- fine almond flour
- granulated sugar
- fine sea salt
- egg
- vanilla and lemon zest
- butter
- jam and powdered sugar
The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
Linzer Cookie Instructions
To make the dough, whisk together both flours, sugar and salt in a large mixing bowl. Add cubed butter, then use a pastry cutter (or fork or fingertips) to mix together until sandy in texture.
In a small bowl, gently beat the egg, then stir in vanilla and lemon zest. Add to the flour mixture and gently knead until dough comes together (the warmth of your hands will soften the butter).
Divide dough into two rounds, tightly wrap in plastic, then refrigerate for one hour.
To bake, preheat oven to 350°F and line two baking sheets with parchment paper.
Remove one dough portion from refrigerator and place on parchment paper that has been lightly dusted with flour. Dust the top of dough with a bit more flour, then place a second piece of parchment on top. Roll out evenly until about ¼” thick.
Using the full cookie cutter (for bottoms), cut out rounds. Gently transfer to baking sheet using an offset spatula. Bake for about 12 minutes, or until edges are slightly brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
Meanwhile, for the cookie tops, remove second dough portion from the refrigerator and repeat the steps using the cookie cutter with the cutout attachment. Bake for about 11 minutes (will likely be less than bottom portion), or until edges are slightly brown.
For dough scraps from both portions, gently form into ball, wrap in plastic, then refrigerate for about 10 minutes. Repeat baking process ensuring you have an equal number of tops and bottoms.
To assemble Linzer cookies, spread about one teaspoon of jam on each cooled cookie base. Dust cookie tops lightly with sifted powdered sugar, then carefully place over bottoms.
Christmas Linzer Cookie Recipe Tips
- *For the gluten-free all-purpose flour, I put together my own using this recipe (with xanthan gum). I have not tested this recipe with other gluten-free mixes or regular all-purpose flour, but will update when I do.
- Measure flour carefully by spooning into measuring cup, then levelling off with a knife.
- If you don’t have Linzer cookie cutters, use a 2″ round cookie cutter along with a 1″ mini cookie cutter to cut out the middle for the tops. Play around with shapes.
- Keep the cookie dough cool. If it starts to warm up too much it may be difficult to work with. Simply wrap it back up and pop it back into the refrigerator.
More Christmas Cookie Recipes
- Gluten Free Greek Almond Cookies
- Coconut Chocolate Toffee Cookie Mix Jars
- Mexican Wedding Cakes
- Jam Thumbprint Cookies
After you’ve made these gluten-free Christmas cookies, be sure to check out my 7 Best Gluten Free Recipes to Bake. You’ll find so many delicious recipes you can make during the festive season or year round!
Christmas Linzer Cookies (Gluten Free)
Ingredients
- 2½ cups gluten-free all-purpose flour, plus more for rolling *see notes
- ¾ cup fine almond flour
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, ¼" cubed and chilled
- 1 large egg
- 1½ teaspoons pure vanilla extract
- zest of half a lemon
- raspberry jam
- powdered sugar
Instructions
For Dough
- Whisk together GF flour, almond flour, sugar and salt in a large mixing bowl. Add cubed butter, then use a pastry cutter (or fork or fingertips) to mix together until sandy in texture.
- In a small bowl, gently beat the egg, then stir in the vanilla and lemon zest. Add to the flour mixture and gently knead until dough comes together (the warmth of your hands will soften the butter).
- Divide dough into two rounds, wrap in plastic, then refrigerate for one hour.
To Bake
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Remove one dough portion from refrigerator and place on parchment paper that has been lightly dusted with flour. Dust the top of dough with a bit more flour, then place a second piece of parchment on top. Roll out evenly until about ¼" thick.
- Using the full cookie cutter (for bottoms), cut out rounds. Gently transfer to baking sheet using an offset spatula. Bake for about 12 minutes, or until edges are slightly brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
- Meanwhile, for the cookie tops, remove second dough portion from the refrigerator and repeat the steps using the cookie cutter with the cutout attachment. Bake for about 11 minutes (will likely be less than bottom portion), or until edges are slightly brown.
- For dough scraps from both portions, gently form into ball, wrap in plastic, then refrigerate for about 10 minutes. Repeat baking process ensuring you have an equal number of tops and bottoms.
To Assemble Cookies
- Spread about one teaspoon of jam on each cooled cookie base. Dust cookie tops lightly with sifted powdered sugar, then carefully place over bottoms.
Notes
- For the gluten-free all-purpose flour, I put together my own using this recipe (with xanthan gum). I have not tested this recipe with other gluten-free mixes or regular all-purpose flour, but will update when I do.
- Measure flour carefully by spooning into measuring cup, then levelling off with a knife.
- If you don’t have Linzer cookie cutters, use a 2″ round cookie cutter along with a 1″ mini cookie cutter to cut out the middle for the tops. Play around with shapes.
- Keep the cookie dough cool. If it starts to warm up too much it may be difficult to work with. Simply wrap it back up and pop it back into the refrigerator.
- You can assemble the cookies a day ahead of time and store in an airtight container with parchment between the layers (cookies will soften over time). For freshness, I prefer popping the unfilled halves into the freezer and putting together with jam and powdered sugar just before needed.
More Christmas Cookie Exchange Recipes
Ready to get your bake on? These delicious holiday cookie recipes from my friends are definitely a good place to start! Simply click on a link to be taken to the post.
Gingerbread House Mug Toppers // Modern Glam
Christmas Linzer Cookies (Gluten Free ) // Satori Design For Living
Mini Gingerbread House Mug Hugger Cookies // The Ginger Home
Linzer Cookie Recipe // Jennifer Maune
Norwegian Krumkake Cookies // Finding Lovely
Christmas Cookie Wreath // My 100 Year Old Home
Gluten/Dairy Free Snickerdoodle Cookie Recipe // Zevy Joy
Pumpkin Snickerdoodle Cookie Recipe // Happy Happy Nester
Swirly Chocolate Meringue with Cream // Lemon Grove Lane
Light and Fluffy Sand Dollar Cinnamon Cookies // Twelve on Main
Christmas Star Brownies // Maison De Cinq
Molasses Gingersnaps // My Sweet Savannah
Candy Cane Frosted Swirl Cookies // Tatertots & Jello
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Happy Baking!
I can’t wait to make these Shauna! I pinned them to my cookie exchange board. YUM!
xoxo
These look soo good!!! And I love that they are gluten free!
These are seriously one of my favorite cookies! I love the hint of lemon!
Hi Shauna, Something went very wrong with the Gluten Free Linzer cookie recipe! I used King Arthur Gluten free flour, as well as, almond flour and all other ingredients according to the recipe. The dough never came together at all. I figured after chilling it might hold together but when to went to roll it out it just crumbled. I’m an experienced cook and have baked many different cookie recipes. I also have baked other recipes (cookies and cakes) with gluten free flour and haven’t had a problem. Could there be an ingredient missing or too much flour in the recipe as is written? Thank you
Hi Jo Ann, I just checked over the recipe again, and that’s how I make it. The only thing I can think is that King Arthur Gluten Free flour is a different combination than the “homemade flour mixture” I use in my gluten-free baking (as mentioned in the notes). Also, it’s important not to pack flour when measuring or you end up with too much. Spoon the flour into your measuring cup, then level off with a knife. Hope this helps!