About the Recipe
These buttery, melt in your mouth Swiss shortbread cookies are probably my number one favorite of all the Christmas cookies. Growing up, these were always the first to go. In German, they’re called Spitzbuebe, which translates to “mischievous boy.” The name is said to come from their playful appearance—sometimes the cookies are made with three small circular cutouts instead of one, giving them the look of a cheeky little face. Personally, I like to think they’re named because they look like someone just couldn’t resist poking through the top to get to the jam. Whatever the reason, I adore these cookies. They’re as charming as they are delicious.
Growing up, we often made them with apricot or raspberry jam, both of which pair beautifully with the buttery shortbread base. My personal favorite is apricot—the sweet, tangy flavor complements the smooth and creamy shortbread so perfectly. To finish, the cookies are lightly frosted with a sweet, lemony glaze that ties everything together. It’s cookie perfection in every bite.
To make Spitzbuebe, you’ll need two cookie cutters—one for the base and a smaller one for the cutouts on the top layer. If you enjoy variety, try different shapes for the cutouts. If you don’t have multiple cookie cutters, you can get creative by using a small glass to cut the cookies and a piping nozzle or even a straw to make the holes.
While one batch makes a good number of cookies, they never last long. You might want to double the recipe—they’re that irresistible! If you try them, let me know how they turn out. I have a feeling you’ll love them as much as I do.
For more Swiss holiday cookie recipes, download a copy of my free printable eBook, My Holiday Cookie Box, featuring eight classic Swiss cookie recipes. Get your copy here.
A Touch of Nostalgia: These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home.
Playful and Fun: The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes!
Versatile Flavors: While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling.
Perfect Balance: The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony.
Great for Sharing: Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters.
Adaptable Tools: No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly.
Crowd-Pleaser: Even a big batch disappears fast—you might want to make extras!
What You'll Love
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness.
Q: Can I substitute the egg white in the dough?
A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different.
Q: What other jams work well for the filling?
A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny.
Q: How do I prevent the cookies from spreading in the oven?
A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape.
Q: What can I use if I don’t have a smaller cookie cutter for the cutouts?
A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts.
Q: Can I freeze Spitzbuebe?
A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze.
Q: Can I make these cookies gluten-free?
A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies.
Q: Can I double the recipe?
A: Absolutely! Just ensure your mixer can handle the increased dough volume.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life.
Q: Can I use another glaze instead of lemon?
A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well.
Frequently asked Questions
Ingredients
Dough:
1 cup + 2 tablespoons butter (250g, room temperature)
3/4 cup granulated sugar (150g)
1 large egg white
1 teaspoon vanilla extract
2 3/4 cups flour (350g)
Filling:
Apricot or Raspberry Jam
Glaze:
1/3 cup powdered sugar (40g)
2–4 tablespoons lemon juice
Preparation
In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well).
Put the dough in the fridge and chill for 30 minutes.
Preheat your oven to 375F.
Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie.
Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet.
Bake for 10 minutes, or until lightly golden.
Let cool completely before you fill and glaze them.
Once cool, you can build your cookies!
Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together.
The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam.
Let the glaze dry and serve!
These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making.
