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Linzer cookies are a holiday staple. However, not everyone can indulge in these delicious cookies since they are typically made with wheat flour. Luckily, you can make these Gluten-Free Linzer Cookies. The cookies are baked until slightly golden, then filled with raspberry jam and apricot preserves. And since we used vegan butter and flax eggs, they're vegan too! These Linzer cookies will be the perfect addition to your holiday cookie tray. You can also add gluten-free sugar cookies or vegan gingerbread cookies to your cookie tray, so your guests can choose from various cookies. Serve with some Cinnamon Tea.
What are Linzer cookies made of?
Linzer cookies contain flour, baking powder, salt, butter, sugar, eggs, and jam. However, since these Linzer cookies are gluten-free and vegan, we swapped the eggs with ground flaxseeds and used vegan butter and gluten-free flour.
What country are Linzer cookies from?
Linzer cookies are from Austria.
How long do Linzer cookies stay fresh?
Linzer cookies will stay fresh for two weeks as long as they are stored in an airtight container in the fridge.
How do you keep Linzer cookies from getting soggy?
Linzer cookies will soften the longer they sit. Unfortunately, you can do nothing about it once the cookies are filled. This is why it's best to assemble the Linzer cookies the day you plan to serve them. Then, you can store the unfilled cookies in the fridge in an airtight container for several days and fill them on the day of your event.
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Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
Serves
24 persons
Ingredients
Cookies:
- 2 tablespoons Ground Flaxseeds
- 6 tablespoons Water
- 1/2 cup Unsalted Vegan Butter, softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Gluten-Free All-Purpose Flour
- 1/2 cup Pecan Flour
- 1 teaspoon Xanthan Gum
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
Filling:
- 1/4 cup Vegan Seedless Raspberry Jam
- 1/4 cup Vegan Apricot Preserves
- 1/4 cup Powdered Sugar
Instructions
Cookies:
Mix the ground flaxseed and water in a small bowl and let it sit for 5 minutes.
Place the vegan butter, sugar, flaxseed mixture, and vanilla extract into a large bowl. Beat it with a hand mixer until light and fluffy.
Whisk the gluten-free all-purpose flour, pecan flour, xanthan gum, baking powder, and sea salt in a medium bowl.
Add the gluten-free flour mix to the butter mixture in 2 batches mixing well after each addition.
Divide the cookie dough into 2 pieces and wrap each portion of cookie dough with plastic wrap. Place the cookie dough into the refrigerator for 1 hour until it is firm.
Preheat the oven to 350 °F.
Repeat step 8 with the second piece of cookie dough.
Remove the top sheets of parchment paper and use Linzer cookie cutters to cut the cookies out. Next, remove the excess cookie dough and place the sheets of parchment paper onto a baking pan.
Bake the Linzer cookies for 9-11 minutes until they are slightly golden around the edges.
Let the Linzer cookies cool on the sheet tray for 5 minutes. Place the Linzer cookies onto a wire rack to cool completely.
Filling:
Place one teaspoon of raspberry jam or apricot preserves in the center of the 24 Linzer cookies. Spread it into an even layer, and add the remaining Linzer cookies on top of the filling.
Place the powdered sugar into a fine-mesh sieve and dust the Linzer cookies with powdered sugar. Serve and enjoy!
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