Description

These Easy Gluten Free Linzer Cookies are delicate, buttery sandwich cookies featuring a nutty almond flour dough and a sweet jam or Nutella filling. With a charming cut-out window on top, they look elegant and stylish, perfect for holidays, parties, or everyday treats. The naturally gluten-free recipe combines simple ingredients and straightforward steps for a tender, irresistible cookie that everyone will love.

Ingredients

Scale

For the dough:

7 oz unsalted butter, softened to room temperature (about 70°F)
3.5 oz powdered sugar, sifted to remove lumps
1 large egg
1 tsp vanilla extract
7 oz gluten-free flour blend (preferably 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

For the filling:

Raspberry jam (traditional) or Nutella (or any preferred jam/spread)
Additional powdered sugar for dusting (optional)

Instructions

Prepare the Dry Ingredient Base: In a medium bowl, whisk together 7 oz gluten-free flour, 3.5 oz superfine almond flour, and 1/2 tsp kosher salt. Mix thoroughly to ensure even salt distribution and to aerate the flours slightly. Set aside for later use.
Cream the Butter and Sugar: Using a stand mixer, beat 7 oz softened unsalted butter and 3.5 oz sifted powdered sugar on medium speed for about 2 minutes until the mixture is light, fluffy, and pale in color. This process adds air to the dough for improved texture.
Incorporate Egg and Vanilla: Add 1 large egg and 1 tsp vanilla extract to the creamed mixture. Beat on medium speed for about 1 minute until fully combined and smooth. Avoid overmixing beyond this stage.
Combine and Chill the Dough: Add the dry flour mixture to the wet ingredients. Mix on low speed until a crumbly dough just forms. Shape the dough into a flat disk or rectangle, wrap tightly with parchment paper, and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
Roll, Cut, and Prepare for Baking: Remove chilled dough and let it sit at room temperature for 5 minutes to soften slightly. On a surface dusted with gluten-free flour, roll dough to approximately ¼-inch thickness. Use cookie cutters to cut out shapes, making cut-out window centers on half the cookies. Re-roll scraps and cut additional cookies. Place cut cookies on a parchment-lined baking sheet and freeze for 15-20 minutes to prevent spreading during baking.
Bake the Cookies: Preheat oven to 350°F (175°C). Bake cookies in batches for 10-12 minutes, until edges are lightly golden while centers remain slightly soft. Let cookies cool on baking sheet 5-10 minutes, then transfer to a wire rack to cool completely.
Assemble and Finish: Once cooled, dust the window-top cookies with powdered sugar. Spread a thin layer of raspberry jam or Nutella on the bottom (solid) cookies, then sandwich with a dusted top cookie, window-side up. Serve cookies at room temperature for best texture and flavor.

Notes

Use a gluten-free flour blend containing xanthan gum for proper dough structure. Add 1/2 tsp xanthan gum if not included in your flour blend.
Chill dough thoroughly before rolling to prevent crumbling and ease handling.
Work with small portions of dough while rolling and keep the rest chilled to avoid stickiness.
Generously dust surfaces and rolling pins with gluten-free flour during rolling.
If dough becomes too soft or crumbly during cutting, return it to the fridge for 10-15 minutes to firm up again.
Do not overbake; cookies should be lightly golden on edges with slightly soft centers to remain tender.
Cookies can be stored in an airtight container at room temperature for up to one week.
Freeze unbaked cookies in a single layer first, then transfer to freezer bags for up to 3 months. Filled cookies can be frozen with parchment paper separating layers.
For dairy-free variations, use vegan butter sticks. For egg-free, substitute 1 tbsp ground flaxseed mixed with 3 tbsp water.

Prep Time: 1 hour 33 minutes
Cook Time: 3 hours 7 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gluten free linzer cookies, almond flour cookies, sandwich cookies, holiday cookies, raspberry jam cookies, nutella cookies, gluten free baking, gluten free dessert