Strawberry Lemon Linzer Cookies

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It may feel like the summer season is over, but it’s not official until next week. This recipe for Strawberry Lemon Linzer Cookies will help you remember your love of summer, strawberries, and lemons all year long!

Strawberry Lemon Linzer Cookies Recipe - Sweet, fluffy strawberry filling is sandwiched between soft lemon cookies. Get the recipe on


I made these delicious lemon linzer cookies with the help of some awesome kitchen tools that I received from OXO.  They asked for my help and I was more than happy to assist, not just because I love their products, but also because it gave me a chance to help raise some money for a very good cause. Cookies for Kids Cancer raises funds to help fight pediatric brain cancer.

Sadly, a long time employee of OXO lost her son to pediatric cancer, and that prompted OXO to create the Good Cookies project to raise funds for research. They will donate a portion of the proceeds from the sale of specially marked tools, just like this one.

I would love for you to please visit the OXO website to see the complete list of products, then head to the store and pick up a couple to help the cause, AND because OXO kitchen tools really are amazing.


OXO Baking Tools - Buy specially marked packages to help raise money for pediatric cancer research.

Look for the green label on OXO products. Purchasing them will help raise money to fight pediatric brain cancer!

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.

Once you have those tools in your kitchen, you can feel good knowing that you’ve helped a great cause, and then can use them to create these yummi strawberry lemon linzer cookies and all will be right with the world!

Strawberry Lemon Linzer Cookies from @itsyummi

Ready to bake up some strawberry lemon linzer cookies?

Strawberry Lemon Linzer Cookies from @itsyummi

Baking tips for the success of your strawberry lemon linzer cookies

– These cookies can be as large or small as you’d like them, but it’s important that you stay consistent with your sizes, so use of a cookie or biscuit cutter is suggested.

– The thinner you roll out the cookies, the crispier they’ll be and the faster they’ll bake, but they’ll also be more fragile and burn quickly.  That’s why mine are big and thick! 🙂

– To dust the tops of your cookies and keep them nice and clean looking, it’s best to shake the powdered sugar onto them before you fill them. If you wait until they’re filled to dust them, you’ll end up with powdered sugar in your jam.  The lemon linzer cookies will still taste delicious, but they won’t look as Martha Stewart-ish 😉

Oh, and if you love linzer cookies as much as I do, you should also check out my recipe for blackberry linzer cookies.

Blackberry Linzer Cookies from

5.0 rating
1 reviews

Strawberry Lemon Linzer Cookies

Prep Time 10 min Cook Time 10 min Yields 1-2

Lemon cut out sugar cookies are sandwiched with strawberry buttercream and dusted with confectioner's sugar.


  • 8.4 ounces (2 cups) all-purpose flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1?3 cup organic vegetable shortening (coconut oil or butter can also be used)
  • 5 ounces (3/4 cup) granulated sugar
  • 1 large egg
  • 1 tablespoon whole milk
  • 1?2 teaspoon pure lemon extract (or to taste)
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 1 cup confectioner's sugar or confectioner's sugar substitute
  • 2-4 tablespoons strawberry jam or preserves, plus more for filling.


  1. Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 4.
  2. Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
  3. Gradually add the sugar and beat until light and fluffy, about 1 minute. Do not overbeat, or your cookies will dome upon baking, making them more difficult to decorate later.
  4. Whisk together the egg, milk, and lemon extract in another bowl.
  5. Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl, as needed, to ensure even mixing.
  6. Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
  7. Flatten the dough into a disk, wrap tightly in plastic, and refrigerate about 3 hours, or until firm enough to roll without sticking.
  8. Position a rack in the center of the oven and preheat the oven to 375°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
  9. On a lightly floured surface, roll the dough to a 1?8- to 3?16-inch thickness. (Note: It’s best to roll these cookies no thicker than 3?16 inch in order to keep them their flattest for decorating.)
  10. Cut out assorted shapes with your favorite cookie cutters for the top portion of your linzer cookies. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula, leaving no less than 3?4 inch between each cutout.
  11. Baking time will vary considerably with cookie size and thickness. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes for 2 1?2-inch round cookies. Let cookies cool 1 to 2 minutes on cookie sheet before transferring to wire racks to cool completely before dusting the tops with powdered sugar. Assemble two cookies with buttercream and and a dollop of jam between them.
  12. To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and shortening on high speed for 1-2 minutes, until well combined and fluffy. Add jam and milk and mix to combine.
  13. Reduce speed to low and slowly incorporate the confectioner's sugar. For a thicker consistency, add more sugar. To thin it out, add more milk or jam, one teaspoon at a time until desired consistency is reached.

