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Gluten-Free Linzer Cookies


  • 1/2 cup palm/coconut shortening
  • 1/4 cup butter, softened
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 1/3 cup Swerve granular sweetener
  • 1/3 cup Swerve brown sweetener
  • 1 large egg
  • 2 cups gluten free flour blend (1to1]
  • 1/2 cup gluten free cornstarch
  • 1 tsp gluten free baking powder
  • Low sugar jam plus Swerve icing sugar sweetener


  • Line 2 cookie sheets with parchment paper or silpats.
  • In a stand mixer add the shortening and butter and mix well.
  • Add the sour cream and vanilla and mix until creamy.
  • Add the sweeteners and beat well.
  • Add the egg and beat until batter is light and fluffy.
  • Add the dry ingredients and mix on low speed until all mixed well.
  • Remove batter and make into a ball.
  • Place in refer for at least 30 min to chill.
  • Preheat oven to 350 degrees.
  • Remove dough and cut in 1/2.
  • Roll dough onto a floured surface.
  • I like to use tapioca starch for this.
  • Use a cookie cutter to cut out shape.
  • Use a small circle cutter to cut hole in middle of one cookie.
  • Place on lined cookie sheet and bake for 8 minutes.
  • Remove and repeat process.
  • Once cookies are cooled you can spread jam on one cookie and top with the cut out cookie.
  • Sprinkle icing sugar on cookies.
  • Enjoy!
Tried this recipe?Let us know how it was!