Gluten-Free Shortbread Cookies with Jam are the ultimate treat. This recipe of Linzer Tarts is a butter, soft and crumbly shortbread which pairs perfectly with the slightly tart jam.

Linzer tart cookies on a baking sheet lined with parchment paper.

The Gluten Free Shortbread Cookies with Jam are a staple in our household.

While they are perfect for the holiday season, they are just as delicious all year round.

They are filled with the perfect amount of jam in between the buttery shortbread cookies…absolutely DELICIOUS.

You can also use any flavor jam to put between the two cookies.

However, my favorite part about this cookie recipe is how it is to make.

Main Ingredients

Linzer Tart Cooke ingredients measured out in bowls.

How to Make Gluten Free Shortbread Cookies with Jam

  1. Cream together the butter and sugar using an electric hand mixer. Add in the egg yolk and vanilla extract
  2. Mix until combined
  3. Fold the flour into the batter until just combined, you may have to use your hands
  4. Chill the batter in the fridge for 30 minutes
  5. Preheat the oven to 350 degrees F, then roll the dough out and use circular cookie cutters
  6. For the top cookie layer, use the top of a vanilla extract bottle to cut out the center 
  7. Place each cookie about 2 inches apart on a baking tray lined with parchment paper. 
  8. Bake the cookies for 9-12 minutes or until the edges are golden
  9. Remove from the oven and let the cookies cool for 10 minutes on the baking sheet
  10. Transfer to a cooling rack to cool completely 
  11. Once cooled, top each bottom cookie with about 1 tsp of raspberry jam in the center of the cookie
  12. Press the top cookies on top of the jam
  13. Dust with powdered sugar
  14. Enjoy!
Wet ingredients in a bowl.
Wet ingredients mixed together in a bowl.
Wet and dry ingredients together in a bowl.
Wet and dry ingredients mixed together in a bowl.
Rolled out cookie dough
Dough with cookie cutters.
Cookie dough cut outs on baking sheet.
Place on a baking sheet
Baked cookies on a baking sheet.
Cookie cutter on dough.
Cookie cutter on dough.
Cookie dough cut outs on baking sheet.
Baked cookies on a baking sheet.
Linzer tarts filled with jam on a baking sheet.
Linzer tarts filled with jam and topped with powdered sugar on a baking sheet.
Holding a Linzer tart cookie in my hand.

Frequently Asked Questions

Can I use regular all purpose flour instead of gluten free?

Yes! Swap at a 1:1 ratio

Should my butter be cold for shortbread?

I use slightly softened butter in this shortbread recipe to make it easier to work with.
You can use refrigerated cold butter but it will take longer for the dough to come together

What is the best tip for getting the perfect shortbread cookie texture?

You don’t want to overwork the dough as that will give them a chewier texture rather than a crumble.

How do I know the cookies are done baking?

The cookies are done baking when they are golden on the bottom and fully baked through.

How do I store the leftover cookies and jam?

Store the cookies in an airtight container at room temperature for up to three days or in the fridge for up to 7 days.
Store the jam in the fridge for up to 7 days.

You can also freeze the cookies and jam for up to 3 months.

Linzer tart cookies on a baking sheet lined with parchment paper.
Linzer tart cookies on a baking sheet lined with parchment paper.

Gluten Free Shortbread Cookies with Jam (Linzer Tarts)

Prep Time: 15 minutes
Cook Time: 30 minutes
chia seed recipe: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 13 linzer tarts
Gluten-Free Shortbread Cookies with Jam are the ultimate treat. This recipe of Linzer Tarts is a butter, soft and crumbly shortbread which pairs perfectly with the slightly tart jam.
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Ingredients
 

Gluten Free Shortbread Cookies

  • 1/2 cup salted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 1/8 cup gluten-free flour
  • 1 tsp cornstarch
  • 1/3 cup raspberry jam

Instructions
 

  • Cream together the butter and sugar using an electric hand mixer. Add in the egg yolk and vanilla extract
  • Mix until combined
  • Fold the flour into the batter until just combined, you may have to use your hands
  • Chill the batter in the fridge for 30 minutes
  • Preheat the oven to 350 degrees F, then roll the dough out and use circular cookie cutters
  • For the top cookie layer, use the top of a vanilla extract bottle to cut out the center
  • Place each cookie about 2 inches apart on a baking tray lined with parchment paper.
  • Bake the cookies for 9-12 minutes or until the edges are golden
  • Remove from the oven and let the cookies cool for 10 minutes on the baking sheet
  • Transfer to a cooling rack to cool completely
  • Once cooled, top each bottom cookie with about 1 tsp of raspberry jam in the center of the cookie
  • Press the top cookies on top of the jam
  • Dust with powdered sugar
  • Enjoy!

Nutrition

Serving: 1linzer tart, Calories: 127kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 60mg, Potassium: 11mg, Fiber: 1g, Sugar: 5g, Vitamin A: 238IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.5mg
Author: Jessica Selensky
Course: Dessert, Snack
Keywords: chia seed jam, chia seed recipes, christmas cookies, holiday cookies, homemade jam, shorbread and jam, shortbread cookies

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!