About the Recipe
Every Swiss family has their own cookie lineup come Christmastime - those recipes that make the kitchen smell like home and instantly signal the start of the holidays. In my family, it was always a mix of classics: buttery Mailänderli, jam-filled Spitzbuebe, spiced Cinnamon Stars, and those quirky little Chrabeli that seem to appear in every Swiss cookie tin whether you planned for them or not.
Mailänderli, though, have a special place in my heart. They’re simple but refined -the kind of cookie that doesn’t need icing or filling to shine. Just a touch of lemon zest, a golden glaze, and that unmistakable buttery aroma that drifts through the house while they bake. Every batch feels a bit like sunshine in cookie form, a reminder that even the simplest traditions can feel like something special.
Growing up, I loved helping cut them into stars and hearts, brushing the tops with egg wash until they glistened. They were always the first to cool on the rack and, inevitably, the first to disappear. Even now, tucked alongside more elaborate cookies like Spitzbuebe and Cinnamon Stars, it’s the Mailänderli that people reach for first - understated, nostalgic, and utterly irresistible.
The bright lemon aroma that fills your kitchen while they bake.
Their buttery, tender crumb that melts in your mouth.
How beautifully they hold their shape - perfect for festive cookie tins.
The nostalgic simplicity of a Swiss classic that’s easy to make yet feels special.
Their versatility - delicious plain, sugared, or drizzled with chocolate.
What You'll Love
Can I make the dough ahead of time? Yes! You can prepare the dough up to 3 days in advance and keep it wrapped in the fridge, or freeze it for up to 2 months. Just thaw slightly before rolling out.
Do I need to chill the dough? Yes, chilling is essential. It firms up the butter, making the dough easier to handle and helping the cookies hold their shape.
My cookies turned out pale - is that normal? Yes! Mailänderli are meant to be pale with just a hint of golden color around the edges. They shouldn’t brown fully like sugar cookies.
Can I use salted butter instead? You can, but omit the pinch of salt in the recipe.
Can I frost them? Traditionally, they’re simply glazed with egg wash - but if you want to add icing or drizzle with chocolate, go for it!
Frequently asked Questions
Ingredints Explained
All-purpose flour – Provides structure and a tender crumb.
Granulated Sugar – Sweetens the dough and helps the cookies brown lightly.
Salt – Balances the sweetness and enhances flavor.
Unsalted Butter – The heart of these cookies, giving them their signature melt-in-your-mouth texture.
Eggs – Bind the dough and give it richness.
Vanilla Extract – Adds warmth and depth of flavor.
Lemon Zest – The bright citrus note that makes Mailänderli so distinctive.
Egg Yolk Glaze – Gives the cookies a glossy golden finish.
Heavy Cream or Milk Glaze – Thins the glaze for easy brushing and an even shine.
Ingredients
2 ¾ cups (350 g) all-purpose flour
¾ cup (150 g) granulated sugar
1 pinch of salt
1 cup (225 g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract (optional)
1 lemon, zested
1 egg yolk (for glaze)
1 tbsp heavy cream or milk (for glaze)
Preparation
In a large bowl, whisk together the flour, sugar, and salt.
Add the softened butter and mix with your fingers or a pastry cutter until crumbly.
Add the eggs, vanilla extract (if using), and lemon zest. Knead gently until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes it easier to roll and cut.
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness.
Use cookie cutters in festive shapes (stars, hearts, etc.) to cut out cookies.
Place the cookies on the prepared baking sheets, leaving some space between them.
In a small bowl, whisk together the egg yolk and heavy cream or milk.
Brush the egg wash lightly over the tops of the cookies.
Bake for 10–12 minutes, or until the edges just begin to turn golden.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Card
Chef's Notes
Chill time matters: Don’t skip the refrigeration step - it keeps the cookies from spreading and helps achieve that clean, crisp edge.
Flavor twist: Try swapping the lemon zest for orange or a touch of almond extract for a new variation.
Butter temperature: Make sure your butter is softened, not melted. Too soft, and your dough will become greasy.
Holiday tip: Mailänderli are often the first cookies baked for the Christmas season in Switzerland - they store beautifully and their flavor develops over a few days.
Storage Tips
Storage: Store Mailänderli in an airtight container for up to 2 weeks.