My Fudge Gingerbread Linzer Cookies started as a happy accident in my kitchen one winter afternoon. I was craving both gingerbread and chocolate and thought why not combine them? The result was these beautiful sandwich cookies filled with silky chocolate fudge. Now they’re the most requested treat during our family gatherings and everyone thinks I spent hours making them.
Pure Cookie Magic
The warm spices in these cookies wrap around you like a cozy blanket. I love how the dark fudge filling peeks through the little window on top making each cookie look like a tiny piece of art. They stack beautifully in cookie tins without making a mess which makes them perfect for gifting.
What You Need
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- Flour: Regular all purpose flour gives these cookies the perfect texture.
- Molasses: This gives that deep rich flavor we all love in gingerbread.
- Butter: Keep it cold until you need it for the best results.
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- Spices: The magic trio ginger cinnamon and cloves create that classic taste.
- Sugar: Brown sugar adds a lovely caramel note.
- Fudge Filling: Just melt together chocolate condensed milk and butter until smooth.
Kitchen Time
- Cookie Time
- Start by beating your butter and brown sugar until its fluffy. Mix in molasses and egg then gradually add your spices and flour. Pop the dough in the fridge for an hour.
- Shape Your Cookies
- Roll out your chilled dough and cut into pretty shapes. Make sure half your cookies have that cute little window in the middle.
- Into the Oven
- Heat your oven to 350°F. Line your baking sheets with parchment. Give the cut cookies a quick chill in the freezer then bake until the edges feel firm about 8 minutes.
- Making the Filling
- Melt your chocolate mixture over a pot of simmering water stirring until its silky smooth.
- Putting it Together
- Spread that lovely fudge on the whole cookies top with your window cookies and let them set in the fridge.
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