These melt-in-your-mouth Linzer cookies are healthier than traditional Linzer cookies and every bit as delicious!
A LINZER COOKIE FOR SPRINGTIME
Linzer cookies originated in Austria, having evolved from the classic Linzer torte, a heavily spiced jam and nut filled tart that has the distinction of being known as the world’s oldest cake, dating back to the late 17th century. Traditionally Linzer cookies were associated with Christmas but have become so popular over the years that they’re now made and served all year long. My unique take on this beloved sandwich cookie produces cookies that will literally melt in your mouth. Gluten-Free Linzer Cookies have the same soft, buttery flavor as their classic counterparts but are absent the nuts, yuletide spices, and refined sweeteners, making them lighter, healthier, and more befitting of springtime.
Here’s what you’ll need to make Gluten-Free Linzer Cookies:
1. RASPBERRIES – You can use fresh or frozen raspberries in this recipe. I usually use frozen for convenience.
2. CHIA SEEDS – These nutrient dense seeds are what transforms the raspberries into jam.
3. GLUTEN-FREE FLOUR – Use Bob’s Red Mill Brand Gluten-free All-Purpose Baking Flour for this recipe. If you use a different brand of gluten-free flour you may get different results as the blend of flours used for gluten-free baking flours/mixes varies from company to company.
4. FLAXSEED – Serves as a binder and add a pleasant speckle to the cookies. Use ground flaxseed, either brown or golden – both will work.
5. BAKING POWDER – A leavening agent.
6. SALT – A mere ¼ teaspoon enhances the flavor and balances the sweetness of these cookies.
7. BUTTER – An essential ingredient. The butter flavor in these cookies really shines through.
8. MAPLE SYRUP – Replaces the refined sugar normally found in Linzer cookie recipes.
9. EGG – A binder.
10. VANILLA EXTRACT – Adds flavor.
TIPS FOR MAKING
Here are a few tips for success with this recipe for Gluten-Free Linzer Cookies.
- Plan Ahead – The raspberry jam you’ll make to fill these cookies needs to refrigerate overnight to thicken so start the recipe the day before you plan to make the cookies.
- Use a Specialty Rolling Pin – Because Gluten-Free Linzer Cookies are essentially two thin cookies sandwiched together, you’ll need to roll out the dough to a thickness of about ¼ inch. Getting the dough this thin will be difficult with a regular rolling pin and you’ll likely end up with cookies of varying thickness resulting in uneven baking and awkward looking cookies. A specialty rolling pin like this one will ensure that all your cookies are the exact same thickness. They’ll bake more evenly and will look prettier.
- Use Bob’s Red Mill Gluten-free All-Purpose Baking Flour – As noted above, this recipe calls for Bob’s Red Mill Brand Gluten-free All-Purpose Baking Flour. Note that Bob’s Red Mill also has a Gluten Free 1-to-1 Baking Flour which is a different blend of gluten-free flours and this recipe has NOT been tested using that flour.
- Switch Up the Cookie Cut-Outs – These Gluten-Free Linzer cookies, with their bunny cut-outs, are perfect for Easter but you can make these cookies suitable for any holiday or occasion by switching up the mini cookie cutters with sets like these.
- Bake the Cut-Outs Separately – Bake the center cut-outs on a separate baking sheet as they will cook more quickly than the cookies.
YOU MIGHT ALSO LIKE
For other delicious, gluten-free cookie recipes check out:
3 Ingredient Healthy Samoas,
Chickpea Oatmeal Raisin Cookies,
Strawberry Sugar Cookies,
Honey Almond Shortbread,
Almond Pecan Coconut Sugar Shortbread, and
Maple Flax Animal Crackers.
If you make Gluten-Free Linzer Cookies don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
Gluten-Free Linzer Cookies
Raspberry Chia Jam
- 2 ounces fresh or frozen raspberries, about ½ cup
- 1 teaspoon chia seeds
- 1 teaspoon maple syrup
- 2½ cups (340 grams) all-purpose gluten-free baking flour (see notes), plus extra for rolling out the dough
- 1 tablespoon ground flaxseed
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick, (1/2 cup) butter, softened to room temperature
- ½ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- If frozen, place the raspberries in a small glass bowl and microwave on high for 30 seconds. (If using fresh berries skip this step.)
- Using the tines of a fork, mash up the raspberries until they're broken apart into very small pieces and the mixture is quite liquid-y. Add the maple syrup, and chia seeds and stir well.
- Put the jam in the refrigerator for at least several hours, but preferably overnight, to thicken.
- Preheat the oven to 350 degrees and line two or three baking sheets with parchment paper.
- Combine the gluten-free baking flour, flaxseed, baking powder, and salt in a stand mixer fitted with the paddle attachment. Add the butter, maple syrup, egg, and vanilla, and mix until a soft dough forms.
- Dust a surface with some of the gluten-free baking flour and roll out half the dough to a thickness of about ⅙ inch. Using a 2½ inch round cookie cutter, stamp out cookies and place them on a baking sheet.
- Repeat with the remaining dough but this time stamp out the middles of each cookie with a mini cookie cutter (about 1¼ inches in width).
- Bake the cookies on the bottom rack(s) of the oven for 10-12 minutes until the cookies are light golden brown on the bottom but still pale on top. Let cool completely.
- Place 1/2 teaspoon of jam on the flat side (bottom) of the cookies without the cut-out middles. Top each cookie with the remaining (cut-out middle) cookies and press them together gently.
Serving size: 1 cookie, Calories: 124, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 18g, Sugar: 7g, Sodium: 53mg, Fiber: 2, Protein: 2, Cholesterol: 22mg
LIKE THIS RECIPE? SAVE IT TO PINTEREST!