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Chocolate Chai Linzer Cookies with Spiced Ganache Recipe

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★★★★★

4.5 from 129 reviews

These Chocolate Chai Linzer Cookies are a delightful twist on traditional Linzer cookies, infused with warm chai spices and filled with rich dark chocolate ganache. The buttery, spiced cookie pairs perfectly with the smooth, bittersweet chocolate filling, making them an irresistible treat for festive occasions or cozy afternoons.

Ingredients

Scale

Dry Ingredients

  • 240 g all-purpose flour
  • 110 g almond flour
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/2 tsp salt

Wet Ingredients

  • 227 g unsalted butter, room temperature
  • 150 g granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla paste or extract

Ganache

  • 113 g heavy cream
  • 113 g bittersweet chocolate

Finishing

  • Powdered sugar for sprinkling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, cardamom, allspice, nutmeg, cloves, ginger, and salt until well combined. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, ensuring a smooth base for the dough.
  3. Add Egg and Vanilla: Add the egg and vanilla paste or extract to the butter-sugar mixture. Mix on medium speed until the ingredients are fully incorporated and the batter is smooth.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed to avoid overworking the dough. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring the dough is fully combined.
  5. Chill Dough: Wrap the dough tightly with plastic wrap and chill it in the refrigerator for at least one hour or up to several days to allow the flavors to meld and the dough to firm up for easier rolling.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and allow even baking.
  7. Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to a 1/4 inch thickness. Use a 2 1/2 – 3 inch fluted round cutter to cut out an even number of solid cookies and cookies with a small snowflake cutout in the center.
  8. Freeze Dough Cutouts: Place all the cutout cookie dough in the freezer for 10 minutes to firm up before baking. Return any scrap dough to the fridge to chill for 15 minutes before re-rolling.
  9. Bake Cookies: Bake the frozen solid cookies for about 10 minutes and the smaller snowflake cutout cookies for about 8 minutes at 350°F (180°C), until the edges are set and lightly golden.
  10. Cool Cookies: Allow the cookies to cool completely on the baking sheets to firm up and avoid breakage during assembly.
  11. Prepare Ganache: In a small saucepan, gently heat the heavy cream until it reaches a simmer (about 200°F or 93°C). Place the bittersweet chocolate in a medium bowl, pour the hot cream over it, and cover with a plate. Let it sit for 1-2 minutes, then gently stir until smooth and fully combined. Do not overmix to keep the ganache glossy.
  12. Set Ganache: Cover the ganache and let it sit at room temperature for about 1 hour to thicken to a spreadable consistency suitable for sandwiching the cookies.
  13. Assemble Cookies: Pair the cookies up by matching a solid cookie with a snowflake-cutout cookie. Generously sprinkle powdered sugar over the top cookies. Spread a small spoonful of thickened ganache on the bottom cookie, then gently press the top cookie onto it to create a sandwich.

Notes

  • Ensure the butter and egg are at room temperature for smoother dough and better mixing.
  • Chilling the dough and cutouts helps maintain the cookie shape and texture during baking.
  • The spice blend can be adjusted according to personal preference for chai flavor intensity.
  • Store assembled cookies in an airtight container at room temperature for up to 5 days.
  • The ganache can be refrigerated if thicker consistency is desired, but allow it to soften before assembling.

Keywords: Chocolate chai cookies, Linzer cookies, spiced cookies, holiday cookies, chai spice, chocolate ganache

Find it online: https://nayabaker.com/chocolate-chai-linzer-cookies-with-spiced-ganache-recipe/