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Gingerbread Linzer Cookies with Cranberry Cream Filling

Gingerbread Linzer Cookies with Cranberry Filling


  • Author: Leslie Haasch
  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 1h 20m (includes chilling time)
  • Yield: 9 sandwiched cookies (18 cookies total)
  • Category: Dessert
  • Method: Bake

Description

The warm spice flavors of these soft gingerbread cookies pair perfectly with the tart, slightly sweet cranberry cream filling. Top them with a delicate dusting of powdered sugar for a beautiful and festive holiday cookie!


Ingredients

Cranberry cream filling:

  • 1 cup fresh cranberries
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 1/4 cup mascarpone cheese or cream cheese
  • 1/4 teaspoon pure vanilla extract

Gingerbread cookies:

  • 1/2 cup butter, softened
  • 1/4 cup dark brown sugar, packed
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting

Instructions

Cranberry cream filling:

  1. In a small pot, combine cranberries, sugar and water, and bring to a boil over medium heat.
  2. Reduce heat to low, and allow to cook for about 5 minutes or until it’s thickened with a jam-like consistency. Stir frequently to ensure it doesn’t burn or stick to the bottom of the pot.
  3. Remove from heat, stir in mascarpone/cream cheese and vanilla extract and set aside to cool. 

Gingerbread cookies:

  1. In a stand mixer, beat butter, brown sugar and vanilla on high speed until combined. 
  2. In a separate medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves and salt.
  3. Add dry mixture to the mixer with butter mixture and beat on medium speed until completely combined. It will go through different stages of seeming far too dry, then a very small crumb, then a larger crumb, and then it will form into a dough. Just give it time!
  4. Use your hands to form the dough into a ball, then wrap in plastic wrap and refrigerate for at least an hour.
  5. Preheat oven to 350°F and line two large baking sheets nonstick silicon mats or parchment paper and set aside.
  6. Remove dough from fridge and let it warm up a bit on the counter for about 15 minutes before you start working with it to avoid it cracking.
  7. On a well-floured surface, roll out your dough with a rolling pin to about 1/4″ thickness.
  8. Use your cookie cutter of choice to cut out cookies and place half of them on baking sheets about 1″ apart. 
  9. You’ll want to cut out the centers of the remaining half of the cookies with a smaller cookie cutter of choice, or you can cut out shapes with a pairing knife (like I did for the ones in the pictures).
  10. Bake for for 8 to 10 minutes, or until the cookies are set, but not yet turned golden. They should still feel a bit soft, you don’t want to overbake them.
  11. Let cool on baking sheets for 15 minutes before moving to wire racks to cool completely.
  12. Use a mesh sieve or flour sifter to dust the cookies with the cutouts with powdered sugar.
  13. Place about a teaspoon (depending on the size of your cookies, you may want more) of cranberry cream on top of the uncut cookies and top each with a cut cookie. Serve and enjoy!

Notes

Store in an airtight container in the fridge or at room temperature (as long as the room stays on the cooler side) for up to 4 days. They will start to soak up moisture from the cream over time so you should plan to consume them within a couple days of making them.

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