Name: Gingerbread Linzer Cookies with White Chocolate Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup butter, softened; ½ cup brown sugar, packed; 1 teaspoon pure vanilla extract; 2 tablespoons molasses; 2 cups all-purpose flour, spooned and levelled; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 tablespoon confectioners’ sugar; ¼ cup heavy cream; ⅓ cup white chocolate chips

If you love classic holiday flavors but want to impress your friends with something a little fancy, you’re going to adore this Gingerbread Linzer Cookies with White Chocolate Recipe. These cookies combine the warm, spicy notes of gingerbread with the elegant touch of white chocolate ganache, all sandwiched in a delicate cookie that’s soft but holds its shape beautifully. When I first tried these, I knew I’d found a new holiday favorite that’s as fun to make as it is to eat!

💚

Why You’ll Love This Recipe

Perfect Holiday Flavor: The ginger and cinnamon bring cozy warmth, perfect for festive gatherings.
Show-Stopping Presentation: The powdered sugar dusting and white chocolate ganache make these cookies look elegant.
Easy to Prepare: The dough chills quickly and the process is straightforward — no intimidating baking skills required.
Delicious Texture: Soft but sturdy cookies that won’t crumble when sandwiched together.

The image shows several round chocolate cookies on a white marbled surface, with some cookies topped with smooth, creamy white icing and others layered with a second cookie that has a star-shaped hole in the center, revealing the white icing inside and dusted with powdered sugar. To the right, there is a white bowl filled with more white icing and a gold spoon resting inside it. The cookies are in a scattered arrangement, highlighting the different stages of assembly and texture. The scene is softly lit, emphasizing the contrast between the dark cookies and the pale icing. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Linzer Cookies with White Chocolate, holiday cookie recipes, Christmas cookie ideas, festive cookie recipes, white chocolate gingerbread cookies

Ingredients You’ll Need

This recipe sticks to simple ingredients that you probably already have in your pantry or local grocery store. Each one plays a special role in creating that perfect gingerbread flavor and smooth white chocolate finish, so I recommend using fresh spices and good-quality chocolate chips for the best results.

Flat lay of a small pat of fresh pale yellow butter, a small white ceramic bowl filled with packed dark brown sugar, a small white ceramic bowl with golden molasses, a small white ceramic bowl of smooth off-white pure vanilla extract, a flat mound of light all-purpose flour, a small white ceramic bowl containing warm golden ground ginger, a small white ceramic bowl of reddish-brown ground cinnamon, a small white ceramic bowl of fine white salt, a small white ceramic bowl with pure white confectioners' sugar, a small white ceramic bowl holding creamy heavy cream, and a small white ceramic bowl filled with glossy white chocolate chips placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Linzer Cookies with White Chocolate, holiday cookie recipes, Christmas cookie ideas, festive cookie recipes, white chocolate gingerbread cookies

Butter: Softened butter makes the dough tender and rich, so remember to take it out of the fridge ahead of time.
Brown sugar: I use packed brown sugar to add moisture and that subtle molasses flavor without adding extra molasses itself.
Pure vanilla extract: Always use pure vanilla for depth in flavor — the fake stuff just doesn’t compare.
Molasses: This is key to the authentic gingerbread taste — don’t skip it or substitute lightly.
All-purpose flour: Spoon and level for accuracy; this keeps your dough from getting too tough.
Ground ginger: Fresh ground delivers that spicy punch that defines gingerbread.
Ground cinnamon: Adds warmth and balances the ginger nicely.
Salt: Just a pinch enhances all the other flavors without overtaking them.
Confectioners’ sugar: For dusting the cookie tops — it makes them look festive and adds a little sweetness.
Heavy cream: Used to create the silky white chocolate ganache that holds the cookies together.
White chocolate chips: Choose quality chips or chopped white chocolate bars for the ganache because flavor and texture really shine here.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Gingerbread Linzer Cookies with White Chocolate Recipe is how easy it is to tweak the flavors to your liking — whether you want it spicier, less sweet, or dairy-free. Feel free to experiment; it’s all about making the treat your own.

Spice it Up: Add a pinch of ground cloves or nutmeg for extra warmth — my family goes crazy when I do this around Christmas.
Chocolate Swap: Swap white chocolate for dark chocolate ganache if you prefer a richer, less sweet contrast.
Gluten-Free: Use a gluten-free all-purpose flour blend and watch your cookies come out just as delicious.
Vegan Version: Replace butter with vegan margarine and use non-dairy cream and white chocolate – I tried it and was pleasantly surprised.

How to Make Gingerbread Linzer Cookies with White Chocolate Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by creaming your softened butter and brown sugar together until the mixture is light and fluffy — this usually takes about 2 minutes with a hand or stand mixer on medium speed. This step is crucial because it incorporates air into the dough, making your cookies tender. When I skip this or rush, I notice the texture isn’t quite right.

Step 2: Mix in Vanilla and Molasses

Next, add the vanilla extract and molasses to the butter-sugar mixture. Beat everything together until fully combined. The molasses gives that signature gingerbread depth — it’s my secret to a cookie that tastes like the holidays in every bite.

Step 3: Combine Dry Ingredients and Make Dough

Whisk together your flour, ground ginger, cinnamon, and salt in a separate bowl. Gradually add this dry mix to your wet ingredients and stir until it comes together into a soft dough. Don’t overmix here — you want everything just combined to keep your cookies tender.

Step 4: Chill the Dough

This is where patience pays off. Form the dough into a ball, then flatten it into a disc wrapped tightly in plastic wrap. Refrigerate for at least 30 minutes, or if you’re like me and love prepping ahead, overnight works great. Chilling the dough makes it easier to roll and helps prevent spreading while baking.

