Name: Linzer dough 3–2–1: The simplest and most reliable recipe for tender cookies
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 40
Ingredients: 300 g plain flour; 200 g cold butter; 100 g icing sugar; 1 egg yolk; 1 teaspoon lemon zest (preferably from an organic lemon)

Linzer dough 3–2–1: The simplest and most reliable recipe for tender cookies

Linzer dough 3–2–1: The simplest and most reliable recipe for tender cookies recept

Easy to prepare
40 portions
80 minutes

Jan, 16. 12. 2025

Linzer dough in a 3–2–1 ratio is a foundation that is passed down in Czech households from generation to generation. It’s simple, perfectly tender and you can make traditional Christmas cookies as well as various mini tart shells, tartlets and kolaches from it. Just remember one ratio – three parts flour, two parts butter and one part sugar – and you’ll be able to make the perfect dough anytime.

Its success relies on quality butter, quick handling of the dough and the important rest in the fridge. Then you just roll it out, cut out shapes and bake fragrant, tender Linzer cookies that literally melt on the tongue.

For 40 portions

Ingredients

300 g plain flour
200 g cold butter
100 g icing sugar
1 egg yolk
1 teaspoon lemon zest (preferably from an organic lemon)

Preparation procedure

Dough preparation In a bowl, mix the plain flour, icing sugar and lemon zest. Add the cold butter cut into cubes and the egg yolk. Quickly work into a smooth dough – ideally by hand or in a stand mixer with a hook. Work quickly so the butter doesn't warm up too much.
Resting the dough Wrap the finished dough in plastic wrap and chill in the refrigerator for at least 1 hour. This firms the butter and prevents the dough from tearing or sticking.
Shaping the cookies Roll the rested dough on a floured work surface to a thickness of about 2 mm. Cut out any shapes – classic stars, circles or hearts.
Baking Transfer the shapes to a baking sheet lined with parchment paper and bake in an oven preheated to 180 °C for about 8 minutes. Linzer cookies must not brown – they should remain pale with a golden edge.
Assembly The cooled cookies glue

Total preparation time: 1 hour 20 minutes

Active time: 20 minutes

Baking: 8 minutes per sheet

Servings: 40–50 pieces

Conclusion

Linzer dough 3–2–1 is a recipe that always works, whether you’re baking Christmas cookies for the first time or returning to it every year. Thanks to the simple ratio you’ll remember it for life. The result is a tender, fragrant cookie that tastes best several days after being sandwiched, when it softens beautifully and melds with the jam.

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