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Lemon Linzer Cookies

Yields about 36-42 cookies depending on cookie cutter size2½ cups unbleached all-purpose flour1¾ cups powdered sugar9 tablespoons unsalted butter, cut into small pieces2 egg yolks1 lemon1 egg for egg washCoarse sugar (optional) {pinterest_rich_pins_images} Lemon Linzer Cookies {/pinterest_rich_pins_images}

Lemon Linzer Cookies

  • 1/3
    Lemon Linzer Cookies
  • 2/3
    Brush each cookie with an egg wash
  • 3/3
    Sprinkle each cookie with coarse sugar

Text, photos and food cooked by Michal Martinek

Dec 5, 2018

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Lemon Linzer Cookies

If you love the taste of lemons in baked stuff like me, this cookie is a must to add to your holiday & Christmas repertoire. There’s lemon zest and lemon juice in the dough, instantly elevating the seemingly simple cookie. Linzer cookies are typically decorated and filled with fruit jam, but this one just gets an egg wash and little sprinkling of coarse sugar on top before baking, and that’s about it. 

The end result though is a surprisingly tender, lemony and buttery cookie, that you won’t be able to stop eating. 

I used an owl cookie cutter (or is it a cat?) and you get to be creative too. Just keep in mind that whatever shape/size cookie cutter you use, it affects the baking time—smaller shapes require less time, about 10 minutes or so—so be sure to stay close to your oven and check on them. They’re ready when they start getting brown around the edges.


  1. Yields about 36-42 cookies depending on cookie cutter size
  2. 2½ cups unbleached all-purpose flour
  3. 1¾ cups powdered sugar
  4. 9 tablespoons unsalted butter, cut into small pieces
  5. 2 egg yolks
  6. 1 lemon
  7. 1 egg for egg wash
  8. Coarse sugar (optional)


Sift the flour and sugar into a large bowl, or onto a clean counter (large cutting board works too). Add the butter and egg yolks. Zest the lemon over the mixture, then squeeze it and measure out 2 tablespoons of lemon juice. Add the lemon juice to the mixture.


Using your hands, mix the ingredients together, tossing and kneading from the sides to the middle and from bottom to top, until shiny dough forms, about 5–7 minutes. Form a ball and press it down. Cover with plastic food wrap and let rest in the refrigerator for 30 minutes.


Preheat the oven to 350 degrees, and position two racks in the upper part of the oven. Line two baking sheets with parchment paper.


Take the dough out of the refrigerator, and when pliable, roll it out ¼ inch thick on a floured surface with a lightly floured rolling pin. Keep sprinkling the dough and your rolling pin with flour if it gets too sticky.


Cut out shapes with your favorite cookie cutter. Using an offset spatula, transfer them to the baking sheet, spacing 2 inches apart. Reroll the dough scraps and keep cutting out more cookies, until you use up all the dough.


Beat the egg in a small bowl to make an egg wash. Using a pastry brush, brush each cookie with the egg wash, and sprinkle with coarse sugar, if using. (Mine is Swedish pearl sugar).


Bake in the oven until the edges start to brown, about 12–15 minutes, depending on size. Let cool completely on a wire rack. The cookies will last 3–4 weeks in a tightly covered container.


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