Traditional Swiss Spitzbuebe (Shortbread Sandwich Cookies)
These traditional Swiss Spitzbuebe are buttery shortbread cookies filled with jam and lightly dusted with powdered sugar – a beloved classic often found in Swiss Christmas cookie tins and holiday bakeries.
The name Spitzbuebe means “mischievous boys” in Swiss German, a funny reference to the little peek-through cutouts on top. Traditionally we fill them with apricot or raspberry jam (I’m firmly on Team Apricot), and the dough bakes up beautifully pale and tender – very much that classic Swiss shortbread texture.
And because people often ask: yes, they look similar to Linzer cookies, but they’re actually quite different. Linzers are Austrian – made with almond flour and spices. Spitzbuebe are the Swiss cousins: lighter, smoother, and made with pure buttery shortbread. Same family photo, completely different personalities. Once you taste the difference, you’ll understand why these are such a staple in Swiss baking.
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What you’ll love about this recipe
- Classic Swiss recipe – tender, buttery, and traditionally jam-filled.
- No nuts in the dough – unlike Linzer cookies, these are light and melt-in-your-mouth.
- Versatile – use apricot, raspberry, blackberry, or even lemon curd.
- Holiday essential – perfect for gifting and look beautiful on any cookie tray.
- Kid-friendly to make – cutting little peek-through shapes is genuinely fun.
Ingredients Explained
Butter – The base of the dough. Room temperature gives that classic shortbread texture.
Granulated sugar – Sweetens without making the dough too soft.
Egg white – Helps bind without adding heaviness.
Vanilla extract – Adds subtle warmth.
Flour – Creates structure; the dough should be soft but workable.
Jam (apricot or raspberry) – Tart jam cuts through the buttery richness.
Powdered sugar + lemon juice (for glaze) – Your modern twist instead of powdered sugar dusting. Glossy, bright, and citrusy.
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How to make Spitzbuebe
You can find the full detailed recipe instructions on the recipe card.
1. Make the dough
Cream the butter and sugar until pale and fluffy – this is what gives you that melt-in-your-mouth texture. Add the egg white and vanilla, then gently mix in the flour. The dough should feel soft but not sticky. I usually do this part by hand, it’s easier to incorporate that way.
2. Chill
Wrap the dough and chill for at least 30 minutes. Cold dough means clean cutouts and less spreading.
3. Roll & cut
On a lightly floured surface, roll the dough to about ⅛–¼ inch. Cut out your base shapes first, then cut little windows into half of them – this is the fun part.
4. Bake
Keep them pale! They should bake just until the bottoms barely turn golden.
5. Fill
Spread jam on the bottom cookies. I always warm and mix the jam a touch so it spreads smoothly.
6. Glaze
Brush the tops with your lemon glaze for that glossy finish. Assemble and let them set before storing.
MORE COOKIE RECIPES
Spitzbuebe (Swiss Jam Sandwich Cookies)
Ingredients
Method
- In a mixing bowl, cream the butter and sugar until light and smooth.
- Add the egg white and vanilla, then mix again.
- Add the flour and mix until a soft dough forms.
- Flatten the dough into a disc, wrap, and chill for 30 minutes so it’s easier to roll out.
- Preheat oven to 350°F (180°C).
- Roll the dough on a lightly floured surface to about ⅛–¼ inch thickness.
- Cut out rounds, and cut a window in half of them for the tops.
- Transfer to a parchment-lined tray and bake 8–10 minutes, or until the edges are barely golden. Spitzbuebe should stay pale.
- Once cooled, spread a small amount of jam on the bottom cookies.
- Mix the powdered sugar with lemon juice until smooth.
- Brush the glaze over the top cookies and let it set for 10–15 minutes.
- Sandwich the glazed tops onto the jam-filled bases.
Notes
- Classic Swiss Filling: Apricot jam is the traditional choice, but raspberry works beautifully for a brighter, tangier flavor.
- Keep Them Pale: Spitzbuebe should stay very light in color. Remove them from the oven as soon as the edges look barely golden.
- Glaze vs. Powdered Sugar: Traditional versions are dusted with powdered sugar. The lemon glaze adds a fresh, modern twist and helps the cookies stay glossy.
- Warm Your Jam: Heat the jam slightly so it spreads evenly.
- Clean Cut-Outs: Dip cookie cutters into flour between cuts for sharp, tidy edges.
- Even Thickness: Roll dough between two sheets of parchment for uniform cookies that bake evenly.
- Make-Ahead Friendly: You can chill the dough up to 48 hours or freeze the unfilled cookies for longer storage.
- Assemble Gently: Spitzbuebe are soft, delicate cookies – use a light hand when sandwiching them together.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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Make Them Perfect
- Keep the dough pale: Spitzbuebe aren’t meant to brown. Remove them from the oven as soon as the bottoms are lightly golden.
- Chill the dough: Even 15–20 minutes helps the shapes hold cleanly when you punch out the centers.
- Roll between two sheets of parchment if your kitchen is warm – the dough stays smooth and never cracks.
- Use a firm jam: If your jam is runny, cook it for 2–3 minutes to thicken. Thin jam leaks out.
- Glaze after they cool fully: Even a little warmth will cause the glaze to melt and streak.
- Assemble the next day if possible: The cookies soften slightly with the jam and become perfectly tender, just like the traditional Swiss version.
- Store uncovered for the first hour: This lets the glaze dry into that beautiful smooth finish.
Storage & Make-Ahead
- Store at room temp in an airtight tin 5–7 days
- Freeze assembled cookies up to 2 months
- Freeze unassembled cookies or dough up to 3 months
Frequently Asked Questions
What are Spitzbuebe?
Spitzbuebe are traditional Swiss jam sandwich cookies made with buttery shortbread dough, filled with fruit jam, and finished with a dusting of powdered sugar. They’re especially popular during the Christmas season.
Are Spitzbuebe the same as Linzer cookies?
No. Linzers use almond flour and spices. Spitzbuebe are pure shortbread – lighter and more delicate.
Why are my Spitzbuebe hard?
You overbaked them – they should barely color on the edges.
What can I use if I don’t have a smaller cookie cutter for the cutouts?
You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts.
How do I prevent the cookies from spreading in the oven?
Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape.
Watch the Video
There’s just something about Spitzbuebe that feels like home – simple ingredients, a soft buttery dough, and that bright pop of jam in the center. They’re the kind of cookie you make once and then suddenly they become part of your yearly traditions. And trust me… if you put them on a cookie plate, they’re always the first to go.
If you bake a batch, I’d genuinely love to see them. Come say hi on Instagram @poetic_road and tag me in your creations – it always makes my day to see these Swiss classics being loved in other kitchens too.
P.S. If Swiss holiday baking is your thing, don’t forget you can download My Holiday Cookie Box eBook – it includes more Swiss favorites like Vanillekipferl, Zimtsterne, and Brunsli.
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