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The Best Linzer Cookies

30 minutes + 10 minutes baking


approx. 40 cookies

Linzer cookies are exactly the type of cookie that is not missing on any Christmas table. It’s crunchy, easy to prepare and whatever shape you choose, it always looks just great.

Everyone has their own recipe for the best linzer cookies. So I want to share with you my recipe, which has been passed down in our family for several generations. The dough is beautiful to work with and the result is definitely worth it. If you stick strictly to the proportions of the ingredients, you will end up with beautifully soft, tender and fragrant pieces of cookies that you will love.

But first, let’s talk a little about linzer dough

Linzer dough is a traditional part of the European baking tradition that has its roots in the 18th century, with the name derived from the Austrian city of Linz. This rich, buttery dough is the basis for many types of confectionery and more. It is also a great base for many cakes. It is characterised by its soft, delicate texture and rich, buttery flavour, which is often complemented by hints of lemon or vanilla.

The preparation of linzer dough is simple and does not require special skills or equipment. The basic ingredients are flour, butter, sugar and eggs, which quickly come together to form a smooth dough. The key to success is good quality butter and proper processing of the dough to make it nice and tender. It is therefore important to chill the dough well before processing.

linzer cookies

How to make the best linzer cookies?

  • Butter. Keep the butter in the fridge until the last minute. With crisp doughs, the cold really does suit them. So cut your butter into cubes and put it back in the fridge until you’re ready to process the dough. The colder the butter is when you process the dough, the better. And don’t even try swapping the butter for ghee or other margarine!
  • Eggs. I recommend using 1 egg yolk in the recipe. And as with butter, the colder the better. So keep the eggs in the fridge until the last minute.
  • Jam Filling. Here are two great tips for you. First, brush the bottom of the cookies on the side that was baking downward on the baking sheet. This will hide any irregularities that may have stuck to the cookies from the baking paper. Plus, this side is a little rougher and completely flat, so it will be much easier to spread. For the part of the linecake that has a cut-out hole, first dust with icing sugar before gluing.
  • Resting time. The linzer simply needs to rest. Of course, it will be great right after baking, but if you give it a few days of rest and let it rest, the linzer will become even more tender and absolutely perfect.

Want more Chirstmas recipes? Try this 2-Ingredients Christmas Trees or these Gingerbread Crinkles



Adjust Servings
300 grams all purpose flour
200 grams butter - cold
100 grams powdered sugar
zest of 1/2 lemon
1 teaspoon vanilla extract
1 egg yolk
To Finish
strawberry jam
extra powdered sugar
Nutritional Information
75 Calories
4 g Fat
1 g Protein
8 g Carbs
3 g Sugars


Make the Dough
In a large bowl, first mix the plain flour with the icing sugar. I recommend combining these two dry ingredients with a whisk to really evenly combine. Now take your butter out of the fridge and cut it into the batter in smaller cubes. Using two forks or your fingertips, work the butter into the dough to create a sort of crumb.
Then add the egg yolk, lemon zest and vanilla extract to the batter. Quickly combine everything with your hands into a smooth dough, wrap it in cling film and refrigerate. Let the dough rest for at least an hour, but ideally until the next day.
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Baking time!
Remove the rested dough from the fridge, let it rest at room temperature for about 5 minutes. Take out two baking trays and line them with baking paper and preheat your oven to 160°C. Roll out the dough on a floured rolling pin or kitchen board into a sheet about 5mm high. Cut out any shapes you like - remember to cut out half of the dough with a hole in the middle, so that the linnets pair nicely - and spread the shapes out on the prepared baking sheets.
Bake the cookies in a preheated oven for about 10 minutes. Be sure not to wait until it is baked completely golden. You will overcook it. The cookies should remain light, with slightly golden edges, then it is perfectly baked. After removing the cookies from the oven, let it rest on the baking sheet for a few minutes and then transfer it to a plate or rack to cool. When the pieces are completely cooled, you can start with jam filling.
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