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    Home » Christmas

    The BEST Linzer Cookies (Spitzbuben)

    Published: Nov 10, 2021 · Modified: Dec 12, 2022 by dirndlkitchen · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video Print Recipe

    This recipe for Linzer cookies is one my German grandma made every year, where they are called Spitzbuben (pronounced Sh-pitz-boo-ben). They are buttery, flaky, jam-filled cookies that are dusted in powdered sugar. It's no wonder they have forever been a family favorite and make it on my list of the 5 best German Christmas cookie recipes. I promise you will be so happy that you put it on your baking list this year!

    cooling rack full of Linzer cookies being assembled

    How-To Video

    My daughter Zoë is showing you just how easy it is to make these delicious cookies in a short 1-minute video.

    What are Linzer Cookies?

    Linzer cookies or Spitzbuben are delicious, German Christmas cookies sandwiched with jam in the middle. I always made them with my sister and Oma Sieghilde growing up, to help us get in the Christmas spirit. 

    cut out Linzer cookies before baking

    This is a simple Christmas baking recipe that's fun to make with kids since there are cookie cutters involved. Because which kid doesn't love cutting out cookies? After spending a short time in the oven, the bottom of the cookies get spread with jam.

    The upper layer is then coated with powdered sugar before carefully being assembled. They are so good and I know they will become a favorite for you!

    Ingredients

    The ingredients for Linzer cookies (or Spitzbuben) are common, but a few may surprise you.

    • 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!
    • Raw egg yolks. Had to specify this one.
    • 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. Adding salt is not traditional.
    • Sugar. I use organic sugar and buy it in bulk for the Christmas season!
    ingredients for Linzer cookies
    • Lemon zest. I use organic lemon because of using the peel. I always keep a bag of lemons in the house for fresh salad dressings, cocktails, and more.
    • Flour. All-purpose wheat flour works great for these cookies. I use organic flour that I buy in bulk for all the Christmas baking!
    • Milk. One tablespoon full is all! No milk? No worries! You can even use water instead.
    • Jam. My favorites are apricot and raspberry! Bonne Maman is my favorite jam brand as we used to buy it in Germany as well.
    • Powdered Sugar. For dusting the top portion of the baked cookies.

    Tools

    • 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! 
    Linzer cookies after baking
    • Spitzbuben or Linzer Augen Cookie Cutters. You can really use any cookie cutter you love. Just make sure that on the top layer of the cookie, you're cutting out some holes (little stars or round holes for example always work), so that the jam can show through! We used these Snowflake and Star cookie cutter sets for ours.
    • 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. I now also have a designated powdered sugar and it's been great.

    Tips

    Cooling the dough

    The dough needs to cool down for about an hour before rolling out, so it won't stick as much to your counter when rolling out. The stickier the dough, the more flour you'll need to use.

    This then means that your cookies will be crumblier and harder to assemble.

    Working ahead? You can also chill your dough for longer. Then warm it in the microwave in 10-second increments, flipping the dough in between.

    The dough should be workable, but not too soft.

    dusting cookies with powdered sugar

    Overbaking

    It's easy to overbake Linzer cookies, especially the ones with the middles cut out. I usually bake the cut-out cookies on one baking sheet and the whole cookies on another.

    That way I can pull the cut-out cookies sooner. I also like baking those on the middle or second-from-the-bottom rack to avoid them getting too golden on top.

    Assembly

    Baking the cut-outs on one sheet and the whole cookies on another makes it easy and fast to dust the tops in powdered sugar while spreading jam on the bottoms. I first sugar-coat the tops, then assemble the cookies.

    a smiling child and finished Linzer cookies

    Storing

    Let your cookies cool completely first before assembling and storing them. I recommend separating layers using parchment or wax paper to avoid cookies sticking to one another (the jam can do that).

    Store in an airtight container for up to 2 months. I have never had mine last longer than one week though.

    Video

    Watch Zoë make Spitzbuben cookies in this 1 minute and 6 second video.

