If you’re dreaming of the perfect holiday treat that blends the warm spices of gingerbread with the delicate charm of Linzer cookies, look no further! The Gingerbread Linzer Cookies with White Chocolate Ganache Recipe is an absolute showstopper that brings together tender, spiced cookies with a luscious white chocolate ganache filling. These cookies aren’t just a feast for your taste buds; they dazzle with their pretty cut-out tops dusted with powdered sugar, making them the ideal gift or centerpiece for festive gatherings. Once you try these, they’ll quickly become one of your go-to recipes during the cozy season!
Ingredients You’ll Need
This recipe relies on a handful of simple, classic ingredients that each have an important role in creating the perfect Gingerbread Linzer Cookies with White Chocolate Ganache Recipe. From the rich molasses that infuses warm depth, to the aromatic blend of ginger and cinnamon that gives the cookies their signature spice, every item contributes a crucial layer of flavor or texture.
- Butter (1 cup, softened): Provides richness and tenderness to the cookie dough, making each bite melt-in-your-mouth delightful.
- Brown sugar (½ cup, packed): Adds a subtle caramel sweetness and helps keep the cookies chewy and moist.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a sweet, floral note that lifts the spices beautifully.
- Molasses (2 tablespoons): The heart of gingerbread flavor, contributing deep warmth and color to the cookies.
- All-purpose flour (2 cups, spooned and leveled): The structural base of our cookies, ensuring they hold their shape during baking.
- Ground ginger (2 teaspoons): Delivers that signature spicy zing essential to any gingerbread creation.
- Ground cinnamon (1 teaspoon): Adds a hint of sweetness and complexity to the spice mix.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the other flavors.
- Confectioners’ sugar (1 tablespoon): Used for dusting, giving the cookies a snowy, festive finish.
- Heavy cream (¼ cup): The secret to a silky white chocolate ganache that’s smooth and indulgent.
- White chocolate chips (â…“ cup): Melt into a luscious ganache, adding creamy sweetness that pairs perfectly with the spices.
How to Make Gingerbread Linzer Cookies with White Chocolate Ganache Recipe
Step 1: Cream Butter and Sugar
Start by softening the butter and brown sugar together using a mixer. This process aerates the mixture and creates a fluffy base that will give your cookies a tender texture. About 2 minutes on medium speed until soft and fluffy is perfect.
Step 2: Add Vanilla and Molasses
Beat in the vanilla extract and molasses until the mixture is smooth and fully combined. The molasses will bring that beautiful, deep gingerbread flavor while the vanilla adds a subtle sweetness that brightens the dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground ginger, cinnamon, and salt. Gradually mix these into the wet ingredients until they come together into a cohesive dough. This step ensures even distribution of all those lovely spices throughout your cookies.
Step 4: Chill Dough
Form your dough into a flattened disc, wrap it tightly with plastic wrap, and refrigerate. Chilling for at least 30 minutes firms up the dough, making it easier to roll out and helping your cookies keep their shape during baking.
Step 5: Preheat Oven and Prepare Baking Sheets
Get your oven heated to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This preparation prevents sticking and ensures even baking, essential for that perfect cookie texture.
Step 6: Roll and Cut Cookies
Lightly flour your surface and roll the dough to about ¼-inch thickness. Use a 2-inch Linzer cookie cutter to cut out the cookies. On half, cut smaller shapes from the center to create charming windows. Don’t forget to reroll scraps to maximize yield.
Step 7: Chill Cut Cookies
Arrange your cookies about an inch apart on the baking sheets and chill them in the refrigerator for 10 minutes. This extra chill step is key for keeping your cookies beautiful and preventing spreading as they bake.
Step 8: Bake Cookies
Bake for 8 to 10 minutes until the edges just start to brown and the cookies feel slightly soft to the touch. Let them cool on the baking sheet for 5 to 10 minutes before moving them to wire racks to cool completely—patience at this stage ensures they’re set perfectly.
Step 9: Make White Chocolate Ganache
Warm the heavy cream just until it simmers, then pour it over white chocolate chips. Let it sit for 5 minutes before stirring gently until smooth and glossy. Pop it in the fridge for 10 to 15 minutes to thicken into a spreadable ganache that’s pure luxury.
Step 10: Assemble Cookies
Dust the top cookies with confectioners’ sugar for that magical snowy look. Spread about a teaspoon of thick ganache on the solid bottom cookies, then sandwich them with the tops. For an extra wow factor, pipe some ganache through the cut-outs, making these cookies almost too pretty to eat.
How to Serve Gingerbread Linzer Cookies with White Chocolate Ganache Recipe
Garnishes
Adding a dusting of extra confectioners’ sugar not only beautifies these delightful cookies but also evokes a festive winter wonderland feel. You could also sprinkle a tiny pinch of finely grated orange zest on top to add brightness and enhance the warm spices.
