Gluten Free Linzer Cookies
These Gluten Free Linzer Cookies will cute all the nostalgia! Growing up, my grandmother made Linzer Cookies for every Christmas. She would make the perfect little shortbread sugar cookies and add a dollop of the brightest red jam in the middle. These cookies are a direct reflection of her love for the holidays and baking. This recipe for Linzer Cookies is Paleo, gluten and dairy free but I promise you – they’ll transport you straight to the holidays! Another holiday favorite? These Paleo Maple Pecan Cookies!
HOW TO MAKE PALEO LINZER COOKIES
To make this recipe for Linzer cookies, first make the cookie dough. After combining all ingredients, wrap ball of dough in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Carefully roll out dough between two sheets of parchment paper.
Using a cookie cutter or glass, cut out cookies. Continue rolling out dough and cutting out cookies until the dough is used up. Using a small cookie cutter, cut a hole in the middle of HALF of the cookies.
Bake the full cookies (with no cut out) for 10 to 12 minutes or until set in the middle. Bake the ones with cut outs for 8 to 9 minutes. Allow to cool completely before assembling.
HOW TO ASSEMBLE GLUTEN FREE LINZER COOKIES
Take a spoonful of jam or jelly and spread it on the back side of the full cookie. Press the bottom side of a cut out cookie on top of the jam to create a sandwich. Repeat process for remainder of cookies. Store these cookies in the fridge for up to 4 days or at room temperature for 2 days. These scream all things holidays but they’re light and fresh for the summer too! Cue all the nostalgia.
Choosing Paleo Jam for Gluten Free Linzer Cookies:
Most store bought jams and jellies are loaded with added sugar. I love Wellbee’s strawberry jam because the ingredients are: strawberries, honey, apples and lemon.
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Get the Recipe: Gluten Free Linzer Cookies (Paleo)
- First, make cookie dough. Combine all ingredients except jam in a mixing bowl.
- Once combined, shape dough into a large disc. Wrap in plastic wrap and refrigerate for 20 minutes.
- After that, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Use a rolling pin to roll out disc of dough between two sheets of parchment paper. Roll until dough is between 1/8 inch and 1/4 inch thick.
- Next, cut out dough using a cookie cutter. Alternatively, use the rim of a glass to cut dough into 2 inch circles. Cut out as many circles as you can.
- Then, roll excess dough back into a ball. Roll between sheets of parchment paper. Cut more circles out. Continue this process until dough is gone.
- Cut out a small hole in the middle of only HALF of the cookies.
- Place the uncut FULL cookies on parchment lined baking sheet. Bake for 10 to 12 minutes or until edges are just slightly golden.
- Then, allow cookies to cool for 5 minutes on the pan before removing to a wire rack.
- Next, place all cookies with middles cut out on parchment lined baking sheet. Bake for 8 to 9 minutes or until edges are slightly golden.
- Then, remove from oven. Cool cookies for 5 minutes before removing to a wire rack.
- To assemble, take jam and spread it on the bottom of the FULL cookies. Then, place cookies with the cut outs on top.
- Lastly, repeat for remaining cookies.