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    assembling linzer cookies

    The BEST Linzer cookies (Spitzbuben)

    This recipe for Linzer cookies is one my German grandma made every year, where they are called Spitzbuben (pronounced Sh-pitz-boo-ben). They are buttery, flaky, jam-filled cookies that are dusted in powdered sugar. It's no wonder they have forever been a family favorite and make it on my list of the 5 best German Christmas cookie recipes. I promise you will be so happy that you put it on your baking list this year!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 8 mins
    Resting Time 1 hr
    Course Baking, Coffee, Dessert, Kaffee
    Cuisine German
    Servings 40 cookies
    Calories 92 kcal

    Equipment

    • Rolling Pin
    • Baking Mat
    • Parchment Paper
    • Fine-Mesh Sieve for making the egg yolk paste
    • Shaker for the powdered sugar (or use the sieve)
    • Star Cookie Cutters
    • Snowflake Cookie Cutters
    • Zester for the lemon peel
    • Cookie Jar or airtight container for storing

    Ingredients
     
     

    Linzer cookie dough

    • 5 egg yolks 3 hard-boiled and 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
    • ½ lemon zest only
    • 300 grams all-purpose flour plus more for rolling out dough
    • 1 Tablespoon milk

    Filling & Topping

    • 100 grams jam I prefer using good apricot or raspberry jam, but you can use any jam of your choice!
    • powdered sugar for dusting

    Instructions
     

    • 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. Using a fork, xix together with the raw egg yolks to create a paste.
      5 egg yolks
    • Mix together butter, sugar, lemon zest, and your egg yolk paste until incorporated. Add in the flour and milk and knead until you have a cohesive, smooth dough.
      5 egg yolks, 200 grams butter, 140 grams sugar, ½ 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° Fahrenheit (200° Celsius).
    • On a surface dusted in flour, roll out the dough to 1/10 inch (3 mm) thickness, 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 8 to 10 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 with cut-outs separately from the bottom pieces as they tend to bake just a minute or so 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 ½ 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 up to 2 months (but no way you'll have any left after the first week).
      100 grams jam, powdered sugar

    Video

    Notes

    Tips

    Cooling the dough

    The dough needs to cool down for about an hour before rolling out, so it won't stick as much to your counter when rolling out. The stickier the dough, the more flour you'll need to use.
    This then means that your cookies will be crumblier and harder to assemble.
    Working ahead? You can also chill your dough for longer. Then warm it in the microwave in 10-second increments, flipping the dough in between.
    The dough should be workable, but not too soft.

    Overbaking

    It's easy to overbake Linzer cookies, especially the ones with the middles cut out. I usually bake the cut-out cookies on one baking sheet and the whole cookies on another.
    That way I can pull the cut-out cookies sooner. I also like baking those on the middle or second-from-the-bottom rack to avoid them getting too golden on top.

    Assembly

    Baking the cut-outs on one sheet and the whole cookies on another makes it easy and fast to dust the tops in powdered sugar while spreading jam on the bottoms. I first sugar-coat the tops, then assemble the cookies.

    Storing

    Let your cookies cool completely first before assembling and storing them. I recommend separating layers using parchment or wax paper to avoid cookies sticking to one another (the jam can do that).
    Store in an airtight container for up to 2 months. I have never had mine last longer than one week though.

    Nutrition

    Calories: 92kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 38mgPotassium: 16mgFiber: 1gSugar: 5gVitamin A: 158IUVitamin C: 1mgCalcium: 7mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nicolette Daleske

      December 18, 2017 at 3:23 pm

      I love Spitzbuben (or Linzer Augen!) I'm intrigued by your recipe with cooked egg yokes....do you know what the yokes do for the dough?

      Reply
      • dirndlkitchen

        December 25, 2017 at 8:09 am

        That's a good question. I wonder if it helps with the workability of the dough. I can only assure that this recipe is delicious! And I apologize for the late reply - was busy traveling to Germany and spending time with family!

        Reply

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    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

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