Recipe Notes

For easiest handling, the dough should be chilled about 3 hours before rolling and cutting. The dough can be frozen for 1 month or more with minimal loss of flavor if wrapped tightly in plastic and then foil. For best eating, store baked cookies in airtight containers at room temperature and enjoy within 1 week.

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Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Where can you find OXO & Cookies for Kids’ Cancer on social media? 

Twitter: @OXO / @Cookies4Kids

Instagram: @OXO / @Cookies4Kids

Facebook: /

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Strawberry Lemon Linzer Cookies from @itsyummi

27 Replies to "Strawberry Lemon Linzer Cookies"

  • Michele September 15, 2016 (12:12 am)

    Such a great cause and a delicious cookie too! YUM!

  • Megan @ MegUnprocessed September 13, 2016 (5:34 pm)

    This is creative!

  • DessertForTwo September 13, 2016 (3:03 pm)

    Such a great cause (and a great cookie!)

  • Lauren Gaskill September 13, 2016 (11:34 am)

    Becca, these cookies are seriously beautiful! I especially love the strawberry lemon combo!

  • Jenny December 23, 2015 (10:08 am)

    There seems to be some mistakes in this recipe, any possibility it could be updated? There is no shortening in called for in the buttercream, and yet it shows in the directions for the frosting. There is also a reference to vanilla extract in the directions?

    • Chef Bec December 23, 2015 (10:29 am)

      Hi Jenny! Thanks for leaving a comment. It seems that you overlooked the shortening in the ingredient list. It’s listed right below the butter, but thank you for the mention of the extract. I’m used to using vanilla extract for everything so when I typed the instructions, I said vanilla instead of lemon. That’s been corrected, thanks to you. 🙂

  • 20+ Recipes for Dye Free Holiday Cookies December 2, 2015 (2:49 pm)

    […] Strawberry Lemon Linzer Cookies […]

  • Krissy Allori {self proclaimed foodie} September 30, 2014 (8:08 am)

    Hi there! I’m featuring your recipe as one of my favorites on this week’s Wednesday Whatsits over on my blog. Thanks for submitting, and I hope to see you over there again this week! – Krissy

    • Chef Becca September 30, 2014 (8:32 am)

      Oh my goodness, Krissy. That’s fabulous and so sweet of you! THank you so very much 🙂

  • Carrie September 25, 2014 (7:16 pm)

    These are just adorable! I love the flavors, too–very summery! (Now give me summer back!)

    • Chef Becca September 25, 2014 (7:25 pm)

      Haha! You should come over to northeastern Wisconsin for a visit, Carrie. It’s been in the mid 70’s all week. For September in Wisconsin, that’s a heat wave!

  • Dorothy September 17, 2014 (8:02 pm)

    Becca! They’re so pretty!! Love these!

  • Triple Chocolate Cookies #recipe from September 16, 2014 (5:30 am)

    […] Strawberry Lemon Linzer Cookies – Pin these to your holiday baking board… they’re perfect holiday cookies, and so are my Blackberry Linzer Cookies. […]

  • Cindy September 15, 2014 (10:55 am)

    I love linzer cookies and these looks so perfect! This is such a great cause to support. Thanks for bringing awareness.

    • Chef Becca September 15, 2014 (5:45 pm)

      Thank you so much, Cindy!

    • Chef Becca September 16, 2014 (7:16 am)

      Thank you so much for stopping by, Cindy! I was proud to be a part of supporting the cause as well.

  • David September 15, 2014 (7:22 am)

    I love, love, love linzer cookies, Becca…and these look delicious! Two thumbs up! (Oh, and I’ll be happy to take care of any leftovers that might be around.)

    • Chef Becca September 15, 2014 (10:54 am)

      There’s a lot of linzer cookie love going around, that’s for sure, but I’m sure that I can find some extras around here somewhere for you… Thanks, Dave 🙂

  • Liz September 13, 2014 (4:11 pm)

    These are gorgeous, Becca! I’m pinning so I can make them for the holidays!

  • adam j. holland September 12, 2014 (6:05 pm)

    I’ve made Linzer cookies and know first hand that it’s not exactly easy to make them look this beautiful. Bravo to you! These look outstanding and the flavor combination is … lecker! (Look it up in a German dictionary!)

  • Karen September 12, 2014 (2:22 pm)

    You know that this cause hits home for me.
    Love these cookies and love that you made them to promote this cause.

  • Amanda September 12, 2014 (12:54 pm)

    I love everything about these cookies!!

    • Chef Becca September 12, 2014 (12:56 pm)

      You’re such a sweetheart, Amanda. Thank you!

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