Gingerbread Linzer Cookies Recipe
Gingerbread Linzer Cookies combine the warm, aromatic flavors of classic gingerbread with the elegant design of traditional Linzer cookies. These festive treats feature a rich, spiced dough filled with a choice of sweet jams, chocolate ganache, or Nutella, creating a delightful contrast in flavors. Topped with a dusting of powdered sugar or decorated with royal icing, these cookies are not only delicious but also visually stunning. Perfect for holiday gatherings, gifting, or as a special treat during the winter season, these cookies offer a delicious twist on two favorite cookie classics.
As the holiday season rolls in, the aroma of spices and baked treats fills the air, bringing with it the time to indulge in festive cookies like gingerbread linzer cookies. These cookies are a fusion of traditional gingerbread and the classic Linzer cookies, known for their intricate designs and delicious fillings. Gingerbread linzer cookies, with their rich spices and sweet fillings, perfectly capture the essence of the holiday spirit. For more festive baking ideas, check out our Mini Gingerbread Houses and Gingerbread Layer Cake recipes.
This gingerbread linzer cookie recipe is a holiday must-try. It combines the warm, inviting flavors of gingerbread with the elegant, sandwich-style presentation of Linzer cookies. The recipe is straightforward, involving a simple gingerbread dough filled with an assortment of jams or chocolate spreads, making it a versatile and fun baking project for all ages. Whether you’re an experienced baker or trying out holiday baking for the first time, these cookies are sure to impress with their delightful flavors and charming appearance.
This perfect holiday cookie cookie recipe is a celebration of simplicity and tradition. It’s designed for ease, requiring no stand or electric mixers, making it accessible for bakers of all levels. The process is straightforward, with the dough coming together with just a bowl and a wooden spoon. Perfect for a fun baking session, this recipe allows for creativity in both shape and filling, ensuring each batch is unique. Whether you’re a seasoned baker or trying your hand at holiday baking for the first time, these cookies are a delightful project that promises delicious results and festive joy.
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Why You’ll Love This Recipe
Ingredient Notes
Gingerbread Cookie Dough
- Unsalted Butter: Adds richness and flavor to the cookies.
- Molasses: Imparts a classic gingerbread taste and deep color.
- Honey: Brings additional sweetness and moisture.
- Dark Brown Sugar: Enhances the cookies with a warm, caramel-like flavor.
- Egg Yolks: Contribute to the richness and texture of the dough.
- Vanilla Extract: Adds a hint of vanilla flavor.
- Milk: Helps to bind the dough and add moisture.
- All-Purpose Flour: The base of the cookie dough, providing structure.
- Baking Powder: A leavening agent that helps the cookies rise.
- Salt: Balances the sweetness and enhances the flavors.
- Ground Ginger, Ground Cinnamon, Cloves, Nutmeg: A warm spice blend essential for that gingerbread flavor.
Fillings
Jam Preserves, Dulce de Leche, Chocolate Ganache, or Nutella:Â Options for the cookie filling, offering a variety of flavors.
Royal Icing
- Pasteurized Egg Whites: The base of the icing, providing structure.
- Cream of Tartar: Stabilizes the egg whites and helps them whip up properly.
- Powdered Sugar (confectioners’ sugar): Sweetens the icing and gives it a smooth consistency.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Set this dry mixture aside.
- Prepare Wet Ingredients: In a medium saucepan over medium heat, melt the butter with molasses, honey, and dark brown sugar. Stir until well combined and the sugar is dissolved. Remove from heat and allow it to cool for about 10 minutes.
- Mix Wet and Dry Ingredients: After the butter mixture has cooled, whisk in the egg yolks, vanilla extract, and milk until well combined. Gradually add the dry ingredients to the wet mixture, stirring until a crumbly dough forms.
- Chill the Dough: Divide the dough in half, shaping each portion into a disk. Wrap each disk of dough tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This chilling process is crucial for easy rolling and cutting.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Roll and Cut Cookies: Sprinkle countertop with flour, roll out one disc of dough at a time to a thickness of about ¼-inch. Use cookie cutters to cut out the cookies. For Linzer cookies, use a small cookie cutter or a sharp knife to cut out the centers of half the cookies.
- Freeze Before Baking: Place cookies on the prepared baking sheets and freeze for 10 minutes. This step helps the cookies maintain their shape during baking.
- Baking: Bake cookies in the preheated oven for 8-10 minutes or until they are just set and slightly golden around the edges.
- Cooling: Allow the gingerbread cookies to cool completely on a wire rack before decorating. This ensures they are firm enough to handle the icing and fillings.
- Prepare Royal Icing: In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, whisk the egg whites and cream of tartar until frothy. Gradually add powdered sugar, continuing to beat on medium speed for about 5 minutes, until the icing is thick and glossy.
