Classic Linzer Augen Cookies Recipe (Gluten-Free)

What Are Linzer Augen Cookies?

Linzer Augen cookies, also known as Linzer Eyes or Linzer Tarts, are a classic Austrian dessert originating in the city of Linz, Austria. These cookies are a popular treat often associated with holiday celebrations. 

The name “Linzer Augen” translates to “Linz Eyes” in reference to the round, open-center design of the cookies. My Linzer cookie recipe is just as delicious as the classic but made completely gluten-free– bet you won’t even notice!

Why You’ll Love This Recipe

A traditional Austrian dessert, Linzer Augen Cookies are nutty, soft, and buttery shortbread cookies with a sweet and tart jam filling sandwiched in between. Translated as “Linzer eyes,” these cookies are a twist on the classic Linzer Torte made into delicious bite-sized treats. 

This vegan, paleo, and gluten-free linzer cookie recipe features an easy homemade raspberry jam and tips & tricks to make the perfect cut-out cookie with adorable, festive shapes. 

Best of all? This recipe is also egg-free! With just seven simple ingredients and 15 minutes of prep, these gluten-free Christmas cookies will become a holiday tradition in no time.

Linzer Cookies

• Almond Flour: This gluten-free flour is a great all-purpose flour replacement and gives these Linzer Augen cookies their delicious, nutty flavor. No need for xanthan gum, which is usually needed in gluten-free flour blends. 
• Coconut Oil: This is a replacement for butter. You can swap in melted butter or vegan butter in the same quantity. However, I find that the coconut oil is a perfect substitute. 
• Maple Syrup: I use this as a sweetener for the cookies, which provides a deep, delicious flavor and is unrefined. I use this instead of granulated sugar for a healthier cookie. 
• Vanilla Extract: A baking staple, this adds to the deep flavor and is a must-have in cookie recipes. 
• Almond Extract: This is optional but adds a delicious nutty flavor. 
• Raspberry Jam: You can make my homemade raspberry jam that is included in this recipe, or find your favorite seeded or seedless raspberry jam. You can also use strawberry jam or your favorite jam! The options are endless. 
• Powdered Sugar/Confectioner’s Sugar: This is for dusting the top of the cookies. For a lower-sugar option, try Swerve powdered replacement. 

Homemade Raspberry Jam

• Raspberries: Use fresh or frozen raspberries, whichever you have on hand or prefer. 
• Coconut Sugar: You can also use white sugar if you prefer. 
• Lemon Juice: This adds brightness to the jam. Freshly squeezed lemon juice is best. 

Homemade Raspberry Jam

1. Combine jam ingredients in a small saucepan and heat over medium heat. Stir until the sugar dissolves and starts to boil. 
2. Lower the heat to simmer, and stir frequently while smashing the berries with the back of a spoon. The jam is done when the mixture is thickened to a syrup consistency – about 5 minutes. 
3. Remove from heat and set aside to cool at room temperature while you make the cookies. It’ll thicken more as it cools.

Linzer Cookie Recipe

1. In a large bowl, combine the wet and dry ingredients: almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt. Stir together until a dough forms.
2. Wrap the dough in plastic wrap and freeze for 15 minutes. Preheat the oven to 300 degrees F while the dough chills, and line your baking sheet with parchment paper.
3. On a clean work surface, place the chilled cookie dough in between 2 sheets of parchment paper and roll out the dough with a rolling pin until it’s 1/8 inch in thickness. Remove the top parchment paper.
4. Use Linzer cookie cutters to cut an equal portion of the dough for the bottom and top shapes. Re-roll the remaining portions of dough scraps into a thin layer to make more cookies. 
5. Using a spatula, carefully transfer the cut-out dough to the prepared baking sheet in a single layer.
6. Bake for 13-18 minutes, until golden brown on the edges. Keep an eye on them after 13 minutes so they don’t brown too much. Cool for 10 minutes, then transfer the cookies to a wire rack to cool completely.
7. Once fully cooled to the touch, add a teaspoon of jam to the center of the bottom cookies, then place the top cookie on top. Dust your sandwich cookies with powdered sugar.

Expert Tips

• Jam Alternatives: Linzer Augen cookies are traditionally made with raspberry preserves or raspberry jam, but you can use any jam or preserves. You can use store-bought or homemade jam. They also would be delicious with Nutella, lemon curd, apricot jam, etc. 
• Equipment: I used a bowl and a whisk, but you can use a hand mixer or stand mixer (with paddle attachment) on low speed if desired. Just be sure not to overmix the dough! 
• Chilling: Remember to chill the dough before rolling so it’s easier to work with. If you skip this step, the dough might not work properly. 
• Filling: Wait until the cookies are fully cooled before adding the jam. Otherwise, the jam may melt and spill out the sides of the cookies.
• Gifting: Place cookies in a cute tin or glass container lined with parchment paper, tie them with a bow and gift them to friends and neighbors. These make the best gifts!

Storage Tips

Linzer cookies soften when stored. Once the cookies have cooled and are filled with jam, store them in an airtight container in plastic wrap and refrigerate for up to a week.

Unfortunately, these cut-out cookies do not freeze well. I recommend storing them in the refrigerator for up to 1 week and then making a fresh batch when you run out.  

More Gluten Free Christmas Cookies

Paleo Nut-Free Gingerbread Cookies

Salted Caramel Thumbprint Cookies

Cranberry Pistachio Chocolate Cookies

Paleo Sugar Cookies

Chestnut Chocolate Chip Cookies

Cranberry Chocolate Chip Cookies