Classic recipes like Grandmas Spitzbuben are a staple on our Christmas cookie platter. These jam-filled cookies hold a special place in my heart, tied to countless childhood memories. For as long as I can remember, no Christmas season has been complete without them. It’s no surprise—Spitzbuben combine the magic of buttery dough, fruity jam, and the joy of tradition!
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Why You’ll Love These Cookies
The buttery, melt-in-your-mouth dough pairs perfectly with the fruity touch of jam, creating an irresistible taste sensation. The combination of delicate shapes and vibrant jam makes these cookies visually stunning and a true centerpiece on any cookie platter. Thanks to my Grandma's simplified "beaten shortcrust pastry" method, this Spitzbuben recipe is beginner-friendly and ideal for those new to baking. Plus, making them is a delightful family activity—kids love helping with cutting out the shapes, assembling the cookies, and, of course, sneaking a taste or two!
Originally posted in 2012 on my german blog, this recipe has received amazing feedback over the years. Ready to try them out yourself?
Ingredients for Spitzbuben
You’ll need just five basic ingredients for this simple recipe—most of which you probably already have at home:
Flour: Use classic white all-purpose flour (Type 405 in Germany) for the best texture and flavor. Light spelt flour (Type 630) also works well.
Butter: Softened butter is essential for the delicate, buttery taste. Margarine is not recommended. Ensure the butter is room temperature for a smooth dough.
Sugar: Regular white sugar is ideal as it sweetens without adding additional flavor. The amount is intentionally light since the jam provides extra sweetness.
Egg: A room-temperature egg helps bind the dough.
Jam: Apricot, mixed berry, or strawberry jam are great choices for their vibrant color. Opt for smooth jams without large fruit pieces.
Step-by-Step Instructions
Preparing the dough: This recipe uses beaten shortcrust pastry, which calls for softened butter rather than cold. Cream butter and sugar until light and fluffy, as you would for a sponge cake. Add the egg and mix until smooth. Gradually incorporate the flour to form a homogenous dough. Chill the dough for at least 30 minutes, preferably longer.
Cutting and baking the cookies: Roll out chilled dough in small portions to prevent it from becoming too soft. Use a round or fluted cutter for the bases and make matching tops with a small hole in the center. Bake the cookies until pale golden, as overbaking can make them bitter.
Filling the cookies: Spread a small dollop of jam on the flat side of the base cookies, staying slightly away from the edges. Gently press the top cookies (with the hole) onto the jam, allowing it to spread evenly to the edges.
Tips for Perfect Spitzbuben
Chilled Dough and Rolling Technique: : Always chill the dough for at least 30 minutes or overnight for easier rolling and cutting. Roll the dough between plastic wrap or inside a split freezer bag to prevent sticking.
Ideal Shapes: Use cutters about 2 inches (5 cm) in diameter. Classic fluted edges, round shapes, or stars work well. Specialized cutters with built-in holes are also an option.
Variations to Try
For a richer flavor, try Almond Spitzbuben by replacing about 1 cup (100g) of flour with finely ground almonds or nuts. Create stunning Terrace Cookies by stacking three cookies of varying sizes without holes to achieve a beautiful layered effect. For a unique twist, experiment with alternative fillings, such as creamy pudding, instead of the traditional fruit jams.
Storage and Shelf Life
In practice, these cookies won't last long because they tend to disappear quickly 😉 However, storing Spitzbuben is no problem. Like most other Christmas cookies, keep them in a cool, dry place, ideally in a metal cookie tin. Separate individual layers with parchment or wax paper to prevent sticking. Properly stored, they can last up to 4 weeks. You can even freeze the raw dough or the fully baked, filled cookies, and then let them thaw slowly in the refrigerator.
My grandma introduced me to baking and showed me how much joy it brings to create something together. If you love old family recipes as much as I do, be sure to try the vanilla crescents, the cinnamon stars, the classic butter cookies or the gingerbread.
Recipe Card
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
- For the shortcrust dough, cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg and mix until fully incorporated.
- Add the flour and knead briefly to form a smooth dough, finishing by hand if necessary.
- Shape the dough into one or two disks, flatten slightly, and wrap in plastic wrap or place in an airtight container. Chill for at least 30 minutes, preferably overnight.
- Preheat the oven to 350°F (175°C) with top and bottom heat. Line two baking sheets with parchment paper. Remove half of the chilled dough from the refrigerator and let it sit for a few minutes to soften slightly. Roll out the dough to about 2–3 mm (1/10 inch) thickness using a lightly floured surface, baking mat, or between two sheets of plastic wrap or a cut-open freezer bag. Cut out cookie shapes, and for half of them, cut smaller circles, hearts, or stars in the center to create a "window."
- Carefully transfer cookies to the prepared baking sheets, leaving a little space between them. Bake for 9–11 minutes, or until the edges are just turning golden. Be cautious not to overbake. Repeat with the remaining dough. Note: The second batch may bake slightly faster.
- Let the cookies cool completely. Spread about ½–¾ teaspoon of jam on the flat side of the base cookies, avoiding the edges.
- Place the top cookies (with the cut-out) on the jam-covered base cookies and press gently so the jam spreads to the edges but does not overflow.
- Dust the assembled cookies with powdered sugar if desired. Store in a cool, dry place in a metal cookie tin, separating layers with parchment or wax paper to maintain freshness for up to 4 weeks.
Notes
- Cookie Cutters: I prefer 2-inch (5 cm) cutters with fluted edges, but round, star, or heart shapes work well. You can also use specialty cutters that combine the outer shape with a built-in smaller cutter for the window.
- Mini Cookies: Save the small cut-out shapes (circles, stars, hearts) and bake them as mini cookies. They bake faster, so keep an eye on them. You can even sandwich these with jam for mini Spitzbuben.
- Jam Tips: Use smooth jams like apricot or berry without fruit pieces. Warm the jam briefly in the microwave or a saucepan and stir until smooth before spreading.
- Texture: Initially, the cookies will be crisp but will soften as the jam soaks into them, creating a delightful texture—this is how they’re meant to be!
- Freezing: Both raw dough and baked cookies can be frozen. Thaw in the fridge before rolling out or serving.
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