There’s something truly magical about biting into a tender, spiced cookie that’s perfectly paired with a luscious white chocolate filling. That’s exactly why I’m excited to share my Gingerbread Linzer Cookies with White Chocolate Recipe with you. This recipe combines the warm, cozy flavors of gingerbread with the sweet creaminess of white chocolate ganache—trust me, it’s a fan-freaking-tastic treat you’ll want to make all year long, especially during the holidays!
Why You’ll Love This Recipe
- Perfect balance of spice and sweetness: The ginger and cinnamon give just the right warmth without overpowering the delicate white chocolate ganache.
- Easy to make and assemble: The dough is straightforward, and the chilling steps help with easier rolling and cutting to achieve those classic Linzer cutouts.
- Beautiful presentation: The powdered sugar dusting and little cutouts showcase the festive white chocolate—you’ll love how pretty they look on a cookie platter.
- Great make-ahead option: You can bake the cookies in advance and assemble them later, which is a lifesaver during busy holiday seasons.
Ingredients You’ll Need
Getting these ingredients right is key to nailing the tender texture and classic gingerbread flavor. Each spice and element plays its part, and grabbing quality molasses and fresh spices will make a big difference.
- Butter: Use softened, unsalted butter for the best flavor and texture—you’ll cream it with sugar to get that fluffy cookie base.
- Brown Sugar: I prefer light brown sugar for a subtle molasses note without making it overly sweet.
- Pure Vanilla Extract: Adds depth—try to use pure extract instead of imitation for a richer taste.
- Molasses: This is what gives gingerbread its signature warmth and dark color, so don’t skip or substitute lightly!
- All-Purpose Flour: Make sure to spoon and level for accurate measurement to avoid dense cookies.
- Ground Ginger: The star spice of gingerbread, fresh ground ginger always wins over pre-ground from a jar.
- Ground Cinnamon: Adds balanced warmth and sweetness.
- Salt: A pinch to bring out all the flavors.
- Confectioners’ Sugar: For dusting and that classic Linzer look before sandwiching the cookies.
- Heavy Cream: This is warmed to melt and soften the white chocolate chips into a smooth ganache filling.
- White Chocolate Chips: Use good quality chips or chopped white chocolate for the best silky ganache.
Variations
I love how versatile these Gingerbread Linzer Cookies with White Chocolate Recipe can be. Feel free to play around with flavors and fillings to make it your own! Here are a few tweaks I’ve tried or can’t wait to try.
- Spice it up: Sometimes I add a pinch of ground cloves or nutmeg to the dough for an even deeper gingerbread profile—it’s subtle but awesome.
- Chocolate swap: If you’re not a white chocolate fan, dark or milk chocolate ganache works beautifully too—my family goes crazy for the dark chocolate version.
- Jam filling: For a fruity twist, replace the ganache with raspberry or apricot jam—this changes the vibe but keeps it classic Linzer style.
- Gluten-free: I’ve had success swapping the flour for a gluten-free blend that measures cup-for-cup, just be gentle when handling the dough as it feels more fragile.
How to Make Gingerbread Linzer Cookies with White Chocolate Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by placing the softened butter and brown sugar in a large mixing bowl. Using your hand mixer or stand mixer, beat them together on medium speed until the mixture looks soft, light, and fluffy—this usually takes about 2 minutes. The texture you’re aiming for is creamy and well combined, which sets a great base for flavorful cookies.
Step 2: Incorporate Vanilla and Molasses
Add the vanilla extract and molasses to your creamed butter and sugar. Continue beating until everything is completely mixed in. The molasses gives a lovely earthy sweetness and the kind of deep color you expect in gingerbread, so this part is essential!
Step 3: Mix Dry Ingredients and Form Dough
In a separate bowl, whisk together your all-purpose flour, ground ginger, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing slowly until a dough forms. The dough will be a bit sticky but manageable. If it feels too wet, you can toss in a little more flour, but be careful not to overdo it.
