Raspberry Linzer Cookies, also known as Spitzbuben, are a must-have Swiss treat for the holiday season! These buttery, fruity Swiss cookies are easy to make and add a touch of magic to any cookie platter. Try this timeless recipe and customize with your favorite filling! ✨
If you’re a fan of buttery, melt-in-your-mouth cookies filled with sweet jam, Linzer cookies (or Spitzbuben, as they’re called in Switzerland) are going to be your new favorite holiday treat! These classic Swiss cookies are as delicious as they are beautiful, with their signature cut-out design revealing a jewel-like layer of fruity jam. They’re a staple on Christmas cookie platters in Switzerland, but honestly, they’re perfect for any occasion.
Why You’ll Love These Swiss Cookies
My one-bowl raspberry linzer cookie recipe uses less sugar than the traditional version, and I like to use jam with a higher fruit content and less added sugar. They’re still sweet enough, and cutting a few calories during the holiday season never hurts, right? 😉
If you prefer egg-free cookies, you can also try my vegan linzer cookies recipe!
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Ingredients
See recipe card for quantities.
- Butter: Unsalted and at room temperature for a silky-smooth dough.
- Powdered Sugar: Creates a smooth, velvety dough. Powdered sugar is also used for the final dusting that gives the cookies their snowy, festive look.
- Flour: All-purpose flour works best, but you can also use spelt flour.
- Egg: Helps bind the dough together.
- Vanilla: We like to use vanilla sugar, but 1 tsp vanilla extract works too!
- Jam: Raspberry or red currant jam is traditional. I love raspberry jam the most! To avoid overly sugary jams, opt for varieties with less sugar and more fruit. Homemade raspberry chia jam is also a healthier alternative!
- Lemon Zest: Adds a refreshing, citrusy note. Use organic lemons for the best flavor.
How To Make It
- Prepare the Dough: Using a hand mixer, beat the butter until it becomes creamy and forms soft peaks. Add the egg, powdered sugar, vanilla sugar, grated lemon zest, and salt. Mix everything well with the hand mixer. Gradually fold in the flour, then knead the mixture by hand into a smooth dough.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Cut Out the Cookies: Roll the dough out on a floured surface to about ½ cm thickness. Use linzer cookie cutters to cut out the bases and tops of the cookies. For the tops, use a smaller cutter to create a cut-out in the center (like a heart or star). Gather the scraps, knead them together, roll out again, and repeat until all the dough is used.
- Bake: Place the cookies on two baking sheets lined with parchment paper and bake in the preheated oven for 9 minutes. Let the cookies cool completely on a wire rack.
- Assemble & Decorate: Spread about ½ teaspoon of jam on the bottom cookies. Place the top cookies (with the cut-out) on top, pressing gently to sandwich them together. Dust with powdered sugar for a festive finish.
Tips for Success
- Chill the Dough: Cold dough is much easier to work with and helps the cookies keep their shape during baking.
- Floured Surface: Use plenty of flour on your surface and cutters to prevent the dough from sticking.
- Linzer Cutters: Special Linzer cookie cutters make it easy to create the signature design.
- Make Ahead: The dough can be prepared up to 2 days in advance. Wrap it tightly in plastic wrap and store in the fridge. Let it sit at room temperature for 15 minutes before rolling out.
Variations
Want to mix things up? Try these filling ideas:
- Apricot Jam: For a sweet, fruity twist.
- Lemon Curd: Adds a tangy, citrusy flavor.
- Chocolate Spread: Perfect for chocolate lovers!
How To Store
Store your cookies in a single layer in an airtight container to keep them from drying out. If you need to stack them, place a piece of parchment or wax paper between each layer to prevent sticking.
Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once firm. For assembled cookies, freeze them on a baking sheet first to keep the jam intact, then store them in layers separated by parchment paper. They’ll keep well for up to 3 months. Let them thaw at room temperature before serving.
More Swiss Cookies To Try
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📖 Recipe
Raspberry Linzer Cookies (Spitzbuben)
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Save This Recipe! 💌
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Ingredients
- ⅔ cup unsalted butter room temperature
- 1 egg
- ½ cup powdered sugar
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- ½ lemon only grated zest
- ¼ tsp salt
- 2 cups all-purpose flour
- ½ cup raspberry jam see notes
- some powdered sugar to dust
Instructions
- In the bowl of a stand mixer or using a hand mixer, beat the butter until it becomes creamy and forms soft peaks. Add the egg, powdered sugar, vanilla sugar, grated lemon zest, and salt. Mix everything well with the hand mixer. Gradually fold in the flour, then knead the mixture by hand into a smooth dough.
- Shape the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Roll the dough out on a floured surface to about ½ cm thickness.
- Use linzer cookie cutters to cut out the bases and tops of the cookies. For the tops, use a smaller cutter to create a cut-out in the center (like a heart or star). Gather the scraps, knead them together, roll out again, and repeat until all the dough is used.
- Place the cookies on baking sheets lined with parchment paper and bake in the preheated oven for 9 minutes. Let the cookies cool completely on a wire rack.
- Spread about ½ teaspoon of jam on the bottom cookies. Place the top cookies (with the cut-out) on top and gently press them together.
- Dust with powdered sugar for a festive finish.
Notes
- The number of finished cookies depends on how thin you roll out the dough and the size of your cookie cutters. This recipe makes about 30–40 Linzer cookies.
- Jam: To cut down on sugar, I like to use a jam with a high fruit content and less sugar. Homemade raspberry chia jam is also a fantastic and healthier alternative to traditional jam.
- Storage: Store the cookies in an airtight container, and they’ll stay fresh for about 2–3 weeks.
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