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Gluten Free Linzer Cookies

A nut free take on a classic holiday cookie

Gluten Free Linzer Cookies, thick, buttery, cookies with a jam filling. The first thing you will notice when you read this recipe is that it is nut free.  Traditionally, Linzer cookies have some almonds in them or at least almond flavoring.  This take on the the traditional recipe has no nuts or gluten.  We have a kiddo with tree nut allergies so, almonds are a no no in our house!  With the addition of the delicious jam from Mt. Hope Farms these cookies pack plenty of flavor without adding any allergens! 🫶 Josie

Tips:

  • Make your dough, press into a flat oval shape, and wrap tightly in plastic warp.
  • Make sure to properly chill the dough, don’t skip this step! The dough should be quite firm when you remove them from the fridge.  I usually make mine the night before I want to bake them and let them chill overnight.
  • Make sure to dust you surface and dough generously before rolling out your dough to about 1/2 inch thickness.  You can use any shape you want, I used a simple circle here.  In 1/2 of the cookies cut out a small shape in the middle ( I used a heart) .
  •  At this point you can place them on a plate or tray that will fit into your freezer and freeze them for about an hour. This makes a huge difference in keeping the shape you want.  Highly recommend!
Servings 2 dozen cookies
Prep Time 15 minutes
Cook Time 12-14 minutes
Passive Time 1 hour - overnight

Ingredients

2 3/4 cups Josie’s Best GF Muffin & More Mix
1 tsp baking powder
½ tsp salt
1 cup room temp butter (or DF butter alternative)
1 1/4 cup white sugar
2 eggs
2 tsp vanilla

1/4 cup your favorite jam

1 round cookie cutter

1 smaller cookie cutter to cut out the middle

 

Instructions

Whisk together Muffin and More Mix, baking powder, and salt

Mix butter, sugar, eggs and vanilla well until creamy and fully incorporated.

Gently add the flour mixture to the wet ingredients and mix until just incorporated.

Press into a disc, wrap in plastic wrap (or large zip lock bag) and refrigerate for at least 3 hrs. or overnight. The dough should be quite stiff when it is cooled enough.

Generously dust a large piece of parchment in Muffin & More Mix (cornstarch works too!).

I like to use about ½ of the dough at a time. Generously dust both sides of the dough with Muffin & More Mix or cornstarch and roll out to about ½ inch thick. Use a round cookie cutter to cut out all of the cookies.

With 1/2 of the cookies cut out the middle with a small cookie cutter.  I used a heart shape but any shape will do!

Place the cookies on a tray and freeze the cut out cookies for about 1 hour before baking.  This will really help the cookies keep their shape and give you nice crisp lines!

When ready to bake, preheat the oven to 325

Arrange cookies with out the middle cut  2 inches apart on a parchment lined cookie sheet. Stack the cookies with the cut outs on top.

Bake for about 12 mins until the edges are just barely turning brown.

Allow the cookies to cool on the tray for about 2 mins before gently removing them to a cooling rack.

While the cookies are cooling, gently heat the jam on the stove to “melt” it slightly to a thick but pourable state.

In the cut out area on top of your cookies place a small amount of jam and use a dull tip (like a butter knife) to gently spread the jam throughout the cut out shapes.

Especially if you are using a dairy free butter these cookies need plenty of time to cool.  They will set up and firm up quite a bit as they cool.

Makes about 2 dozen cookies.

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