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 about the buttery almond flavor paired with tart raspberry jam that feels like a hug in cookie form. This Gluten-Free Raspberry Linzer Cookies Recipe hits that sweet spot perfectly—delicate, festive, and just the right balance of tender and crisp. Whether for holidays or any cozy afternoon, these cookies are absolutely worth the little effort.

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, I’m smitten with this recipe because it’s a gluten-free treat that doesn’t compromise on flavor or texture. I love how each cookie sandwiches that bright raspberry jam with a nutty, tender almond cookie—it's simple yet special.

Perfect Texture: These cookies marry crunchy almonds with silky shortbread, giving you a satisfying bite every time.
Jammy Goodness: The raspberry jam centers add a pop of fruity tartness that’s both fresh and nostalgic.
Gluten-Free Success: No weird gritty or dry texture here—just reliable, tender cookies thanks to the right flour blend.
Versatile & Fun: You can easily switch up the jam or make a half batch to suit your cravings or gatherings.

Ingredients & Why They Work

This recipe shines because of simple but thoughtful ingredients that play nicely together, especially within a gluten-free framework. The almonds add texture and flavor, while the gluten-free flour blend with xanthan gum holds it all perfectly without crumbling.

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: Using room temperature butter is key for creaming and gives these cookies a rich, tender crumb.
Sugar: Provides sweetness and helps with browning; I prefer granulated for that classic shortbread texture.
Eggs: Bind everything and add moisture. Make sure they’re at room temp for better mixing.
Vanilla extract: Adds a warm, inviting depth to the cookie dough.
Gluten-free all purpose flour with xanthan gum: This keeps cookies tender yet structurally sound—GFJules is my go-to for consistency.
Finely chopped almonds: Give a lovely nutty flavor and slight crunch that complements the jam perfectly.
Baking powder: Just enough lift to keep the cookies tender without puffing up too much.
Salt: Balances the sweetness and enhances the flavors.
Cinnamon: A subtle hint that warms up the almond and raspberry combo.
Raspberry jam: The star filling—tart, fruity, and bright. You can swap for your favorite jam too.
Powdered sugar: For that classic Linzer cookie dusting, adding a touch of elegance and sweetness to finish.

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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 like to get creative with the filling—sometimes I swap raspberry jam for apricot or even a tart cherry preserve. You can easily tailor these cookies to your taste or dietary preferences without losing that charming Linzer essence.

Variation: When I’m making these for someone sensitive to nuts, I swap the almonds for sunflower seeds—still delicious and nutty, but allergy-friendly.
Jam Swap: Raspberry’s classic, but strawberry or black currant jams work beautifully too and bring their own unique pop.
Spice it up: Add a pinch of cardamom or nutmeg if you want a festive twist during holidays.

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 the Butter and Sugar

Start with room temperature butter—it makes creaming a breeze. Beat the butter and sugar together until the mixture looks pale and fluffy, about 3-5 minutes. This step is what gives your cookies that melt-in-your-mouth texture, so don’t rush it!

Step 2: Mix in Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This ensures smooth incorporation. Then stir in the vanilla extract—this little addition makes your kitchen smell amazing and the cookies taste heavenly.

Step 3: Combine Dry Ingredients and Almonds

In a separate bowl, whisk the gluten-free flour, baking powder, salt, cinnamon, and finely chopped almonds. Slowly add this to your wet mix in batches, folding gently. The dough should come together but not be too sticky.

Step 4: Chill the Dough

Wrap the dough in plastic and pop it in the fridge for at least an hour. This step helps the dough firm up so the cookies hold their shape when baking. I usually prepare this the day before and bake fresh the next day—it makes the process slower but way easier!

Step 5: Roll and Cut

Roll the dough between two sheets of parchment to about ⅛-inch thickness. Use a cookie cutter to cut out circles for the base and then smaller shapes—or circles with a window—for the tops. Transfer carefully to a baking sheet lined with parchment paper.