- Decorate Cookies: Pipe or spread the royal icing onto the cookies, immediately adding decorative sugar if desired. Allow the icing to set completely.
- Assemble Linzer Cookies: Spread your choice of jam, dulce de leche, chocolate ganache, or Nutella on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar or further decorate with royal icing. Place a cut-out cookie on top of each filled cookie to complete your gingerbread linzer cookies.
Tip:Â For evenly baked cookies, rotate the baking sheets halfway through the baking time. This ensures each cookie gets uniformly cooked, especially important in ovens with hot spots.
Substitutions
- Gluten-Free Flour:Â Replace all-purpose flour with a gluten-free blend.
Filling Ideas for Gingerbread Linzer Cookies
The beauty of gingerbread linzer cookies lies in their versatility, especially when it comes to choosing the fillings. Here are some delightful ideas to inspire your next batch:
- Classic Fruit Jams: Raspberry, strawberry, and apricot jams offer a sweet and tangy contrast to the spiced gingerbread. For a winter twist, try fig or blackberry jam.
- Chocolate Ganache: A rich and creamy chocolate ganache filling can elevate these cookies to a luxurious treat, perfect for chocolate lovers.
- Dulce de Leche: This sweet, caramel-like filling adds a creamy, indulgent element to the cookies.
- Nutella: For a nutty, chocolatey filling, Nutella is a popular choice that pairs wonderfully with the gingerbread spices.
- Lemon or Orange Curd: Citrus curds can add a bright, tangy flavor that beautifully cuts through the richness of the cookie.
- Mint Jelly: For a festive twist, mint jelly can offer a refreshing contrast to the warm spices.
- Nut Butters: Nut butters like almond, pistachio, or peanut butter provide a subtle nuttiness and unique flavor profile.
- White Chocolate: Melted white chocolate can be a sweet and creamy filling option, offering a different kind of chocolate experience.
- Spiced Apple Butter: A spiced apple butter filling can enhance the gingerbread flavor with its warm, comforting apple and cinnamon notes.
- Cheese Cream Filling: A sweetened cream cheese filling can add a tangy, creamy texture, reminiscent of cheesecake.
Equipment
- Rolling Pin
- Linzer Cookie Cutters
- Baking Sheets
- Stand or Hand Mixer
- Wire Cooling Racks
How to Store Gingerbread Linzer Cookies
Proper storage is crucial to maintain the freshness and texture of gingerbread linzer cookies. After they have been filled and decorated:
Room Temperature Storage: Place the cookies in an airtight container. To prevent them from sticking to each other, you can layer them with pieces of parchment paper. Stored this way, the cookies will remain fresh for up to one week. The container should be kept in a cool, dry place to preserve the cookies’ texture and flavor.
How to Freeze
Freezing Baked Cookies:
- Unfilled Cookies: For baked cookies that haven’t been filled or decorated, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
- Filled Cookies: It’s best not to freeze filled linzer cookies as the jam or filling may alter the texture upon thawing.
Freezing Unbaked Cookies:
- Dough Preparation: Roll out your gingerbread cookie dough and cut out your shapes. Place the cutouts on a baking sheet lined with parchment paper.
- Flash Freeze: Freeze the unbaked cookies on the baking sheet until they are firm. This will prevent them from sticking together.
- Long-Term Storage: Once firm, transfer the frozen cutouts to a freezer-safe bag or container, separating layers with parchment paper. Label with the date, and they can be stored for up to 3 months.
- Baking from Frozen: You can bake the cookies straight from the freezer; just add an extra minute or two to the baking time.
How to Prepare Ahead of Time
- Dough Preparation: The gingerbread cookie dough can be made up to 3 days in advance. After preparing the dough, wrap it in plastic wrap and store it in the refrigerator.
- Rolling Out Dough: When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly for easier rolling.
- Cutting and Baking: Roll out the dough on a lightly floured surface to prevent sticking, cut into desired shapes, and bake as directed.
expert Tips
- Room Temperature Ingredients: Ensure butter and egg yolks are at room temperature for a smoother dough.
- Don’t Overwork the Dough: Mix until just combined to keep cookies tender.
- Even Rolling: Roll the dough to an even thickness for uniform baking.
- Cool Completely: Before filling to prevent the filling from melting.
- Sift Dry Ingredients: To avoid lumps in your dough and ensure even distribution of spices.
Frequently Asked Questions
To minimize spreading, it’s crucial to chill the dough thoroughly before baking. At least an hour in the refrigerator should suffice, but you can chill it longer if needed. Also, place the dough on cool, not warm, baking sheets. If you’re baking in batches, let the baking sheets cool down before placing a new batch of dough on them.