Step 4: Chill and Roll the Dough
Place a large piece of cling wrap on your counter, form the dough into a ball, then flatten it gently into a disc. Wrap it up tightly and pop it into the fridge for at least 30 minutes, or overnight if you want to prep ahead. This chilling step firms up the dough, making it easier to roll out and cut without losing shape.
Step 5: Cut and Chill Cookies Before Baking
Once chilled, lightly dust your work surface with flour and roll the dough out to about ¼-inch thick. Use a 2-inch Linzer cookie cutter to create your cookies. For half the cookies, use a smaller cutter to cut shapes in the center—this will create that lovely window effect. Gather up scraps to roll out and cut more cookies, minimizing waste. Place them on parchment-lined baking sheets, 1 inch apart, and chill in the fridge for another 10 minutes while your oven heats to 350°F.
Step 6: Bake Until Edges Just Brown
Bake the cookies for 8-10 minutes. You want the edges to just start to brown but keep the centers tender. Be careful not to overbake as gingerbread can become hard quickly. Let the cookies cool for about 5-10 minutes on the sheet before transferring them to a wire rack to cool completely.
Step 7: Make the White Chocolate Ganache
In a small saucepan, gently heat the heavy cream until it just begins to simmer—don’t let it boil as you’ll risk breaking the ganache. Pour this hot cream over the white chocolate chips in a bowl and let it sit for 5 minutes. Then stir slowly until smooth and fully melted. Pop the ganache in the fridge for 10-15 minutes to thicken slightly—this helps it hold better as a sandwich filling.
Step 8: Assemble the Cookies with Ganache and Powdered Sugar
Dust powdered sugar over the cookies with the center cutouts, which will be the tops. Spread about a teaspoon of the thickened ganache onto the cookie bottoms (the ones without the cutouts). Gently sandwich them together, being careful not to smudge the sugar. If you want to get fancy, pipe some ganache into the open window for a filled look—it’s a showstopper!
Pro Tips for Making Gingerbread Linzer Cookies with White Chocolate Recipe
- Chill Twice: Don’t skip chilling the dough before rolling and chilling cut dough on the baking sheet—this keeps the cookies from spreading and losing their shape.
- Rolling Surface: Lightly flour your rolling pin and surface to prevent sticking, but avoid adding too much flour which can toughen the dough.
- Ganache Thickness: Let the ganache cool and thicken in the fridge so it spreads nicely without dripping or causing soggy cookies.
- Cookie Storage: Store cookies unassembled if you want to maintain the crisp top with powdered sugar—assemble just before serving for the freshest effect.
How to Serve Gingerbread Linzer Cookies with White Chocolate Recipe
Garnishes
I love to garnish these cookies with a light dusting of extra confectioners’ sugar just before serving—that dusting feels like a little snow, perfect for winter vibes. Sometimes I sprinkle a tiny pinch of edible pearl dust or add festive sprinkles inside the window for holiday parties—it makes the cookies feel extra special.
Side Dishes
Pair these gingerbread Linzer cookies with a hot cup of spiced tea, mulled cider, or even a creamy latte. My family goes crazy for them alongside vanilla ice cream or a simple bowl of fresh fruit to brighten things up.
Creative Ways to Present
For gift-giving or parties, I like to stack the cookies in a decorative tin with parchment sheets in between to keep them neat. Another fun idea is to tie a little ribbon around each cookie sandwich or arrange them in a circle with some candles in the center for a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Store these cookies in a single layer inside an airtight container at room temperature for up to 3 days. I’ve found keeping them unassembled until serving helps keep the top cookies nice and crisp. If you do assemble beforehand, they’ll keep well in the fridge for about a week but the powdered sugar topping might soften.
Freezing
I prefer to freeze these cookies unassembled. Lay them out flat in an airtight container, separated with parchment paper so they don’t stick. Once frozen, you can assemble with ganache and dust with confectioners’ sugar when you’re ready to enjoy—this keeps them looking fresh and perfect.
Reheating
These cookies are best enjoyed at room temperature, so if reheating is necessary, let them thaw on the counter for about 30 minutes. Avoid microwaving as it can soften the cookies too much or melt the ganache unevenly. If you want a little warmth, a few seconds in a warm oven (around 250°F) works wonders without compromising texture.
