Sugar Free Sour Cream Linzer Cookies Recipe -
Sugar Free Sour Cream Linzer Cookies Recipe

Sugar Free Sour Cream Linzer Cookies

Recipe by  

"A delicious holiday cookie that diabetics can enjoy as well."

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Ingredients Edit and Save

Original recipe makes 40 cookies Change Servings


  1. In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.
  4. To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2006

So wonderful! I've tried a million sugar free cookie recipes and this is the only one up to my standards. I used Splenda in the cookies. There was no aftertaste. I used Pollaner all fruit sugar free strawberry preserves, which were awesome! I also used Smuckers sugar free apricot preserves, but there was a sweetner aftertaste to those preserves. Beautiful, wonderful texture, decorative, good for gifts, diabetics, and they don't taste like sugar free!

Most Helpful Critical Review
Feb 13, 2007

I had high hopes for this recipe being it was low sugar. These were just ok. The taste was bland, & if it weren't for the raspberry spreadable fruit I used (raspberry St. Dalfour from France, sweetened with grape juice) they would be tasteless. I did use Splenda, & cut with 2" heart cookie cutters, & a mini heart for the middles. They're part of a Valentines gift for my hubby----hopes he likes them better than me.


24 Ratings

Oct 30, 2003

Overall a pretty good cookie. Watch the artificial sweetener that you select as some leave a bitter aftertaste.

Jan 03, 2008

I made these with Splenda and splenda sweetened raspberry preserves for my diabetic uncle. He went crazy! We could barely keep everyone else from eating them. I used a little less Splenda because it is extra sweet and we didn't notice a funky aftertaste after the cookies were baked. Thanks a million-especially from my uncle!

Jan 17, 2003

Excellent cookie that everyone just loves. I make them quite small with 1/2 of them raspberry preserves and 1/2 apricot preserves. Both work great.

Dec 24, 2008

These turned out good. I didnt want to fuss so instead of rolling them out I just rolled the dough into a log and sliced them into wafers. I didnt even stuff with preserves. We ate them as-is. Very tasty. Just like an almond butter cookie.

Apr 05, 2008

I made a half of recipe for new hubby. I used a homemade sugar-free mixed berry jam and "fake" powder sugar to dress them up. They went very quickly -- next time I will have to make the full recipe!

Dec 11, 2011

Fabulous for being sugar free. Try using a flavored greek yogurt (or plain) as a substitute for sour cream. It does add a bit of sugar but you will NOT be dissapointed! My grandpa can't get enough of these :D


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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