If you are looking for a perfect holiday cookie, you can stop now. These Spiced Gingerbread Linzer Cookies are all you need this holiday season. Made with brown butter, warming spices, and orange zest, these cookies are filled with amazing flavor.

top view of cookies on a wooden serving tray

Soft, fragrant rounds filled with tart plum butter, rose jam, or seasonal persimmon butter. They are perfect for holiday baking, gift-giving, or treating yourself.

Let’s dive in and make a batch of these holiday cookies.

Looking for more recipes like this?

How is this recipe different?

I used browned butter
I used rye flour
I added orange zest to the dough

Key Ingredients and Substitutions

ing to make linzer cookies with name tags

ingredients to make the filling and drizzle wiht name tags

Browned Butter – brings a nutty, caramel-like richness that transforms the gingerbread dough from ordinary to deeply flavorful. The brown flecks give little bursts of toasty flavor in every bite. If you can’t find high-quality unsalted butter, regular unsalted works, but don’t skip the browning — it’s the heart of the flavor.

Brown Sugar – gives the cookies a warm, molasses-y sweetness that pairs beautifully with the spices and brown butter. It keeps the texture soft and slightly chewy, perfect for sandwich cookies. Light or dark brown sugar will both work; darker gives a richer, more traditional piernik vibe.

Flour Mix (All-Purpose, Rye, and Whole Wheat) – creates a tender yet slightly rustic texture that supports the sandwich filling without crumbling. The rye adds earthy depth, whole wheat adds warmth, and AP flour keeps the dough soft and manageable. You can tweak the ratios slightly, but this mix gives the perfect balance of chew and structure.

Other ingredients: honey, large egg, pure vanilla extract, orange zest, ground ginger, ground cinnamon, ground cloves, ground cardamom, baking soda, salt. For the glaze, I used dark chocolate and white chocolate. For the filling: plum butter, persimmon butter, and rose jam. Garnish: crushed walnuts and rose petals.

Equipment you will need

Small saucepan
Heatproof spatula or wooden spoon
Large mixing bowl
Whisk and silicone spatula
Stand mixer with paddle attachment or hand mixer (optional)
Measuring cups and spoons
Kitchen scale
Fine-mesh sieve
Rolling pin
Plastic wrap
Round cookie cutters
Parchment paper or silicone baking mats
Large cookie sheet
Cooling rack
Zester, microplane
Pastry bag (optional)

Top Tips

Chill – this dough has brown butter, honey, and spices.It softens fast. Chill after mixing, chill after rolling, chill after cutting. It keeps the shapes sharp and the baking even.

Roll thinner than traditional gingerbread – Linzer-style cookies work best around ⅛ – 3/16 inch (3–5 mm). Too thick and the sandwich feels heavy; too thin and they snap like crackers.

Cut the “window” shapes while the dough is cold – if the dough is even slightly warm, the centers stretch and look messy. Cold dough = clean little windows that bake beautifully.

Don’t overbake – spiced dough darkens fast, so it’s easy to think they’re not done.
Look for: lightly puffed, matte surface, and edges that stay soft.

Cool fully before filling – warm cookies + plum butter or rose jam = sliding, soggy chaos.

How to make them

In a light saucepan, melt butter over medium heat. Swirl occasionally — it will foam, then dark flecks will appear, and it will smell nutty. Remove from heat once you smell a clear toasty aroma and see brown bits (about 6–8 minutes).
Let cool to lukewarm, so it’s pourable but not hot.
In a bowl, combine browned butter, brown sugar, and honey. Whisk until mostly smooth.

Add the egg, vanilla, and orange zest; whisk until incorporated. In a separate bowl, whisk together the all-purpose flour (180 g), rye (40 g), whole wheat (30 g), ginger, cinnamon, cloves, cardamom, baking soda, and salt.
Gradually add the dry ingredients to the wet, in two additions, mixing gently until just combined. Avoid overworking the dough.

The dough should be soft and slightly tacky but workable. If it feels too dry (rye absorbs more), add 1 teaspoon of honey or cream; if it’s too sticky, chill for 10–15 minutes.
Shape the dough into a disk, wrap in plastic, and chill for 1 hour (or overnight). Chilling helps firm the fats, prevents spreading, and develops flavor.
Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
On a lightly floured surface or between two sheets of parchment, roll the cookie dough to approximately 1/8–3/16 inch (3–4 mm) thick for sandwich cookies. Make the layer thin enough to be delicate; a thicker layer results in a chunkier sandwich.

