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Gluten Free Linzer cookies filled with raspberry jam.

Get the Recipe: Gluten Free Linzer Cookies (Paleo)

These Gluten Free Linzer Cookies have two shortbread cookies and a layer of jam. They are sweet, delicious and so festive! These cookies are great for any occasion!
5 from 1 vote



  • 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.


  • These cookies will start to slightly soften if kept at room temperature.
  • For best results, store cookies in the fridge.
Calories: 381kcal, Carbohydrates: 29g, Protein: 7g, Fat: 28g, Saturated Fat: 11g, Cholesterol: 14mg, Sodium: 80mg, Potassium: 40mg, Fiber: 4g, Sugar: 18g, Vitamin C: 2mg, Calcium: 81mg, Iron: 1mg