These gluten free linzer gourmet cookies melt in your mouth. They can be filled with any jam or even Nutella.
In the fall, I have to add a pumpkin twist by filling my linzer tart cookies a sweet pumpkin butter.
I am winding down with pumpkin recipes for a little while, but I couldn’t leave you without one last “hurrah” of pumpkin flavor :-).
This gluten free pumpkin butter linzer tart cookie recipe is made with a buttery gluten-free sugar cookie dough and filled with my favorite pumpkin butter from Trader Joe’s.
Pumpkin butter is a reduction of cooked pumpkin, brown sugar, and pumpkin spices. It is thick and has almost a creamy texture.
Ways to use pumpkin butter:
- In cookie recipes. Pumpkin butter is a much better ingredient in pumpkin cookies. Using canned pumpkin makes your pumpkin cookies very moist, to the point that they are almost more like a cake than a cookie. Pumpkin butter gets that pumpkin flavor into the cookies without the mushiness.
- It is amazing in these gluten free dairy free pumpkin butter souffle recipe.
- Top it on ice cream for a delicious fall treat.
I honestly don’t know how I did without this amazing pumpkin butter years ago. I use this in muffins, cookies, and even on gluten-free pancakes!
Have you tried it? I would love to hear how you have used this pumpkin butter!
Gluten Free Sugar Cookie Dough
The dough for these cookies also makes a perfect sugar cookie and can really hold up well being rolled out flat for cookie cutters. Refrigerate it in a roll and you can use it easily.
Out of the oven…sorry for the poor quality of this photo. We are having the first rain in a long time and our kitchen was really dark today.
What Type of Linzer Cookie Cutter Is Best?
One thing I will caution you on is to be careful which linzer cookie cutters you buy. Some linzer cookie cutters are easy to use while others are horrible. I had a terrible time getting the middle cut out shapes out of my cookie cutter.
I often will spray my linzer cookie cutters with coconut oil to prevent sticking.
More ways to fill these linzer cookies:
(*Please note there may be affiliate links in this post. Making a purchase through this link will not change the price you pay, but a tiny commission will come to Fearless Dining to help offset the costs of running this blog. I appreciate your support.)
Tools You Need to Make This Recipe:
- Finely ground sorghum and brown rice flours.
- Good linzer cookie cutters. (I bought these after the fiasco I had with my old ones!)
What do you like to add to your cookies?
Preheat the oven to 350 degrees.
Spray coconut oil on a baking sheet.
In a large bowl, whisk together all dry ingredients.
In a small bowl, add all wet ingredients and whisk to blend.
Pour the wet ingredients in the dry ingredients and mix well.
Place the dough in plastic wrap and refrigerate for 30 minutes.
Place the dough between two sheets of wax paper and roll to 1/2 thickness.
Use a linzer cookie cutter to cut out tops and bottoms.
Bake for 8-10 minutes.
Cool on a rack.
Spread pumpkin butter or jam on the bottom and put the top with the cut out on top of the spread.
Love linzer cookies? Try these grain-free linzer cookies!
More Yummy Recipes to Try!