Gluten Free Linzer Cookies


Holiday Cookie Guide

When the holidays come around, I want to give everyone I know something special, but can never think of something to get them. As a young lady, not so fresh out of college, trying to make it on my own, I find it is hard to stay on a budget and get all of my loved ones something they will enjoy. That is, until I realized that all I needed was some sugar!


Holiday treats are the easiest thing to prepare! It is a fun way for me to get creative and festive, while also stretching my ever thinning dollar. For those of you that aren’t culinary savvy, there are boxed mixes by the hundreds all neatly arranged in a single isle at your local grocer. I find, most of the boxed mixes are even more affordable then making things from scratch.


I truly love to bake though, so I decided do it the old fashioned way. By doing that I also ensure that the goods I’m making are more wholesome, organic, and don’t have any funny chemicals in them that we all can do without.


I also love that you can cater to peoples dietary needs so easily these days. I find EVERY party I go to there is nothing for me to eat. It can be really draining because I always stick out like a sore thumb and have to explain why my plate has nothing on it but some dried out crudite thirty times. By bringing holiday treats that are low-key gluten free or vegan (or both!) you are not only helping yourself out, but are helping out those who are on special diets, but hate being the odd man out. I mean, when your dairy-free cookies are devoured, but the butter creme frosted yule log remains, you know your doing something right! You’re also helping others by bringing healthier choices. Talk about giving in the spirit of Christmas 😉


Without further delay, my holiday favorites! These are truly great recipes. You can also make a lot of these interchangeably with or without gluten and dairy, as I have listed.


  1. Shortbread Cookies. HERE they are gluten free; HERE they are not.
  2. Truffles. A no brainer. Swap out dairy with coconut mylk.
  3. Gingerbread. HERE is gluten free cake; HERE is gluten filled.
  4. Brittle. This version is nut-free.
  5. Ina Gartens Brownies. They are a little more laborious, but amazing. Easily made Gluten Free (because there is so little flour).
  6. Brown Butter Cookies. Swap 1/2 cup of salted caramel into the batter for the white sugar, you won’t regret it.
  7. Dorie & Pierre’s Cookies. Dorie Greenspan is a cookie specialist. She once gave me her book, Baking Chez Moiafter giving her family a quick lesson on how to froth milk. She is a very down-to-earth Connecticutian and her peace cookies are the perfect family recipe.
  8. Madeleines. I have yet to met someone that doesn’t like them.
  9. Salted Caramel Tartlets. Make small ones so people won’t feel guilty diving in.
  10. For those Holiday Birthdays, ANY of Linda Lomelinos Cakes will be both instagram worthy, as well as taste worthy. Fair warning, they are intricate so be prepared to spend a lot of time on them.



Hope this helps!

Happy Holidays,

Jocelynn 🎄

Gluten Free Shortbread Cookies


When I saw the front cover of the recent Bon Appetit I was floored, and slightly jealous; those lavender wreaths were astonishing and beautiful. I had to have my fix of all the holiday fun, so I set out to make a gluten & dairy free shortbread that didn’t taste like sawdust.

Vanilla Shortbread: (Gluten & Dairy Free)

2.5 c AP Baking Flour (King Arthur GF is the best for this)

1/3 c Almond Flour

1 c Earthbalance Butter

6 T Coconut oil (unrefined & solid)

3/4 c Sugar

1 tsp Vanilla Bean Paste

1 egg yolk

A few teaspoons of cashew milk (just to bind the dough a bit)

Whisk together flours. In a separate bowl, ‘cream’ butter, coconut oil and sugar. Add egg yolk and vanilla and whisk again, just until combined. {Note: the earth balance will not cream and lighten as well as butter, so don’t over whip it in attempting to accomplish such. Whip for just a few minutes}

Add in Flour, a cup or so at a time. If the dough is too dry, add a touch of cashew milk. The dough should come together without much struggle. Pop in the fridge overnight, or freezer for an hour.

Preheat oven to 350. Cut dough in half, put half in the fridge and roll out dough between parchment until about 1/8” thick. Cut your shapes and gently remove them from the board to a flat surface that you can move to the freezer (like a tupperware top or a plate). Freeze each batch of cookies for about 10 mins before popping in the oven. This will truly make a huge difference in how they bake, so do not skip this step. To keep production going, keep cutting and stacking up the cookies. I stacked them on top of each other, but if you feel that they will stick together, put parchment paper between them. Bake for about 12 mins, checking for a touch of browning on the corners. remove and cool. Once totally cooled, stack in preparation for icing.

Royal Icing:

3.25 c Confectioners Sugar

2 Egg Whites

Sift the confectioners sugar into a bowl. On high, whisk the egg whites into the sugar. Keep whipping the icing until it resembels marshmallow fluff. To soften it a touch, add a teaspoon of water. It will start to dry out, so use immediately or cover with plastic wrap, both directly on top of the icing and over the bowl. Put in fridge until ready to use. When ready to use, bring the icing to room temp. Add a teaspoon of water and re-whip to bring it back to liquid state.

Dip entire cookie in and allow excess to drip off a bit. Flip and rest cookies on a flat surface. Decorate immediately. I used crushed pistachio, lime zest, sugared rosemary and rose petals for garnish. Allow icing to completely dry and serve, or box up for your next party.