Step 6: Bake and Cool

Bake at 350°F (175°C) for 8-10 minutes until edges are just golden. Keep an eye on them—they can brown fast near the edges. Once baked, let the cookies cool completely on the baking sheet before assembling.

Step 7: Assemble and Dust

Spread a teaspoon of raspberry jam on the bottom cookies, then top with the windowed cookie. Finally, dust the cookies with powdered sugar. This finishing touch makes them look festive and adds a little extra sweetness.

Top Tip

From my kitchen to yours, I’ve learned a few things that really made this Gluten-Free Raspberry Linzer Cookies Recipe a consistent winner. These tips save you time and frustration.

Chill the Dough Well: Don’t skip this! Chilling firms up the dough so your cookies won’t spread or lose their shape while baking, especially important with gluten-free flour.
Use Room Temperature Ingredients: It makes mixing easier and results in a smoother dough, which means more tender cookies.
Roll Evenly: I like rolling between parchment sheets to get an even thickness, so all the cookies bake uniformly without burning edges.
Don’t Overfill: A little jam goes a long way—too much can make the cookies soggy and tricky to sandwich.

How to Serve Gluten-Free Raspberry Linzer Cookies Recipe

raspberry linzer cookies - Serving Suggestion

Garnishes

I usually keep it simple with just powdered sugar dusting—the classic look is so pretty around the holidays. Sometimes, I add a few fresh raspberries or a sprig of mint when serving for a pop of color and freshness.

Side Dishes

These cookies are perfect with a nice cup of tea or a freshly brewed coffee. I also love pairing them with a mild cheese plate or even alongside vanilla ice cream for a sweet treat that's a little unexpected.

Creative Ways to Present

For parties, I arrange these cookies standing up in clear glass jars or tiered trays dusted with extra powdered sugar. They make beautiful gifts too—wrapped in parchment and tied with a simple ribbon, they feel homemade and special.

Make Ahead and Storage

Storing Leftovers

Store your Linzer cookies in an airtight container at room temperature for up to a week. I find putting a slice of bread in the container helps keep them moist and tender without getting soggy.

Freezing

If you want to freeze them, assemble the cookies without the powdered sugar. Freeze in a single layer on parchment, then store in a zip-top bag. When ready to enjoy, thaw gently and dust with powdered sugar—just like freshly baked!

Reheating

I usually just bring them to room temp and, if I want a little warmth, pop them in the oven at 300°F for about 5 minutes. This refreshes the cookie and softens the jam slightly, making them even more delightful.

Frequently Asked Questions:

Can I use any gluten-free flour for this Raspberry Linzer Cookies Recipe?

I recommend using a gluten-free all purpose blend with xanthan gum for the best results. Some one-ingredient flours can make the cookies crumbly or dry. GFJules is a blend I trust because it balances moisture and structure well.

How do I prevent the jam from making the cookies soggy?

Use a thin layer of jam when assembling the cookies, and ensure your cookies are fully cooled before sandwiching. This helps keep the cookies firm and prevents the jam from leaking or soaking into the dough. You can even thicken the jam slightly by simmering it if it’s very runny.

Can I make this recipe vegan?

Yes! Use dairy-free butter and substitute the eggs with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit until gelled). The texture will be slightly different but still delicious.

How long do the Gluten-Free Raspberry Linzer Cookies last?

Stored properly in an airtight container at room temperature, these cookies will stay fresh for about one week. They can be frozen for up to 3 months if you want to keep them longer.

Final Thoughts

These Gluten-Free Raspberry Linzer Cookies are a slice of happiness I keep coming back to, especially when I want something that feels homemade but elegant. Baking them brings the kind of joy that’s as delightful as eating them, and I truly hope you enjoy each buttery, jammy bite as much as I do. Share them, gift them, or savor a few with your favorite warm drink—you’ll find this recipe easy enough to become a regular in your baking rotation.