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); 2 large eggs (room temperature); ⅔ cup sugar; 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 absolutely magical about the way almond and raspberry come together in a cookie, and that’s exactly what you get with my Gluten-Free Raspberry Linzer Cookies Recipe. These cookies aren’t just pretty—they boast a tender crumb and a jammy center that’ll have you reaching for seconds (and thirds) without any guilt about gluten.

A close-up of a round cookie with scalloped edges held by a woman's hand, sprinkled with white powdered sugar, featuring a heart-shaped cutout in the center filled with glossy red jam, placed above a white plate with several similar cookies arranged in a circle, each with the same heart-shaped jam center and powdered sugar dusting, alongside a small white bowl filled with fresh red raspberries on a white marbled surface, 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

Honestly, Linzer cookies are a personal favorite, but gluten-free ones can sometimes end up dry or crumbly. This version is different—it’s buttery, nutty, and perfectly balanced with tart raspberry jam. I can’t wait to share why this recipe shines and why you’ll want to keep it in your baking rotation.

Rich almond flavor: The finely chopped almonds add texture and a lovely nutty dimension that you’ll notice in every bite.
Gluten-free magic: Using a trusted gluten-free flour blend with xanthan gum keeps these cookies tender yet sturdy—no falling apart here!
Jammy center: Raspberry jam brings the perfect fruity tartness that cuts through the richness beautifully.
Versatility: Whether it’s Valentine’s Day, holiday baking, or just a treat-yourself moment, these cookies fit right in.

Ingredients & Why They Work

These few ingredients come together to create a peaceful balance between tender crumb and just enough structure for sandwiching jam without mess. Here’s a peek into why each component is so important and some shopping notes for success.

Flat lay of a stick of pale yellow butter at room temperature, two whole brown eggs with clean shells, a small white bowl of granulated white sugar, a small white bowl of vanilla extract, a mound of white gluten-free all-purpose flour sprinkled with xanthan gum, a small pile of finely chopped natural almonds, a small white bowl each containing baking powder, salt, and ground cinnamon, a small white bowl filled with vibrant red raspberry jam, and a small white bowl of fine powdered sugar for dusting, all arranged with perfect symmetry in realistic proportions 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: Makes the cookies rich and tender; room temperature is key for easy creaming with sugar.
Sugar: Sweetens just right without overpowering the jam’s natural tartness.
Eggs: Bind everything together and add moisture – two large, room temperature eggs work best.
Vanilla extract: Adds warmth and depth of flavor to complement the almonds and jam.
Gluten-free all purpose flour with xanthan gum: Ensures structure and prevents crumbling; my favorite is GFJules because it’s super reliable.
Finely chopped almonds: Brings natural nuttiness and a little texture; toast them lightly if you want an extra flavor kick.
Baking powder: Gives the cookies a gentle lift, so they’re not too dense.
Salt: Balances sweetness and enhances all the other flavors.
Cinnamon: A subtle note that makes these cookies feel cozy and festive.
Raspberry jam: The star of the show in the filling – tart and sweet, though you can switch to any jam you love.
Powdered sugar: Sprinkled on top for that classic Linzer look and delicate sweetness.

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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 to keep this recipe flexible and encourage you to do the same. Over time, I've tried a few twists that really bring new life to these cookies without straying too far from their cozy roots.

Variation: Swap raspberry jam for apricot or strawberry jam when you want a different flavor profile; I once used blueberry jam for a bright twist, and it was just as delightful.
Nut-free: Replace almonds with sunflower seeds or omit entirely if you have allergies; just add a bit more gluten-free flour to balance the dough.
Spice it up: Adding a pinch of cardamom alongside cinnamon gives a lovely, warm aroma for holiday baking.
Mini versions: Try making smaller cookies for bite-sized treats that disappear faster than you can blink!

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

There are 20 small round cookies arranged in 5 rows and 4 columns on a white marbled surface. Each cookie has two layers: the bottom layer is a pale golden dough, topped by a second layer with a heart-shaped cutout in the center, dusted with white powdered sugar. Through the heart cutout, a dark red jam is visible, adding color contrast. Some powdered sugar is scattered around the cookies on the surface. The cookies look soft and slightly thick, with a delicate texture. 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 with sugar until it’s light and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer. You’ll notice the texture change to a soft pale cream—that’s your cue that the cookies will be tender and melt-in-your-mouth perfect.

