If you love gingerbread, this gluten free gingerbread linzer cookie recipe is one to try. These festive, warmly spiced cookies work as Linzer-style sandwich cookies or as cut-outs using your favorite holiday cookie cutters.
The holidays come around so quickly — and for me, that means cookie season. I love making cookies for gatherings, exchanges, and just because. These gluten-free gingerbread Linzer cookies are an easy, flavorful option that double as great cut-out dough for gingerbread men or other shapes.
What are Linzer Cookies?
Linzer cookies trace their roots to Linz, Austria, where the original Linzer torte is one of the oldest known cake recipes. Over time bakers adapted that classic tart into a cookie-sized sandwich: two cut-out cookies with a visible center and a jam or frosting filling.
I gave my Linzer cookie dough a gingerbread twist for a seasonal flavor. They’re perfect for cookie swaps, holiday dessert plates, or an afternoon treat.
These cookies are straightforward to make, and the same dough works beautifully for gingerbread cut-outs if you prefer holiday shapes.
Step-by-Step Photos and Directions:
Step 1: In a large bowl combine the dry ingredients and whisk to blend.
For measuring gluten-free flour, use the spoon-and-level method: spoon flour into the measuring cup and level with a knife. If you use a scale, weighing is best.
Step 2: Add the vanilla extract to the wet ingredients and whisk together.
Step 3: Combine wet and dry ingredients until you have a semi-stiff dough.
Step 4: Wrap and chill the dough 30–45 minutes so the cookies hold their shape while baking.
Step 5: Roll the dough between two sheets of wax paper to about 1/4 inch thick (or a bit thinner for a more delicate cookie).
Step 6: Use Linzer cookie cutters to cut matching tops and bottoms. If your dough sticks to cutters, chill the cut shapes on the tray briefly and gently push the shapes free with a thin spatula.
Step 7: Bake at 350°F (175°C) for about 10 minutes. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Frost or fill once completely cool.
Frequently Asked Questions:
Jam, frosting, Nutella, or any spread you enjoy. Chocolate and gingerbread pair especially well.
Yes—substitute vegan butter for the unsalted butter to make them dairy-free.
Store in an airtight container for up to 4 days, or freeze for up to 4 months.
Optional: dust the finished sandwiches with powdered sugar and add holiday-colored sprinkles for a festive look.
Gluten Free Gingerbread Linzer Cookies
Sandi Gaertner
25
10
30
1 5
24 cookies
Ingredients
- 2 ¼ cups gluten free flour blend*
- 1 ½ teaspoons baking powder (aluminum free)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- ½ cup molasses
- 2 teaspoons pure vanilla extract
- 1 large egg
- filling frosting, Nutella, jam, or other spread
Method
- In a large bowl whisk together 2¼ cups gluten-free flour blend, 1½ teaspoons baking powder, 1 teaspoon baking soda, ⅛ teaspoon salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, and ¼ teaspoon ground cloves.
- In another bowl whisk ½ cup melted unsalted butter (or partially melted), ¾ cup brown sugar, ½ cup molasses, 2 teaspoons vanilla, and 1 large egg.
- Combine wet into dry and mix to form a workable dough. If your blend varies, add flour if too loose or a touch of liquid if too dry.
- Wrap the dough and chill 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Roll dough between sheets of wax paper to desired thickness and cut shapes. Use Linzer cutters for tops and bottoms.
- Place cut cookies on parchment-lined baking sheets and bake about 10 minutes.
- Let cookies rest on the pan 5 minutes, then transfer to a cooling rack. Cool completely before filling.
- Spread filling on bottom cookies, top with cutout tops, and dust with powdered sugar.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1-to-1 GF blends; other blends may work but can behave differently.
- If your GF blend lacks xanthan or guar gum, add 1 teaspoon.
- To make dairy-free, use vegan butter in place of the unsalted butter.
- Store cookies in an airtight container up to 4 days or freeze up to 4 months.
(*Note: this post was updated from an earlier 12/2016 publication.)