I love a sweet treat, especially after lunch or before bed. I like to keep my Peanut Butter Protein Balls, Monster Cookie Energy Balls, or these Chocolate Brownie Protein Balls. They are SO easy to make, you only need a few basic ingredients, and they …
I love a sweet treat, especially after lunch or before bed. I like to keep my Peanut Butter Protein Balls, Monster Cookie Energy Balls, or these Chocolate Brownie Protein Balls. They are SO easy to make, you only need a few basic ingredients, and they are SO rich and decadent. I keep them in my…
Friends, meet the vanilla cake of your DREAMS! It’s super fluffy, perfectly moist, undetectably gluten-free (& dairy-free), and seriously…the BEST. It’s impressive enough for a birthday or even a wedding!
Bonus? It’s also SO easy …
Friends, meet the vanilla cake of your DREAMS! It’s super fluffy, perfectly moist, undetectably gluten-free (& dairy-free), and seriously…the BEST. It’s impressive enough for a birthday or even a wedding!
Bonus? It’s also SO easy to make, with simple methods, 1 bowl, and 9 ingredients. Preheat your oven. Let them eat cake!
This cake could not be easier to make! Simply whisk, pour, bake, and enjoy your cake, for goodness sake!
These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a…
These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.
This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.
Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).
For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.
I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.
We’ve done brownies before (exhibits A, B, C, D, E, and F)…but these are different, friends! We couldn’t hold out on you. Introducing: shiny, CRACKLY TOP, chewy, decadent, REAL DEAL brownies that are undetectably vegan and gluten-free (!!). …
We’ve done brownies before (exhibits A, B, C, D, E, and F)…but these are different, friends! We couldn’t hold out on you. Introducing: shiny, CRACKLY TOP, chewy, decadent, REAL DEAL brownies that are undetectably vegan and gluten-free (!!).
They’re also SO easy to make with simple methods and just 1 bowl + 9 ingredients. Prepare for your brownie dreams to become a reality! Let’s bake!
How to Make Fudgy Crackly Top Vegan + Gluten-Free Brownies
The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required.
They’re gre…
The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required.
They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins!
These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla.
Brunch lovers, REJOICE! We set out to make a coffee cake even your gluten-loving, dairy-obsessed friends would adore, and we think we’ve done it. This coffee cake is ultra FLUFFY, perfectly sweet, packed with cinnamon, undetectably gluten-free, and jus…
Brunch lovers, REJOICE! We set out to make a coffee cake even your gluten-loving, dairy-obsessed friends would adore, and we think we’ve done it. This coffee cake is ultra FLUFFY, perfectly sweet, packed with cinnamon, undetectably gluten-free, and just SO delicious!
It’s the ideal cake to serve at brunch, with your morning coffee or afternoon tea, or really for any occasion. Made in just 1 bowl for easy cleanup, we have a feeling it’ll be your new go-to!
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
When it comes to Christmas cookies, here’s one type we can’t resist: Linzer cookies! This classic Austrian sandwich cookie stars buttery almond shortbread with fun cutout window to show a layer of fruity preserves, making a treat that’s nuanced and just sweet enough. This recipe spells childhood nostalgia for us, and here we’re sharing a traditional recipe for this classic cookie!
Ingredients in linzer cookies
Linzer cookies are a shortbread jam-filled sandwich cookie based on the Austrian dessert Linzer torte, a tart made with ground nuts and fruit preserves. Linzer cookies bring in those signature flavors by making a shortbread with both all-purpose flour and almond flour, which gives it a complex, nutty flavor. The traditional shape features cut-out windows where the jam shows through.
This recipe comes from my dear Austrian friend Milena’s mother: Milena currently lives in Vienna, but we grew up together in Minnesota eating Linzer cookies at the holidays. This recipe has the nostalgia of childhood all over it for us, and it’s perfect for the holidays, Valentine’s Day, or any time you need a sweet treat. Here’s what you’ll need for classic Linzer cookies:
Flour
Almond flour
Cinnamon
Fine sea salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Raspberry jam or other fruit preserves
Powdered sugar
Tip: use almond flour, not almond meal!
Avoid using almond meal for Linzer cookies: look for almond flour when you are shopping. You should be able to find it at your local grocery, depending on your location.
Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Linzer cookie cutter and an alternative
Linzer cookies are a cutout cookie with a twist! Instead of cutting out just one cookie, you’ll need two: a cookie with a window and a solid cookie. There are special cookie cutters just for this purpose, but you can also use a alternative based on what you have at home.
