They’re really fun and delicious to make. Such a great activity during the Christmas break!
The ingredients of the gluten-free linzer cookies
- Gluten-free flour mix: I use Schär Mix It Universal. You can also use another similar mix.
- Buckwheat flour and oat flour: In addition to the gluten-free flour mix, I also added buckwheat flour and oat flour. I expect you can absolutely make these gluten-free Linzer cookies using only the gluten-free flour mix in a larger quantity, but I chose to use a blend of flours.
- Confectioner’s sugar: This is used in the cookie dough and also for dusting the cookies after baking.
- Eggs
- Butter: You can also replace this with plant-based margarine.
- Baking soda, cinnamon, salt, and vanilla extract
- Strawberry jam: I used a strawberry jam with less sugar for the filling because I often find regular jam too sweet. You can also use another jam of your choice.
If you’re following a low FODMAP diet, make sure to use a jam made from low FODMAP fruit and check that no non–low FODMAP ingredients have been added. For example, raspberry jam or blueberry jam.
I absolutely loved these gluten-free Linzer cookies, and making them made me so happy. I hadn’t baked cookies with cookie cutters in such a long time, and I forgot how much fun it is to do that again. It instantly put me in the Christmas spirit. Are you planning to bake something for Christmas, too?
Feeling inspired to bake some cookies?
Then be sure to try one of these cookie recipes as well:
- Healthy banana oat cookies
- Gluten-free chocolate crinkle cookies
- Healthy peanut butter cookies
- Low FODMAP thumbprint cookies
- Gluten-free chocolate chip cookies
Happy baking!
Gluten-free linzer cookies
- Total Time: 1 hour 30 mins
- Yield: 40 1x
Description
Festive gluten-free linzer cookies with strawberry jam. Super fun to bake for Christmas. Gluten-free and low in lactose.
Ingredients
- 250 g butter or dairy-free margarine (1 cup + 2 tbsp), at room temperature
- 180 g (1 1/2 cups) confectioner’s or icing sugar
- 3 eggs, at room temperature
- 350 g (2 3/4 cups) gluten-free flour mix + extra for dusting
- 125 g (1 1/4 cups) oat flour
- 85 g (3/4 cup) buckwheat flour
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 250 g (3/4 cup) of your favourite jam (I used strawberry jam)
- 100 g (3/4 cup) confectioner’s or icing sugar for dusting
- Cookie cutters
Instructions
- Pre-heat the oven to 190 degrees Celsius (375 F).
- Mix the butter and icing sugar until fluffy in about 3 minutes.
- Add the eggs one by one and mix until combined.
- Use 300 g of the gluten-free flour mix at first; if the mixture is too sticky, you can add 50 g more. In another bowl whisk together the three flours, baking soda, vanilla extract, cinnamon, and salt.
- Add the flour mixture to the egg mixture and mix. If the mixture is too sticky, you can add a bit of extra flour.
Wrap in plastic wrap and refrigerate for about 30 minutes.
- Flour the surface and roll out the dough about 3mm thick (1/4″). Using a linzer cookie cutter, cut out the cookies (half of the cookies with a hole in the middle and the other half without) and transfer them to a baking sheet lined with baking parchment. Bake for about 10 – 12 minutes, until golden brown. Transfer to a rack to cool completely.
- Put the cookies with a hole in the middle on a sheet of baking parchment and dust with powdered sugar.
- Put the jam in a pan and heat it slightly on low heat.
- Spoon one teaspoon of jam on a cookie, spread it, and put a sugar-dusted cookie on top.
- You can store the cookies for about 5 days in a closed box.
- Prep Time: 1 hour 30 mins
