Name: Gluten-Free Raspberry Linzer Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup butter or dairy-free butter (room temperature); ⅔ cup sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 3 cups gluten free all purpose flour with xanthan gum (we used GFJules); 1 cup finely chopped almonds; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon cinnamon; 1 cup raspberry jam or jam of choice; ½ cup powdered sugar for dusting

There’s something utterly charming about a delicate cookie sandwiched with jam – especially when it’s made without gluten! This Gluten-Free Raspberry Linzer Cookies Recipe captures that classic Linzer magic with a tender almond crunch and fruity raspberry center, making every bite a little celebration.

A close-up image shows a woman's hand holding a round cookie dusted with white powdered sugar, with a small heart-shaped window filled with shiny red berry jam in the center. On a white plate with a white marbled background, there are several more cookies stacked, each featuring the same heart-shaped jam window and powdered sugar dusting. A small black container on the plate holds several fresh red raspberries, adding a pop of color to the arrangement. The cookie's surface looks soft and slightly rough, and the jam has a thick, glossy texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Raspberry Linzer Cookies Recipe
Top Tip
How to Serve Gluten-Free Raspberry Linzer Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Raspberry Linzer Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Gluten-Free Raspberry Linzer Cookies Recipe because it’s one of those recipes that feels fancy but comes together so easily. Plus, it’s a great way to enjoy traditional cookies even if you avoid gluten — without sacrificing taste or texture.

Classic Taste with a Twist: The subtle almond flavor and raspberry jam combo mirror the original Linzer cookies but with gluten-free goodness.
Simple Ingredients: Probably ingredients you already have on hand, making it perfect for last-minute baking sessions.
Perfect Texture: Crunchy, buttery, and melt-in-your-mouth – just what a shortbread-inspired cookie should be.
Highly Customizable: Swap jam flavors or nuts and still end up with a delightful treat!

Ingredients & Why They Work

Each ingredient here plays a role in shaping texture, flavor, and gluten-free structure. When you pick your ingredients thoughtfully, the mixture comes together beautifully without crumbling or being tough.

Flat lay of a small mound of pale yellow butter, two large whole brown eggs with clean shells, a small white bowl filled with granulated white sugar, a small white bowl holding translucent golden vanilla extract, a neat heap of fine gluten-free all-purpose flour with a powdery texture, a small pile of finely chopped light brown almonds, a small white bowl containing fine white baking powder, a small white bowl with fine crystalline salt, a small white bowl with warm brown cinnamon powder, a small white bowl filled with vibrant red raspberry jam, a small white bowl with fine white powdered sugar for dusting, all arranged with perfect symmetry on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or dairy-free butter: Room temperature butter creates that tender, crumbly texture typical of shortbread cookies.
Sugar: Adds sweetness and helps with the cookie's subtle crispness.
Eggs: Bind the dough and add richness. Room temperature eggs mix better for a smooth dough.
Vanilla extract: Elevates all the flavors with its warm, sweet aroma.
Gluten-free all-purpose flour with xanthan gum: The xanthan gum is key for texture, acting like gluten to hold cookies together without crumbliness. I love using GFJules for consistent results.
Finely chopped almonds: Give cookies a nutty depth and that classic Linzer nutty note.
Baking powder: Adds a touch of lift, so cookies aren’t too dense.
Salt: Enhances flavor complexity and balances sweetness.
Cinnamon: Just a pinch brings warmth and extra flavor dimension.
Raspberry jam (or jam of choice): The highlight — fruitiness and a beautiful color contrast peeking through the cookie’s center.
Powdered sugar: For dusting, adding a snow-kissed look and mild sweetness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up my Gluten-Free Raspberry Linzer Cookies Recipe depending on the season or mood. Feel free to experiment with different jams, nuts, or even extracts to make the recipe uniquely yours.

Variation: For a slightly different nutty note, I sometimes swap almonds for hazelnuts or pecans, which pairs amazingly with apricot jam.
Jam swaps: Raspberry is classic, but strawberry, apricot, or even fig jam work stunningly well.
Dietary tweaks: To keep it dairy-free, use quality plant-based butter and check the jam ingredients for no added gluten-containing thickeners.

Step-by-Step: How I Make Gluten-Free Raspberry Linzer Cookies Recipe

The image shows twenty round sandwich cookies arranged in five rows and four columns on a white marbled surface. Each cookie has two layers: the bottom layer is pale golden with a slight texture, and the top layer is dusted with white powdered sugar. The top layer has a heart-shaped cutout in the center, revealing a glossy dark red jam filling inside. Powdered sugar is slightly scattered around the cookies on the surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating your room temperature butter and sugar together. It should become a light, creamy mixture — this little step is the foundation for a tender cookie. I use a stand mixer or handheld electric beaters and beat for about 2-3 minutes until fluffy. Don’t rush this part, as it traps air and contributes to the perfect texture.

