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"This is a typical Swiss recipe. You can buy the spitzbuben in any bakery here in Switzerland."
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servings 160 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed.
  2. Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
  3. Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
  4. Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
  5. Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
  6. Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.


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These turned out beautifully. I learned how to make these when I lived in Germany, but I lost the recipe. This one seems identical. Make sure to cut out extra tops, because they will ocassionall...

These cookies are delicious! This has quickly become a new family favorite...I made a batch to send to my grandmother, but they were all gone before I could get them in the mail!

Perfect. I struggled to use my mother in law's recipe, which is in German and uses weights rather than volume measurements. This recipe worked beautifully and even my German husband was thrilled...

I've made Spitzbuben every year as part of my christmas baking, but lost my recipe in my recent move. These are delicious, I also pefer to use sour preserve like rasberry.

Lovely, light cookie! I wasn't able to give the recipe five stars, though, due to the following errors: If the dough were rolled out to 3/4" thickness, not only would you have a cookie that's ...

These are very yummy. The only reason it isnt getting 5 stars is because it was a real pain to make. Ive never made these before so I did not know if what I was doing is right. I wish the direct...

We use red currant jam, the sourness makes it delicious.

These are pretty good. I made them wrong though. Hah. They ended up really tall. :P

This was perfect! My daughter was doing report on Switzerland and needed to make a recipe. They turned out great! We used regular sugar instead of vanilla sugar, but only because of time cons...

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