Laura’s Gluten-Free Linzer Cookies

These linzer torte cookies — aka gluten-free linzer cookies — are not only delicious, but quick and easy. The recipe is egg-free as well with a vegan option.

I did not grow up with linzer torte or linzer torte cookies in my home. To this day, my mom is a thumbprint cookie lady — with a solid jam filling — which is fine with me since they’re absolutely delicious. However, when I was living on my own and wanted to learn to make gluten-free cookies, I kept seeing photos of beautiful linzer cookies. Thus, this recipe was born!

Why Are They Called ‘Linzer Cookies’?

The cookies are based off the Linzer Torte which originated in the Austrian city of Linz. It’s a jam-filled torte (tart) with a dough lattice that covers the top. The cookies are a year-round staple in most German bakeries. However, they’re definitely from Austria!

What Are Traditional Linzer Cookies Made From?

If you look at the history of the torte, it’s a pastry filled with a fruit jam. The original version would often have currants. And almond flour is in the pastry. Therefore, when adapted to the cookie, many recipes use almond flour in the recipe today. I have opted not to do that, but instead infuse the cookies with almond flavor via almond extract.

Recipe Alterations: Can These Gluten-Free Linzer Cookies Be Made Vegan?

As the recipe already has no eggs, the only real issue you’re facing is the butter. I’ve not made them vegan myself, but I see no issue with supplementing with a dairy-free butter. I love the texture of miyokos vegan butter, as I feel it’s the closest to a dairy-based butter. So, if you opt to make them dairy free / vegan, that would be my suggestion.

Storage Tips

These cookies will keep on the counter for about a week. You can freeze them for about 3 months in the deep freeze. I would suggest that between each layer of cookie you place a piece of parchment or wax paper to help prevent sticking and/or the removal of the powdered sugar. If you also wish to “prep” them in advance but not put them together, storage would be the same.


1. 2 sticks of unsalted butter (at room temperature)
2. ¼ cup white sugar
3. ¼ cup light brown sugar
4. 1 teaspoon lemon juice
5. 1 teaspoon almond extract
6. 2 & ½ cups gluten-free flour mix (with a thickening agent such as xanthan gum in it). My favorite gluten-free flour for cookies is King Arthur Gluten Free Flour
7. Icing sugar (to coat the cookies)
8. Jam for the interior – I suggest strawberry, however, you can really use any jam you prefer. Strawberry and raspberry tend to be the most common, but I am partial to a marmalade.

Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
For full recipe and instructions go to Sift

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