Fudge Gingerbread Linzer Cookies

These festive cookies combine spiced gingerbread with homemade chocolate fudge filling. The sandwich-style cookies feature a cutout top dusted with powdered sugar, revealing the rich filling beneath. 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 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. 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. Use your ← → (arrow) keys to browse My Best Tips Always start with cold dough it helps the cookies keep their shape. If your dough gets too soft while working with it just pop it back in the fridge. Let the fudge cool a bit before filling but dont wait until its completely set or it wont spread nicely. A plate of heart-shaped cookies filled with chocolate and decorated with powdered sugar and small white sprinkles. | Myhomemaderecipe.com Make Them Pretty A dusting of powdered sugar on top makes these cookies look like they came from a fancy bakery. During the holidays I use snowflake cutters for the windows. Sometimes I add a little white chocolate drizzle on top for special occasions. Keep Them Fresh These beauties stay perfect in the fridge for about a week. If you want to get ahead you can freeze the unfilled cookies between parchment paper for up to two months. Just thaw and fill them when you need them. Use your ← → (arrow) keys to browse Not Just for Holidays While everyone loves these during Christmas they're too good to save just for December. I make them year round changing up the shapes for different occasions. They're wonderful with afternoon tea or as an after dinner treat. What You Need in Your Kitchen My Linzer cookie cutters are probably my favorite baking tool. Good parchment paper saves so much cleanup time. A sturdy rolling pin helps get that perfect thickness. And dont forget a heatproof bowl for making that delicious fudge filling. Frequently Asked Questions Why chill and freeze the cookie dough? Chilling helps develop flavor and makes dough easier to handle. Freezing before baking ensures cookies hold their shape and develop proper structure before the butter melts. Why does the fudge filling need to be room temperature? The filling needs to be spreadable but not too runny. Room temperature ensures proper consistency for assembly without melting or being too stiff. How should I store these cookies? Store well-packaged at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Make sure they're sealed well to maintain freshness. Can I make the components ahead? Yes, the cookie dough can be refrigerated and the fudge sauce can be made ahead. Just bring the fudge to room temperature before assembling. Why dust with powdered sugar before assembly? Dusting the top cookies before assembly ensures clean edges around the cutout and prevents powdered sugar from falling onto the filling. Fudge Gingerbread Linzer Cookies Traditional linzer cookies with a holiday twist, featuring gingerbread spiced cookies filled with homemade chocolate fudge and dusted with powdered sugar. Prep Time 80 Minutes Cook Time 20 Minutes Total Time 100 Minutes Difficulty: Difficult Cuisine: American Yield: 30 Servings (30 sandwich cookies) Dietary: Vegetarian Use your ← → (arrow) keys to browse Ingredients 01 1/3 cup (73g) unsalted butter, room temperature. 02 1/2 cup (100g) brown sugar. 03 1/4 cup molasses. 04 1 large egg, room temperature. 05 1/2 teaspoon vanilla extract. 06 2 cups all-purpose flour. 07 1/4 teaspoon fine sea salt. 08 1 teaspoon ground ginger. 09 3/4 teaspoon ground cinnamon. 10 1/4 teaspoon ground cloves. 11 1/4 teaspoon ground allspice. 12 2 tablespoons (30g) unsalted butter. 13 2/3 cup heavy cream. 14 1/3 cup honey or light corn syrup. 15 1/3 cup (66g) brown sugar. 16 1/4 cup (20g) cocoa powder. 17 1 cup (170g) chopped dark chocolate or semi-sweet. 18 1 teaspoon vanilla extract. Instructions Step 01 Whisk flour, spices, and salt together in a bowl. Step 02 Cream butter and sugar, add molasses, egg, and vanilla. Mix in dry ingredients. Step 03 Form dough ball, wrap in plastic, refrigerate at least 3 hours. Step 04 Roll dough 1/8" thick, cut shapes with holes in half the cookies. Freeze while oven preheats. Step 05 Bake at 350°F for 8-10 minutes, rotating if needed. Step 06 Simmer cream, butter, honey, sugar, and cocoa. Add chocolate and vanilla off heat. Step 07 Dust top cookies with powdered sugar, pipe fudge on bottom cookies, sandwich together. Use your ← → (arrow) keys to browse Notes Freezing dough before baking helps maintain shape. Fudge must be room temperature for assembly. Can store at room temperature 3 days or refrigerated 5 days. Tools You'll Need Cookie cutters. Baking sheets. Saucepan. Rolling pin.