'Tis the season to bake! And my favorite holiday cookies make their annual appearance again, this time in a new avatar. Presenting my lemon Linzer cookies—gluten-free, quick, easy, and with a taste that will have you absolutely smitten.
A riff off my almond Linzer cookies, but just as deliciously buttery, with the added zing of lemon and sweet-tart flavor of raspberry jam, this is an easy cookie recipe for Christmas. I spotted the Christmas tree Linzer cookies on my Pinterest feed, and I just had to copy that cute design!
Bright red jewel hues of raspberry jam peeping through the little windows looked so adorable. I'm not sure my design of these Linzer tart cookies is as neat as what I saw, but it'll do for now. I wish I had pinned that post so you could chime in with your opinion!
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TRY THESE FANTASTIC LEMON LINZER COOKIES
Heaven exists, and it’s filled with these delightful gluten-free Linzer cookies.
The recipe for Linzer cookies pairs well with a variety of jam flavors.
The rich and buttery texture that complements the softness of the jam-filling
The burst of citrus adds a tangy, refreshing, and zesty twist to the sweet, nutty cookie.
HOW TO MAKE LEMON LINZER COOKIES?
Step 1: Set the oven to preheat. Line a baking sheet with parchment paper or Silpat. Keep your favorite cookie cutter ready.
Step 2: Beat chilled coconut oil and icing sugar until slightly fluffy.
Step 3: Sift flour with lemon zest and salt into the fluffy mixture.
Step 4: Add in homemade vanilla extract and lemon juice. Use your hands to gently bring together the lemon Linzer cookie dough.
Step 5: Divide the dough into half. Roll each half into a flattish ball.
Step 6: Cover with foil and refrigerate the dough for 15-20 minutes.
Step 7: Flour your work surface well. Working with one dough ball at a time, roll it out into a rough circle, about 1/8" thick.
Step 8: Use your cookie cutter to cut out the cookies. With a straw, poke holes in half of the cookies. These are the tops of your Linzer biscuits. The other half remains whole and forms the base of your sandwich cookies.
Step 9: Place all the cut-outs on your prepared baking sheet and bake for about 10–12 minutes, until golden.
Step 10: Cool the holiday cookies, and then, taking one whole cookie at a time, put a small teaspoon of jam in the center and spread it gently.
Step 11: Place the cut-out cookie on top. Press slightly until the jam oozes out a bit. Continue with the rest of the cookies.
Final Step: Once all the cookies are sandwiched, dust with icing sugar and enjoy!
RECIPE NOTES ON THESE HOMEMADE LINZER COOKIES
- I used a 2.5” Christmas tree cookie cutter. Don’t let that limit your creativity. Use any you prefer.
- Each Linzer tart cookie does need a bit of delicate handling, but don't worry, they won't crumble on you the minute you touch them.
- Store in an airtight jar for 3–4 days.
LINZER COOKIES SWAPS & SUBS
Flour: I'm the biggest fan of buckwheat flour in baking. But in case you aren't, please use any flour of your choice. You could even do a mix of all-purpose flour with any other one you prefer. If you'd like to keep the recipe gluten-free, there are many alternatives available on the market now.
Oil: Butter works too.
Jam: Pander to your taste and preference.
Vanilla extract: I find homemade to have the best flavor, but store-bought would do in a pinch.
MORE SIMPLE RECIPES FOR CHRISTMAS COOKIES
Vegan Chocolate Peanut Butter Cookies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these lemon Linzer cookies as much as we do!
📖 Recipe
Lemon Linzer Cookies (Gluten-Free Cookies)
Ingredients
- 1.5 cups Buckwheat Flour
- 1/4 tsp Salt
- 2 tsp Lemon Zest
- 150 gms Coconut oil, chilled
- 50 gms Icing sugar Plus extra for dusting on top of the cookies
- 2 tsp Fresh Lemon Juice
- 1 tsp vanilla extract
- 1/4 cup Raspberry jam
Instructions
- Preheat the oven to 180C and a line a baking sheet with parchment paper or silpat. Keep a 2.5" Christmas Tree cookie cutter handy.
- Beat the chilled coconut oil and icing sugar until slightly fluffy.
- Mix in the vanilla extract,lemon zest,lemon juice,salt and buckwheat flour. Use your hands to bring together the dough gently.
- Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
- Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
- Use the Christmas Tree shaped cookie cutter, to cut out the cookies. Use a straw to make holes in half of the cookies. As you will be sandwiching the cookies, make sure there are an equal number of whole cookies and cookies with cutouts.
- Place them on the baking sheet and bake for about 10-12 minutes, until golden.
- Once the cookies are cooled, place one whole cookie, right side down, put a small teaspoon of jam in the center, and spread it gently. Place the cutout cookie on top. Press it slightly, till the jam oozes out a bit from the cutouts. Continue with the rest of the cookies.
- Once the cookies are sandwiched, dredge the cutout cookies with icing sugar.
- Store in an airtight jar for 3-4 days. Enjoy!
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