Use a round cutter (about 2.25–2.5 inches / 5.5–6.5 cm) to cut even rounds. On half the rounds, use a smaller cutter to cut out shapes from their centers. Transfer the cutouts to the baking sheets, spacing them about 1 inch apart.
Bake in a preheated oven for 8-10 minutes; the edges will set, and the centers will be slightly soft. For darker, chewier cookies, aim for the longer end; for more tender cookies, remove sooner.
Rotate the pans halfway through for even browning. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Ensure jams and butters are smooth and spreadable — if they are too thick, warm a small amount in the microwave for 10–15 seconds or use a warm water bath.
Place the bottom cookie (the solid round one, not the top with the window) on your work surface.
Add about ½ teaspoon of plum, persimmon, or rose jam to the center (for cookies approximately 2.5 inches in diameter). If your cookies are larger, use up to 1 teaspoon.

hands in frame adding jam to the bottom cookie

Use the back of a small spoon or an offset spatula to spread into an even, thin layer, leaving an approximately 3–4 mm rim so the jam won’t ooze when closed.
Tip: Less is more; a thin layer offers the best texture and prevents sogginess. Gently top with the matching windowed cookie.
Align the edges so the window is centered, and the jam shows through nicely. Press gently — you want them seated, not squished.
After assembling, chill the cookies for 10–15 minutes in the fridge. This slightly firms up the jam and helps the chocolate drizzles stick and set properly.

hands in frame drizzeling chocolate ove rthe cookie

hands in frame adding nuts to the cookie

For white and dark chocolate, finely chop and place in small heatproof bowls.
Microwave in 20–25 second intervals, stirring in between, until smooth. Alternatively, use a double boiler (steam water, place bowl over top, stir until melted).
If the chocolate is too thick, mix in a few drops of neutral oil or ½ tsp vegetable shortening to thin it out and make it easier to drizzle.
Let the chocolate cool just slightly.
Use a fork or teaspoon to drizzle melted chocolate over the top of the cookie in thin, even lines.
While the chocolate is still wet, sprinkle finely chopped toasted walnuts, rose petals, or orange zest.

Best ways to enjoy

With coffee or tea
With citrus on the side
Dunked
Warmed for 10 seconds

Storage instructions, reheating

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. The cookies will remain tender at the edges and soft in the middle, thanks to the filling.

Refrigerator: If your filling is particularly soft, refrigerate in an airtight container for up to 1 week. Bring to room temperature for 15–20 minutes before serving for the best texture and flavor.

Freezing: Unfilled cookies freeze well. Arrange in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw completely before adding the filling. Assembled cookies can be frozen for short-term storage (1–2 weeks), but the texture may change slightly.

Tip: For cookies with jam or fruit-based fillings, give them at least 2–3 hours at room temperature after assembly. This allows the flavors to meld and the cookies to soften slightly, achieving that perfect Linzer bite.

cookies arrange on a serving wooden tray

cokikes on a serving tray, plates, , ribbons,

Spiced Browned Butter Gingerbread Linzer Cookies

Sylwia Vaclavek

Spiced Gingerbread Linzer cookies filled with plum, rose, and persimmon jams and finished with chocolate drizzle. Irresistible holiday treat!

5 from 1 vote

Print Recipe Pin Recipe

Save

Prep Time 1

Cook Time 10

Chilling 1

Course Dessert

Cuisine American, Polish

Servings

Calories 216 kcal

Equipment

medium saucepan
spatula
large mixing bowl
Whisk and silicone spatula
Stand mixer with paddle attachment or hand mixer optional
measuring cups and spoons
kitchen scale
Rolling Pin
Round cookie cutters
Parchment paper or silicone baking mats
Baking sheets
cooling rack
zester, microplane
Piping bag optional, I used a butter knife

Ingredients

1 cup Unsalted butter browned
½ cup Brown sugar
¼ cup Honey
1 Large egg room temp
1 teaspoon Vanilla extract
1 teaspoon Orange zest
1½ cups All-purpose flour
⅓ cup Rye flour
¼ cup Whole wheat flour total flour = 250 g
1½ teaspoons Ginger ground
½ teaspoon Cinnamon ground
¼ teaspoon Cloves ground
⅛ teaspoon Cardamom ground
½ teaspoon Baking soda
¼ teaspoon Salt
4 oz dark chocolate
4 oz white chocolate
2 tablespoons crushed walnuts
1 tablespoons rose petals
½ cup jam plum butter, rose jam, persimmon butter