Step 2: Add Eggs and Vanilla

Next, add your eggs one at a time, mixing well after each addition. This helps them incorporate smoothly and prevents the dough from curdling. Finish with the vanilla extract for that fragrant warmth.

Step 3: Mix Dry Ingredients and Fold In

In a separate bowl, whisk together your gluten-free flour, baking powder, salt, cinnamon, and finely chopped almonds. Slowly add this mixture into the wet ingredients. Use a spatula or wooden spoon to gently fold everything together just until combined — overmixing can lead to tougher cookies.

Step 4: Chill the Dough Thoroughly

This is a secret to success: wrap your dough tightly and chill it in the fridge for at least 60 minutes, or up to overnight. Chilling makes rolling out way easier and stops cookies from spreading too much in the oven. I've learned not to skip this step — the dough will feel much more manageable.

Step 5: Roll, Cut, and Cut Again!

Lightly flour your work surface with gluten-free flour. Roll the dough out to about ⅛-inch thickness. Use a cookie cutter (I use a classic round or scalloped shape) to cut out whole cookies, and then a smaller shape in half of them to create the pretty windows for the jam filling to peek through.

Step 6: Bake Until Just Golden

Bake your cookies on parchment-lined trays at 350°F (175°C) for about 10 minutes or until they are just starting to turn a light golden color around the edges. Keep a close eye as gluten-free cookies can go from perfect to overdone quickly. Let them cool completely on the trays before assembling.

Step 7: Assemble with Jam and Dust with Sugar

Spread a teaspoon (or more, if you’re like me) of raspberry jam on the whole cookies and gently press the cookie with the cutout window on top. Once assembled, dust the tops with powdered sugar for that classic Linzer cookie look. Be generous – it adds to the festive charm!

Top Tip

After making these cookies several times, I’ve picked up a few tricks to keep your baking stress-free and results consistent.

Keep Your Dough Cold: Chilling firmly before rolling reduces stickiness and prevents cookies from spreading during baking.
Flour Your Cutters: Dipping your cookie cutters lightly in gluten-free flour helps create clean shapes without the dough sticking.
Work Quickly: If your kitchen is warm, work fast while rolling and cutting to avoid dough becoming too soft.
Watch Your Bake Time: Because gluten-free baking can vary, start checking cookies a few minutes before the timer to catch that perfect golden hue.

How to Serve Gluten-Free Raspberry Linzer Cookies Recipe

gluten-free raspberry cookies - Serving Suggestion

Garnishes

I like to keep it classic with just a dusting of powdered sugar, which adds a pretty snow-dusted look. Sometimes I add a tiny twist of lemon zest on top for a subtle burst of brightness — it pairs beautifully with raspberry jam.

Side Dishes

These cookies are perfect alongside a cup of hot tea or fresh coffee. They also make a delightful pairing with a bowl of seasonal fresh berries or a light fruit salad for a full afternoon treat.

Creative Ways to Present

I’ve gifted these beauties layered in a pretty tin with parchment paper, tied with a festive ribbon. For Valentine’s Day, arranging them on a heart-shaped platter with edible flowers really steals the show. Presentation really takes these cookies from “delicious” to “wow!”

Make Ahead and Storage

Storing Leftovers

Once assembled, I store leftover cookies in an airtight container at room temperature for up to 5 days. Make sure they are completely cool to avoid condensation that can make them soggy.

Freezing

You can freeze the unbaked dough or the baked cookies! For dough, shape logs or discs and freeze wrapped tightly for up to 3 months. Thaw before rolling out. Baked cookies freeze well in an airtight container, layered with parchment, up to 2 months.

Reheating

If frozen, let cookies come to room temperature before enjoying. If you want that fresh-baked warmth, pop them in a 300°F oven for 3-5 minutes — just watch closely so they don’t overbake.

Frequently Asked Questions:

Can I use almond flour instead of chopped almonds?

You can substitute almond flour, but because it’s much finer, the cookies will be softer and less textured. I prefer using finely chopped almonds for that traditional nutty crunch, but almond flour is a workable option if you’re short on time.

Is this Gluten-Free Raspberry Linzer Cookies Recipe suitable for vegans?

This recipe uses butter and eggs, so it’s not vegan by default. However, you can experiment with vegan butter and egg replacers like flax eggs. Keep in mind the texture might shift slightly.

What type of gluten-free flour blends work best?

I recommend using a gluten-free all-purpose flour blend that contains xanthan gum or guar gum for structure. Brands like GFJules or Cup4Cup work well because they provide the right balance of rise and tenderness in cookies.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly is your best defense against spreading. Also, avoid over-softening the butter before mixing. If the dough feels too sticky, pop it back in the fridge before rolling out to help keep cookie shapes defined while baking.

Final Thoughts

Making this Gluten-Free Raspberry Linzer Cookies Recipe has become something of a joyful ritual in my kitchen — it brings a bit of sweetness and nostalgia without compromise. I hope when you try it, you’ll enjoy not only the result but the process too. And believe me, these cookies will disappear fast, so be prepared to make more!