Option 1: Use a Linzer cookie cutter. We like this Linzer cookie cutter. It comes with various cutout window shapes: hearts, stars, flowers, etc. It is worth buying if you plan to make Linzer cookies multiple times!
Option 2: Use a 2-inch circular cutter and a smaller shape for the window. If you happen to have both of these shapes on hand, it’s easy to make your own version of cutout cookies!
Tips for making the cookies
Linzer cookies are a fun baking project that results in visually-stunning, sugar dusted cookies with bright shapes of jam. There are a few notes for how to put together this recipe:
Chill the dough 1 to 3 hours. This is important with a cutout cookie dough: you’ll want it nice and cold to get uniform shapes.
Gently roll the dough slightly less than 1/4-inch thick. This makes just the right thickness for the finished cookie.
Simple cutout window shapes (like circles and hearts) are easier to cut out. The stars were a little trickier to cut, and they became more distorted when baked. But, they still turned out great.
Linzer cookie storage info
Once you’ve made your linzer cookies, you probably won’t be eating all 30 at once. How to store them? Here are some tips and notes about storage:
The cookies taste crisp the first day, then soft after storage. They’re delicious both ways, but we like the soft version best!
Store in a container with a few layers of parchment paper or foil between each. The powdered sugar on the bottom layer of cookies after a few days, so it’s good to protect between each layer.
Store at room temperature for 2 days or refrigerated up to 2 weeks. With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
Or, freeze for up to 3 months. The powdered sugar topping is a little fragile, so keep in mind the cookies look best when they are fresh.
More cookie recipes
Love a good batch of cookies? Here are a few more fun cookie recipes to enjoy:
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
Ingredients
2 cups (240 g) flour, sifted
1 cup (120 g) almond flour
1 teaspoon cinnamon
½ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cups raspberry jam
Powdered sugar, for dusting
Instructions
In a medium bowl, whisk the flour, almond flour, cinnamon and salt.
In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
Preheat the oven to 350°F.
Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
Repeat with remaining disc of dough and re-rolled scraps of dough.
Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam.
Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).
Notes
*With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
It’s no secret we LOVE pancakes here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! But a super classic, FLUFFY gluten-free take similar to your favorite pancake house-style short stack? ItR…
It’s no secret we LOVE pancakes here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! But a super classic, FLUFFY gluten-free take similar to your favorite pancake house-style short stack? It’s an overdue addition to the collection!
These pancakes are easy to make in 1 bowl in just 25 minutes. Get ready to flip — you’re gonna love ‘em!
When the leaves start turning, you know it’s officially baking season! Introducing the ideal treat for your autumn baking adventures: PUMPKIN coffee cake. This tender, fluffy, pumpkin-spiced treat is vegan, gluten-free, and SO delicious! Bonus? It’s ma…
When the leaves start turning, you know it’s officially baking season! Introducing the ideal treat for your autumn baking adventures: PUMPKIN coffee cake. This tender, fluffy, pumpkin-spiced treat is vegan, gluten-free, and SO delicious! Bonus? It’s made with just 10 ingredients in 1 bowl for easy cleanup.
You, this cake, and your favorite cup of coffee or tea…it’s happening! Start your kettle and let’s bake, friends!
This 1-bowl PUMPKIN coffee cake begins with using an electric mixer to combine the cane sugar and vegan butter, ensuring a light and fluffy result (a tricky task with pumpkin-based treats!).
Friends, we’ve heard your pleas to release our secret gluten-free chocolate cake recipe, and today is your lucky day! It’s based off the baking mix we released last year after almost a year of development and countless taste tests. And it’s now ready t…
Friends, we’ve heard your pleas to release our secretgluten-free chocolate cake recipe, and today is your lucky day! It’s based off the baking mix we released last year after almost a year of development and countless taste tests. And it’s now ready to make from scratch in your kitchen!
This cake is FLUFFY, moist, perfectly chocolaty, and undetectably vegan, gluten-free, grain-free, and naturally sweetened.
I love a sweet treat, especially after lunch or before bed. I like to keep my Peanut Butter Protein Balls, Monster Cookie Energy Balls, or these Chocolate Brownie Protein Balls. They are SO easy to make, you only need a few basic ingredients, and they are SO rich and decadent. I keep them in my… 
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
