Swiss Jam Sandwich Cookies (Spitzbuben)
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5 from 1 vote

Swiss Jam Sandwich Cookies (Spitzbuben)

Typically Swiss Jam Sandwich Cookies (Spitzbuben)- Butter cookies filled with red currant jam! Perfect for pre-Christmas Baking!
Course Dessert
Cuisine Swiss
Keyword christmas cookies
Prep Time 1 hour
Cook Time 8 minutes
Total Time 3 hours
Servings 40 Cookies
Calories 87kcal
Author Aline


  • 200 g butter room temperature
  • 100 g icing sugar
  • 1 package bourbon vanilla sugar
  • 1 egg white
  • 0.5 lemon only zest
  • 300 g all-purpose flour Type 405
  • 200 g currant jam alternative: raspberry jam


  • Beat butter, icing sugar and bourbon vanilla sugar in a large bowl until well combined using an electric mixer.
  • Add one egg white and the zest of a half lemon and beat until pale and fluffy.
  • Stir in the flour until just combined.
  • Wrap the dough in a plastic wrap and let it chill in the fridge for 2 hours.
  • Take the dough out of the fridge and let it sit at room temperature for about 30 minutes.
  • Meanwhile, prepare everything else. Line two baking sheets with baking paper. Clean your working surface very well and flour it well with all-purpose flour (don't be sparing, the more flour, the less your cookies will stick on your working surface). Preheat your oven to 200° C / 392° F (conventional).
  • Place your dough on the well-floured working surface and roll out about 3-5mm thick.
  • Use a round cookie cutter to cut out your shape and place them on the lined baking sheets.
  • Now, for the half of the shaped cookies, use the small cutters (hearts, round, stars) to cut out the middle of the cookies -> these will be your tops.
  • If you have the possibility, let them chill for 15 minutes in a cool place. I use my balcony for that, as my fridge is not that big that the baking sheets with the cookies fit inside.
  • Bake your cookies for about 8 minutes in the oven. They should be slightly brown when you take them out.
  • Place them on a rack and let them cool down.
  • Meanwhile, place the jam in a small bowl and stir it well with a fork or spoon to loosen it a bit.
  • Turn the bottom cookies and spread them with the jam (about a half teaspoon on each) and place the tops on them.
  • Leave to dry for about 30 minutes and sprinkle with icing sugar before serving.


Don't check the thickness of your rolled out dough with a measuring tape - otherwise the fun of baking will be gone. It doesn't matter if some are a bit thicker or thinner, just make sure that the bottom pieces are thicker than the tops. So just use the thinner ones as tops.


Calories: 87kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 38mg | Potassium: 16mg | Sugar: 4g | Vitamin A: 2.5% | Vitamin C: 1.4% | Calcium: 0.4% | Iron: 2.1%