About the Recipe
In my kitchen, these cookies have always been called Pfaffenhütli - “little pope’s hats” - named for their soft, rounded shape, glossy tops, and jam-filled centers. They’re a beautiful example of how Swiss baking favors restraint and balance over excess: a simple butter dough, lightly scented with lemon, finished with a spoonful of bright raspberry jam and a gentle egg-washed shine.
Traditionally, Pfaffenhütli are baked in the weeks leading up to Christmas and tucked into cookie tins alongside other Swiss classics like Zimtsterne, Mailänderli, and Spitzbuebe. They may not be the most dramatic cookie in the box, but they’re often the ones people reach for again and again - quietly familiar, tender, and comforting in the way only truly traditional recipes can be.
These cookies are meant to be pale and delicate rather than deeply golden, with a texture that softens as they rest. They’re perfect with an afternoon coffee or tea, and even better shared - the kind of cookie that feels less like a recipe and more like a small piece of home.
A classic Swiss holiday cookie that feels both nostalgic and quietly elegant
Simple pantry ingredients — no spices or specialty tools required
Soft, tender texture with a glossy finish and a bright raspberry center
Perfect for cookie tins, alongside Zimtsterne, Mailänderli, and Spitzbuebe
Make-ahead friendly, improving in texture after a day or two
What You'll Love
Why do my cookies open while baking? This usually means the dough wasn’t pinched firmly enough. Lightly moistening the edges with water before shaping helps the tips hold their form.
Should these cookies be golden brown? No - Pfaffenhütli are meant to stay pale with just a hint of color at the edges. Overbaking will make them dry.
Can I use another jam? Yes, though raspberry is traditional. Red currant or apricot jam also work well, as long as the jam isn’t too runny.
Why does the recipe call for 2–3 eggs? Egg size varies. Start with 2 eggs and add the third only if the dough feels dry or crumbly. The dough should be smooth and easy to roll.
Can I freeze the dough? Yes. Wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling and shaping.
Frequently asked Questions
Ingredints Explained
Butter: Softened butter gives these cookies their tender crumb and rich, classic flavor. This is a butter-forward recipe, so quality matters.
Sugar: Granulated sugar keeps the dough light and crisp at the edges while allowing the centers to stay soft.
Eggs: The eggs bind the dough and contribute to its smooth texture. Depending on egg size, you may need 2 or 3 — the dough should be soft and pliable, not sticky.
Lemon Zest: Just a hint of lemon lifts the richness of the butter and sugar without overpowering the cookie. It’s subtle but essential.
Flour: All-purpose flour creates structure while keeping the cookies delicate. Measure carefully to avoid a dry dough.
Raspberry Jam: A slightly tart raspberry jam balances the sweetness beautifully and gives the cookies their signature look.
Egg Wash: Brushing the dough with egg wash before baking creates the traditional glossy finish that makes Pfaffenhütli instantly recognizable.
Ingredients
250 g unsalted butter, softened (1 cup + 2 tbsp)
200 g granulated sugar (1 cup)
Pinch of salt
2–3 large eggs, room temperature
Finely grated zest of 1 lemon
500 g all-purpose flour (about 4 cups)
Raspberry jam, for filling
1 egg, beaten (for egg wash)
Preparation
1. Make the dough
In a large bowl, cream the softened butter and sugar together until light and smooth. Add the salt, lemon zest, and 2 eggs, mixing until fully incorporated.
Gradually add the flour, mixing just until a soft dough forms. If the dough feels dry or crumbly, add the third egg - the dough should be smooth, pliable, and not sticky.
2. Chill
Shape the dough into a disc, wrap tightly, and refrigerate for 30–45 minutes. This makes the dough easier to roll and helps the cookies keep their shape.
3. Roll and cut
Preheat your oven to 180°C / 350°F.Roll the chilled dough on a lightly floured surface to about 4–5 mm (¼ inch) thickness. Cut into rounds.
4. Fill and glaze
Place the cookies on a parchment-lined baking sheet. Spoon a small amount of raspberry jam into the center of each cookie, being careful not to overfill.
Using your fingers, gently but firmly pinch three evenly spaced points around the edge of each circle to create the classic three-cornered shape. If needed, lightly dampen the outer edge of the dough with a touch of water — this helps the dough adhere and hold its shape as it bakes.
Lightly brush the exposed dough with egg wash, taking care not to let it pool near the jam, for that traditional glossy finish.
5. Bake
Bake for 12–15 minutes, or until the edges are just turning golden and the tops look set and shiny. The cookies should remain pale and tender, not deeply browned.
6. Cool
Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely. The jam will set as they cool.
Recipe Card
Chef's Notes
These cookies are meant to be delicate, not crunchy - pull them from the oven sooner rather than later.
A good quality, slightly tart raspberry jam balances the sweetness beautifully.
They keep well in an airtight tin for 7–10 days, making them perfect for holiday baking ahead.
Storage Tips
Store baked cookies in an airtight tin at room temperature for up to 10 days.
The cookies actually improve after a day or two, as the texture softens slightly and the flavors settle.
Layer cookies with parchment paper to protect the glossy tops and jam centers.
For longer storage, unbaked dough can be frozen, or baked cookies can be frozen (unfilled) and filled with jam after thawing.