cranberry gingerbread cookies

The warm spice flavors of these soft gingerbread cookies pair perfectly with the tart, slightly sweet cranberry cream filling. Top them with a delicate dusting of powdered sugar for a beautiful and festive holiday cookie!

Gingerbread Linzer Cookies with Cranberry Filling

cranberries

sugar

water

mascarpone cheese or cream cheese

vanilla extract

butter (softened)

dark brown sugar (packed)

all-purpose flour

ginger

cinnamon

nutmeg

cloves

salt

Powdered sugar (for dusting)

In a small pot, combine cranberries, sugar and water, and bring to a boil over medium heat.

Reduce heat to low, and allow to cook for about 5 minutes or until it's thickened with a jam-like consistency. Stir frequently to ensure it doesn't burn or stick to the bottom of the pot.

Remove from heat, stir in mascarpone/cream cheese and vanilla extract and set aside to cool.

Cranberry cream filling:

In a stand mixer, beat butter, brown sugar and vanilla on high speed until combined.

In a separate medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves and salt.

Add dry mixture to the mixer with butter mixture and beat on medium speed until completely combined. It will go through different stages of seeming far too dry, then a very small crumb, then a larger crumb, and then it will form into a dough. Just give it time!

Use your hands to form the dough into a ball, then wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350°F and line two large baking sheets nonstick silicon mats or parchment paper and set aside.

Remove dough from fridge and let it warm up a bit on the counter for about 15 minutes before you start working with it to avoid it cracking.

On a well-floured surface, roll out your dough with a rolling pin to about 1/4" thickness.

Use your cookie cutter of choice to cut out cookies and place half of them on baking sheets about 1" apart.

You'll want to cut out the centers of the remaining half of the cookies with a smaller cookie cutter of choice, or you can cut out shapes with a pairing knife (like I did for the ones in the pictures).

Bake for for 8 to 10 minutes, or until the cookies are set, but not yet turned golden. They should still feel a bit soft, you don't want to overbake them.

Let cool on baking sheets for 15 minutes before moving to wire racks to cool completely.

Use a mesh sieve or flour sifter to dust the cookies with the cutouts with powdered sugar.

Place about a teaspoon (depending on the size of your cookies, you may want more) of cranberry cream on top of the uncut cookies and top each with a cut cookie. Serve and enjoy!

Gingerbread cookies:

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Top 1 cranberry gingerbread cookies recipes from across the web

The most viewed cranberry gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Linzer Cookies with Cra...

The most viewed cranberry gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine