Spitzbuben, also called Linzer Augen, are most definitely IN THE TOP 3 of my German Christmas cookies recipes! You’ll be so happy that you put it on your baking list this year!
Spitzbuben (Linzer Augen)
About this Recipe
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My Kids LOVE German Christmas Cookies
Now that I have kids, I totally understand! Baking Christmas cookies (I listed my top 5 German Christmas cookies here for you!) with young kids is not therapeutic to me like it used to be. It’s way better though! The messes, the fingers sneaking the dough, flour everywhere, the spoon of jam that goes in their mouths instead of on the cookie. Spitzbuben aka Linzer Augen are so fun to make, so I don’t blame my girls for having fun with it! And no worries, this batch won’t be one we’ll share bc germs :-).
What are Spitzbuben (Linzer Augen)?
Spitzbuben or Linzer Augen aren’t just any kind of cookie – they are delicious, German Christmas cookies sandwiched with jam, that I used to make with my sister and Oma Sieghilde to put ourselves in the Christmas mood. This is a simple Christmas baking recipe that’s fun to make with kids since there are cookie cutters involved and which kid doesn’t love cutting out cookies? After spending a short time in the oven, the cookies are then filled with yummy jam (my favorite is apricot by Bonne Maman, but raspberry is second). The upper layer is then dusted in ‘snow’ aka powdered sugar before carefully being assembled. How darling is the snow on my website by the way?!
What Ingredients Do I Need For Spitzbuben (Linzer Augen)?
A few notes on Spitzbuben ingredients, so you know what you’re getting yourself into:
- Hard-boiled egg yolks: This part is unique to this cookie dough recipe! Supposedly it helps the cookies stay soft after baking. The leftover egg whites are either fed to our kids or our dog or put in a salad like my Curry Apple Eiersalat that’s so good!
- Flour: Plain ol’ all-purpose flour is what you’ll want to use. I use organic flour that I buy in bulk for all the Christmas baking!
- Butter: I don’t mind breaking rules if it benefits everyone involved. I use salted butter in this recipe. If you don’t use salted butter, add a pinch of salt instead to help bring out the flavors.
- Sugar: It’s a must! I use organic sugar and buy it in bulk for the Christmas season!
- Lemon Zest: I would use organic lemon because you’re using the peel. I always keep a bag of lemons in the house for fresh salad dressings, cocktails, and more.
- Raw Egg Yolks: Had to specify this one 🙂
- Milk: One tablespoon full is all! No milk? No worries! You can even use water instead.
- Jam: My favorite is using Apricot Jam, but Raspberry is a close second! Bonne Maman is my favorite jam brand as we used to buy it in Germany as well. For any other Bonne Maman fans, consider gifting them this jam-packed Advent Calendar! I know I would love it!
- Powdered Sugar: For dusting the top portion of the baked cookies.
What Tools Do I Need for Spitzbuben (Linzer Augen)?
- Parchment Paper: This kind is my favorite. I also love these reusable silicone baking mats.
- Rolling Pin: I love this set of 2 different-sized rolling pins and it also comes with one silicone baking mat! Use code Sophie10 for 10% off your order.
- Spitzbuben or Linzer Augen Cookie Cutters: You can really use any cookie cutter you love (this copper set is so cute!)! Just make sure that on the top layer of the cookie, you’re cutting out some peek-a-boo’s of some kind (little stars or round holes for example), so that the jam can show through! If you’d like to use classic ones, I love this set!
- A Fine Mesh Sieve: This will be handy to have for turning the egg yolks into a paste and for dusting powdered sugar over the top layer of the cookies.
More German Christmas Cookie Recipes
More German Christmas Recipes
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Spitzbuben (Linzer Augen): German Christmas Cookies with Jam Filling
- 5 egg yolks 3 hard boiled & 2 raw
- 200 grams butter Room temperature. I use salted butter. If you use unsalted, maybe add a pinch of salt as well. This is not traditional, but it helps bring out the flavors more.
- 140 grams sugar
- 1/2 lemon zest only
- 300 grams all-purpose flour plus more for rolling out dough
- 1 Tablespoon milk
- Hard boil 3 of the eggs, then remove the yolk. Using a spoon, press the egg yolks through a fine-mesh sieve, until it turns into a paste. The finer the sieve is, the better.5 egg yolks
- Mix together butter, sugar, lemon zest, and raw egg yolks, then work in the boiled egg yolk paste. Add in the flour and milk and knead until you have a cohesive, smooth dough.5 egg yolks, 200 grams butter, 140 grams sugar, 1/2 lemon, 300 grams all-purpose flour, 1 Tablespoon milk
- Cover the dough and transfer to the fridge to chill for 60 minutes. In the meantime, preheat oven to 390 degrees Fahrenheit (200 Celsius).
- On a surface dusted in flour, roll out the dough to 1/10 inch (3 mm) thickness (I love this rolling pin set - use code SOPHIE10 at checkout for 10% off), and cut out your favorite shapes, cutting out the middle for half of them, so you see the jam through it after assembly. Note: You can use a special cookie cutter for these, or you can create your own Spitzbuben by creating any kinds of peek-a-boo holes in the top cookie. If they are larger sized cookie shapes like mine, you'll end up with less than 40 cookies.
- Transfer cookies to baking sheets covered in parchment paper or fitted with baking mats and bake for 10 to 12 minutes on the middle rack until just starting to turn golden around the edges. Note about baking: My last batch could fit on just one baking sheet instead of two, and the cookies baked much faster. I would also recommend baking the top pieces separately from the bottom pieces as they tend to bake just a little faster.
- After baking, carefully pull the baking sheet or parchment paper onto a cooling rack, allowing the cookies to harden and cool down faster. Dust top cookie with powdered sugar. Using spoons, put about 1/2 teaspoon of jam on each bottom cookie (you can warm it up in the microwave for a few seconds to help it spread out better), then assemble the cookies by placing the sugar-dusted top cookie on the jam-covered bottom cookie. These keep well in a cookie jar for a couple of weeks!100 grams jam, powdered sugar
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