Spitzbuben: Swiss Jam Cookies

December 16, 2025 - By Kristine

Spitzbubens are one of the most beloved Christmas cookies in Switzerland, where my husband was born, and were his favorite festive treat as a kid. Making them has become a holiday tradition for our family, and they’ve become one of my kids’ favorite Christmas cookies too.

Spitzbuben: A Classic Swiss Christmas Cookie

Spitzbuben is a sweet shortcrust pastry made by sandwiching jam between two cookies. The top cookie typically has a small cut-out so the jam can peek through, and it’s finished with a soft dusting of powdered sugar.

These cookies are popular throughout Switzerland, and in neighboring Austria, where they are called Linzerauge. They are considered a classic Christmas treat and are typically enjoyed alongside other festive cookies like Vanillegipfeli (Vanilla Crescent Cookies), Mailänderli (lemon-flavored butter cookies), and Anischräbeli (anise cookies).

The History of Spitzbuben

The oldest known recipe for a Spitzbuben comes from Das Meisterwerk der Küche in 1929. Interestingly, the Swiss German dictionary Idiotikon from 1905 only lists the definition for the word Spitzbube, meaning a rascal or rogue, which suggests the pastry itself was named in the 20th century.

By the 1930s, Spitzbuben were included in cookbooks, and the first image of the cookie appeared in a 1960 cookbook by Fülscher, where it was pictured alongside other traditional Swiss Christmas pastries.

Tips for Making the Best Spitzbuben

Here are a few ways you can ensure your spitzbuben cookies turn out perfectly.

Keep the Butter Cold

Using cold butter is trick that bakers use to when baking pastries, like pie crusts, scones, croissants, and scones, to make them extra flaky. Cold butter also helps improve the shortbread-like texture Spitzbuben are known for.

Don’t Overwork the Dough

Spitzbuben dough should be handled gently. Overmixing activates the gluten in the flour, which can make the cookies tough and chewy. Mix just until everything comes together into a smooth dough you can shape.

Chill the Dough

Chilling makes the dough easier to cut out and prevents spreading in the oven. After mixing, wrap the dough and chill it for 1-2 hours. If you find the dough getting too soft while rolling it out, pop it back into the fridge for a bit.

Roll the Dough Evenly

Aim for a consistent thickness, usually around about a fifth of an inch or half a centimeter thick. When the dough is the same thickness, it ensures all the cookies will bake at the same rate.

Cut the Cookies Carefully

Use matching cookie cutters so the tops and bottoms line up neatly. If you have a traditional Spitzbuben cutter set (with the matching outer cutter and center cut-out piece), it makes the process super easy and ensures the classic look.

If you don’t have the special cookie cutter, no worries, you can use a regular round or scallop-edged cookie cutter for the base and then use a piping bag tip, or mini cookie cutter to cut out the center of the top cookie. Dip whatever cutting tool you’re using into flour between cuts to keep the edges sharp and prevent sticking.

For the cleanest shapes, cut the cookies directly on the parchment-lined baking sheet instead of cutting and then transferring to helps keep the dough from stretching or warping as you move them.

Don’t Overbake the Cookies

Pull the cookies out of the oven when the edges to just barely start turning golden. If they get too brown, they won’t be as tender. They bake quickly, so be sure to keep on eye on the oven.

Choose a Jam You Love

My husband’s mother always filled her Spitzbuben with raspberry jam. I’ve also used blueberry jam, which was delicious, and one year we even used naranjilla to give a little nod to one of our favorite Ecuadorian fruits. According to authentic Swiss recipes, red currant jelly, quince jelly, apricot jam, and rosehip jam are traditional options.

How to Make Spitzbuben

Spitzbuben are not the quickest cookies to make (especially when making them with toddlers). But, for us baking them together as a family is part of the fun!

To make spitzbuben, you will need:

Butter, cold
Egg yolks
Cold water
Sugar
Salt
Flour

To decorate—

Jam
Powdered sugar

Directions:

Prepare the Dough

Combine the flour, sugar, and salt in a large bowl and stir it all together. Chop the cold butter into pieces and add it to the bowl. Mix with your hands until the texture is sand-like.

Add the egg yolks and water to a small bowl and whisk together with a fork.

Pour the water and egg into the dry ingredients + butter mixture and stir everything together with the fork until the dough forms.

If the mixture stays too crumbly, add a touch more water to help it come together.

Chill the Dough

Cover the bowl with plastic wrap or a silicone bowl cover and chill the dough in the refrigerator for 1-2 hours.

Bake the Cookies

When you are ready to bake the cookies, preheat the oven to 350°F. Roll out the dough about a 1/5 of an inch (or half a centimeter) thick. Then cut out the cookies. In half the cookies, cut out a hole in the center to make the top.

Try not to work the dough too much when you re-roll it.

Bake for 10-12 minutes, or until they just start to turn golden.

Assemble the Cookies

Let the cookies cool before assembling. Then separate the bottoms and the tops.

Spread a bit of jam (about half a teaspoon) on the bottom halves, and sprinkle a little powdered sugar on the tops.

Carefully press them together like little sandwiches.

Spitzbuben: A Cherished Holiday Tradition

Spitzbuben may take a little extra time to prepare, but rolling out the dough, cutting the shapes, and assembling each cookie invites you to slow down and savor the magic of the holiday season. Whether you fill your cookies with traditional red currant jelly or experiment with your own favorite jams, these cookies bring a taste of Swiss Christmas to any home.

For more holiday cookie recipes, check out these posts: