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Vegan Christmas Baking: Spitzbuben Cookies

Vegan Christmas Baking: Spitzbuben Cookies

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It is the time of the year, the time of Christmas baking. I start the season with these delicious Spitzbuben cookies. To make them you prepare a simple short pastry and let it rest for some time in the fridge. 

Then roll it out and cut out each two same sized cookies and cut a hole in one of them. I used a simple round cookie cutter and a star-shaped one. The cookies in star shape are a bit difficult to get from the counter on the baking tray, but they are so cute. There are also special Spitzbuben cookie cutter so to buy.

After baking them you assemble those two with a bit of jam in between. You can dust powdered sugar on the upper cookie before assembling, that makes them even cuter.

Have fun baking these cookies!



Want more cookies? Also try quick chocolate cookieschocolate chip cookiesno-bake oatmeal cookieschocolate orange cookiesgranola cookiesspritz cookies and coconut macaroons.

5.0 from 1 reviews
Spitzbuben Cookies
Gang/Type: Cookies
Ergibt/Yield: about 25 - 30 Cookies
For the short pastry:
  • 250 g (8.8 oz) white flour - spelt or wheat
  • 100 g (3.5 oz) powdered sugar
  • 1 pinch vanilla
  • 1 pinch salt
  • 1 tbsp plant-based milk
  • 150 g (5.3 oz) cold vegan butter

To assemble:
  • 75 g (4 tbsp) yellow jam - apricot, apple, orange, pumpkin
  • 75 g (4 tbsp) red jam - red currant, blueberry, cherry, strawberry

  • powdered sugar - to taste
  1. In a bowl mix flour, powdered sugar, vanilla and salt. Add the plant-based milk and the vegan butter in small pieces and knead all ingredients until just combined. Wrap in foil and let rest in the fridge for at least an hour.

  2. Preheat the oven to 180°C (360° F) and line two baking trays with parchment paper. Roll out the dough with a rolling-pin on the flour dusted counter and cut out cookies each two of the same size. Bake in the oven for 10 - 12 minutes until golden. Then remove and let cool on a cooling rack.

  3. If you like dust the upper cookies with powdered sugar. Heat the jam in small bowls (in the microwave) and add a teaspoon to each bottom cookie. Then cover with an upper cookie and gently press on.


  1. Nayla
    Thursday February 14th, 2019 / 05:39 AM

    Hi Rina! I just made the dough and put it to set in the fridge, but I must say it was very crumbly. Is this normal? I worry it will not hold together when I roll it out and cut the shapes. Thank you 🙂

    • Rina
      Thursday February 14th, 2019 / 06:03 AM

      Dear Nayla,
      It shouldn’t be crumbly at all. How long did you knead it? Did the butter melt while kneading? You might want to add some more plant milk.
      Good luck!

      • Nayla
        Thursday February 14th, 2019 / 01:28 PM

        Dear Rina,
        I kneaded until the ingredients were just combined, like you say in the recipe. The butter didn’t melt, it was still cold. The dough did feel dry and as though it needed more liquid, but I wasn’t sure how the consistency should be. I will add more plant milk and let you know how it goes. Thank you!!

        • Nayla
          Thursday February 14th, 2019 / 06:19 PM

          One more tbsp of milk did the trick! I brought them to work and everyone LOVED them!!! Thank you for this recipe, I will definitely come back to it again and again!

          Nayla xoxo

        • Rina
          Thursday February 14th, 2019 / 06:41 PM

          Dear Nayla,
          this is so great to hear! 🙂

  2. Martha
    Sunday December 9th, 2018 / 10:42 AM

    Hallo Rina,
    Vielen Dank für das tolle Rezept. Endlich Spitzbuben ohne Nüsse. Freue mich schon aufs Backen.

    • Rina
      Thursday December 13th, 2018 / 09:04 PM

      Liebe Martha,
      ich wünsche dir viel Spaß beim Backen!
      Liebe Grüße

  3. Verena
    Monday December 4th, 2017 / 07:58 PM

    Liebe Rina,

    ich nehme meist Hafermilch zum backen, schlichtweg weil ich immer eine offene im Kühlschrank habe.
    Gibt es Teige, bei denen wirklich Sojamilch notwendig ist? Ich bin mir immer unsicher bei manchen Rezepten, ob die Sojamilch bindet oder eine andere bestimmte Aufgabe erfüllt, die Hafermilch eben nicht leisten kann.

    Dein Rezept wird die Tage noch nach gebacken! Danke für all deine Arbeit und tollen Rezepte.

    Liebe Grüße Verena

    • Rina
      Monday December 4th, 2017 / 08:07 PM

      Liebe Verena,
      das Sojalecithin hat tatsächlich bindende Eigenschaften.
      Bei der geringen Menge, müsste es aber auch ohne klappen. Probier’s doch einfach mal aus! Würde mich auch interessieren, da ich keine Erfahrungen mit Hafermilch habe.
      Liebe Grüße

  4. Monday November 27th, 2017 / 02:13 PM

    Mhhh das sind meine Lieblingskekse, die werden dieses Jahr definitiv auch gebacken=)
    Liebe Grüsse,

    • Rina
      Monday November 27th, 2017 / 02:35 PM

      Ich wünsche dir viel Spaß dabei!
      Liebe Grüße

  5. Petra Janke
    Friday November 24th, 2017 / 08:17 PM

    Die sehen toll aus ???

    • Rina
      Friday November 24th, 2017 / 08:18 PM

      Dankeschön ?

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