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