As we have already discussed, Christmas is the time of year for cookies. There is no question about it, as surely as there will be cake on a birthday, there will be cookies on Christmas. I am typically a chocolate chip cookie kind of girl, but when It comes to Christmas I love to experiment and create unique Grain Free Christmas cookies, like the Cinnamon Swirl and Chocolate Cherry Shortbread cookies. These AIP Linzer Cookies are everything you need this Christmas Season and make the perfect AIP Christmas Cookies!
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These AIP Linzer Cookies are made with a simple Grain Free Shortbread base made with a blend of cassava flour and tapioca flour, and they are naturally sweetened with maple syrup. Each cookie is filled with an easy homemade AIP raspberry jam that takes only 10 minutes to make. These AIP Christmas Cookies are topped with AIP maple powdered sugar to add a little extra sweetness. These cookies are AIP, paleo, and vegan and are the anti-inflammatory recipe to help make your holiday a little sweeter.
Tips and Tricks on making these AIP Christmas Cookies
Do I need to chill the dough for these grain-free Christmas cookies?
Chilling the dough helps the dough to be easier to work with and gives the cookies a bit of a crispy texture. I recommend chilling the dough for at least 30 minutes or you can chill it overnight. If you chill the dough for more than an hour it will need to set out and thaw for at least 10 minutes before you use it.
What is the best way to roll the dough?
To make rolling the dough easy, it works best to have parchment paper and arrowroot or tapioca flour for dusting the surface. This dough is fragile and can be difficult to work with so it is important to have those supplies handy. When you use the parchment paper, it is good to still use the flour to dust the dough. Rolling the dough between two pieces of parchment paper works well, or you can just dust the surface of the dough while you use the rolling pin.
Do I need to fill these AIP Christmas Cookies with raspberry jam?
The filling is really up to you, raspberries are the classic filling for these cookies. You can use a different type of fruit for your jam and follow the same recipe for jam. If you do not want to make jam and would rather buy some, St. Dalfour makes some great naturally sweetened jams. Click here to check out their raspberry jam!
Note on texture of the cookie
If you want a crisper cookie, you will need to bake these cookies longer: 2-3 more minutes than the suggested time. If you bake them until they get crisp they will stay crispy. These instructions will yield a soft shortbread cookie for the sandwich cookies.
Lets make some Grain Free Christmas Cookies!
Start by mixing the coconut oil and palm shortening together in a large mixing bowl. Next add in the maple syrup and vanilla and stir until well incorporated.
In a small bowl measure out all the dry ingredients: cassava flour, tapioca flour, and salt. Mix together. Add the dry ingredients to the wet ingredients one half at a time to ensure the dough mixes evenly, and stir until fully incorporated.
Take the dough and chill for at least 30 minutes or overnight. If you chill it overnight you will want to thaw the dough for at least 10 minutes before using it.
When the dough has finished chilling, take the dough and roll it out. Place the dough on a sheet of parchment paper dusted with arrowroot flour or tapioca flour. Dust the top of the dough with more flour and roll out with a rolling pin or place another piece of parchment paper on top before rolling the dough out.
Preheat the oven to 350 Fahernheit
Cut the cookies using a 1½ inch circle cookie cutter. For each set of sandwich cookies, cut out a little window using a smaller cookie cutter or an icing piping tip.
Place the cookies on a baking sheet and place them in the oven. Bake for 8-9 minutes for soft cookies and 9-11 minutes for crispy cookies. Flip the tray halfway through the baking process to ensure they bake evenly.
Making the Raspberry Jam
While the cookies are baking, make the raspberry jam. Take your raspberries and honey and place them in a small saucepan. Bring the pot to a boil at medium high heat.
While the raspberries are heating up, mix the tablespoon of water with the 1 teaspoon of arrowroot flour and set aside.
Once the raspberries come to a boil, turn down the pot to a simmer and simmer for 3-4 minutes. The jam will start to thicken by itself. Then add the arrowroot and water mixture and cook for another 1-2 minutes.
Let the raspberry jam cool before placing on the sandwich cookies. Top the cookies with maple powdered sugar and serve.
This recipe makes 18 sandwich cookies, store them in an airtight container for up to 4 days on the counter or up to 1 week in the refrigerator.
If you liked this recipe you should check out these recipes!
AIP Linzer Cookies
Ingredients
Linzer Cookie Base
- ¾ Cup Cassava flour
- ¼ Cup Tapioca flour
- ¼ Cup Coconut oil
- ¼ Cup Palm shortening
- ¼ Cup Maple syrup
- ½ Teaspoon Vanilla
- ½ Teaspoon Salt
Raspberry Jam
- ¾ Cup Raspberries Fresh or frozen
- 2 Tablespoons Honey
- 1 Teaspoon Arrowroot flour
- 1 Tablespoon Water
- Powdered Maple Sugar for dusting
Instructions
Making the Cookies
- Start by mixing the coconut oil and palm shortening together in a large mixing bowl. Next add in the maple syrup and vanilla and stir until well incorporated.
- In a small bowl measure out all the dry ingredients: cassava flour, tapioca flour, and salt. Mix together. Add the dry ingredients to the wet ingredients one half at a time to ensure the dough mixes evenly.
- Take the dough and chill for at least 30 minutes or overnight. If you chill it overnight you will want to thaw the dough for at least 10 minutes before using it.
- When the dough has finished chilling, take the dough and roll it out. Place the dough on a sheet of parchment paper dusted with arrowroot flour or tapioca flour. Dust the top of the dough with more flour and roll out with a rolling pin or place another piece of parchment paper on top before rolling the dough out.
- Preheat the oven to 350 Fahrenheit
- Cut the cookies using a 1½ inch circle cookie cutter. For each set of sandwich cookies, cut out a little window using a smaller cookie cutter.
- Place the cookies on a baking sheet and place them in the oven. Bake for 8-9 minutes for soft cookies and 9-11 minutes for crispy cookies. Flip the tray halfway through the baking process to ensure they bake evenly.
Making the Jam
- While the cookies are baking, make the raspberry jam. Take your raspberries and honey and place them in a small saucepan. Bring the pot to a boil at medium high heat.
- While the raspberries are heating up, mix the tablespoon of water with the 1 teaspoon of arrowroot flour and set aside.
- Once the raspberries come to a boil, turn down the pot to a simmer and simmer for 3-4 minutes. The jam will start to thicken by itself. Then add the arrowroot and water mixture and cook for another 1-2 minutes.
Assembling the Cookies
- Let the raspberry jam cool before placing on the sandwich cookies. Top the cookies with maple powdered sugar and serve.
- This recipe makes 18 sandwich cookies, store them in an airtight container for up to 4 days on the counter or up to 1 week in the refrigerator.
