These linzer torte cookies aka gluten free linzer cookies are not only delicious, but quick and easy. In addition to being gluten free, the recipe is egg free as well with a vegan option. See the video tutorial below!
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I did not grow up with linzer torte or linzer torte cookies in my home. My mom is to this day a thumbprint cookie lady with a solid jam filling- which is fine with me as they are absolutely delicious. However, when I was living on my own and I wanted to learn to make gluten free cookies, I kept seeing photos of beautiful linzer cookies. And thus, this recipe was born! Let’s make these gluten free linzer cookies.
Why are they called “Linzer Cookies”?
The cookies are based off of the Linzer Torte which originated in the Austrian city of Linz. It is a jam filled torte (tart) with a dough lattice the covers the top. The cookies are a year long staple in most German bakeries, however, they are definitely from Austria!
What are traditional Linzer Cookies made from?
If you look at the history of the torte, it is a pastry that is filled with a fruit jam (often the original version would have had currants), and had almond flour in the pastry. Therefore, when adapted to the cookie, many recipes use almond flour in the recipe still. I have opted not to do that but instead infuse the cookies with almond flavor via almond extract.
Recipe Alterations: Can these gluten free linzer cookies be made vegan?
As the recipe already has no eggs, the only real issue you are facing is the butter. I myself have not made them vegan but I see no issue with supplementing a dairy free butter. I love the texture of miyokos vegan butter, as I feel it is the closest to a dairy based butter. So, if you opt to make them dairy free / vegan, that would be my suggestion.
Storage Tips:
These cookies will keep on the counter for about a week. You can freeze them for about 3 months in the deep freeze. I would suggest that between each layer of cookie that you lay a piece of parchment or wax paper to help prevent sticking / the removal of the powdered sugar. If you also wish to “prep” them in advance but not put them together, storage would be the same.
What will you need for your gluten free Linzer Cookies?
1. 2 sticks of unsalted butter (at room temperature)
2. ¼ cup white sugar
3. ¼ cup light brown sugar
4. 1 teaspoon lemon juice
5. 1 teaspoon almond extract
6. 2 & ½ cups gluten free flour mix (with a thickening agent such as xanthan gum in it). My favorite gluten free flour for cookies is King Arthur Gluten Free Flour
7. Icing sugar (to coat the cookies)
8. Jam for the interior – I suggest strawberry, however you can really use any jam you prefer. Strawberry and raspberry tend to be the most common, but I am partial to a marmalade.
How do you make these gluten free linzer cookies?
- Cream together your butter and sugars for about 3-5 minutes. It will become light and fluffy (you will be tempted to eat it, but don’t). Add your flour, lemon juice and almond extract. It should come together to form a dough. If it is still a bit too dry, you can add 1 teaspoon of water or milk at a time until it does.
- Take two pieces of parchment paper and place your dough between them. Roll out your dough until it is around ¼ inch thick. Place the cookies in the fridge for at least one hour.
- Set the oven to 350°F and bake your cookies for 12-14 minutes after they have properly chilled. Let the cookies sit on the cookie sheet for 10 minutes after the have finished cooking. Let them cool completely. Take the tops of your cookies and sprinkle them with icing sugar (powdered sugar).
- Take your bases and fill with a bit of jam- not too much as it will spread when you place the tops on.
Looking for other cookie recipes?
Soft Amaretti Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies
Heath Bar Cookies
Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Chocolate Tahini Cookies
Linzer Cookies
Ingredients
- 14 tablespoon sticks of unsalted butter room temperature
- ¼ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon lemon juice
- 2 ½ cup gluten free flour I like King Arthur Measure for Measure (with xanthan gum)
- 1 cup strawberry jam
- ¼ cup powdered sugar
Instructions
- Cream together your butter and sugars for about 3-5 minutes. It will become light and fluffy (you will be tempted to eat it, but don’t). Add your flour, lemon juice and almond extract. It should come together to form a dough. If it is still a bit too dry, you can add 1 teaspoon of water or milk at a time until it does.
- Take two pieces of parchment paper and place your dough between them. Roll out your dough until it is around ¼ inch thick. Place the cookies in the fridge for at least one hour.
- Set the oven to 350°F and bake your cookies for 12-14 minutes after they have properly chilled. Let the cookies sit on the cookie sheet for 10 minutes after the have finished cooking. Let them cool completely. Take the tops of your cookies and sprinkle them with icing sugar (powdered sugar).
- Take your bases and fill with a bit of jam- not too much as it will spread when you place the tops on.
Video
Notes
Nutrition
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