German Spitzbuben, a classic cookie recipe

Jump to recipe

Do you already know my German Spitzbuben? Along with coconut macaroons, these are my absolute favourite Christmas cookies of all time. They are also often called Linzer cookies or Hilda rolls in Germany. Or Jam cookies. as they are filled with Jam.

These are also the cookies I bake every year, no matter where I am in the world. Because the ingredients are everywhere.

I mean, shortcrust pastry and jam is just a delicious combination, and the whole family just loves these cookies.

How do I make German Spitzbuben?

The dough is a classic shortcrust pastry. Easy.

Simply knead the flour (sieving it works best) with the small pieces and, above all, cold butter and the remaining ingredients to form a smooth dough. Then wrap in cling film and chill for at least 2 hours, or if you make them ahead, overnight, in the fridge.

It has happened to me that when I use size M eggs, the dough needs a little more cold water so that I can really knead it without breaking the dough for the German Spitzbuben.

After the resting time, roll out the dough and cut out 2 different cookies with the appropriate cutter. Once the floor, and once the matching rings.

Do you already know the trick with cling film when rolling out?

Cookie dough and cling film

I always place the dough on a lightly floured work surface (or my baking mat) and then place cling film on top of the dough to make it easier to roll out.

What always works well is that I never roll out the whole dough at once, but always roll out a quarter of it and then add some more of the cold dough. Then it becomes easier and easier to roll out.

You can of course cut out the rascals with different glasses. Simply use a shot glass for the ring to get the ring. And don’t forget, you need as many floors as rings 😉 Not that I ever miscounted, ahem.

german Spitzbuben

This is what the German Spitzbuben rings look like after baking. Before you put them on the bases coated with jam, be sure to sprinkle them with powdered sugar. Then they really look like they came from a confectioner!

Because in between comes the delicious jam. Instead of strawberries, you can of course also use apricots or orange whiskey (click here for the recipe). There are no limits to your imagination, but traditionally the German Spitzbuben are made with rose hip jam.

And believe me, once you bake them, you’re bound to bake them every year. Because they simply taste great and belong in every Christmas bakery!

All the best,

sabrina x

German Spitzbuben

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

simply the best!

  • Prep time:
    15 minutes
  • Rest time:
    2 hours
  • Baking time:
    10 minutes
  • Total time:
    2 hours 25 minutes


30 servings
400 g flour
200 g butter, cold
3 egg yolks, grade M
100 g sugar
50 g ground hazelnuts
lemon zest
1 packet of vanilla sugar ( 7g)
1 pinch of salt
130 g Strawberry Jam
lemon juice from 1 lemon
powdered sugar to dust


  • cookie cutters

Steps of preparation

German Spitzbuben

  1. Place the flour in a large bowl
  2. Add the cold butter in small pieces to the flour
  3. Add the egg yolks, sugar, vanilla sugar, hazelnuts, lemon zest and salt and quickly knead to form a smooth dough
  4. Wrap the shortcrust pastry in cling film and chill in the fridge for about 2 hours
  5. Preheat the oven to 200 °C top/bottom heat
  6. Line baking sheets with parchment paper
  7. Roll out the dough in portions on a floured work surface and cut out the same number of rogues with two types of cutters (base and rings).
  8. Bake the cookies on the middle shelf for 10 minutes until golden
  9. After baking, carefully place the cookies with a spatula on a wire rack to cool.
  10. Repeat until all the dough is used up
  11. Dust the rings with powdered sugar.


  1. In a small saucepan, stir together the jam and lemon juice over low heat
  2. Place a teaspoon of jam on the bottom of each cookie and place a ring (covered with powdered sugar) on top of each
  3. Enjoy!


Store in a cool and airtight container

How do you like the recipe?

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

Some more recipes


Leave a Comment

Your email address will not be published. Required fields are marked *