Description
Delight in these Gluten-Free Linzer Cookies, featuring buttery almond shortbread sandwiches filled with sweet raspberry jam. Perfect for holidays or special occasions, this easy recipe yields beautifully festive cookies with a delicate cinnamon hint and a dusting of powdered sugar.
Ingredients
Scale
Cookie Dough
- 1 cup butter or dairy-free butter (room temperature)
- 2 large eggs (room temperature)
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 3 cups gluten free all purpose flour with xanthan gum (we used GFJules)
- 1 cup finely chopped almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Filling & Topping
- 1 cup raspberry jam or jam of choice
- ½ cup powdered sugar for dusting
Instructions
- Prepare the Dough: In a large bowl, cream together the room temperature butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten free flour, finely chopped almonds, baking powder, salt, and cinnamon.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form a dough. Avoid overmixing to keep cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which makes rolling easier and helps cookies hold their shape.
- Roll and Cut Cookies: Preheat oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼ inch thickness. Use a cookie cutter to cut out rounds; for half, use a smaller cutter to create a center hole for the jam to peek through.
- Bake the Cookies: Place cookies on a parchment-lined baking sheet spaced about 1 inch apart. Bake for 10 minutes or until edges are lightly golden.
- Cool the Cookies: Remove from oven and let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Assemble the Linzer Cookies: Spread a teaspoon of raspberry jam on the whole cookies. Top with the cut-out cookies having the center hole and gently press together to form sandwiches.
- Dust with Powdered Sugar: Generously sift powdered sugar over the assembled cookies to give them a festive, snowy appearance.
Notes
- Use dairy-free butter to make these cookies vegan-friendly without sacrificing flavor.
- Ensure all ingredients like butter and eggs are at room temperature for better mixing and texture.
- Chilling the dough is essential for easy rolling and clean cutting shapes.
- Store cookies in an airtight container to keep them fresh for up to a week.
- Feel free to substitute raspberry jam with apricot, strawberry, or any preferred jam.
- Recipe halves well; making 24 cookies is perfect for smaller occasions.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
