4.67 from 9 votes

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Spitzbuben – Need a fast and easy-to-make holiday cookie that everyone will love?  These little Spitzbubens are just the ticket.

A bunch of spitzbuben cookies on a tray

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What are these?

Some cookies with pine needles and candy canes

Fancy in name only, these Swiss butter cookies could hardly be any simpler to make or tasty to enjoy. Traditionally filled with raspberry jam, you can put whatever spreadable confection you like within them.

Speaking of making do with what you have on hand, use any appropriate size cut out for the cookie base and for the centers. I used the inside of a handheld cheese grater for the center cut-outs on these Spitzbuben.

A top view of jam sandwich cookies.

Flour, sugar, butter, vanilla, and an egg. And filling. That’s about the extent of these Spitzbuben  CookiesWe’ve had some preserves collecting in our pantry, many from local farmer’s markets that we picked up this past summer.

Some were gifts and others were just little jars of spreadable sweetness that we picked up on our journeys. Any type of jam or preserve goes well with these Spitzbubens. We used some fig preserves for this batch and may I just say that Santa is going to be mighty happy when he finds a plate of these on the hearth of our fireplace this year. Give them a try, I think you’re going to enjoy! -Dan

A plate of jam sandwich cookies.

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4.67 from 9 votes
Festive holiday cookie recipe from Saveur
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 24 servings


  • 1 1 ⁄2 cups unsalted butter, softened
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 3 1 ⁄2 cups flour, plus more for dusting
  • 1 ⁄2 tsp. kosher salt
  • 1 ⁄4 cup raspberry jam or other preserve
  • Confectioners’ sugar, for dusting


  • Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg; beat. Add flour and salt; mix. Transfer dough to a floured surface, form into a disk, roll until 1⁄4″ thick. Using a 2″ fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2″ apart. Chill for 30 minutes. Using a 1 1⁄4″ plain round cutter, cut out centers of half the cookies; reserve centers to re-roll and make more cookies.. Bake cookies until lightly browned, 10-12 minutes; cool.
  • Dust cookie rings with confectioners’ sugar. Place 1 tsp. jam in center of each whole cookie; spread to within 1⁄3″ of edge. Top each with a cookie ring.


For a more pliable top of the cookie, it’s better that they are slightly under-baked, as opposed to being too crispy to conform to the base portion of the cookie.


Calories: 138kcal, Carbohydrates: 8g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 4mg, Potassium: 6mg, Sugar: 8g, Vitamin A: 364IU, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Holiday
Cuisine: Swiss
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. These cookies are just the perfect traditional Christmas cookie! They’d make a lovely addition to any cookie platter!