The allure of these gingerbread sandwich cookies is undeniable, especially during the holiday season. Their tantalizing blend of vanilla and spice flavors, coupled with a rich creamy ganache filling, makes them impossible to resist. A bonus is that they’re surprisingly easy to make, boasting a flavor superior to store-bought varieties. Whether you’re crafting a festive cookie tray for the holidays or simply looking to treat your loved ones, these gingerbread cutout cookies are sure to impress.The Linzer-style cookies, with their crumbly texture and decadent filling, are equally irresistible. They’re an excellent choice for any special occasion or as a thoughtful holiday gift. If you’re looking for further inspiration, consider the gingerbread pizzelle recipe or gingerbread cheesecake jars – both perfect for the holidays and pairing nicely with a warm cup of boozy salted peanut butter hot chocolate. And if you’re in the mood for something more traditional, Lofthouse cookies are always a popular option.
Why You’ll Love Them
These gingerbread sandwich cookies are a delightful treat that’s easy to prepare and whip up in no time. With a warm, spicy flavor that’s perfect for the cooler season, they’re sure to become a new favorite. And with their versatility – whether you use a festive cookie cutter or not – they’re an ideal choice for the holidays. Whether you’re baking them for your family, a Christmas party, or as gifts for friends and neighbors, these cookies are sure to spread cheer.
How to Make Gingerbread Linzer Cookies
To create these classic Linzer cookies, start by combining the dough ingredients in a mixing bowl using either a hand mixer or stand mixer. Begin with the softened butter and dark brown sugar, whisking them together until smooth. Next, add the molasses, vanilla extract, and egg, beating well to ensure everything is fully incorporated. Finally, add the flour, baking soda, salt, and spices, mixing until just combined. Wrap the dough in plastic wrap and refrigerate for at least an hour before rolling it out to a thickness of about 1/4 inch using a rolling pin. Cut out approximately 30 rounds with a cookie cutter, then use a smaller cutter to cut out the centers from half of the cookies. Place the dough cutouts on a parchment-lined baking sheet and bake in a preheated oven for 10 minutes. Allow the cookies to cool completely before moving on to the ganache filling. To make the filling, bring heavy cream almost to a boil in a saucepan, then whisk in chocolate wafers until smooth. Let the ganache cool and thicken before using it to sandwich together the cooled cookie cutouts. Press down gently on each pair of cookies to allow some of the ganache to ooze through the center of the top cookie. Once the ganache has set, your Linzer cookies are ready to serve.
Substitutions and Variations
While traditional Linzer cookie recipes often feature chocolate ganache, there’s no rulebook saying you can’t mix things up. Feel free to substitute the ganache with milk, white, or dark chocolate chips for a different flavor profile. If you’re looking to shake things up even further, try swapping the brown sugar for granulated sugar or adding a molasses flavor extract to give your cookies a unique twist.
In terms of butter, salted and unsalted varieties can be used interchangeably – just keep in mind that you’ll want to adjust the amount of additional salt called for in the recipe accordingly. And if you’re feeling adventurous, consider skipping the ganache altogether and sandwiching your cookies together with a sweet spread like raspberry jam or peanut butter, or even something savory like marshmallow fluff or a cream cheese-based frosting.
How to Store Gingerbread Sandwich Cookies
For optimal storage, consider the following options: When storing cookies that are meant to be kept for up to four days, make sure they are tightly sealed in an airtight container and maintain a comfortable room temperature. Alternatively, if you prefer to extend their shelf life, you can freeze these cookies for up to three months.
Linzer Sandwich Cookie FAQs
Imagine cutting out festive shapes from your cookie dough – why settle for traditional circles when you can create star-shaped or gingerbread man-shaped cookies that match the flavor of your soft gingerbread recipe? A set like this (link) not only allows you to create these fun shapes, but also enables you to make other recipes, such as gingerbread men. As for chilling the dough, an hour seems to be the perfect sweet spot. Any less and the cookies will be too soft to roll out cleanly, while any more and the dough will become too hard to work with. Set a timer for one hour and you’ll be rewarded with perfectly rolled-out cookies.
Linzer Ginger Sandwich Cookies Recipe
Gingerbread Linzer Cookies
Bella Bucchiotti’s latest culinary creation is a masterclass in festive flavors. Her soft and spiced gingerbread linzer cookies, paired with a rich and creamy white chocolate ganache, make for a truly irresistible Christmas cookie recipe. With only a fraction of the day dedicated to preparation (10 minutes), followed by a short 1-hour chill, and then just 10 minutes of cooking time, this treat is surprisingly quick to prepare. Once baked, these linzer cookies yield 15 servings, making them perfect for holiday gatherings or cozy nights in with loved ones.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit and prepare a cookie sheet by lining it with parchment paper. Set this aside for now. In a mixing bowl, cream together butter and brown sugar until the mixture is light and fluffy. Next, add in molasses, vanilla extract, and egg, mixing until everything is well combined. Gradually incorporate flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves into the dough, stirring only until the ingredients are just combined. Allow the dough to chill for at least one hour, but no longer. Once it’s ready, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out approximately 30 circles of dough. Arrange these on a baking sheet and use a smaller cutter in the center of half of the cookies. Place this baking sheet in the oven and bake for 10 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool before proceeding. To make the ganache, heat heavy cream in a saucepan or microwave-safe bowl until it’s hot but not boiling. Add in chocolate wafers and mix until smooth. Allow this ganache to cool completely before spooning a small amount into the center of each whole cookie. Top with one of the cookies that has been cut out, allowing the ganache to harden before serving.