Don't be intimidated by these intricate-looking Spitzbuben cookies! These traditional German jam cookies are easier to make than you think, and I'll show you exactly how.
This classic German Christmas cookie has always been one of my favorites-light, buttery hazelnut shortbread sandwiches filled with tart raspberry jam, with teasing round peek holes that let you spy the ruby red filling inside. One bite and they'll melt in your mouth, I promise!
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What are Spitzbuben
What are Spitzbuben?
Spitzbuben are classic German Christmas cookies consisting of two shortbread cookies sandwiched together. One cookie has a hole in the middle so the layer of jam is visible.
Another characteristic of these German Christmas cookies is that the dough contains either ground hazelnuts (affiliate link) or almonds.
These cookies are also known as "Linzer Cookies" "Hildabrötchen" or "Johannes Plätzchen".
The term Spitzbuben originates from the 19th century. During this time it was colloquially called a "spy" as you could spy the jam through the hole in the cookie and that is why this cookie is called "Spitzbuben"
As an English speaker, pronounce Spitzbuben as "SHPITZ-boo-ben." The "Sp" sounds like "Shp" in German, and the emphasis falls on the first syllable: SHPITZ-boo-ben.
Are Spitzbuben, Linzer Cookies, Hildabrötchen, and Johannes Plätzchen the Same Thing?
There's no significant difference between these cookies, only the name changes depending on which region you're from. Here's what they're called across German-speaking Europe:
- Hildabrötchen - This term originates in South Germany. The cookies are named after Grand Duchess Hilda von Nassau (1864-1952), who apparently loved these cookies so much she baked them herself.
- Johannes Plätzchen - The name "Johannes Plätzchen" traces back to baker Johannes von Redburg. After the Thirty Years' War (1618-1648), when food was scarce in Germany, Johannes baked sweet bread, spread it with jam, and distributed it to the hungry.
- Linzer Cookies -The term "Linzer cookies" originates from the Austrian town of Linz, home to another classic: the Linzer Torte. Linzer cookies are known as the little sister of this famous cake. Both are made from shortcrust dough and filled with jam, but the torte features a lattice pattern on top that lets the jam peek through.
How to make Spitzbuben
Equipment needed
- rolling pin (affiliate link)
- silicon baking mat (affiliate link) (optional) - this will ensure that you do not have to scrape of sticky though of your work surfaces
- Linzer Cookie Cutters (affiliate link) or namal Christmas cookie cutters (affiliate link) and a round piping tip (affiliate link) make the hole on the top layer.
- Rolling Pin guides (affiliate link) - these are also optional but quite handy, as they ensure that your rolled-out dough has an even thickness.
Ingredients
For the detailed instructions and exact measurements, please jump to the printable recipe card
The cookie base uses traditional shortbread ingredients: cold butter, granulated sugar, salt, egg yolk, flour, and ground hazelnuts (affiliate link). The egg yolk is optional, but I think it makes the dough easier to work with. Ground hazelnuts (affiliate link) are characteristic of German Spitzbuben, though you can substitute ground almonds (affiliate link) if you prefer.
For the filling, you'll need red jam. Raspberry, strawberry, redcurrant, or cherry all work beautifully. Raspberry jam is the traditional choice. Finally, you dust the finished cookies with some powdered sugar.
Spitzbuben Recipe Steps
Step 1: Make the Dough In a large bowl, work the cold butter, sugar, and salt together with your hands until well combined. Mix in the egg yolk. In a separate bowl, whisk together the flour and ground hazelnuts (affiliate link). Add to the butter mixture and knead until a smooth dough forms. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll and Cut the Cookies
Preheat your oven to 350°F/180°C. Line two baking sheets with parchment paper. Divide the dough in half and roll each portion to ⅛-inch (3mm) thickness. Cut equal numbers of tops and bottoms using cookie cutters. For the tops, cut a small hole in the center. Place tops on one baking sheet and bottoms on another.
Step 3: Bake the Cookies Bake for 8-10 minutes until lightly golden around the edges. Let cool completely on the baking sheets before assembling.
Step 4: Assemble with Jam
If your jam is thick, warm it gently until spreadable. Spread jam on the bottom cookies, leaving a ⅛-inch (2-3mm) border. Dust the top cookies generously with powdered sugar, then gently place them over the jam-covered bottoms. Let set for 10 minutes before serving.
Recipe Variations
There's not just one right recipe for Spitzbuben. Here are some suggestions for how you can modify the recipe to suit your needs:
- Replace the ground hazelnuts (affiliate link) with ground almonds (affiliate link)
- For Spitzbuben without nuts, use my recipe for German butter cookies instead for the dough
- You don't have to use jam to fill the cookies. Try Nutella or lemon curd instead
- Instead of sprinkling the top cookies with icing/confectioners' sugar, you can also glaze them with dark chocolate or lemon icing
Expert Tips for Assembling the Cookies
- Ensure the dough gets enough time to rest in the fridge. This prevents it from getting too warm and soft to work with.
- Ideally, use cold hands and a cold surface when rolling to prevent the dough from getting too warm and soft.
- If the dough sticks to the work surface when rolling, dust the surface with flour. A non-stick silicone mat can help as well.
- Wait until the cookies have completely cooled before assembling them. This prevents them from breaking.
