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gingerbread linzer cookies.

Gingerbread Linzer Cookies

Angelina Papanikolaou
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.
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Cookies
Cuisine American
Servings 16 cookies
Calories 361 kcal

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: 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: 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.

Nutrition

Serving: 1cookieCalories: 361kcalCarbohydrates: 72gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 168mgPotassium: 179mgFiber: 1gSugar: 47gVitamin A: 212IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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