Step 5: Roll and Cut the Cookies

Dust your work surface lightly with flour and roll the chilled dough to about ¼-inch thickness. Use your 2-inch Linzer cookie cutters to cut out the cookies. For the top halves, use a smaller cutter to create the window in the center. Don’t toss those little cut-outs — I like to roll them back into the scraps to make more cookies. Place your cut cookies on parchment-lined baking sheets.

Step 6: Chill Once More, Then Bake

Pop your tray of cut cookies back in the fridge for 10 minutes while your oven preheats to 350°F. This double chilling trick keeps your cookies from puffing or spreading too much. Bake for 8-10 minutes until the edges just start to turn golden and the cookies feel slightly soft. Let them cool on the pan a bit before transferring to a rack to cool completely.

Step 7: Make the White Chocolate Ganache

In a small saucepan, warm the heavy cream until it just starts to simmer — don’t bring it to a boil! Pour it over the white chocolate chips in a bowl and let sit for 5 minutes. Then stir slowly until smooth and glossy. Let the ganache cool in the fridge for 10-15 minutes so it thickens up nicely, perfect for sandwiching.

Step 8: Assemble Your Cookies

Dust the Linzer cookie tops (the ones with the cutouts) with confectioners’ sugar — it gives them a snowy effect that’s gorgeous. Spread a teaspoon of the white chocolate ganache on the bottom cookies and gently sandwich the tops on without smearing the sugar. If you want to get fancy, use a piping bag to fill the open centers with extra ganache for a wow factor.

👨‍🍳

Pro Tips for Making Gingerbread Linzer Cookies with White Chocolate Recipe

Chill Twice: Chilling the dough before and after cutting ensures crisp edges and prevents spreading.
Don’t Overbake: Watch closely—the cookies will feel soft when done but firm up as they cool.
Quality Chocolate: Using good-quality white chocolate makes the ganache shine, so skip budget chips if you can.
Handle Ganache Gently: Let the ganache cool to the right thickness before assembling to avoid messy sandwiches.

How to Serve Gingerbread Linzer Cookies with White Chocolate Recipe

The image shows a stack of five round sandwich cookies on a white marbled surface. Each cookie has a darker brown outer layer with a ridged edge and a slightly rough texture, and between every two cookie layers there is a smooth, creamy white filling. The cookies appear soft but firm, and there is a light dusting of powdered sugar on top of the stack. The background is a soft out-of-focus light color, making the stack the main focus. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Linzer Cookies with White Chocolate, holiday cookie recipes, Christmas cookie ideas, festive cookie recipes, white chocolate gingerbread cookies

Garnishes

I like to keep it simple with just a dusting of confectioners’ sugar, but you can jazz these cookies up with a few festive garnishes. A sprinkle of crushed candied ginger, finely chopped pistachios, or even edible gold flakes can make your cookies pop on the holiday dessert table. I’ve even dipped the edges in melted white chocolate for an extra-special touch.

Side Dishes

These cookies pair beautifully with a hot cup of spiced tea, peppermint hot chocolate, or a rich cup of coffee. During gatherings, I like to serve them alongside other holiday treats like spiced nuts or fresh fruitcake for a well-rounded snack spread.

Creative Ways to Present

For gift-giving, I stack these Linzer cookies with parchment paper between the layers and tie them with rustic twine and a cinnamon stick. At parties, setting them out on a pretty festive tray with sprigs of rosemary or holly adds a personal holiday touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store these gingerbread Linzer cookies in a single layer inside an airtight container at room temperature for up to 3 days. If I want to keep them longer, I pop them in the fridge where they’ll last up to a week without losing their soft texture. Just let them sit at room temp for a few minutes before serving for the best flavor.

Freezing

If you want to prepare ahead for holiday parties, freeze the unassembled cookies in layers separated by parchment paper inside an airtight container. When you’re ready to enjoy, thaw them, add the confectioners’ sugar and ganache, and assemble fresh. I learned this tip after trying to freeze the finished cookies — the sugar melts and changes the look.

Reheating

You usually don’t need to reheat these cookies, but if you want to gently refresh them, let them come to room temp or pop them in the oven at 300°F for just a couple of minutes to regain some softness without melting the ganache.

FAQs

Can I make Gingerbread Linzer Cookies with White Chocolate Recipe ahead of time?

Yes! You can make the dough and freeze the cut but unbaked cookies for up to a month. When ready, thaw and bake as usual. You can also assemble the cookies shortly before serving for the freshest taste.
What’s the best way to roll out dough without sticking?

Lightly dust your surface and rolling pin with flour, but avoid adding too much since it can toughen the dough. Chilling the dough before rolling also helps prevent sticking and makes handling easier.
Can I substitute the molasses?

Molasses is key for authentic gingerbread flavor, so I don’t recommend substituting it. If you must, dark corn syrup is a mild alternative, but the flavor won’t be quite the same.
How thick should I roll the dough for this recipe?

Roll the dough to about ¼ inch thickness; this gives sturdy cookies that aren’t too thick or too fragile for sandwiching with ganache.
Can I use other types of chocolate for the ganache?

Absolutely! Dark or milk chocolate work well, just adjust the sweetness to your taste. White chocolate is classic for these gingerbread Linzer cookies, but feel free to customize.

Final Thoughts

I absolutely love how this Gingerbread Linzer Cookies with White Chocolate Recipe brings a little extra magic to any holiday spread. The combination of spicy gingerbread with sweet, creamy white chocolate is a cozy hug in cookie form. Whether you bake these for family, friends, or just a special treat for yourself, I’m confident you’ll find this recipe becomes a beloved tradition. So grab your rolling pin, tie on your apron, and let’s make some memories – you’re going to impress everyone with these.