Gingerbread Linzer Cookies

Making Linzer cookies is a Christmas tradition around our house. But this year I wanted to do something different. My kids were the inspiration – my youngest begged me to make gingerbread cookies. I figured we could do a little bit of both. For every pan of gingerbread men we made another pan of Linzer cookies with the same dough. One dough, two very different cookies.

Here’s how to put the Linzer cookies together. I purchases my Linzer cookie cutter from King Arthur Flour but they’re available at kitchenware stores, too.

Linzer and gingerbread cookies


*Adapted from King Arthur Flour

Cookies: 4 dozen sandwich cookies


Cookie dough ingredients

¾ cup butter

¾ cup packed brown sugar

¾ cup molasses

1 tsp. salt

2 tsp. cinnamon

1 ½ tsp. ginger

¼ tsp. anise

1/4 tsp. almond extract

½ tsp. lemon zest

1 egg

1 tsp. baking powder

½ tsp. baking soda

3 12/ cups all-purpose flour


Lemon frosting ingredients

1 cup butter, softened

1 1/2 Tbsp. heavy cream

1 Tbsp. fresh lemon juice

1 tsp. lemon zest

2-3 cups powdered sugar

Sprinkle of salt




  1. In the microwave, melt the butter together with the brown sugar then stir in the molasses, salt, and seasonings, including the lemon zest.
  2. Let the mixture cool and then beat in an egg.
  3. In a separate bowl, whisk the remaining dry ingredients together. Stir the wet ingredients into the dry ingredients.
  4. Stir the dough into a ball and wrap with aluminum foil. Refrigerate 1 hour or overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Divide the dough into 4 pieces. Roll out each piece to 1/8” thick and use a Linzer cookie cutter to make the cookie shapes. No Linzer cookie cutter? No problem. Use a biscuit cutter or even a cup to make the circular shapes.
  7. Bake each sheet of dough cookie shapes for 8-10 minutes or until just set (they’ll become crisper as they cool).



  1. In a large bowl, whip the butter until creamy. Add in the heavy cream and then the powdered sugar. Next, mix in the lemon juice and the zest along with the salt.
  2. Continue blending the frosting until it’s the right consistency – add more powdered sugar to make the frosting firmer or cream to make it smoother. Want it tangier? Add more zest or lemon juice.



Easy! Use a kitchen knife to spread about 1 ½ tsp. frosting on one cookie and then sandwich it together with another cookie on top. Sprinkle powdered sugar on top if you’d like to make the cookie look even prettier.


Gingerbread Linzer Cookies Close up

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