Introduction

Chocolate Chai Linzer Cookies blend warm spices with rich chocolate for a festive twist on a classic treat. These delicate cookies are filled with a luscious dark chocolate ganache and dusted with powdered sugar, perfect for cozy gatherings or holiday celebrations.

A group of round, sandwich-style cookies arranged on a black wire cooling rack over a white marbled surface, each cookie has two light brown biscuit layers with scalloped edges, topped with powdered sugar, and the top biscuit features a star-shaped cutout showing glossy dark red jam in the center. To the top right of the rack, a small black bowl holds a thick, dark red sauce, and to the top left, a metal sieve with powdered sugar inside rests on the surface. photo taken with an iphone --ar 4:5 --v 7

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
227 g unsalted butter (room temperature)
150 g granulated sugar
1 egg (room temperature)
1 tsp vanilla paste or extract
Powdered sugar (for sprinkling)
113 g heavy cream
113 g bittersweet chocolate

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, cardamom, allspice, nutmeg, cloves, ginger, and salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar for 2-3 minutes until the mixture is light and fluffy.
Step 3: Add the egg and vanilla paste or extract to the butter and sugar mixture, mixing until fully combined.
Step 4: Add the dry ingredients in two batches, mixing on low speed until mostly combined. Use a rubber spatula to scrape the bowl and finish combining the dough.
Step 5: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least one hour or up to a few days.
Step 6: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a 2 ½ to 3-inch fluted round cutter to cut solid cookies, and a small snowflake cutter to make cutout cookies. Cut an even number of each.
Step 8: Place all cutout cookies in the freezer for 10 minutes. Return scrap dough to the fridge for 15 minutes before re-rolling.
Step 9: Bake the frozen solid cookies for about 10 minutes and bake the smaller snowflake cutouts for about 8 minutes. Allow cookies to cool completely on the baking sheets.
Step 10: Repeat the rolling, cutting, chilling, and baking process with the remaining dough.
Step 11: For the ganache, bring the heavy cream to a simmer in a small saucepan.
Step 12: Place the bittersweet chocolate in a medium bowl. Pour the hot cream over the chocolate and cover the bowl with a plate. Let it sit for 1-2 minutes.
Step 13: Gently stir the mixture until the chocolate is fully melted and smooth. Avoid over-mixing. Cover and let the ganache thicken at room temperature for about 1 hour.
Step 14: To assemble, pair the cookies. Generously sprinkle powdered sugar over the top cookies.
Step 15: Spread a small spoonful of ganache on the bottom cookie, then gently press the powdered cookie on top to create a sandwich.

Tips & Variations

For easier rolling, chill the dough well before cutting and re-chill scraps to keep the dough firm.
Use your favorite spice blend or adjust individual spices to taste for a unique chai flavor.
Swap bittersweet chocolate for milk chocolate or white chocolate to change the ganache flavor.
Consider adding a little orange zest to the dough for a bright twist that complements the spices.

Storage

Store assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze unopened for up to a month. Bring refrigerated or frozen cookies to room temperature before serving. If needed, refresh the ganache by warming it slightly and stirring before reassembling.

How to Serve

The image shows several round sandwich cookies with scalloped edges, stacked and spread on a round black cooling rack. Each cookie consists of two light brown layers dusted generously with white powdered sugar on top. The top cookie of each sandwich has a star-shaped cutout in the center, revealing a smooth, dark chocolate filling inside. The whole scene is set on a white marbled surface with a metal sieve filled with powdered sugar slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 3 days or frozen for up to a month. Just thaw before rolling and cutting.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon or wooden spatula. Cream the butter and sugar well before adding other ingredients, then mix in the dry ingredients until just combined.