Vegan and gluten free Linzer cookies are a beautiful sweet treat for Christmas, Valentine’s Day, or any occasion. A dusting of powdered sugar makes these cookies look delicate and delicious.
There’s nothing like an easy cookie recipe that not only looks pretty, tastes great, but also is free of the top allergens. It’s always a nice surprise to find out that a recipe is not only delicious, but allergy friendly, too, right?
These Linzer cookies check off all those boxes. I can’t think of a prettier cookie for your holiday cookie tray. These would look so festive along with some chocolate spritz cookies, vegan snowballs, and gluten free Scotch shortbread.
Linzer cookies are a version of the Linzer torte, from the city of Linz, Austria. These are traditionally made with almond flour, but this version is nut free and allergy friendly.
These pretty cookies are just perfect for Valentine’s Day or any day, really…they are buttery and delicious when filled with jam and dusted with powdered sugar. Not a jam fan? Melt some chocolate and use that instead!
Ingredient Notes
- Gluten Free Flour Blend – I like Namaste Perfect Flour Blend for this recipe. It bakes up really well and doesn’t spread out on the baking sheet. I haven’t tried these with almond flour or coconut flour. If you try it, you may need more or less liquid. Be prepared to experiment!
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread has a wonderful buttery flavor in cookies. You could also use the baking sticks if you prefer.
- Jam – You can use any jam that you like! Red jams, like raspberry or cherry are festive for the holidays, but yellow or orange jams would also be nice! If you don’t like jam, try a chocolate spread or dairy free caramel.
Special Equipment
- Linzer cookie cutters are needed to make the scalloped edges and the cute shaped cut outs in the middle of the cookies. If you don’t have Linzer cookie cutters, you could create the same effect with round cookie cutters and the round end of an apple corer.
- I like using a fine mesh sieve for dusting the tops of these cookies with powdered sugar. It creates a nice, even layer of sugar that looks pretty.
Tips for Success
- Be sure to chill the dough so that it is easier to roll out, and so it doesn’t spread during baking.
- Dust the rolling pin and rolling surface with gluten free flour so that the dough doesn’t stick.
- Line the cookie sheets with parchment paper for easy clean up.
Storage
Store cookies in an airtight container in the refrigerator. These do need to be kept in the fridge due to the jam. They should stay fresh for 3-4 days.
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Recipe
Gluten Free Linzer Cookies.
Ingredients
- 1 cup vegan buttery spread
- 1 cup organic cane sugar
- ¼ cup unsweetened apple sauce
- 2 ¾ cups gluten free flour blend I used Namaste Perfect Flour
- ¼ teaspoon salt
- ⅔ cup raspberry jam
- ½ cup powdered sugar
Instructions
- Place the vegan buttery spread and the sugar in a mixing bowl and beat on medium speed until light and fluffy. Add the unsweetened applesauce and mix until combined.
- Add the salt and the gluten free flour a half cup at a time and mix on low speed.
- The dough will be quite thick. Divide in half and pat into two discs. Wrap in plastic wrap and refrigerate for two hours.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Unwrap one disc of dough and dust with gluten free flour. Dust the rolling pin and surface as well.
- Roll the dough to a ¼ inch thickness. Use a Linzer cookie cutter to cut out cookies, and then to cut out the shapes for the top layer.
- Bake at 350 degrees F for about 10 minutes. Let cool fully. Repeat above steps with remaining dough.
- Place a half cup of powdered sugar in a fine mesh sieve. Dust the tops of the cutout layer with powdered sugar.
- Spread jam on the bottom halves of the cookies. Place the cutout cookie on top. Enjoy!
Jennifer Fonda
Hi! The linzer cookies look great! Can I use all purpose flout? Thanks so much.
Kelly Roenicke
Yes, all-purpose flour is fine!
Alli
Hi Kelly
Quick question….Do these cookies need xanthan gum? I noticed it is not included in your recipe instructions….
Also, if I am allergic to rice, and cant make your flour blend as is, can you recommend some substitutes for the rice flours that would still work out great…?
Also, do you know what the weight in grams would be for the 2 3/4 cups of Flour blend in this Linzer Cookie recipe..? Sometimes its easier for me to follow a recipe more precisely each time when I put the flours on a scale for consistency. My cupping isn’t always accurate, and I’ve messed up recipes. :)
I’m still a newbie Baker. :D
Thanks!!
Kelly Roenicke
This recipe for rice free flour looks promising: https://savorthebest.com/ancient-grains-gluten-free-flour-blend/
I don’t know the weight, I’m sorry!
No, if your blend doesn’t have xanthan gum, it will be fine. I don’t like using xanthan gum, and I never have any issues.
Jacquie
I love these pretty cookies for special events
Kortney
These are such a cute idea for a valentine’s treat! Love the heart windows
Kelly Roenicke
Thank you!
Sharon
Your cookies are so pretty! Happy Valentine’s Day!!
Kelly Roenicke
Thank you, Sharon!
Lauren Gaskill | Making Life Sweet
Kelly these cookies are simply stunning! Love!
Sarah @Whole and Heavenly Oven
How gorgeous are these cookies?? You totally nailed the WOW factor of these, Kelly! I need to try them!
Kelly
Thank you! :)
Caroline
Your photos are just stunning! I am sure the taste matches it!
Kelly
Thank you so much!
Kristy @ Southern In Law
These are absolutely gorgeous! What a sweet Valentines treat!
Kelly
Thank you!
Kristine | Kristine's Kitchen
These cookies are so pretty, Kelly! I think they’d make the perfect Valentine! We don’t do much for Valentine’s Day either. I love that you make heart shaped pizzas! Maybe we’ll do that this year- the kids would love it! :)
Kelly
Thank you, Kristine! I bet your kids would love the heart shaped pizzas! :) It’s a fun activity for them to help top them as well!
Strength and Sunshine
Beautiful! I’ve never made my own Linzer cookies, but always love that jam filling!
Kelly
Thank you, Rebecca!