Description
These Gluten Free Linzer Cookies are delicate, buttery, and filled with sweet seedless raspberry jam, perfect for a festive treat. Made with gluten free multi-purpose flour and almond flour, these cookies offer a tender crumb and the classic Linzer sandwich style with a charming ghost face design for Halloween celebrations.
Ingredients
Dry Ingredients
- 200 grams gluten free multi purpose flour (containing xanthan gum)
- 100 grams almond flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 200 grams unsalted butter, at room temperature
- 100 grams powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Filling and Decoration
- Seedless raspberry jam as needed
- Powdered Sugar as needed
Instructions
- Prepare dry ingredients: In a small bowl, whisk together the gluten free flour, almond flour, and kosher salt until evenly combined. Set aside.
- Create the butter mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and powdered sugar on medium speed until light and fluffy, about 1–2 minutes, scraping down the sides as necessary.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter mixture, mixing for another minute until combined. The mixture may look slightly curdled, which is normal.
- Combine dry and wet ingredients: On low speed, add the dry ingredient mixture to the wet ingredients and mix until the dough comes together, about a minute. The dough will be soft and slightly sticky.
- Chill dough for handling: Optional but recommended – chill the dough wrapped in plastic wrap in the refrigerator for 1 to 1 ½ hours until firm enough to roll out.
- Roll out dough: Divide the dough in half and flatten each half into a ½-inch disk between parchment paper. Roll to about ⅛ inch thickness (around 3 mm), turning the dough occasionally to ensure even thickness and prevent sticking. Chill rolled dough for 10–15 minutes before cutting.
- Cut and prepare cookies: Using ghost-shaped cookie cutters, cut shapes from the dough, placing cutouts close to maximize yield. Cut the mouth out from half the cookies and the eyes from the same half using small round cutters. Transfer cookies to a baking sheet and freeze while preheating the oven.
- Bake cookies: Bake at 350 °F (175 °C) for 10–11 minutes until edges are lightly golden while centers remain soft. Cool on baking sheet for a few minutes before moving to a wire rack.
- Assemble cookies: Lightly dust the ghost-face cookies (with cutouts) with powdered sugar. Spread seedless raspberry jam on the plain cookies and sandwich with the powdered sugar cookies on top.
- Storage: Serve immediately or store in an airtight container at room temperature for 3–4 days.
Notes
- Chilling the dough is important to handle the soft dough easily and to achieve clean cut shapes.
- Avoid overworking and repeatedly re-rolling the dough to prevent shrinking during baking.
- Seedless raspberry jam is preferred for smooth spreading and avoiding jam leakage.
- You can wrap and refrigerate the rolled dough for up to 2 days before baking if needed.
- Use parchment paper when rolling and transferring for easy cleanup and to prevent sticking.