This recipe for Gluten Free Linzer Cookies is beyond delicious and easy. Watch the video tutorial for a step by step guide!

Units Scale

14 tbsp sticks of unsalted butter (room temperature)
1/4 cup sugar
1/4 cup light brown sugar
1 tsp lemon juice
2 1/2 cup gluten free flour (I like King Arthur Measure for Measure (with xanthan gum))
1 cup strawberry jam
1/4 cup powdered sugar

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Cream together your butter and sugars for about 3-5 minutes. It will become light and fluffy (you will be tempted to eat it, but don’t). Add your flour, lemon juice and almond extract. It should come together to form a dough. If it is still a bit too dry, you can add 1 tsp of water or milk at a time until it does.
Take two pieces of parchment paper and place your dough between them. Roll out your dough until it is around 1/4 inch thick. Place the cookies in the fridge for at least one hour.
Set the oven to 350°F and bake your cookies for 12-14 minutes after they have properly chilled. Let the cookies sit on the cookie sheet for 10 minutes after the have finished cooking. Let them cool completely. Take the tops of your cookies and sprinkle them with icing sugar (powdered sugar).
Take your bases and fill with a bit of jam- not too much as it will spread when you place the tops on.

If you wish to make these gluten free linzer cookies dairy free / vegan, please see my note above earlier in the post.

*if you wish for the jam to be smoother, heat it up in a pot prior to placing it on the cookies.

*if you find the cookies a bit crumbly, place in the freezer for 1 hour before decorating and handling. It will help them firm right up!