Spitzbuben Heart Cookies with Coloured Sugar Icing
The classic in heart shape – with coloured sugar icing
Some pastries not only delight the palate but also make hearts beat faster. This spitzbuben recipe is a wonderful variation on the classic spitzbuben cookie: instead of the traditional round shape, they are cut out in heart form – and with their fruity filling and tender shortcrust pastry they become the perfect gift for Valentine's Day or Mother's Day. Nothing says "I love you" or "Thank you" as beautifully as something homemade.
They are filled with a fruity jam – typically raspberry or apricot – which complements the shortcrust pastry wonderfully. And the shape can be adapted to the season, so you can enjoy these cookies all year round.
Ingredients
SPITZBUBEN HEART DOUGH
Step by step
Shortcrust pastry
Mix the dough and chill for 1 hour
First beat the soft butter with the sugar and the vanilla seeds until the mixture is light and fluffy. Add the whole egg and stir everything into a smooth mixture. Now add the flour and salt. Knead the mixture into a dough on a lightly floured work surface. Press the finished dough flat, wrap it in cling film and chill it for at least one hour.
Bourbon vanilla seeds, 5 g
Clever Mix hand mixer
Roll out and cut — bases and lids
Preheat the oven to 170 °C fan. Take the dough out of the fridge portion by portion and knead it briefly – leave the rest in the fridge so it stays nice and cool. Then roll out the dough on a lightly floured surface to about 3 mm thick, ideally with rolling guide sticks, and prepare baking trays lined with baking paper.
Now you can cut out: first the bases – they go onto the tray. For the lids, use the same cookie cutter but with a hole in the middle; they go onto a separate tray. Make sure you always have the same number of bases as lids.
Heart cookie cutter
Heart-in-heart cookie cutter
Professional rolling guide sticks set, 3 sizes
Bake for 10 minutes — keep them pale
Bring the dough scraps back together into a dough. If it has become too soft, wrap it in film and chill it for another 15 minutes, then roll out and cut again.
Bake the hearts in the preheated oven for approx. 10 minutes. They will still be quite pale afterwards – and that's exactly how we want them.
Sugar icing
Mix the icing and colour it
In the meantime, mix icing sugar and water in a Bowl. The icing has the perfect consistency as soon as you can evenly coat the back of a spoon with it. Finally, add a little Progel colour of your choice.
Progel gel color Baby Pink, 25 g
ProGel Food coloring Rainbow set 6 colours
ProGel Food coloring Pastel set 6 colours
Dip the lids while warm
Important: the lids must be coated while still warm, otherwise they lose their shine. Dip the still-warm lids upside down into the icing and place them on a Cake rack so the excess icing can drip off.
Tip: for a clean bottom edge, gently scrape the slightly set lids over the rack – this makes the drops fall off. And place baking paper under the rack, which you can simply remove and dispose of afterwards.
Stainless steel cake rack
Fill and assemble
Pipe on the jam
Once the hearts have cooled, pipe the jam onto the bases using a Piping bag with a Round piping nozzle.
Disposable transparent piping bags, 20 pieces
Round piping nozzle 6 mm
Let dry for a day, then assemble
For the finishing touch, we recommend letting the jam-covered bases and the glazed lids stand separately for a day: this lets the jam form a fine skin and the icing harden. Then place the lids on top.
There are no limits to your imagination: whether redcurrant Jelly, sour cherry jam, Nutella or a Ganache – anything that tastes good is allowed.
Spitzbuben heart cookies
Ingredients
SPITZBUBEN HEART DOUGH
ICING
Preparation
- Dough: Beat butter, sugar and vanilla until fluffy, add whole egg, knead in flour and salt – chill for 1 hr.
- Cutting: Roll out to 3 mm, cut out an equal number of bases and lids with holes.
- Baking: 10 min at 170 °C fan – the hearts stay pale.
- Icing: Mix 300 g icing sugar with 50 g water, colour with Progel.
- Dipping: Dip the lids upside down while still warm and let drip on the rack.
- Filling: Pipe jam onto the bases, let both dry separately for a day, then assemble.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Bourbon vanilla seeds, 5 g
White flour, 1 kg
Progel gel color Baby Pink, 25 g
Sweet powdered snow, 150 g
Equipment
Heart cookie cutter
Heart-in-heart cookie cutter
Professional rolling guide sticks set, 3 sizes
Stainless steel cake rack
Disposable transparent piping bags, 20 pieces
Round piping nozzle 6 mm
Clever Mix hand mixer
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Nice alongside
Not needed for the recipe — but it goes well.
ProGel Food coloring Rainbow set 6 colours
ProGel Food coloring Pastel set 6 colours
Rosette cookie cutter with ejector, 4 cm
Rosette outer ring cookie cutter, 4 cm
Sweet Love cookie tin, Ø 110 x 130 mm
So your spitzbuben recipe is sure to succeed
The lids must go into the icing while still warm – only then does it dry glossy. On cold cookies the icing stays matt and looks floury. So work tray by tray: dip first, then bake the next tray.
Jam on the bases and icing on the lids each need a day of air. The jam forms a fine skin, the icing hardens through – only then the cookies don't stick together and can be stacked and given as gifts.
Count as you cut out: 40 cookies become 80 parts, half bases and half lids. So always cut alternately, then no lonely half remains at the end.
Frequently asked questions
The classics are raspberry and apricot jam – they are fruity and slightly tart and stand out against the sweet shortcrust pastry. Redcurrant Jelly or sour cherry jam work just as well. The only important thing is that the jam isn't too runny, otherwise the base goes soggy.
Yes – the classic spitzbuben are simply dusted with icing sugar. The coloured water icing is the festive variant: it makes the hearts more striking and holds the sugar in place, whereas Sweet powdered snow on the jam disappears over time.
That's intentional: spitzbuben should stay tender and delicate, not crispy brown. After 10 minutes they are baked through, even if they still look pale. Baked dark, they become hard and the fine buttery flavour is lost.
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Related products
Cookie cutter heart
Cookie cutter heart in heart
Stainless steel grille
Rosette outer ring cookie cutter, 4 cm
Rosette cookie cutter with ejector, 4 cm
White flour, 1 kg
Sweet powder snow, 150 g
Hole grommet 6 mm
Bourbon vanilla seeds, 5 g
Disposable piping bag transparent 20 pieces
ProGel food coloring rainbow set 6 colors
ProGel food coloring pastel set 6 colors
Progel gel color Baby Pink, 25 g
Hand mixer Clever Mix
Professional rolling pin set, 3 sizes
Sweet Love biscuit tin, Ø 110 x 130 mm
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Comments
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Perfekt für Valentinstag
By: Sandra On 2025-02-17Das Rezept ist eine süße, liebevolle Variante des klassischen Spitzbuben. Habe sie zum Valentinstag gemacht und sie kamen sehr gut an.
Replied by: Rebecca Odermatt On 2025-02-21
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