Spitzbuben - A German Holiday Cookie

Spitzbuben - A German Holiday Cookie Recipe

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Janet Lochman


After marrying my husband who is 1/3 German I became interested in German culture and recipes. I found this recipe years ago in my local newspaper and tweaked it a bit. These cookies are more work than the average, hence, the "medium" difficulty rating. Yet they are definately worth the extra work and make wonderful Christmas gifts. Enjoy!

Baking Tip: spray Pam on baking sheets and line with parchment paper - the Pam will help the paper stick to the baking sheet.


★★★★★ 1 vote

makes 2-3 dozen depending on size of cookie cutter
15 Min
10 Min


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  • 3 1/4 c
    sifted flour
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 1/2 stick
    unsalted butter
  • 1 1/2 tsp
    pure vanilla extract
  • 2 1/2 c
    sugar, divided*
  • 2
  • 1 Tbsp
  • 1 c
    finely ground pecans (put in coffee grinder)
  • 1 small
    jar peach jam (or whatever flavor you prefer - seedless raspberry is good too)

How to Make Spitzbuben - A German Holiday Cookie


  1. Heat oven to 350.
  2. Sift flour, baking powder and salt. Set aside.
    Mix butter, vanilla, *1 1/2 c. sugar, eggs and milk. Beat well. Add flour mixture and ground nuts. Mix well. Divide dough into 2 - 3 portions. Wrap in plastic and refrigerate several hours.
  3. Flour wooden board and rolling pin. Cut w/cookie cutters (I use the small gingerbread man cutters for Christmas)and place on ungreased cookie sheets.
  4. Bake approx. 10 min. until VERY lightly browned. DO NOT OVERBAKE. Cool to a warm temp. While still warm spread a cookie with jam, put another cookie on top to make a cookie sandwich and roll in remaining *1 c. sugar. Place on racks to cool. Store in tightly covered plastic container. Cookies are best when eaten the next day.

Printable Recipe Card

About Spitzbuben - A German Holiday Cookie

Course/Dish: Cookies

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