Step 2: Beat in Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition so they’re fully incorporated. Follow with the vanilla extract. I like to scrape down the bowl now to make sure nothing’s hiding at the edges.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the gluten-free flour, finely chopped almonds, baking powder, salt, and cinnamon. Slowly add this mixture to the wet ingredients, stirring gently until the dough comes together. It should feel soft but not sticky. If it’s too sticky, add a touch more flour, but be careful not to overdo it.

Step 4: Chill the Dough

This step is key. Wrap your dough in plastic wrap and chill it for at least 30 minutes. Chilling firms up the butter, which helps the cookies hold their shape and develop better flavor.

Step 5: Roll Out and Cut Your Cookies

Lightly flour your work surface with gluten-free flour and roll the dough to about ⅛-inch thickness. Use a cookie cutter to cut out your shapes. For every two cookies, use a smaller cutter to cut the center hole in one to let the jam peek through. It’s such a fun detail that makes these cookies extra special.

Step 6: Bake and Cool Thoroughly

Bake your cookies at 350°F (175°C) for about 10 minutes until the edges are just starting to turn golden. Let them cool completely on a wire rack before assembling—this prevents the jam from melting and keeps your cookies neat.

Step 7: Spread Jam and Sandwich

Once the cookies are cool, spread a spoonful of raspberry jam on the solid cookies, then gently sandwich with the cut-out halves on top. Press lightly to secure, but don’t squish the jam out the sides.

Step 8: Dust with Powdered Sugar and Enjoy

Finally, a light dusting of powdered sugar gives you that classic Linzer cookie look and adds a soft sweetness. I always say this finishing touch makes them look professionally made, even if you’re baking straight from your cozy kitchen!

Top Tip

Through my own baking adventures with these cookies, I’ve gathered a few tips that really elevate your results — after all, we want these to look and taste amazing every time!

Dough temperature: Always work with chilled dough to get clean cookie edges that don’t spread too much in the oven.
Flour choice matters: I tried different gluten-free blends, but one with xanthan gum helps keep the integrity of the cookie—don’t skip it!
Jam consistency: Use a jam that’s not too runny to avoid soggy cookies, or warm your jam slightly and strain out excess liquid before spreading.
Cutting shapes: Line your baking sheet with parchment to slide cookies off easily and avoid breaking those delicate cut-out tops.

How to Serve Gluten-Free Raspberry Linzer Cookies Recipe

raspberry linzer cookies - Serving Suggestion

Garnishes

I like to dust these cookies with powdered sugar just before serving—it adds a pretty snowy touch. Sometimes, I’ll add a few fresh raspberries on the side if I’m presenting at a gathering. The contrast of fresh fruit and the cookie is delightful.

Side Dishes

These cookies pair beautifully with a cup of hot tea — herbal or black — or even a lightly brewed coffee. If you’re making them for a holiday party, a glass of sparkling wine or sweet dessert wine is a lovely match.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in little towers using tiered trays, which look stunning. Wrapping them individually in cellophane bags tied with twine makes for charming, homemade gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

Leftover Linzer cookies store wonderfully in an airtight container at room temperature for up to 4-5 days. I keep mine in a single layer to prevent the jam from sticking and the powdered sugar from melting away.

Freezing

If you want to freeze them, assemble your cookies but skip the powdered sugar. Freeze them on a baking sheet first, then transfer to a sealed container or freezer bag. They’ll keep for up to 3 months.

Reheating

Bring frozen cookies to room temperature before dusting with powdered sugar. If you want a slight warm touch, pop them in a 300°F oven for 5 minutes, but be careful not to melt the jam.

Frequently Asked Questions:

Can I use any jam besides raspberry?

Absolutely! While raspberry is classic, you can use apricot, strawberry, blueberry, or even mixed berry jams. Just be sure your chosen jam isn’t too runny to avoid soggy cookies.

What gluten-free flour blend do you recommend?

I love using GFJules gluten-free all purpose flour with xanthan gum because it provides great structure and a tender crumb, but any blend with xanthan gum should work well.

How do I prevent my cookies from spreading too much?

Chilling the dough before rolling and cutting is crucial to keep your cookies from spreading in the oven. Also, avoid using softened butter that’s too warm.

Can I make these cookies dairy-free?

Yes! Just swap regular butter for a dairy-free butter alternative at room temperature. The texture turns out just as lovely without sacrificing flavor.

Final Thoughts

Making my Gluten-Free Raspberry Linzer Cookies Recipe always feels like baking a little piece of happy tradition—whether for holidays or a random weekday treat. I love sharing this simple, yet stunning recipe because it’s approachable and so satisfying. I hope you enjoy making and sharing them as much as I do—you really can’t go wrong with these delicate, jam-filled gems!