While fresh ginger imparts a different flavor profile, this recipe is optimized for ground ginger, which provides a classic gingerbread taste. Fresh ginger can introduce additional moisture and alter the texture of the cookies. If you prefer a more robust ginger flavor, consider increasing the amount of ground ginger slightly.
Store filled gingerbread linzer cookies in an airtight container at room temperature. To prevent the cookies from sticking to each other, place a sheet of parchment paper between each layer. They should stay fresh for about a week.
Yes, gingerbread linzer cookies are very versatile when it comes to decoration. Apart from the traditional dusting of powdered sugar, you can get creative with royal icing, adding intricate designs or festive patterns. You can also try different types of sprinkles or edible glitter for a more decorative touch.
The choice of jam can significantly influence the flavor profile of your cookies. Classic options like raspberry or apricot jam work wonderfully, offering a sweet-tart contrast to the spices. For a richer flavor, try blackberry jam or dulce de leche. Chocolate ganache or Nutella can be used for a decadent twist.
While freezing the dough for up to 3 months is ideal for maintaining the best flavor and texture, you can extend this to up to 6 months if necessary. Beyond this period, the dough may start to lose some of its quality.
More Holiday Recipes
If you loved these Gingerbread Linzer Cookies, check out these other great recipes.
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If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Gingerbread Linzer Cookies
Ingredients
- 1/2 cup butter
- 5 tbsp molasses
- 5 tbsp honey
- 1/3 cup dark brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp milk
- 3 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
Linzer Gingerbread Cookies
- 1/2 cup jam preserves, dulce de leche, ganache, or Nutella for filling
- powdered sugar for topping
Royal Icing
- 1/2 cup pasteurized egg whites
- 1/2 tsp cream of tartar
- 3 2/3 cups powdered sugar
Instructions
- Heat the butter, molasses, honey, and brown sugar in a saucepan over medium heat. Once the butter is completely melted, and all of the ingredients are well combined, remove the saucepan from the heat and set aside to cool for 10 minutes.1/2 cup butter, 5 tbsp molasses, 5 tbsp honey, 1/3 cup dark brown sugar
- When the butter mixture has cooled, whisk in the egg yolks, vanilla, and milk.2 egg yolks, 1 tsp vanilla extract, 1 tbsp milk
- Combine the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until a dough forms. The dough will be crumbly.3 2/3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp nutmeg
- Divide the dough in half and shape into two discs. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 350 degrees F. Remove the chilled dough from the refrigerator, and roll out one disc at a time on a lightly floured surface to ¼-in thick. Use cookie cutters to cut out the cookies and transfer them to the prepared baking sheets.
- Place the baking sheets in the freezer for 10 minutes, then bake for 8-10 minutes.
- Cool the gingerbread cookies completely on wire racks before decorating.
- Once your gingerbread cookies have completely cooled, make the royal icing (instuctions below).
- Pipe or spread the icing on the cookies and immediately top with decorative sugar. Allow the icing to set completely.
Royal Icing
- Whisk egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer until frothy.1/2 cup pasteurized egg whites, 1/2 tsp cream of tartar
- Gradually add powdered sugar.3 2/3 cups powdered sugar
- Continue beating for 5 minutes in medium speed until the mixture thickens and becomes glossy.
Gingerbread Linzer Cookies
- To make gingerbread linzer cookies, use cookie cutters to cut out cookies. Use a smaller cookie cutter or a sharp knife to cut out the centers of half of the cookies. Alternatively, use linzer cookie cutters. Once the cookies are baked and completely cool, spread fruit preserves, dulce de leche, chocolate ganache, or Nutella on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar or decorate with royal icing. Top each solid cookie with a cut-out cookie.1/2 cup jam, powdered sugar
Notes
- This recipe yields about 32 gingerbread cookies or 16 linzer cookies.
- Gluten-Free Flour:Â Replace all-purpose flour with a gluten-free blend.
- Storage: Place the cookies in an airtight container. To prevent them from sticking to each other, you can layer them with pieces of parchment paper. Stored this way, the cookies will remain fresh for up to one week. The container should be kept in a cool, dry place to preserve the cookies’ texture and flavor.
- Freeze baked cookies: For baked cookies that haven’t been filled or decorated, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
- Freeze unbaked cookies:Â Roll out your gingerbread cookie dough and cut out your shapes. Place the cutouts on a baking sheet lined with parchment paper. Freeze the unbaked cookies on the baking sheet until they are firm. This will prevent them from sticking together. Once firm, transfer the frozen cutouts to a freezer-safe bag or container, separating layers with parchment paper. Label with the date, and they can be stored for up to 3 months. You can bake the cookies straight from the freezer; just add an extra minute or two to the baking time.