Side Dishes
Serve these cookies alongside a cozy mug of mulled cider or spiced tea to complement their flavors perfectly. A dollop of whipped cream or a scoop of cinnamon ice cream can also elevate the experience, making every bite an invitation to savor the season.
Creative Ways to Present
Arrange the cookies in a decorative tin or on a festive platter surrounded by pine sprigs and cranberries to create a stunning holiday gift. For parties, use a clear glass jar to show off the pretty cookies stacked neatly, tied with a ribbon for an elegant touch everyone will admire before they even taste them.
Make Ahead and Storage
Storing Leftovers
Store your baked and assembled Gingerbread Linzer Cookies with White Chocolate Ganache Recipe in an airtight container at room temperature for up to 3 days. Make sure to keep them in a single layer or separated by parchment paper to prevent sticking or smudging the ganache.
Freezing
You can freeze unfilled cookie layers separately for up to 2 months by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready, thaw completely before assembling with freshly made ganache for the best texture and flavor.
Reheating
While these cookies are lovely at room temperature, a gentle 10-second zap in the microwave can soften the ganache slightly, enhancing the gooey experience. Just be careful not to overheat or the white chocolate could seize up or become grainy.
FAQs
Can I use regular chocolate instead of white chocolate for the ganache?
Absolutely! Dark or milk chocolate ganache works beautifully here if you prefer a richer or less sweet flavor. Just adjust the amount slightly if needed for consistency.
How long do Gingerbread Linzer Cookies stay fresh?
When stored properly in an airtight container, these cookies stay fresh for about 3 days at room temperature. After that, they might start to lose their delicate texture and ganache freshness.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that’s a 1-to-1 replacement. Just be mindful that texture might vary slightly depending on the blend used.
Is it okay to prepare the dough in advance?
Definitely! You can make the dough and chill it for up to 24 hours before rolling and cutting. This actually helps develop flavors and makes the dough easier to handle.
What if I don’t have a Linzer cookie cutter?
No worries! Any round cookie cutter will work, and for the cut-outs on top, you can use a smaller cookie cutter or even shape them by hand with a knife or small cookie cutters for stars or hearts.
Final Thoughts
There is something truly magical about the way the Gingerbread Linzer Cookies with White Chocolate Ganache Recipe combines festive spices with the creamy sweetness of white chocolate. These cookies bring a cozy, joyful spirit to any occasion and are a fun recipe to share with loved ones. Give them a try and watch as they become the centerpiece of your holiday baking traditions!
Print
Gingerbread Linzer Cookies with White Chocolate Ganache Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Linzer Cookies with White Chocolate are a festive twist on classic Linzer cookies, featuring a spiced gingerbread dough filled with a luscious white chocolate ganache. Perfectly soft and delicately spiced, these cookies are excellent for holiday celebrations and gift-giving.
Ingredients
Dough Ingredients
- 1 cup butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 tablespoons molasses
- 2 cups all-purpose flour, spooned and levelled
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Ganache & Decoration
- 1 tablespoon confectioners’ sugar
- ¼ cup heavy cream
- â…“ cup white chocolate chips
Instructions
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the 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 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 the dry ingredient mixture to the wet mixture, mixing until the dough forms a cohesive mass.
- Chill Dough: Place a large piece of plastic wrap on the counter, form the slightly sticky dough into a ball, flatten it into a disc, and wrap tightly. Refrigerate for at least 30 minutes or up to overnight to firm up.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C) and line two half-sheet baking pans with parchment paper or silicone baking mats.
- Roll and Cut Cookies: Dust a clean surface lightly with flour. Roll the chilled dough to ¼-inch thickness. Use a 2-inch Linzer cookie cutter to cut out cookies. On half of these, use a smaller cutter to cut out shapes from the centers. Collect scraps, reroll, and cut more cookies as needed.
- Chill Cut Cookies: Place cookies spaced about an inch apart on baking sheets. Chill them in the refrigerator for 10 minutes while the oven preheats, to help maintain their shape during baking.
- Bake Cookies: Bake for 8-10 minutes until the edges just begin to brown. The cookies should feel slightly soft when touched. Cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool completely.
- Make White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it simmers, but does not boil. Pour the hot cream over white chocolate chips in a bowl. Let sit for 5 minutes, then stir gently until melted and combined. Refrigerate 10-15 minutes to thicken.
- Assemble Cookies: Dust the top cookies (with cut-out centers) lightly with confectioners’ sugar. Place about 1 teaspoon of thickened white chocolate ganache on the bottom cookie (solid cookie without cut-out). Carefully sandwich the top cookie onto the ganache-covered bottom cookie. For extra indulgence, pipe additional ganache into the cut-out centers if desired.
Notes
- Ensure the dough is well chilled before rolling to prevent spreading during baking.
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- The ganache can be refrigerated longer if you want a thicker consistency; just bring it back to room temperature before assembling.
- Store cookies in an airtight container at room temperature for up to one week.
- For a different flavor profile, try adding a pinch of nutmeg or cloves to the dough spices.
