Gingerbread Linzer Cookies with Chocolate Fudge Filling (Print version)
Spiced gingerbread sandwich cookies with cutout tops, powdered sugar, and a rich chocolate fudge filling.
# Ingredients:
For the gingerbread cookies
01 -
2 cups (250 g) all-purpose flour, plus more for dusting
02 -
1/4 teaspoon fine sea salt
03 -
1 teaspoon ground ginger
04 -
3/4 teaspoon ground cinnamon
05 -
1/4 teaspoon ground cloves
06 -
1/4 teaspoon ground allspice
07 -
1/3 cup (75 g) unsalted butter, softened
08 -
1/2 cup (100 g) packed brown sugar
09 -
1/4 cup (60 ml) unsulphured molasses
10 -
1 large egg, room temperature
11 -
1/2 teaspoon vanilla extract
For the chocolate fudge filling
12 -
2 tablespoons (28 g) unsalted butter
13 -
2/3 cup (160 ml) heavy cream
14 -
1/3 cup (80 ml) honey or light corn syrup
15 -
1/3 cup (66 g) packed brown sugar
16 -
1/4 cup (20 g) unsweetened cocoa powder
17 -
1 cup (170 g) chopped dark or semi-sweet chocolate
18 -
1 teaspoon vanilla extract
For finishing
19 -
1/3 cup (40 g) powdered sugar, for dusting
# Instructions:
01 -
In a medium bowl, whisk together the flour, salt, ginger, cinnamon, cloves, and allspice until evenly mixed.
02 -
Beat the butter and brown sugar until creamy. Mix in the molasses, egg, and vanilla, then add the dry ingredients and mix just until a soft dough forms.
03 -
Shape the dough into a disk, wrap tightly, and refrigerate for at least 3 hours or up to 2 days.
04 -
Roll the dough on a lightly floured surface or between parchment sheets to about 1/8 inch thick. Cut pairs with a 2-inch cutter, then cut a small window from half of them.
05 -
Place the cut cookies on parchment-lined baking sheets and freeze for 10 minutes while the oven heats to 350°F. Bake for 8-10 minutes, until the edges are set. Cool completely.
06 -
In a small saucepan over medium-low heat, warm the butter, cream, honey, brown sugar, and cocoa, stirring until smooth. Remove from the heat and stir in the chopped chocolate and vanilla until glossy.
07 -
Let the fudge cool until thick but spreadable. Dust the window cookies with powdered sugar, spread or pipe fudge onto the whole cookies, and top with the cutout cookies. Chill until set.
# Good to know:
01 -
Makes about 24 small sandwich cookies, depending on cutter size.
02 -
The dough needs at least 3 hours of chilling for clean cutouts.
03 -
Store assembled cookies in the refrigerator for up to 5 days.