FAQs
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Can I make the dough ahead of time?
Absolutely! The dough can be made and chilled overnight or up to 2 days before rolling and baking. This resting time actually helps develop even better flavors.
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What if I don’t have linzer cookie cutters?
You can use any round cookie cutters for the base and a small round cutter or a shaped mini cookie cutter for the window cutouts. Just be sure the top cookie has a smaller cutout so you can see the white chocolate!
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Can I use white chocolate bars instead of chips?
Yes! Chop the white chocolate bars into small pieces before making the ganache. Bars often melt smoother and taste even richer.
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How do I prevent the cookies from spreading too much?
Chilling the dough twice—before rolling and again after cutting the shapes—helps the cookies keep their form during baking.
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What’s the best way to assemble without smudging the powdered sugar?
Lightly dust the tops just before assembling and avoid pressing too hard when sandwiching with ganache. Using a piping bag for the filling helps control placement and keeps the sugar clean.
Final Thoughts
I absolutely love how this Gingerbread Linzer Cookies with White Chocolate Recipe comes together—it hits all the right notes with warming spices and that dreamy white chocolate filling. When I first tried making Linzer-style cookies with gingerbread dough, the result was everything I hoped for and more: festive, elegant, and downright delicious. I can’t wait for you to try these yourself and see how simple it is to make a cookie that looks so special yet feels cozy and homemade. Trust me, your family and friends will be asking for seconds (and the recipe) once they get a taste!
Print
Gingerbread Linzer Cookies with White Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes (including chilling time)
- Yield: 24 (2-inch) sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Linzer Cookies with White Chocolate combine the warm, spicy flavors of gingerbread with a luscious white chocolate ganache filling. Perfectly tender and festive, these sandwich cookies are dusted with confectioners’ sugar for a beautiful presentation, making them an ideal treat for holiday celebrations or cozy winter afternoons.
Ingredients
Cookie Dough
- 1 cup butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 tablespoons molasses
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For Assembling
- 1 tablespoon confectioners’ sugar
- ¼ cup heavy cream
- ⅓ cup white chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together on medium speed for about 2 minutes until the mixture is soft and fluffy.
- Add Vanilla and Molasses: Beat in the vanilla extract and molasses until the ingredients are fully incorporated and the mixture is smooth.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients and mix until the dough comes together into a slightly sticky mass.
- Chill Dough: Transfer the dough onto a large piece of plastic cling wrap. Form it into a ball and flatten into a disc. Wrap tightly and chill in the refrigerator for at least 30 minutes or up to overnight to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two half-sheet baking pans with parchment paper or silicone mats for easy release and cleanup.
- Roll Out and Cut Cookies: Lightly flour a clean surface and roll out the chilled dough to ¼-inch thickness. Use a 2-inch Linzer cookie cutter to cut out cookies. On half of them, use a smaller cookie cutter to cut shapes out of the center. Re-roll scraps to cut out any remaining cookies.
- Chill Cut Cookies: Arrange the cookies about one inch apart on the baking sheets and refrigerate for another 10 minutes while the oven finishes preheating to help them keep their shape while baking.
- Bake Cookies: Bake for 8-10 minutes, or until the edges just start to brown. The cookies will be soft to the touch when done. Let them rest for 5-10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
- Prepare White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer, taking care not to boil. Remove from heat and pour over white chocolate chips in a bowl. Let stand for 5 minutes, then gently stir until smooth and all chocolate has melted. Refrigerate for 10-15 minutes until the ganache thickens.
- Assemble Cookies: Dust the cookies with the cut-out centers with confectioners’ sugar. Spoon about one teaspoon of chilled ganache on the bottom halves without cut-outs. Carefully top with the sugar-dusted cookies to create sandwiches. Optionally, fill the open centers with extra ganache using a piping bag for decoration.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- To freeze unassembled cookies, layer them in an airtight container separated by parchment paper. Freeze assembled cookies with caution as the confectioners’ sugar may melt upon thawing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
