Name: Gluten-Free Raspberry Jam Linzer Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup butter or dairy-free butter (room temperature); 2 large eggs (room temperature); ⅔ cup sugar; 1 teaspoon vanilla extract; 3 cups gluten free all purpose flour with xanthan gum; 1 cup finely chopped almonds; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon cinnamon; 1 cup raspberry jam or jam of choice; ½ cup powdered sugar for dusting

There’s something magical about buttery, nutty cookies with a burst of sweet raspberry jam that just melts in your mouth. This Gluten-Free Raspberry Jam Linzer Cookies Recipe offers that perfect balance, making them a must-bake treat that feels both festive and delightfully homemade.

A close-up of a round cookie with scalloped edges held by a woman's hand, sprinkled with white powdered sugar, featuring a heart-shaped cutout in the center filled with glossy red jam, placed above a white plate with several similar cookies arranged in a circle, each with the same heart-shaped jam center and powdered sugar dusting, alongside a small white bowl filled with fresh red raspberries on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Raspberry Jam Linzer Cookies Recipe
Top Tip
How to Serve Gluten-Free Raspberry Jam Linzer Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Raspberry Jam Linzer Cookies Recipe

Why You'll Love This Recipe

This recipe has been a favorite in my kitchen for years, especially around holidays and special occasions. The blend of almond flavor and raspberry jam makes a stunning cookie that’s gluten-free, tender, and pretty enough to gift.

Almond-y Goodness: The finely chopped almonds add a lovely crunch and rich flavor that make these cookies unique and irresistible.
Simple & Reliable: Even if you’re new to gluten-free baking, this recipe comes together easily and turns out gorgeous every single time.
Customizable Jam Filling: While raspberry is classic, you can personalize these with your favorite jams for seasonal or flavor twists.
Beautiful & Festive: The powdered sugar dusting and jam peek-a-boo centers make these cookies as pretty as they are tasty—perfect for gifting or celebrations.

Ingredients & Why They Work

Every ingredient plays a role in making these cookies tender, flavorful, and sturdy enough to sandwich jam without falling apart. I always recommend using quality gluten-free flour blends and fresh eggs to get the best texture.

Flat lay of a stick of pale yellow butter at room temperature, two whole brown eggs with clean shells, a small white bowl of granulated white sugar, a small white bowl of vanilla extract, a mound of white gluten-free all-purpose flour sprinkled with xanthan gum, a small pile of finely chopped natural almonds, a small white bowl each containing baking powder, salt, and ground cinnamon, a small white bowl filled with vibrant red raspberry jam, and a small white bowl of fine powdered sugar for dusting, all arranged with perfect symmetry in realistic proportions on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or dairy-free butter: Provides richness and that classic shortbread texture; make sure it’s softened for easy mixing.
Sugar: Sweetens and helps with browning; I use granulated sugar here, but fine cane sugar works too.
Eggs: Bind everything together and add moisture, room temperature eggs help the dough come together smoothly.
Vanilla extract: Adds a warm, aromatic note that enhances the almond and raspberry flavors.
Gluten-free all purpose flour with xanthan gum: Key to creating a dough with the right elasticity and tenderness; I recommend a blend like GFJules.
Finely chopped almonds: It’s not just for flavor—this adds texture and a delicious nuttiness to the cookie base.
Baking powder: Gives just enough lift without making the cookies cakey—keeps them delicate.
Salt: Balances sweetness and boosts all the other flavors.
Cinnamon: A subtle warmth that deepens the cookie’s taste, but it’s gentle enough to let the jam shine.
Raspberry jam: The star of the filling; I love using good-quality, slightly chunky jam for texture and that fresh fruit burst.
Powdered sugar: For dusting—makes them look festive and adds a delicate sweetness on top.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging you to tweak this Gluten-Free Raspberry Jam Linzer Cookies Recipe a bit. It’s flexible enough for you to add your own twist—once you get comfortable, make it yours!

Jam Variation: I’ve swapped raspberry jam with apricot or strawberry jam before, and it’s just as delightful. Try whatever fruit flavors you love or have on hand!
Nut Alternatives: If almonds aren’t your thing, pecans or walnuts can work well too—but finely chopped to keep that shortbread texture.
Dairy-Free Swap: Using dairy-free butter makes this recipe friendly for many diets without sacrificing flavor or texture.
Spice it Up: For a subtle twist, adding a pinch of cardamom or orange zest elevates the cookie for special occasions.

Step-by-Step: How I Make Gluten-Free Raspberry Jam Linzer Cookies Recipe

There are 20 small round cookies arranged in 5 rows and 4 columns on a white marbled surface. Each cookie has two layers: the bottom layer is a pale golden dough, topped by a second layer with a heart-shaped cutout in the center, dusted with white powdered sugar. Through the heart cutout, a dark red jam is visible, adding color contrast. Some powdered sugar is scattered around the cookies on the surface. The cookies look soft and slightly thick, with a delicate texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugar Until Light and Fluffy

Start by beating the softened butter with the sugar—this step is key for texture. Creaming well traps air, giving you that perfect crumbly but tender cookie. I use my stand mixer on medium speed for about 3-5 minutes until it looks pale and fluffy. Don’t rush this part—it makes a difference!

