Spitzbuben Cookies: the traditional German jam cookie recipe

Spitzbuben are a traditional German cookie recipe to enjoy during Christmas holidays. These cookies have a double layer of almond shortcrust pastry and a jam filling in the middle.

Spitzbuben are not only very easy to make but also very nice to look at. The characteristic hole in the top of the cookie shows the sweet jam filling, while the shape can be customized to your own preference – hearts, stars and many other shapes are possible.

Crumbly yet moist, this German spitzbuben cookie recipe is flavorful and addictive. You will not believe how simple it is to whip up this sweet treat even with kids. You just need a few simple ingredients from the pantry. Make them yourself this Christmas and give them to family and friends as a warm and loving gesture.

What are Spitzbuben?

Spitzbuben (pronounced almost like "teaspoon" itz-boob-en) are classic German Christmas cookies. They're made up of two discs of sandwiched cookies that enclose a filling of jam visible through the central hole on one of the cookies. They are perfect for Christmas thanks to the presence of ground almonds as well.

Crumbly and moist, these jam cookies are known in different ways. German Spitzbuben are essentially the same as Linzer cookies, it just changes the region.

Literally "bratty little boys", the name Spitzbuben originated in the 19th century and refers to the term "spy" precisely because you can spy on the jam through the hole in the cookie.

Tips for making German Jam Cookies

You can use your favorite jam for the filling.

Let the dough rest in the fridge. This will prevent the dough from getting too hot and soft to work with.

Let the cookie rest before assembling them otherwise the may break.

You can use any shape cutter you want and create different spitzbuben cookies.

Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.

How to store Spitzbuben Cookies

You can store spitzbuben at room temperature for 1-2 weeks, closed in an airtight container.

You can place them in split layers with parchment paper so the cookies don't stick.

How to make Spitzbuben

In a large bowl, whip the butter and sugar together until light and fluffy.

Add ground almonds, vanilla, an egg white, flour and salt.

Mix again until the mixture is evenly combined.

Knead the mixture into a smooth dough. Cover the dough with a cling film and refrigerate it for an hour.

Preheat the oven to 200 degrees C and place baking sheet or parchment paper on a baking tray. Roll the dough in to about ¼ inch or less thickness and then cut it out in various shapes using a cookie cutter.

Cut the same shape in pairs and then cut out a hole from one half of the pair. Now, transfer the cut out cookie dough onto the baking tray. Bake the cookies for about 12-15 minutes or until golden brown.

Let the cookies cool to room temperature. Spread the jam over the cookie without the hole.

Top the cookies with the halves with holes in the center. Decorate with powdered sugar or icing sugar. Serve and enjoy!