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–+ servings
Heart shaped pink linzer cookies tied by a string.

Gluten Free Strawberry Linzer Cookies

Sandi Gaertner
Easy gluten free strawberry linzer cookie recipe.
4.80 from 10 votes
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soy free allergy icon
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 92 kcal

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

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

  1. Use any shape cookie cutter you like, just make sure you have a smaller version of the shape to cut out the center hole.
  2. 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.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy.
  6. To make this recipe nut-free, omit the almond flour and substitute an additional 3/4 cup gluten free flour blend.
  7. You can use strawberry or seedless raspberry jam to keep these cookies pink.
  8. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 92kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 7mgSodium: 4mgPotassium: 6mgFiber: 1gSugar: 9gVitamin A: 10IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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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.