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Cozy Gingerbread Linzer Cookies Recipe with Raspberry Jam

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These cozy gingerbread Linzer cookies feature a perfect balance of warm spices, chewy edges, and a burst of raspberry jam, dusted with powdered sugar for a festive touch. They are easy to make and perfect for holiday gatherings or cozy afternoons.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • ⅓ cup (100 g) molasses, dark or blackstrap
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ to ¾ cup (160–240 g) raspberry jam, seedless
  • Powdered sugar for dusting

Instructions

  1. In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, and salt. Set aside.
  2. In a large bowl, beat the softened butter and brown sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the molasses, egg, and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing.
  5. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour or overnight.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll one disc of dough to about ⅛-inch (3 mm) thickness. Keep the other disc chilled until ready.
  8. Use round cookie cutters (2-3 inches diameter) to cut shapes from the rolled dough. For half the cookies, use Linzer cutters with decorative cutouts in the center.
  9. Place cookies on baking sheets about 1 inch apart.
  10. Bake for 8-10 minutes, or until edges are firm and just starting to brown. Watch carefully to avoid overbaking.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Spread about 1 teaspoon of raspberry jam on the flat side of each solid cookie. Sandwich with a cutout cookie on top, pressing lightly so jam peeks through.
  13. Dust assembled cookies with powdered sugar before serving.

Notes

Chill dough for at least 1 hour to firm it up for easier rolling and cutting. Use seedless raspberry jam to prevent soggy cookies. If dough is sticky, chill again for 10-15 minutes. Use a thin metal spatula to transfer cookies to baking sheets. Powdered sugar dusting is optional but adds a festive touch.

Nutrition

Keywords: gingerbread cookies, Linzer cookies, raspberry jam cookies, holiday cookies, spiced cookies, easy cookie recipe, festive cookies

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