The Best Gluten Free Linzer Cookies


December 20, 2021

These gluten free linzer cookies are a traditional Christmas cookie made with a slightly sweet shortbread cookie and tangy homemade raspberry compote filling that everyone is sure to love.

Gluten Free Linzer Cookies With Raspberry Filling

gluten free linzer cookies

What Are Gluten Free Linzer Cookies

A few years ago I tried making gluten free linzer cookies for Christmas and they quickly became one of my favorite cookies to make. Linzer cookies are traditionally an Austrian cookie, that is made up of a slightly sweet shortbread type cutout cookie, and filled with a variety of sweet fillings from rich chocolate to lemon cream, and raspberry compote. Depending on the filling you choose these cookies can be rich and decadent, or just slightly sweet, making them the perfect versatile Christmas holiday cookie to customize with your own families favorite flavors.

Gluten Free Linzer Cookie Filling Ideas

There are so many different filling options you can choose to fill your linzer cookies, which is part of what makes them so much fun to make. While I personally love a classic raspberry filling that gives the cookies a festive red filling center, the sky really is the limit when it comes to what filling you choose for your linzer cookies, so don’t be afraid to get creative!

  • Chocolate Fudge will turn this linzer cookie recipe into a much more decadent chocolate shortbread cookie
  • Lemon Cream is always a good idea when it comes to holiday flavors, and adds a perfect tang to the slightly sweet linzer cookie
  • Apricot Jam is another classic holiday flavor that you can easily make at home, or buy a high quality store bought version

My Favorite Linzer Cookie Cutter

This year I also came across this cute holiday linzer cookie cutter set below, which will cut out more festive shapes and I may just need to add it to my holiday cookie baking kit!

To make gluten free linzer cookies you don’t need much equipment, but you will need a linzer cookie cutter. This is the 7 piece linzer cookie cutter that I currently use for my linzer cookies. It cuts out round cookies with scallop edges, but you can change the center to be a heart, star, triangle, flower, diamond, or circle.

gluten free linzer cookies on a marble background

Tips For Making The Best Gluten Free Linzer Cookie Recipe

Even though these gluten free linzer cookies may look complicated, they really are pretty easy to make as long as you follow a few key steps!

  • Refrigerate the dough before cutting out your gluten free linzer cookies. This will help the dough maintain its shape and keep from getting too warm and sticky while assembling. Personally, I like to throw it in the fridge overnight, let it thaw a bit in the morning and then get cutting. You also can store it in the freezer for a few hours though if you are short on time. 
  • Make your filling from scratch or choose a high quality store bought version. Since the cookie part of these gluten free linzer cookies is quite simple, you will want to really focus on the quality of flavors you choose for your filling. Personally, my all time favorite is the homemade raspberry compote recipe I include below, but I have also made these gluten free linzer cookies with high quality local jams that pack a ton of flavor.
  • Store in an airtight container for optimal freshness. If you want your gluten free linzer cookies to keep their slightly soft shortbread texture then you will want to store them in an airtight container. Gluten free cookies in general can go stale really fast so I recommend buying a few cookie tins or airtight tupperware for your holiday baking storage.
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Gluten Free Linzer Cookies With Raspberry Filling

  • Author: Megan Faletra
  • Prep Time: 3 hours
  • Cook Time: 5-6 min
  • Total Time: 3 hours
  • Yield: 25
  • Category: Dessert
  • Method: Baking
  • Diet: Gluten Free


These gluten free linzer cookies are perfect for the holiday season, and are sure to be a hit at any holiday party. Bonus points that they looks a whole lot more complicated to make than they really are!


Cookie Ingredients

  • 1/3 coconut flour

  • 1 1/2 cup almond flour

  • 1/2 cup gluten free flour

  • 3 tablespoons coconut oil

  • 1/2 cup maple syrup

  • 1 egg

  • Optional: 1 tablespoon organic powdered sugar for sprinkling


Raspberry Compote Ingredients

  • 1 pint organic washed raspberries

  • 1 tsp corn starch

  • 2 tsp chia seeds

  • 1/2 juice from one lemon

  • 1/2 tsp sea salt

  • Optional: 2 tsp honey for additional sweetness


Cookie Directions

  • In a large bowl mix the flours.

  • Whisk together well.

  • Next in a separate bowl (I use my kitchenaid mixer) combine the coconut oil, maple syrup, and the egg.

  • Pour the dry ingredients into the wet ingredients and mix until well blended.

  • Place dough on a piece of parchment paper, wrap it up and place in refrigerator for at least 2-3 hours (best overnight).

  • Remove from refrigerator and place dough between two pieces of parchment paper.

  • Using a rolling pin roll dough out into 1/2 inch thickness.

  • Preheat over to 350 degrees F

  • Take a linzer cookie cutter, and cut out cookies.

  • Place cookies on baking sheet and bake from 5-6 minutes. Remove from oven and allow to cool on baking sheet before assembling.


Raspberry Compote Directions:

  • In a medium size saucepan combine all ingredients.

  • Over low heat stir continuously until raspberries begin to separate and start to form a compote.

  • Allow to simmer with somewhat consistent stirring for 5 minutes.

  • Remove from heat and allow to cool

Directions to Assemble Cookies

  • Take the round bottom piece cookie and spread with a thin layer of raspberry filling.

  • Top with the top cookie piece (one with the hole shape cut into it).

  • Raspberry filling should fill the space of the cut out hole.

  • Using a sifter, finely sift powered sugar over cookies (optional, omit if you do not want to include any refined sugar for these cookies)

Keywords: holiday cookies, christmas cookies, christmas recipes, gluten free

Megan Faletra, MS, MPH, RDN

Megan Faletra, MS, MPH, RDN

Megan is a maternal-child health dietitian and mom of two. With nearly a decade of experience working in maternal-child nutrition both domestically and abroad, Megan is passionate about supporting mothers and their little ones through pregnancy, postpartum, and beyond.

Megan especially loves helping to nourish families with simple, delicious recipes that both children and adults will enjoy. All of the recipes at MADRE are gluten free, and focused on celebrating food culture, seasonality, and supporting the nutritional needs of growing children, mothers, and families.

Megan holds a MS in Nutrition and MPH in Global Health from Tufts University, and received her dietetic license (RDN) from Brigham and Women's Hospital. She has advanced training in pediatric nutrition and baby led weaning, and is currently working towards becoming a certified lactation consultant.

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Mom of two girls under two, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

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