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Gingerbread Linzer Cookies

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42min

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24 servings

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These Gingerbread Linzer Cookies combine traditional Austrian sandwich cookie technique with classic holiday spices for a festive twist. Warm gingerbread-spiced cookies with their signature cut-out centers reveal a peek of vibrant raspberry jam filling. The contrast between the spicy, molasses-rich cookies and the sweet-tart jam creates a perfect balance of flavors, while the dusting of powdered sugar adds a snow-like finish. These elegant treats make beautiful holiday gifts and stunning additions to any cookie platter.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Nuts

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the spices

Peel the ginger root and cut into small pieces. Break cinnamon sticks into smaller pieces. Place ginger, cinnamon sticks, whole cloves, and nutmeg in a spice grinder. Grind until you have a fine powder.

2
Grind the almonds

Place almonds in a food processor. Pulse until finely ground, similar to flour consistency. Be careful not to over-process into almond butter.

3
Prepare the dry ingredients

In a medium bowl, whisk together all-purpose flour, ground almonds, freshly ground spices, salt, and baking powder.

4
Cream butter and sugar

In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.

5
Add wet ingredients

Add molasses, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.

6
Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.

7
Chill the dough

Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.

8
Preheat the oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

9
Roll out the dough

On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness. Keep the second disk refrigerated until ready to use.

10
Cut out cookies

Using a 3-inch round cookie cutter, cut out circles from the rolled dough. These will be the bottom cookies.

11
Cut out top cookies

Roll out the second disk of dough. Cut out circles with the same 3-inch cutter. Then use a 1-inch cutter to cut out the centers of these circles. These will be the top cookies.

12
Re-roll scraps

Gather dough scraps, re-roll, and cut out additional cookies. Continue until all dough is used.

13
Bake the cookies

Place cookies on prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes until edges are set and cookies are slightly firm.

14
Cool completely

Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

15
Prepare the filling

Stir the raspberry jam to smooth out any lumps. If too thick, warm slightly in the microwave for 10-15 seconds.

16
Dust with powdered sugar

Place the top cookies (with cut-out centers) on a wire rack. Dust generously with powdered sugar.

17
Assemble the cookies

Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie. Carefully place a powdered sugar-dusted top cookie over the jam. Press gently to sandwich together.

18
Let set

Allow cookies to set for about 30 minutes before serving. This helps the jam to slightly firm up.

19
Store properly

Store in an airtight container with parchment paper between layers. Cookies will keep at room temperature for up to 5 days.

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