These heart-shaped, gluten free strawberry linzer cookies are a wonderful treat for any time, especially for Valentine’s Day. One bite of these strawberry-flavored linzer heart cookies with jam, and you will want another! I include a dairy-free option as well.
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Valentine’s Day is coming up, and I wanted to create a special gluten free linzer cookie for the occasion. I took my favorite Austrian linzer cookies recipe and made a special version for Valentine’s. These cookies are one of my favorites because they have a little bit of fruitiness in the cookies. This is a simple recipe and is easy to use cookie cutters for all sorts of holidays.
One of my favorite cookie types is linzer cookies. They can be filled with all sorts of delicious things, like Nutella, frosting, strawberry, or raspberry jam. Enjoy this gluten-free linzer cookie recipe. Let me know what you would fill yours with.
You may also love this Nutella Stuffed Gluten Free Linzer Cookie recipe. We hope you love these easy gluten free strawberry linzer cookies as much as we did! Are you ready to give this easy gluten-free linzer cookie recipe a try?
These cookies turned out well, but I used a different flour blend and did have to add almost 1/4 cup of flour to get the dough right to use cookie cutters. They tasted great!
marie n., Facebook comment
Allergen Information:
This cookie recipe is gluten-free, soy-free, and oat-free.
Make this recipe dairy-free using plant-based butter. (I recommend chilling the dough to get it really cold.) You can easily make this gluten free cookie recipe nut-free by omitting the almond flour and adding another 1/2 cup of gluten free flour. (Depending on your blend and its starch-to-flour ratio, you may need a little more flour.)
If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookie recipes!
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested this recipe with the two blends above. That doesn’t mean others will not work; I have not tested other flours. If you use a different flour, you may need to adjust the wet or dry ingredient amounts like the person in the quote above did.
- If your gluten free flour blend doesn’t contain a binder like Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Sugar – Use cane sugar.
- Butter – Use unsalted butter.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cookies grainy.
- Vanilla Extract – Use pure vanilla extract and not imitation vanilla.
- Jam – I used strawberry jam, but a seedless raspberry jam also tastes delicious.
Step-By-Step Directions:
I apologize for not having the first few photos to document the steps to making these strawberry linzer cookies. I will outline what I did up to the assembly.
Step 1: Add the dry ingredients to a large bowl and whisk them to blend evenly.
Step 2: In a separate bowl, add the wet ingredients, including the red food coloring and strawberry jam. Whisk until everything is mixed together.
Step 3: Pour the wet ingredients into your dry ingredients. Mix your cookie dough until everything is blended. You will get semi-stiff cookie dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Wrap the linzer cookie dough in plastic wrap. Refrigerate the dough for an hour.
Step 5: Dust a silicone mat with gluten free flour and place the dough onto the paper. Place a piece of wax paper over the dough and then use a rolling pin to roll the cookie dough to 1/4 inch thickness.
Step 6: Grab either linzer cookie cutters or two cookie cutters of the same shape, one smaller than the other. Press the cookie cutters into the dough and place the shaped cookie dough onto a parchment paper-lined
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Step 7: Bake the cookies for 10-11 minutes (depending on the thickness of the dough) at 350º F.
Step 8: Allow the cookies to cool, then spread jam on the bottom cookie. Place the matching cookie with the cut-out on top of the jam.
Step 9: Dust with powdered sugar, or you can even drizzle white chocolate onto the cookies!
Frequently Asked Questions:
Any linzer cookie cutter is great to use. You can also create your own by using identical cookie cutters in different sizes, for example, a large and small heart cookie cutter.
These linzer cookies will be kept in the refrigerator for up to 4 days, but storing them with the jam will make them soggy. If you are not going to eat them right away, I recommend storing them without the jam filling and filling them when you are ready.
I lightly sprayed my cookie cutters with coconut oil spray to prevent sticking.
More Delicious Valentine’s Day Recipes:
If you are making these for Valentine’s Day, here are even more great Gluten Free Desserts for Valentine’s! Linzer cookies look much more complicated, but I promise they are easy!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Strawberry Linzer Cookies
Ingredients
- 1 ½ cup gluten free flour blend * see note
- 1 cup almond flour * see note
- ¾ cup sugar
- ⅓ cup strawberry jam * see note
- 8-10 drops red food coloring optional
- 1 large egg
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- dash salt
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Instructions
- Preheat oven to 350º F.
- In a mixing bowl, add all wet ingredients.
- Turn on mixer onto low to mix.
- Add half of the dry ingredients.
- Mix on low and gradually increase the speed until it is on medium.
- Turn back to low speed and add the rest of the dry ingredients.
- When the dough is formed, turn off the mixer. Wrap the dough into plastic wrap and refrigerate for 1 hour.
- Dust a tiny bit of gluten free flour on a sheet of wax paper.
- Put the dough on and add a dusting of flour to the top.
- Put another sheet of wax paper on top and use a rolling pin to roll the dough out to 1/4 inch thickness.
- Use a heart shaped cookie cutter to cut out hearts.
- Use a smaller heart shaped cookie cutter to cut out hearts in half of the cookies to make a hole.
- Place on a piece of parchment paper on a cookie sheet.
- Bake the cookies for 8-10 minutes until done.
- Don’t let them get brown in the oven.
- Remove from baking sheet from the oven and move the cookies to a cooling rack.
- When cool, spread strawberry jam on the bottom half.
- Top with heart cookie with the smaller heart cut out.
- Dust with powdered sugar.
Notes
- Use any shape cookie cutter you like, just make sure you have a smaller version of the shape to cut out the center hole.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional 3/4 cup gluten free flour blend.
- You can use strawberry or seedless raspberry jam to keep these cookies pink.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated from an older January 2017 post.)
