Linzer cookies are one of the prettiest Christmas cookies on any cookie tray. These sugar-free Linzer cookies sandwich a thick, glossy cranberry filling between two tender almond-flour shortbread rounds scented with orange zest, with a little star window on top to show off the jewel-red center.
They are sweetened with allulose and made with almond and coconut flour. Each of the 12 sandwich cookies has about 80 calories and just 2g net carbs.
The dough is quick to mix, and the cranberry filling simmers in about 12 minutes while the cookies cool.
Why You’ll Love These Sugar-Free Linzer Cookies
- Cranberry and orange. A classic holiday pairing, bright and tangy.
- Only 2g net carbs each. About 80 calories per sandwich cookie.
- Tender almond shortbread. Buttery, crisp edges and a soft bite.
- Beautiful for gifting. Star windows make every cookie look special.
Ingredient Notes
Almond and coconut flour. Three-quarters of a cup plus 1 tablespoon of Bob’s Red Mill Super-Fine Almond Flour and 2 tablespoons plus 1 teaspoon of coconut flour make the tender, sliceable dough for these sugar-free Linzer cookies.
Butter, egg yolk and orange zest. Two and a half tablespoons of softened butter and 1 egg yolk bind the dough, and 2 teaspoons of finely grated orange zest give it a fresh, festive aroma.
Cranberry filling. One cup of unsweetened cranberries, fresh or frozen, simmered with granulated allulose and 2 tablespoons of water until thick and jammy.
Allulose. Powdered allulose sweetens the dough and granulated allulose sweetens the cranberries. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour and cranberries yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Sugar-Free Linzer Cookies
You need an 18×13-inch rimmed baking sheet, parchment, a rolling pin, a 2-inch fluted round cutter, a ¾-inch star cutter, a small saucepan, a hand mixer and a cooling rack. Prep takes about 25 minutes, the cookies bake for 10 to 12 minutes and the filling simmers for 12 to 14 minutes. The dough chills for about 45 minutes and the finished cookies for 30.
Make and cut the dough
Step 1. Beat the softened butter and powdered allulose until creamy, then mix in the egg yolk and orange zest.
Step 2. Add the almond flour, coconut flour and salt and mix into a soft, cohesive dough. Rest for 5 minutes.
Step 3. Roll between two sheets of parchment to ⅛-inch thickness and refrigerate for 30 minutes.
Step 4. Preheat the oven to 325°F (163°C) and line the baking sheet with parchment.
Step 5. Cut 24 rounds with the 2-inch fluted cutter, then cut ¾-inch star windows in 12 of them. Reroll the chilled scraps as needed.
Step 6. Arrange the cookies 1 inch apart and refrigerate for another 10 to 15 minutes to keep their shapes.
Bake
Step 7. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Cool on the sheet for 10 minutes, then transfer to a rack.
Make the cranberry filling and assemble
Step 8. Simmer the cranberries, granulated allulose and water over medium-low heat for 12 to 14 minutes, stirring and crushing the berries until thick and glossy. Cool completely.
Step 9. Arrange the 12 solid cookies flat-side up and divide all the cranberry filling evenly among them, leaving narrow borders.
Step 10. Gently place the star-cut cookies on top and press lightly without breaking.
Step 11. Refrigerate the assembled sugar-free Linzer cookies for 30 minutes. Serve chilled or briefly rested at room temperature.
Success Tips for Sugar-Free Linzer Cookies
Keep the dough cold. Chilled dough cuts cleanly and keeps sharp star windows in the oven.
Do not overbake. Allulose browns faster than sugar. Pull the cookies when the edges are just lightly golden.
Cool everything first. Assemble only when both the cookies and the thick filling are completely cool.
Show off the filling. Spread enough cranberry to fill the star window so every cookie shows a bright red center.
Serving Ideas
Add them to a Christmas cookie tray, pack them in tins for holiday gifts or serve them with coffee after a festive dinner. A light dusting of powdered allulose over the tops makes them look snowy.
More Sugar-Free Christmas Cookies
For another sandwich cookie, try my chocolate raspberry sandwich cookies. For a festive no-bake dessert, the sugar-free Christmas cookie lasagna is a crowd-pleaser.
And for a cranberry orange breakfast treat, make the sugar-free cranberry orange muffins.
Storage
Store the sugar-free Linzer cookies airtight in the fridge for up to 4 days. The unfilled baked cookies can be frozen for up to 1 month; fill them after thawing.
Sugar-Free Linzer Cookies FAQ
What are Linzer cookies?
Linzer cookies are Austrian sandwich cookies made from a nutty shortbread dough, filled with jam and topped with a cookie that has a small window cut out of the center.
Can I use frozen cranberries?
Yes. Use them straight from the freezer; they may need a minute or two longer to break down.
Why did my star windows lose their shape?
The dough got too warm. Chill the cut cookies for 10 to 15 minutes before baking to keep the stars sharp.
How many sugar-free Linzer cookies does this make?
The recipe makes 12 sugar-free Linzer cookies from 24 fluted rounds.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Buttery, bright with orange and filled with glossy cranberry, these sugar-free Linzer cookies are a holiday classic everyone can enjoy.
Sugar-Free Cranberry Orange Linzer Cookies
Ingredients
Equipment
Method
- Beat softened butter and powdered allulose until creamy. Mix in egg yolk and orange zest.
- Add almond flour, coconut flour, and salt. Mix into a soft, cohesive dough. Rest 5 minutes.
- Roll between parchment sheets to ⅛-inch thickness. Refrigerate 30 minutes.
- Preheat oven to 325°F (163°C). Line baking sheet with parchment.
- Cut 24 rounds using the 2-inch fluted cutter. Cut ¾-inch star windows in 12 rounds. Reroll chilled scraps as needed.
- Arrange cookies 1 inch apart. Refrigerate another 10–15 minutes to preserve their shapes.
- Bake 10–12 minutes until edges are lightly golden and centers set. Cool on sheet 10 minutes, then transfer to a rack.
- Simmer cranberries, granulated allulose, and water over medium-low heat for 12–14 minutes, stirring and crushing berries until thick and glossy. Cool completely.
- Arrange 12 solid cookies flat-side up. Divide all cranberry filling evenly among them, leaving narrow borders.
- Gently place star-cut cookies on top. Press lightly without breaking.
- Refrigerate assembled cookies 30 minutes. Serve chilled or briefly rested at room temperature.
Notes
- Keep dough cold for defined star windows.
- Avoid overbaking; allulose browns quickly.
- Cool cookies and thick jam before assembling.
- Keep cranberry filling visible through each star.
- Refrigerate airtight up to 4 days.