Make Ahead and Storage Instructions
You can prepare the dough up to three days ahead. Store it in an airtight container in the fridge until you are ready to roll and cut them.
Store the cookies in an airtight container. In Germany, it's customary to store Christmas cookies in special cookie tins. If you store more than one Christmas cookie recipe in one tin, use baking parchment to separate them so their flavors don't mix. They should last 2-3 weeks and will stay moist, soft, and crumbly.
For even longer storage, keep the cookie halves separate and assemble them just before serving. The unassembled cookies stay crispier, and freshly assembled Spitzbuben have the best texture!
In my opinion, Spitzbuben taste best the day after baking.
Interested in German Christmas?
- Read my Guide on German Christmas Food.
- Discover all about German Christmas Market Food
- And see all of our Christmas Recipes
More German Christmas Baking Recipes
- Marzipan Cookies
- Vanillakipferl
- Baiser Cookies (German Merengue Cookies)
- Kokusmakronen (German Coconut Macaroons)
- German Stollen
- Bethmännchen (German Marzipan Almond Cookies)
- Hanseaten (German Iced Cookies)
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Recipe
How to Make Authentic Spitzbuben Cookies
Equipment
- silicon baking mat optional - but it prevents the dough sticking to the work surfaces
- Rolling Pin Guides optional, but they make sure that your dough is rolled out in an even thickness.
Ingredients
- 350 g (1 ½ cups) unsalted butter
- 250 g (1 ¼ cups) granulated sugar
- 1 egg yolk from an medium egg
- 1 teaspoon vanilla extract
- 500 g (4 cups) all-purpose flour (Germany 405,UK plain flour, USA all-purpose)
- 1 pinch salt
- 150 g (1 ½ cups) ground hazelnut can be subsituted with ground almonds (affiliate link)
To decorate
- 1 jar red jam about 200 gr /7 oz. Any flavour: red currant (Traditional), cherry, plum, etc
- 50 g (½ cups) powdered sugar
Instructions
- In a large bowl, work the cold butter, sugar, and salt together with your hands until well combined-this prevents butter lumps. Mix in the egg yolk and vanilla extract (affiliate link).350 g unsalted butter, 250 g granulated sugar, 1 pinch salt, 1 teaspoon vanilla extract (affiliate link)
- In a separate bowl, whisk together the flour, ground hazelnuts (affiliate link), and a pinch of salt. Add to the butter mixture and knead until a smooth dough forms. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.500 g all-purpose flour, 150 g ground hazelnut, 1 egg yolk
- Preheat your oven to 350°F/180°C. Line two baking sheets with parchment paper.
- Divide the dough in half. Roll each portion to ⅛-inch (3 mm) thickness on a lightly floured surface.
- Using cookie cutters, cut equal numbers of tops and bottoms. For the tops, use a linzer cookie cutter or cut a small hole in the center with a smaller cutter or round piping tip (affiliate link).
- Place tops on one baking sheet and bottoms on another. Bake for 8-10 minutes until lightly golden. Let cool completely on the baking sheets.
- Bake for around 6-10 minutes. The cookies should be golden brown. Leave them to cool.
- If your jam is thick, warm it gently in a saucepan until spreadable. For chunky jam, strain through a fine-mesh sieve for smoother results.
- Spread jam on the bottom cookies using a spoon or piping bag (affiliate link), leaving about ⅛-inch (2-3 mm) border around the edges.1 jar red jam
- Dust the top cookies generously with powdered sugar, then gently place them over the jam-covered bottoms. Leave them to set for 10 minutes before serving.50 g powdered sugar
Notes
Expert Tips for Assembling the cookies
- Ensure that you give the dough enough time to rest in the fridge. This will avoid the dough getting too warm and soft to work with.
- Ideally, use cold hands and a cold surface when rolling to prevent the dough from getting too warm and soft.
- If you find that the dough sticks to the work surface when rolling, cover the surface with some flour. A non-stick silicone mat can help in this case as well.
- Wait until the cookies have completely cooled before assembling them. This will prevent them from breaking.
Lawrence says
Hi, can anyone confirm how many singular biscuits this recipe actually makes? I've checked but can't find it anywhere!
Thanks
Marita says
Hi Lawrence, it was written in the recipe card at the bottom. This recipe should make about 30 cookies but of course it depends on the size of your cookie cutters 🙂
Lawrence says
Thank you Marita, I noticed it as soon as I submitted the comment 🤣
Marita says
Haha no problem happens to the best of us.
Lesley says
I really like the addition of hazelnuts in the shortbread biscuit base, that will add wonderful flavour. Any biscuit sandwiches with jam is a winner for me and they’re pretty as a picture too.
Mihaela | https://theworldisanoyster.com/ says
Whenever I see your recipes, I remember my childhood! Thanks to our lovely German neighbour, I have tried all sorts of cakes and cookies, and I know how good they are!
Anda says
Spitzbuben seem very similar to the shortbread cookies we make here, in the US. I don't bake, but I'd love to try the ones made with ground hazelnuts instead of ground almonds. They must taste heavenly with jam!
Joanna says
I had no idea that there were hazelnuts in Spitzbuben cookies. Now I know what makes them so perfectly crunchy and buttery. Will be making this recipe for sure!
Jere Cassidy says
I can't believe I have never made a Linzer cookie (spitzbuben). I want to try this recipe with the ground hazelnuts. You have some excellent tips too.