Raspberry Linzer Cookies (Spitzbuben)

mit puderzucker bestäubte spitzbuben auf einem goldenen auskühlgitter

Raspberry Linzer Cookies (Spitzbuben)

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! ✨

Author : Aline Cueni

5 from 1 vote

Prep Time :30

Cook Time :10

Total Time :40

Servings : 35 Cookies

Calories : 71kcal

Ingredients

⅔ cup (150 g) unsalted butter, room temperature
1 egg
½ cup (50 g) powdered sugar
2 teaspoon vanilla sugar, or 1 teaspoon vanilla extract
½ lemon, only grated zest
¼ teaspoon salt
2 cups (250 g) all-purpose flour
½ cup (165 g) 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.
Storage: Store the cookies in an airtight container, and they’ll stay fresh for about 2–3 weeks.