Instructions

In a light saucepan, melt 1 cup Unsalted butter over medium heat. Swirl occasionally. It will foam, then dark flecks will appear and it will smell nutty. Remove from heat once you smell a clear toasty aroma and see brown bits (about 6–8 minutes). Let cool to lukewarm, so it’s pourable but not hot.
In a bowl, combine browned 1 cup Unsalted butter, ½ cup Brown sugar, and ¼ cup Honey . Whisk until mostly smooth.
Add the 1 Large egg, 1 teaspoon Vanilla extract , and 1 teaspoon Orange zest ; whisk until incorporated. In a separate bowl, whisk together the 1½ cups All-purpose flour , ⅓ cup Rye flour , ¼ cup Whole wheat flour , 1½ teaspoons Ginger , ½ teaspoon Cinnamon, ¼ teaspoon Cloves, ⅛ teaspoon Cardamom, ½ teaspoon Baking soda , and ¼ teaspoon Salt
Gradually add the dry ingredients to the wet, in two additions, mixing gently until just combined.
The dough should be soft and slightly tacky but workable. If it feels too dry (rye absorbs more), add 1 teaspoon of honey or cream; if it’s too sticky, chill for 10–15 minutes.
Shape the dough into a disk, wrap in plastic, and chill for 1 hour (or overnight). Chilling helps firm the fats, prevents spreading, and develops flavor.
Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
On a lightly floured surface or between two sheets of parchment, roll the dough to approximately 1/8–3/16 inch (3–4 mm) thick for sandwich cookies. Make the layer thin enough to be delicate; a thicker layer results in a chunkier sandwich.
Use a round cutter (about 2.25–2.5 inches / 5.5–6.5 cm) to cut even rounds. If you’d like Linzer-style windows on half the rounds, cut small shapes from their centers. Transfer the cutouts to the baking sheets, spacing them about 1 inch apart.
Bake for 9–11 minutes; edges will set and centers will be slightly soft. For darker, chewier cookies, aim for the longer end; for more tender cookies, remove sooner.
Rotate the pans halfway through for even browning. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Ensure ½ cup jam and butters are smooth and spreadable. If they are too thick, warm a small amount in the microwave for 10–15 seconds or use a warm water bath.
Place the bottom cookie (the solid round one, not the top with the window) on your work surface.
Add about ½ teaspoon of plum, persimmon, or rose jam to the center (for cookies approximately 2.5 inches in diameter). If your cookies are larger, use up to 1 teaspoon.
Use the back of a small spoon or an offset spatula to spread into an even, thin layer, leaving a approximately 3–4 mm rim so the jam won’t ooze when closed. Gently top with the matching windowed cookie.
Line up the edges so the window is centered and the jam shows through nicely. Press lightly — you want them seated, not squished.
After assembling, chill the cookies for 10–15 minutes in the fridge. This firms the jam slightly and helps the chocolate drizzles stick and set neatly.
For 4 oz white chocolate and 4 oz dark chocolate: finely chop and place in small heatproof bowls.
Microwave in 20–25-second intervals, stirring in between, until smooth. Alternatively, use a double boiler (steam water, place bowl over top, stir until melted).
If the chocolate is too thick, mix in a few drops of neutral oil or ½ tsp vegetable shortening to thin it out and make it easier to drizzle. Let the chocolate cool just slightly.
Use a fork or teaspoon to drizzle melted chocolate across the top cookie in thin, even lines.
While the chocolate is still wet, sprinkle finely 2 tablespoons crushed walnuts, 1 tablespoons rose petals, or 1 teaspoon Orange zest

Notes

Chill – this dough has brown butter, honey, and spices. It softens fast. Chill after mixing, chill after rolling, chill after cutting. It keeps the shapes sharp and the baking even.

Cut the “window” shapes while the dough is cold – if the dough is even slightly warm, the centers stretch and look messy.

Nutrition

Serving: 1cookieCalories: 216kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 60mgPotassium: 89mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Keyword browned butter, gingerbread cookies, linzer cookies, persimmon butter, plum jam, rose jam

Tried this recipe?Let us know how it was!

Did you make this recipe?

Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!

Conclusion

These Spiced Gingerbread Linzer Cookies are where tradition meets a little modern flair. Warming spices, nutty brown butter, and a variety of fillings that let you play with flavor while staying true to that old-world Polish charm. Whether you go classic with plum butter, floral with rose jam, or seasonal with persimmon, each bite is irresistible.

FAQ

Can I prepare the dough ahead of time?

Absolutely! The dough can be mixed and stored in the fridge for up to 3 days. This actually helps the flavors deepen and makes rolling easier.

Do I have to use rye and whole wheat flour?

No, but the combination adds depth and a slightly rustic texture. You can use all-purpose flour if needed, though the cookies will be a bit lighter in flavor and texture.

Can I swap the fillings?

Definitely! Plum butter, persimmon butter, rose jam, and flavored buttercream all work wonderfully. You can mix flavors or stick to classic combinations — the cookies are very versatile.

How do I prevent the cookies from sticking to the surface when rolling?

Lightly dust your work surface with flour or roll the dough between two sheets of parchment paper. Avoid over-flouring, as it can make the cookies dry.

Why is my filling sliding out?

Make sure cookies are fully cooled before filling, and ensure the filling layer isn’t too thick. Briefly chilling the filled cookies also helps everything set properly.