An Austrian dessert typically made from a shortbread-like dough, ground nuts and have a jam centre. They are topped with another cookie with a hole in the middle so you can see those gorgeous jam packed centres.
Now, I have made linzers in the past and loved them BUT….my future daughter-in-law has a nut allergy so I wanted to create a similar cookie without the almond flour. She is also obsessed with my gingerbread cookies and since they fall into the warm and cozy category time of the year – this was a really good idea.
Wanna know what the best part is about these cookies? The dough is basically foolproof, no chill and no spread. I have made so many cookie doughs that are finicky and this one is a dream. It literally doesn’t spread and you don’t have to wait for it to chill. You can make these in a flash and they are the best kind of last minute cookie treat you want.
These aren’t your standard gingerbread cookies and hopefully I didn’t offend any Linzer Cookies lovers by making up that weird GINZER TITLE. Honestly though? They are technically a two for one cookie. You get your gingerbread and jammies at the same time. I see nothing wrong with that.
At first, I was a little skeptical about combining two classic recipes but guess what? I couldn’t have been more wrong. These were totally worth doing and to be honest, just as easy as making any other cutout cookie.
- 1¼ sticks unsalted butter, straight from the fridge and not room temperature
- ½ cup light brown sugar, packed brown sugar
- 1 extra large egg, cold
- ¾ teaspoon pure vanilla extract
- ⅓ cup molasses
- 3¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- Preheat your oven to 350F. Line two large baking sheets with parchment paper or nonstick baking mats.
- In a separate large bowl whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Set aside.
- In the bowl of your stand mixer with the paddle attachment, add your cold butter and packed brown sugar.
- On the lowest speed, mix your butter and brown sugar just until it comes together. Scrape down the paddle down every few turns.
- Add your cold egg and vanilla to your butter/sugar mixture and mix again on the lowest speed, just mix until the eggs are incorporated into the butter and brown sugar. It's okay if it looks chunky. Don't worry. Scrape down the bottom and sides of your bowl and add in your molasses.
- Turn your mixer on the lowest speed again, and just mix until the molasses is evenly distributed. It's still going to look pretty gross but fear not, keep going.
- Once again, with your mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients. Keep mixing. It will look dry but it will come together around the paddle.
- On a wood board place one piece of parchment paper very lightly sprinkled with flour and a second piece of parchment over the dough. This is how to roll the dough in between the two pieces of parchment. I usually like thick gingerbread cookies ¼ inch works but for these linzers, go a bit thinner.
- Cut the dough into the desire shapes you want. Half the cookies will have the centre stamped out.
- Place your cut dough onto your baking sheets and bake in your preheated oven for 9 -10 minutes depending on the size of your cookies.
- After removing from the oven, let the cookies cool on the cookie sheet for 2-4 minutes and then move them onto a cooling rack to cool completely.
- Use one teaspoon of any preserves you like - I used apricot and strawberry. Dollop on the cookie without the cutout and place the cutout cookie on top and press down gently. Dust with powdered sugar.