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I stumbled on these Fudge Gingerbread Linzer Cookies by total chance one cold day. I was torn between wanting gingerbread and chocolate, so I mixed them together. What came out was these gorgeous sandwich treats filled with smooth chocolate goodness. They've become the family favorite at gatherings, and everyone thinks they took me forever to make.
Sweet Cookie Wonder
These cookies pack warm spices that feel like snuggling in a warm throw. The dark filling shows through the cutout top, turning each one into a mini masterpiece. They pile up neatly in gift containers without getting messy, so they're great for giving away.
Your Ingredients List
- Flour: Just grab the standard all purpose kind for the right cookie feel.
- Molasses: This creates that signature deep taste we crave in gingerbread.
- Butter: Store it in the fridge until you're ready to use it.
- Spices: Ginger, cloves and cinnamon team up for that unforgettable flavor.
- Sugar: Go with brown sugar for its sweet caramel hints.
- Fudge Filling: Simply combine chocolate, butter and condensed milk till it's velvety.
Cooking Steps
- Cookie Prep
- First, whip your butter with brown sugar until light and airy. Add egg and molasses, then mix in your flour and spices bit by bit. Chill the dough for an hour in your fridge.
- Creating Forms
- Take your cool dough and flatten it out. Cut into designs you like. Remember to put windows in half your cookies.
- Baking Time
- Get your oven hot at 350°F. Put parchment on your cookie sheets. Give the cut dough a quick freeze, then bake until they're set at the edges, around 8 minutes.
- Whipping Up Filling
- Get your chocolate mix melting above steaming water, stirring constantly for smoothness.
- Final Assembly
- Smear the chocolate on your solid cookies, place the windowed ones on top, then let them firm up in the fridge.
Smart Tricks
Always use dough straight from the fridge so your cookies stay in shape. If it warms up while you work, stick it back in the fridge. Wait for the fudge to cool slightly before spreading but don't let it harden completely or it won't go on smoothly.
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Fancy Touches
Sprinkle some powdered sugar on top and they'll look store-bought fancy. During winter I go with snowflake window designs. For extra special moments, I sometimes add some white chocolate drizzled across the top.
Storage Ideas
You can keep these treats in your fridge for about seven days. Want to plan ahead? Freeze the cookies without filling between sheets of parchment for up to two months. Then just thaw them out and add filling when you want them.
Beyond Christmas Time
Sure, folks love them at Christmas, but they're way too tasty to save for December only. I bake them all year and switch up the shapes for different events. They go amazingly with an afternoon cup of tea or as something sweet after dinner.
Tools You'll Want
My set of Linzer cutters has become my top baking buddy. Good quality parchment will save you tons of cleaning time. You'll need a solid rolling pin to get your dough just right. And grab a bowl that can handle heat for making that tasty fudge center.
Frequently Asked Questions
- → Why should I chill and freeze the dough?
- Chilling boosts the flavor and keeps the dough easy to shape. Freezing keeps the cookies firm during baking so they hold their form.
- → Why does the fudge need to be room temp?
- It should spread easily but not drip or harden. Room temp gives it a good texture for assembling the cookies perfectly.
- → What’s the best way to store them?
- Seal tightly and keep at room temp for up to 3 days, or pop in the fridge for up to 5 days to keep them as fresh as possible.
- → Can I prep parts of this early?
- You can! Store the dough in the fridge and make the fudge ahead of time. Just let the fudge come to room temp before you use it.
- → Why add powdered sugar before assembly?
- Dusting the tops first makes sure the sugar stays neat and doesn’t get smudged or fall into the fudge filling.