How to Make Czech Linzer Cookies

Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech

Hola amigos, today I want to share a non-Mexican recipe that’s special to my heart. It’s perfect for Christmas or anytime you’re craving a sweet treat. Even though it’s not Mexican, I know you’ll also enjoy these cookies.!

These little linzer cookies are known as linecké koláčky in Czech Republic and they are among my most favourite cookies. When we lived in Prague we could easily run to the store and pick some up, but now that we are in Mexico I have to bake them when the craving strikes — which of course I don’t mind doing.

Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech

Our Christmas dinner in Mexico usually consists of tamales, bacalao and a few other things. But since we spent so many wonderful Christmases in Prague, we both felt that we should keep including some of our Czech traditions. So I also make mulled wine, or svařák, and these delicate linzer cookies. They are so super easy to prepare and they taste fantastic. But you don’t need to only make them on Christmas, they’re great anytime of the year.

Check out the recipe below!

Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech
Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech


Nancy Lopez &
A traditional Czech recipe for linzer cookies, or little butter cookies sandwiched between fruit jelly. This is a must try recipe that you can make anytime of the year.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Czech
Servings 20 cookies


Cookie Ingredients

  • 200 grams or 7.05 oz of fine wheat flour all purpose flour
  • 100 grams or 1 stick plus 1 Tablespoon of salted butter softened
  • 70 grams or 2.45 oz of icing aka powdered sugar
  • 10 grams or .35 oz about one tablespoon of white sugar
  • 1 egg yolk from large egg
  • ¼ teaspoon of good quality vanilla extract
  • extra icing aka powdered sugar
  • the zest from one small lemon optional and if so added with the sugars
  • your favourite fruit jam preferably one without large bits of fruit



  • The first thing to do is take out the butter and let it sit on the counter until it has softened. (You should be able to push down on it and smooch it.) Once the butter is ready, place it in the bowl and whisk it until it becomes airy and light. Next add the icing and regular sugar to the bowl, whisk until the sugars are well combined with the butter. Now add the egg yolk and vanilla extra into the bowl, again whisk until they are incorporated into the mixture. Lastly, use a spatula to fold in the flour. Continue until you achieve coarse crumbs then use your hands to bring the cookie dough tougher. (It’s like making pie dough.) Form the dough into a ball, wrap it in plastic wrap, then place in the refrigerator for one hour. (Please note that you can also leave the dough overnight if you’d like to prepare the cookies the next day.)
  • After the hour is up (or the next day) unwrap the cookie dough and place on your working surface that has first been lightly dusted with icing sugar. (Please note that if you’ve let the dough sit overnight you may have to let it warm up a little bit before being able to handle it.) First use the palm of your hands to press the dough down and flatten a bit. Now use your rolling pin to roll out the dough into an even surface of about 5 mm or ¼ inch thick. If you need to you can use more icing sugar to prevent the dough from sticking to your roller or working surface.
  • Use the large cookie cutter to cut out as many cookies as you can; for half of these cookies use the smaller cookie cutter to cut out the centre of each one — this will be the tops. Now, gently use the butter knife to lift the cookies from the working surface and place onto the cookie sheet. Continue until you’ve either filled the cookie sheet or all of the dough has been used up.
  • Heat the oven to 160℃ or 320℉ for 10 minutes, then place the cookie sheet in the centre of the oven and bake for 10 to 15 minutes — but, do start checking the cookies at about 8 minutes because they will burn quickly. You want the cookies to still be pale, but feel mostly firm and when the buttons are a little golden. Remove the baked cookies from the oven and place on a wire rack to cool down completely.
  • Once the cookies have cooled, add a little bit of the jelly onto each of the bottom cookies then place the top cookies (the cookies with the centres cut out) on top of the jellied ones and sandwich together. Once all of the cookies are sandwiched together dust them with the icing sugar, gently pick up and place on your serving platter.


• It is imperative that you use a kitchen scale to measure out the ingredients so that the correct proportions are used to achieve a perfect cookie.
This recipe is adapted from one printed on Czech Under Scope
• This recipe will yield 40 small individual cookies, but once sandwiched together it is actually 20 linzer cookies that you’ll end up with. Please note that if you use larger cookie cutters it can result in fewer cookies.


Serving: 0servingsCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech

Thank you for stopping by today, enjoy the cookies — maybe serve them at your Christmas and New Year’s party?!

Czech Linzer Cookies Recipe | #lineckekolacky #linzercookies #buttercookies #Czech
  • article updated on 6th of December 2018

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  1. What lovely cookies. I didn’t get the chance to make Christmas cookies year… but definitely will bookmark this recipe for next year. I wanted to wish you a wonderful and Happy New Year 2016!! May you have all you wish for this year! 🙂 xo Ramona 🙂