Paleo Linzer Cookies are your favorite traditional holiday shortbread cookie made grain-free and vegan. These Linzer cookies are filled with homemade raspberry jam and are the perfect treat to grace your holiday table!
| Paleo + gluten free + vegan + dairy free |
Linzer cookies! Have you had them?
These are my first experience with linzer cookies. Like, ever. As soon as I saw them on Pinterest, I was like, “I’ve gotta make these!“. They might seem a tad time-consuming, but I promise you they’re super simple and SO delicious!
Linzer cookies are an Austrian dessert, like a shortbread cookie filled with either jam, caramel (like these thumbprints!), cream, or even chocolate.
Are you surprised these aren’t a chocolate version? Ha!
No, these perfect little Christmas cookies are filled with an easy homemade raspberry chia jam, keeping this recipe Paleo, gluten free, and vegan.
I’ve seen so many variations of linzer cookies around the Internet, but I just couldn’t stay away from the classic.
I think I actually fell in love with the cute little cutout shapes in these cookies.
The linzer cookie itself is based on these shortbread sandwich cookies I made earlier in the year. They’re light and fluffy, with a slightly crisp outside and soft inside.
How to make Paleo Linzer Cookies
These cookies only require 5 ingredients and a stand mixer. And the chia jam is only a few ingredients, too. The most tedious part, by far, is rolling the dough, cutting the cookies, re-rolling the dough, rinse and repeat.
It’s important to know that the colder your cookies are, the less they’ll spread in the oven; they’re more likely to keep that classic linzer shape that way. So here’s what I recommend: after cutting your cookies and placing them on the baking tray, pop the tray in the freezer for 10 minutes, then bake them up.
To make the dough, you’ll cream together the butter and honey first, then mix in the flours. Once everything is incorporated, halve the dough and wrap in plastic wrap. Refrigerate at least an hour, or up to overnight. You’ll want to have a nice floured work surface to roll out the dough so it doesn’t stick.
To get that classic linzer shape, I definitely recommend a linzer cookie set. You can find these just about anywhere, and they come with little cut-outs so you can pick whichever shape is calling to you! I chose a star shape for Christmas, but they usually come with hearts or circles or something super cute.
Ooh, and definitely bake up those little cut-out shapes because they’re SO fun to just pop in your mouth and munch on!
These linzer cookies are not only Paleo, but are gluten free, dairy free, and vegan, provided you use a vegan butter for the cookie dough.
How to make the raspberry jam
This jam is a cinch. Fresh raspberries, coconut sugar, lemon juice, and vanilla. Stir it all up, let it cool, and sandwich it nicely between your cute little cookie shapes!
You can make this jam with any fresh fruit of your choice like strawberries or blueberries. You could also use a low-sugar store-bought jam or preserves (apricot?! FIG?!).
Or, like I mentioned above, fill them with salted caramel, chocolate ganache, or a cream filling!
How to store these linzer cookies
Okay, I’m gonna be honest with ya: they’re best the day they’re made. Especially if you cover them in powdered sugar. These cookies will keep in an airtight container for a few days, but if you leave them out longer than a couple days, they might get soggy. Powdered sugar tends to speed up that process. So if you’re going to make them a day ahead of time, definitely wait to add powdered sugar until just before serving.
These cookies are a fabulous little treat for Christmas! They’re a classic holiday treat, and the red jam with the white powdered sugar looks so festive at your table.
Pin these Paleo Linzer Cookies!
Easy grain-free & vegan shortbread cookies filled with homemade raspberry chia jam. These make the perfect Christmas cookie!
- 2 1/2 c. almond flour, packed
- 2/3 c. tapioca flour/starch
- 1/2 tsp. baking soda
- Pinch salt
- 1/2 c. dairy-free butter, softened (room temperature)
- 1/3 c. pure maple syrup (may sub honey or brown rice syrup)
- 1 tsp. vanilla extract
- 12 oz. fresh raspberries
- 2 Tbsp. coconut sugar
- 2 Tbsp. chia seeds
- 2 tsp. lemon juice
Add the raspberries to a small saucepan set over medium heat. Bring the raspberries to a simmer and mash with the back of a fork or spatula to break them down. Cook until the raspberries are broken down completely, then add the coconut sugar, chia seeds, and lemon juice; continue cooking 1 more minute. Remove from heat and pour the jam into a glass container to cool. Refrigerate at least 1 hour to thicken, longer if you'd like.
In a medium sized bowl, combine the packed almond flour, tapioca starch, baking soda, and salt. Set aside.
Fit a stand mixer with the paddle attachment and add the softened butter and honey. Cream on medium speed until light and creamy. Pour the almond flour mixture and vanilla extract into the bowl and turn the mixer onto low speed. Mix until well-incorporated; it should resemble dense, wet sand.
Split the dough in half and flatten each half into a disc. Wrap each half in plastic wrap and refrigerate at least 1 hour, or overnight.
Preheat the oven to 350 F and ready 2 large cookie sheets. Remove one disc from the refrigerator and generously flour a clean work surface with tapioca starch. Flour your rolling pin and the top of the dough, too. Roll the disc until it's about 1/4" thick. Press a 2-inch fluted cookie cutter into the dough and use a spatula to transfer the dough onto a nonstick cookie sheet. Once the cookies are cut, re-roll the dough and continue to cut linzer shapes until the dough is used up. Then, transfer the cookie sheet to the freezer for 5-10 minutes (the colder they are, the more likely they'll retain their shape while baking).
Repeat this process with the remaining disc of dough. Once your cookies are cut, though, use one of the smaller shapes in the cookie set to cut a hole in the center of each cookie (for the jam to peek through!). Make sure you've got equal amounts of cookies with a hole punched out in the center, and those without.
Place the cookies into the oven and bake at 350 for 9-12 minutes or until just lightly golden. Cool 5 minutes before transferring to a cooling rack to cool completely.
Once cooled, drop spoonfuls of jam on the whole cookies, then press one of the shaped cookies on top. Dust with powdered sugar before serving. Store leftovers in an airtight container up to 2-3 days.