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Gingerbread Linzer Cookies with Orange Marmalade

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These festive gingerbread Linzer cookies feature warm spices and a zesty orange marmalade filling, creating a soft, chewy center with crisp edges. Perfect for holiday gatherings, gifting, or baking with kids, they’re easy to make and sure to impress.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (85g) molasses (unsulphured)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp cottage cheese, blended smooth (or Greek yogurt)
  • 1/2 cup (150g) orange marmalade
  • Powdered sugar, for dusting
  • Extra flour for rolling out dough

Instructions

  1. In a medium bowl, whisk together flour, ginger, cinnamon, allspice, cloves, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in molasses, egg, and vanilla until well combined. Stir in blended cottage cheese (or Greek yogurt) until smooth.
  4. Gradually add the dry ingredients to the wet mixture in thirds, mixing just until combined. If dough is sticky, add 1-2 tbsp extra flour.
  5. Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes (up to 2 hours).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll dough to 1/8-inch thickness. Rotate as you go to prevent sticking.
  8. Use a 2-inch cutter for base cookies and a smaller cutter to create windows in half the cookies. Transfer shapes to baking sheets, spacing about 1 inch apart.
  9. Bake for 8-10 minutes, until edges are set and tops look dry. Cookies should be lightly golden but not dark.
  10. Let cookies cool on the pan for 2 minutes, then transfer to wire racks. Once completely cool, dust window-topped cookies lightly with powdered sugar.
  11. Spread about 1/2 tsp orange marmalade onto the flat side of base cookies. Top with window cookies, pressing gently so marmalade peeks through.
  12. Arrange finished cookies on a platter, or store in an airtight container. If stacking, separate layers with parchment.

Notes

Chill dough thoroughly for best results. Dust cookies with powdered sugar after assembling for a clean window effect. Marmalade is runnier than jam, so fill carefully to avoid oozing. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend, coconut oil, and a flaxseed egg. Store unfilled cookies in the freezer for up to 2 months.

Nutrition

Keywords: gingerbread, linzer cookies, orange marmalade, holiday cookies, Christmas cookies, spiced cookies, sandwich cookies, festive baking, edible gifts

Find it online: https://tessierecipes.com/gingerbread-linzer-cookies-recipe-easy-holiday-treat-with-orange-marmalade/