Classic recipes like Grandma’s Spitzbuben are essential on any Christmas cookie platter. These jam-filled sandwich cookies are a cherished family favorite and bring back warm childhood memories. For me, the holiday season isn’t complete without them. With a tender, buttery shortcrust and a bright spoonful of jam in the center, Spitzbuben are as beautiful as they are delicious.
Why You’ll Love These Cookies
Spitzbuben combine a melt-in-your-mouth buttery dough with fruity jam for a delightful contrast of textures and flavors. Their delicate shapes and colorful jam centers make them a standout on any cookie tray. This version is based on my grandmother’s simplified beaten shortcrust method, which makes the dough easy to prepare even for beginners. They are perfect for family baking days—kids enjoy cutting shapes, assembling the sandwiches, and sampling dough scraps along the way.
Originally shared on my German blog in 2012, this recipe has earned wonderful feedback and continues to be a holiday favorite. Ready to bake a batch?
Ingredients for Spitzbuben
This recipe uses just five basic ingredients most home bakers already have on hand:
- All-purpose flour: Classic white flour yields the best texture. Light spelt flour can be used as an alternative.
- Butter: Use softened butter at room temperature for a tender, buttery dough. Margarine is not recommended.
- Sugar: Regular white sugar is ideal; the jam adds additional sweetness so only a moderate amount is needed.
- Egg: One room-temperature egg helps bind the dough.
- Jam: Apricot, mixed berry, or strawberry jam are great choices for color and flavor. Choose smooth preserves without large fruit chunks.
Step-by-Step Instructions
Make the dough: Use the beaten shortcrust method by creaming the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg and mix until smooth, then gradually work in the flour until a homogeneous dough forms. Chill the dough for at least 30 minutes or preferably overnight to firm it up and make rolling easier.
Roll and cut: Divide chilled dough into manageable portions. Roll each portion thinly—about 2–3 mm (1/10 inch)—on a lightly floured surface, between plastic wrap, or on a baking mat. Use a round or fluted cutter for the bases and cut matching tops with a small center window (circle, star, or heart) for half of the cookies.
Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment. Transfer the cut cookies to the sheets and bake for 9–11 minutes, or until the edges just begin to turn golden. Avoid overbaking to keep the cookies tender.
Assemble: Let the cookies cool completely. Spoon about ½–¾ teaspoon of jam onto each base cookie, keeping it slightly away from the edges. Place the top cookie (with the cut-out) over the jam and press lightly so the filling spreads evenly without overflowing. Dust with powdered sugar if desired.
Tips for Perfect Spitzbuben
- Chill the dough: Always chill for at least 30 minutes or overnight; chilled dough is easier to roll and cut.
- Rolling technique: Roll between plastic wrap or inside a cut-open freezer bag to prevent sticking and to keep the dough smooth.
- Cookie cutters: Aim for cutters about 2 inches (5 cm) in diameter. Fluted edges, round shapes, or stars all produce attractive results. Specialty cutters that create the window in one step can save time.
- Jam consistency: Use smooth jam and, if needed, warm it briefly and stir to a spreadable consistency so it seats evenly between the cookies.
Variations to Try
For a nuttier flavor, replace about 100 g (1 cup) of flour with finely ground almonds or other nuts to make Almond Spitzbuben. For an elegant presentation, layer three cookies of decreasing size to create terrace cookies. You can also experiment with alternative fillings—pudding, chocolate spread, or curd can make interesting variations—keeping in mind that smoother fillings work best for even assembly.
Storage and Shelf Life
Stored in a cool, dry place in a sealed metal tin, separated by parchment paper, Spitzbuben stay fresh for up to four weeks. They will soften slightly over time as the jam soaks into the cookies—this is normal and part of their appeal. You can also freeze either the raw dough or the baked, filled cookies; thaw frozen dough in the fridge before rolling and thaw baked cookies slowly in the refrigerator before serving.
Spitzbuben
Ingredients
- 230 g (1 cup) softened butter
- 125 g (⅔ cup) sugar
- 1 medium egg, room temperature
- 380 g (3 cups) all-purpose flour
- 170 g (½ cup) jam (approximate amount)
Instructions
- Cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg and mix until incorporated.
- Add the flour and knead briefly until a smooth dough forms.
- Shape the dough into disks, wrap, and chill for at least 30 minutes or overnight.
- Preheat oven to 350°F (175°C). Roll chilled dough to 2–3 mm thickness and cut shapes. Cut small windows in half of the pieces.
- Bake 9–11 minutes until the edges lightly color. Cool completely.
- Spread ½–¾ teaspoon of jam on the base cookies, top with the windowed cookies, and press lightly. Dust with powdered sugar if you like.
Notes
- Save the small cut-out shapes and bake them as mini cookies; they bake faster and can be sandwiched with jam.
- Warm thick jam slightly to make it easier to spread smoothly.
- Both dough and baked Spitzbuben freeze well; thaw dough in the fridge before rolling.