Gluten-Free Linzer Cookies

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar Shop
• 1 large egg yolk
• 1 tsp vanilla extract Shop
• 1/2 tsp almond extract Shop
• 1 tbsp lemon zest
• 1/2 cup raspberry jam or your favorite fruit preserve Shop
• 2 tbsp powdered sugar, for dusting (optional) Shop

Instructions

1. 1 In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt until thoroughly combined. Set this dry mixture aside.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. 3 Add the egg yolk, vanilla extract, almond extract, and lemon zest to the creamed butter and sugar mixture. Beat on low speed until just combined, ensuring the mixture is smooth and fragrant.
4. 4 Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until a cohesive dough forms. The dough will be soft and slightly sticky; avoid overmixing.
5. 5 Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or until firm enough to handle. This chilling step is crucial for easier shaping.
6. 6 Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface (using your GF flour blend), roll out one disc of dough to about 1/8-inch thickness. Use a fluted round cookie cutter to cut out shapes, then use a smaller cutter to create a hole in the center of half of the cookies.
7. 7 Carefully transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. 8 Once completely cooled, spread a thin layer of raspberry jam or your chosen preserve onto the solid cookies. Dust the cut-out tops with powdered sugar if desired, then gently place them on the jam-covered bases to create sandwich cookies.

Tips & Notes

• Work with one disc of dough at a time and keep the other in the refrigerator. If the rolled dough softens and the small window cutter starts to drag, slide it onto a sheet pan and chill it until firm before cutting.
• Dust the window tops with powdered sugar labeled gluten-free before you set them on the jam-covered bases, so the sugar stays white instead of melting into the jam.
• Spread a thin layer of seedless jam labeled gluten-free on each base, leaving a small border. Filled cookies soften as they sit, so assemble them the day you serve them and keep the plain cookies airtight until then.

Common questions