Another non-traditional Linzer cookie recipe that are oh so good. Ginger linzer cookies with grapefruit curd are a ginger shortbread cookie sandwiched with a sweet-tart grapefruit curd.
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I love Linzer cookies and while usually associated with the winter holidays, specifically Christmas, these Austria originated bite sized cookies should be made and eaten year round. This is why I love playing around with flavor combinations for this popular treat.
This ginger linzer cookies recipe was inspired by my other linzer cookies such as my guava macadamia, chocolate raspberry and apple cinnamon pecan linzers.
Ginger Linzer cookie ingredients:
- All purpose flour
- almond flour - blanched, finely ground
- ground ginger - use powdered not fresh
- unsalted butter
- granulated sugar
- egg yolks
- vanilla extract
- grapefruit curd
See recipe card for quantities.
These cookies are a basic shortbread like cookie. Ingredients are mixed together quickly, chilled, rolled out, chilled, cut, chilled again and baked.
Hint: The name of the game is keeping everything as chilled as possible to make it easier to roll, cut out and bake. Warm dough is much harder to work with and wont keep its shape as well when baked.
You could make these gluten free with using an all purpose gluten free flour blend. I haven't tried it so I cannot guarantee the same results.
You can find links for all of these in my new Shop page (This is a new page and I will be adding more items to it when time allows).
- Mixing bowls
- Hand mixer or stand mixer
- Food scale
- Rolling pin
- Parchment paper
- Baking sheets
- Cooling rack
Store the cookies in a freezer safe bag or container at room temperature up to a few days or in the freezer up to a few months.
These are great eaten after freezing. It sets up the curd nicely and gives in an almost chewy texture which I love. Cookies last longer in the freezer as is, and if you like room temperature cookies they only take a few minutes to thaw before eating since they are a thin sandwich cookie.
The base of Linzer cookies are a mix of all purpose flour and a nut flour - typically hazelnut or almond flour. The nuts add to the richness of the cookie as well as the crumbly, melt-in-your-mouth texture.
Weighing ingredients Vs using cups:
I use my food scale and weigh out ingredients in grams because this is the most accurate way to get the best quality baked goods. Cups aren't accurate because not only are all cups not the same the sizes vary from brand to brand as well as from different countries. I have done tests with different brands of measuring cups and they all came out with different weights after I did the spoon and level as well as scoop method and then weighed in grams.
Baking is a science and science needs accuracy. Weighing is accurate and precise. Not to mention a lot easier. Another issue with cups is that I have no control over how people use measuring cups to measure dry ingredients especially flour. You could pack in way too much which would result in a sub-par baked good. Too much flour could throw everything off. Same with not enough. Not to mention also some ingredients are difficult to measure in cups such as nuts, dried fruit, chocolate etc. This is why weighing in grams is the most accurate.
I also use grams for most liquid measure since 100 grams equals 100 ml of water. Smaller amounts of items measured in teaspoons I usually leave as teaspoons, tablespoons are sometimes listed in grams as well but for the most part the different tablespoons I have used have all resulted in the same amount. Aside from cute, decorative ceramic tablespoons and teaspoons are never accurate. Those are better as decoration than for being used for baking.
Looking for other recipes like this? Try these:
Ginger Linzer Cookies with Grapefruit Curd Recipe:
Ginger Linzer Cookies with Grapefruit Curd
- 2-3 Baking sheets
- 1 Mixing bowl
- 1 stand mixer or a hand mixer
- 2-3 cookie cooling racks
- 1 Rolling Pin
- 1 parchment paper wax paper
- 290 g all purpose flour
- 120 g almond flour
- 1 Tablespoon ground ginger
- ¼ teaspoon kosher salt
- 250 g butter unsalted, room temp
- 200 g granulated white sugar
- 2 large egg yolks save the whites for another use
- 1 teaspoon vanilla extract
- Grapefruit Curd reicpe linked in post
- Confectioners sugar for dusting
- Combine flour, almond flour ginger and salt in a medium bowl and set aside. In a larger mixing bowl using a hand mixer or a stand mixer, cream together the butter and sugar until light and fluffy, scraping down the sides when needed. Add in the egg yolks and vanilla extract and mix again. Add in the flour mixture and mix on low until fully combined and a stiff-ish dough has formed. Shape the dough into two discs and wrap in plastic wrap and chill for a few hours up to overnight.
- When ready to bake heat oven to 350 Deg F.
- Roll out the dough discs one at a time between pieces of parchment paper to about 5-8 mm thick. Freeze on a baking sheet until firm. Cut out your shapes - solid for the bottoms, same shape but with a cut out for the tops.
- Bake the bottoms for 8-9 minutes, the tops for 6-7 minutes until set and dry on top but not changing color.
- Cool on cooling racks until completely cool.
- Spoon a scant teaspoon of curd in the middle of the bottom cookies then add the tops, dust with powdered sugar.
- Store in an airtight container or bag either at room temperature or in the freezer.
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