Fudge Gingerbread Linzer Cookies

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.