Dessert

Easy Gluten-Free Linzer Cookies Recipe

ByLana Polati November 25, 2025November 25, 2025

Introduction

Linzer cookies are elegant yet surprisingly simple to make, especially when you go gluten-free. These buttery, nutty sandwich cookies feature a delicate almond flour dough and a sweet jam filling that peeks through charming cut-out windows. Perfect for holidays or any special occasion, they’re tender and beautiful — and no one will guess they’re gluten-free.

A close-up view of a two-layer round cookie with scalloped edges sitting on a white marbled texture. The bottom layer is a light beige, textured biscuit. The top layer is similar but has a heart-shaped cutout in the middle, revealing a smooth, glossy dark chocolate filling in the center. The top cookie is covered with a dusting of fine white powdered sugar, contrasting with the rich chocolate underneath. In the background, there is a blurred golden spoon and part of another cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz unsalted butter, softened to room temperature (about 70°F)
3.5 oz powdered sugar, sifted
1 large egg
1 tsp vanilla extract
7 oz gluten-free flour blend (with xanthan gum; e.g., King Arthur Gluten-Free)
3.5 oz superfine almond flour
1/2 tsp kosher salt
Additional gluten-free flour for rolling
Jam or Nutella for filling (raspberry jam is traditional)

Instructions

Step 1: Whisk together the gluten-free flour, almond flour, and kosher salt in a medium bowl. Mix thoroughly to evenly distribute the salt and aerate the flours. Set aside.
Step 2: In a stand mixer, beat the softened butter and sifted powdered sugar on medium speed for about 2 minutes until light, fluffy, and pale in color.
Step 3: Add the egg and vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until smooth and well combined. Avoid overmixing.
Step 4: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until a crumbly dough forms. Shape the dough into a flat disk or rectangle, wrap in parchment paper, and refrigerate for at least 4 hours or overnight.
Step 5: Remove dough from fridge and let soften at room temperature for 5 minutes. Lightly dust your work surface and rolling pin with gluten-free flour. Roll dough to about ¼-inch thickness.
Step 6: Use cookie cutters to cut out shapes. For half the cookies, cut out a small center window to create the classic Linzer look. Gather scraps, re-roll, and cut additional cookies. Transfer cookies to a parchment-lined baking sheet and freeze for 15–20 minutes to prevent spreading.
Step 7: Preheat oven to 350°F. Bake cookies in batches for 10–12 minutes until edges are lightly golden but centers are still slightly soft. Let cookies cool on baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Step 8: Once cooled, dust the top cookies (with windows) lightly with powdered sugar. Spread a thin layer of jam or Nutella on the flat side of the bottom cookies. Sandwich each with a top cookie, window side up, so the filling shows through. Serve at room temperature.

Tips & Variations

Use a gluten-free flour blend with xanthan gum to help bind the dough. If yours doesn’t contain it, add ½ teaspoon xanthan gum to the dry ingredients.
Swap almond flour for hazelnut flour, pecans, or walnuts for a nutty twist.
For dairy-free cookies, use vegan butter sticks instead of regular butter.
To make the recipe egg-free, replace the egg with a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes.
Choose any jam you like for the filling—strawberry, apricot, and blackberry all work well.
If dough cracks while rolling, chill it longer. Dust surface and rolling pin generously with gluten-free flour.

Storage

Store cookies in an airtight container at room temperature for up to one week. Ensure cookies are completely cool before stacking; place parchment paper between layers to prevent sticking. Linzer cookies freeze well, both before and after filling. Freeze unfilled cookies on a baking sheet first, then transfer to a freezer bag for up to 3 months. Filled cookies can be layered with parchment in a container and frozen similarly. Thaw at room temperature before serving. Dough can also be made ahead and kept wrapped in the fridge, or shaped cookies can be frozen and baked straight from frozen—just add a couple of minutes to baking time.

How to Serve

Six round sandwich cookies sit on a white plate with scalloped edges, arranged closely together on a white marbled surface. Each cookie has two golden brown, textured layers with a smooth dark chocolate filling in the middle. The top cookie layer is dusted with powdered sugar and has a heart-shaped cutout through which the glossy chocolate filling shows clearly. Granules of powdered sugar are scattered lightly on the plate. A gold spoon rests partially visible next to the plate, along with a beige textured cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almond flour?

Yes, you can substitute almond flour with hazelnut flour, finely ground pecans, or walnuts. These options will give a slightly different but delicious nutty flavor and maintain a tender texture.

How do I prevent the gluten-free dough from falling apart?

Chilling the dough for at least 4 hours or overnight helps firm up the butter and bind the ingredients. When rolling, work with small portions, keep dough chilled, and dust surfaces generously with gluten-free flour to make handling easier and prevent cracking.