Gingerbread Linzer Cookies
These sandwich cookies bring gingerbread spice and a neat white chocolate center. The dough stays workable, cuts clean and bakes with tidy edges. These look bakery quality but aren't hard to make.
Servings: 15
Equipment
- Round Cookie Cutter and Small Cookie Cutter for Cutouts
Ingredients
- 1 Cup butter softened
- ½ Cup brown sugar
- ¼ Cup molasses
- 1 Teaspoon vanilla extract
- 1 egg
- 3 Cups all purpose flour 12 ¾ Ounces
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground ginger
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- ¼ Teaspoon ground cloves
- ¼ Cup heavy cream
- ½ Cup melting wafers white chocolate
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Beat together butter and brown sugar until light and fluffy. Add in molasses, vanilla and egg then beat until well combined.
- Slowly mix in flour, cinnamon, ginger, baking soda, salt, nutmeg and cloves until just combined.
- Chill dough for at least 1 hour but not any longer. Roll out the dough on a floured surface to ¼ inch thickness.
- Use a circle cutter to make about 30 cut outs. Line them on a baking sheet then use a smaller cookie cutter in the middle of half of the cookies.
- Bake for 10 minutes then remove from the oven and allow to cool.
- Heat the heavy cream in a saucepan or in the microwave until hot but not boiling. Add the chocolate wafers and mix until smooth.
- Allow the ganache to cool completely, then place a spoonful in the center of each whole cookie. Place a cookie with the center cut out on top.
- Allow the ganache to set before serving.
Notes
Weigh flour: An accurate flour measurement keeps the dough from turning dry.
Chill smart: A short chill helps edges stay sharp.
Roll evenly: Use guides so every cookie is the same thickness.
Cool completely: Warm cookies will melt the filling and blur the edges.
Set the filling: Let assembled cookies rest so the ganache firms before boxing or storing.
Chill smart: A short chill helps edges stay sharp.
Roll evenly: Use guides so every cookie is the same thickness.
Cool completely: Warm cookies will melt the filling and blur the edges.
Set the filling: Let assembled cookies rest so the ganache firms before boxing or storing.
Nutrition
Calories: 181kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 144mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 2mg
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