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Gingerbread Linzer Cookies with Cranberry Cream Filling

Gingerbread Linzer Cookies with Cranberry Filling

5 from 1 vote
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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 9 cookie sandwiches (18 cookies total)


Cranberry cream filling:

  • 1 cup fresh cranberries
  • ¼ cup granulated sugar
  • 1 tablespoon water
  • ¼ cup mascarpone cheese or cream cheese
  • ¼ teaspoon pure vanilla extract

Gingerbread cookies:

  • ½ cup butter, softened
  • ¼ cup dark brown sugar, packed
  • ½ teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • Powdered sugar, for dusting


Cranberry cream filling:

  • In a small pot, combine cranberries, sugar and water, and bring to a boil over medium heat.
  • 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.
  • Remove from heat, stir in mascarpone/cream cheese and vanilla extract and set aside to cool.

Gingerbread cookies:

  • In a stand mixer, beat butter, brown sugar and vanilla on high speed until combined.
  • In a separate medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves and salt.
  • 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!
  • Use your hands to form the dough into a ball, then wrap in plastic wrap and refrigerate for at least an hour.
  • Preheat oven to 350°F and line two large baking sheets nonstick silicon mats or parchment paper and set aside.
  • 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.
  • On a well-floured surface, roll out your dough with a rolling pin to about ¼" thickness.
  • Use your cookie cutter of choice to cut out cookies and place half of them on baking sheets about 1" apart.
  • 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).
  • 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.
  • Let cool on baking sheets for 15 minutes before moving to wire racks to cool completely.
  • Use a mesh sieve or flour sifter to dust the cookies with the cutouts with powdered sugar.
  • 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!


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.


Calories: 221kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 225mg | Potassium: 39mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Course Dessert
Cuisine American
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