Gluten-Free Linzer Cookie Bars

Want to know a secret? This recipe is simple enough even for a beginner baker to master. No complicated techniques or fussy steps here. I remember the first time I made these, they disappeared in minutes! They’re THAT good. Plus, the beautiful lattice top makes them look so impressive, like you spent hours in the kitchen, when in reality, they’re surprisingly quick to pull together. Let’s make some memories (and fantastic cookies!) together.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

Hey there, fellow food lovers! Emma here from bestdisheasy.com, and I’m so excited to share one of my favorite recipes with you: these incredible Gluten-Free Linzer Cookie Bars. If you’re anything like me, you adore the classic Linzer cookie – that buttery, jam-filled delight. But sometimes, you want something a little easier, a little quicker, without sacrificing any of that amazing flavor. These bars are the answer! They’re perfect for any occasion, whether it’s a cozy family gathering or a treat to brighten up your week. This recipe is all about making deliciousness accessible.

• Quick & Easy: From start to finish, these bars come together in about an hour. Perfect for those busy days!
• Family-Friendly: Both kids and adults adore them. They’re a guaranteed crowd-pleaser.
• Budget-Friendly: Uses pantry staples, making it an economical treat.
• Customizable: Switch up the jam flavor to match your mood or preferences.

Ingredients

Print

• 1 cup butter or dairy-free butter, room temperature
• 2/3 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups gluten-free all-purpose flour with xanthan gum (I used GFJules – you can also see my tips on choosing the best gluten-free flour)
• 1 cup finely chopped almonds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup raspberry jam or jam of choice
• Powdered sugar for dusting (also known as confectioner’s sugar)

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C), and line a 9×13 metal baking pan with parchment paper. This will make it super easy to lift your gorgeous Gluten-Free Linzer Cookie Bars out later. Set it aside.
2. Make the Dough: In a medium bowl, combine the gluten-free flour, ground almonds, baking powder, salt, and cinnamon. Whisk these dry ingredients together to make sure everything is evenly distributed. Set aside this mixture.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and sugar on medium speed until the mixture is light and fluffy – about 1 to 2 minutes. Don’t be afraid to scrape down the sides of the bowl as you go!
4. Add Eggs and Vanilla: Add the eggs and vanilla to the butter and sugar mixture. Mix until everything is combined, scraping down the sides as needed. Your batter might look a little clumpy at this point, but that’s perfectly fine.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix to combine. The dough will form fairly quickly. Continue mixing for about 1 minute in total until you have a cookie dough that holds together well enough to form into a ball.
6. Reserve the Lattice Dough: Reserve 1 heaping cup of the dough, and set it aside in a bowl. This will be used to create that beautiful lattice top for your Gluten-Free Linzer Cookie Bars.
7. Assemble the Base: Using your hands, press the remaining dough evenly into the prepared baking pan. Make sure it’s nice and smooth, ready for the jam!
8. Add the Jam: Top the dough with the raspberry preserves or the jam style you chose and spread it evenly over the surface of the dough.
9. Make and Assemble the Lattice Top: Generously dust a rolling pin and a silicone mat or wooden board with gluten-free all-purpose flour. Roll out the reserved dough into a rectangle or oblong shape, about 1/4 inch thick.
10. Cut the Strips: Using a knife, cut 1/2 inch strips. I usually make around 14 strips.
11. Form the Lattice: Place the strips diagonally across the pan, starting in one corner. Then, lay the remaining strips diagonally in the opposite direction to create the classic lattice pattern. Don’t worry if some strips break! If you run out of strips, gather the remaining dough, roll it out again, and slice additional strips.
12. Bake: Bake for 25 minutes, or until the top is golden brown.
13. Cool: Let the Gluten-Free Linzer Cookie Bars cool completely in the pan. Don’t rush this step, or you’ll end up with a sticky mess!
14. Dust and Serve: Lift the bars out of the pan by using the edges of the parchment paper. Sprinkle generously with powdered sugar, and cut into squares. I love using a small strainer or mesh sieve to get the most even coating of powdered sugar.

Equipment

• 9×13 inch baking pan
• Parchment paper
• Medium and Large mixing bowls
• Whisk or fork
• Mixing spoon
• Rolling pin
• Knife or pizza cutter

Tips & Variations

Jam Swap: Feel free to use your favorite jam! Apricot, strawberry, or even a mixed berry blend would be amazing in these Gluten-Free Linzer Cookie Bars. Making homemade raspberry jam adds an extra touch of deliciousness!

Dairy-Free: Use dairy-free butter to make these bars completely dairy-free.

Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well; just wrap them tightly and freeze for up to 2 months. Thaw at room temperature for a few hours before serving.

Serving Suggestions

These Gluten-Free Linzer Cookie Bars are perfect on their own, but they’re also wonderful served with a scoop of vanilla ice cream or a warm cup of coffee or tea. They make a fantastic addition to any dessert table and are always a hit at potlucks or parties!

Nutrition Facts

(Nutrition information will vary depending on your specific ingredients and portion sizes. You can use a recipe nutrition calculator to get a more accurate estimate.)

Frequently Asked Questions

Can I freeze this Gluten-Free Linzer Cookie Bars recipe? Absolutely! These bars freeze beautifully. Wrap them tightly in plastic wrap and then in foil. They will last for up to 2 months in the freezer. Thaw at room temperature before serving.

How can I make this recipe ahead of time? You can make the dough a day or two in advance and store it in the refrigerator. Assemble the bars just before baking. This will save you time later and make this recipe even faster to prepare.

Can I use a different type of flour? I recommend using a gluten-free all-purpose flour with xanthan gum for the best results. However, if you don’t have it on hand, you can substitute with a similar blend, though the texture might vary slightly.

Can I use different nuts or no nuts at all? For sure! Almonds add a wonderful flavor, but if you have a nut allergy, you can easily omit them. Just add a little extra gluten-free flour to compensate.

Conclusion

I hope you absolutely adore these Gluten-Free Linzer Cookie Bars as much as I do. They’re quick, easy, and incredibly delicious. This recipe became a staple in my kitchen because it’s perfect for when you want something impressive that doesn’t take all day. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, turn on your oven, and let’s get baking! Don’t forget to share your creations! Happy baking, and let me know how it goes!