Step 2: Add Eggs and Vanilla

Next, beat in the eggs one at a time with the vanilla extract. Make sure your eggs are at room temp so the batter doesn’t curdle. The mixture may look a tiny bit shiny and smooth—that’s exactly what you want.

Step 3: Mix Dry Ingredients Separately

Whisk together your gluten-free flour, baking powder, salt, cinnamon, and chopped almonds in a bowl. This helps distribute everything evenly before you combine with the wet ingredients.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mix into your butter mixture. Stir with a spatula or use the mixer on low speed just until it comes together into a soft dough. Be careful not to overmix—that can make the cookies tough.

Step 5: Chill the Dough

Wrap the dough in plastic wrap into a disk and chill it in the fridge for at least an hour. Chilling firms the butter, making the dough easier to roll out and helps the cookies keep their shape during baking.

Step 6: Roll Out, Cut Cookies, and Create Windows

Lightly flour a surface with gluten-free flour and roll the dough about ⅛ inch thick. Cut circles with a cookie cutter, then use a smaller cutter or shape (heart, star, circle) to cut out the center from half of the cookies for the jam window. Pro tip: If the dough gets too soft, pop it back in the fridge for 10 minutes before continuing.

Step 7: Bake the Cookies

Line a baking sheet with parchment paper, space the cookies about an inch apart, and bake at 350°F (175°C) for about 10-12 minutes until edges are just starting to brown. Watch closely—gluten-free cookies can go from perfect to overdone quickly.

Step 8: Assemble and Dust with Powdered Sugar

Once cooled, spread a generous teaspoon of raspberry jam on the whole cookies and gently sandwich with the cut-out cookies on top. Dust with powdered sugar for that classic Linzer cookie look. Let them sit a bit before serving to let the jam set.

Top Tip

From my own baking adventures, I’ve learned these little details make a big difference for the perfect Gluten-Free Raspberry Jam Linzer Cookies Recipe:

Use Room Temperature Ingredients: Softer butter and eggs mix better, ensuring a smoother dough that bakes evenly.
Don’t Skip Chilling: It reduces spreading and helps keep those cute jam-window shapes crisp.
Gentle Mixing: When adding dry ingredients, mix just until combined to keep cookies tender, not tough.
Watch Your Bake Time: Gluten-free cookies brown faster; a minute or two over can dry them out, so check early.

How to Serve Gluten-Free Raspberry Jam Linzer Cookies Recipe

raspberry jam linzer cookies - Serving Suggestion

Garnishes

I love to sprinkle these cookies with powdered sugar just before serving to add that snowy touch. Sometimes, I add a small drizzle of melted chocolate for extra indulgence—it’s a crowd-pleaser, especially during holiday gatherings.

Side Dishes

Pair these cookies with a warm cup of tea or coffee for a comforting snack. For parties, I like serving them alongside fresh fruit platters or even creamy mascarpone to balance the sweet-tart jam.

Creative Ways to Present

For festive occasions, I arranged these cookies in pretty tin boxes layered with parchment paper and tied with rustic twine. They also stack beautifully in glass jars topped with ribbon, making a lovely homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to five days. I find placing parchment sheets between layers prevents them from sticking together, especially with the jam filling.

Freezing

You can freeze unassembled cookie dough discs tightly wrapped in plastic wrap for up to three months. For baked cookies, freeze fully cooled and sandwiched cookies in airtight containers with parchment layers—thaw at room temp before dusting with powdered sugar.

Reheating

If you'd like to freshen them up, gently warm individual cookies in a low oven (around 300°F) for a few minutes, but avoid overheating to keep the jam from melting too much.

Frequently Asked Questions:

Can I use other types of jam for this Gluten-Free Raspberry Jam Linzer Cookies Recipe?

Absolutely! Raspberry is traditional, but apricot, strawberry, or blueberry jams all work beautifully. Just choose a thicker jam to prevent sogginess.

Do I need to add xanthan gum if my gluten-free flour blend already contains it?

No need to add extra if your blend already includes xanthan gum, as this helps give the cookies structure and prevents crumbling. Just follow the recipe’s flour recommendation for best results.

What’s the best way to prevent the cookies from spreading too much while baking?

Chilling the dough thoroughly before rolling and baking is crucial. Also, avoid over-creaming butter and sugar, and make sure your oven temperature is accurate. These steps help maintain shape and prevent excess spreading.

Can I make these cookies dairy-free?

Yes! Using a high-quality dairy-free butter substitute works well without changing the flavor or texture significantly. Just ensure it’s softened to room temperature before using.

Final Thoughts

To me, these Gluten-Free Raspberry Jam Linzer Cookies Recipe hold a special place—they bring that cozy feeling of home with each bite and always impress family and friends. Once you try them, I’m confident they’ll become one of your go-to treats for celebrations or just a sweet moment anytime. Trust me, you’ll thank yourself for making these buttery, jammy beauties!