Swiss cookie classics
There are 23 products.
Swiss cookie classics belong in every cookie tin: with the right cutters, Spitzbuben, cinnamon stars, Brunsli, crescents and Linzer cookies turn out just like from the bakery. The Spitzbuben cutters come plain or fluted, with inserts for the typical window. The folding cinnamon star cutter releases sticky dough with ease, and you will also find the tried-and-tested shapes for Brunsli, crescents and pretzels here – for authentic Swiss Christmas cookies.
Ideas: the classics of Swiss Christmas baking
At grandma’s, at the bakery or during a cookie afternoon with friends: certain varieties simply must not be missing in Advent. With these cutters you can bake the favourites of a Swiss Christmas in even shapes:
- Spitzbuben: two shortbread rounds sandwiched with jam, the top one with a window. The 4 cm Spitzbuben sets – plain, fluted or 4-piece – make cutting easy.
- Cinnamon stars: almond and cinnamon dough with egg white glaze. The folding cutters in 4 and 5 cm and the 5 cm metal cinnamon star cutter give crisp points.
- Brunsli: the chocolatey Basel classic, made with the Brunsli cookie cutter in its typical shape.
- Crescents: delicate half-moons of nut dough, all the same size thanks to the Kipferl cutter.
- Linzer and pretzels: Linzer cutters in star and heart shapes plus a pretzel cutter with ejector.
A special extra is the “Petit Beurre” Christmas kit for butter biscuits with festive designs. And with the Klassik Mix and Match cutter you can combine shapes however you like.
The Spitzbuben principle: outer ring and insert
Many cutters in this category are designed as a system. The outer ring cuts the outside shape, for example round at 4 cm, a rosette at 4 or 4.8 cm, a heart or star at 4.8 cm, or a Linzer ring at 4.8 cm. With a smaller cutter with ejector – star, heart or rosette – you then cut out the window. The ejector pushes out the piece of dough cleanly without damaging the delicate edges.
This means shapes can be combined freely: a round Spitzbub with a star window, a rosette with a heart, or a star with a smaller star in the middle. With several sizes, one batch of dough is enough for a wonderfully varied Spitzbuben platter.
Tips for perfect Swiss cookies
- Chill the shortbread dough: leave Spitzbuben dough in the fridge for at least an hour and roll it out between two sheets of baking paper so nothing sticks to the rolling pin.
- Roll cinnamon stars on sugar: roll the almond dough out on sugar instead of flour. The folding cutter opens after cutting and the star drops out without pulling.
- Glaze before cutting: spread the egg white glaze over the rolled dough first and then cut – this gives especially precise stars.
- Clean the cutter as you go: sticky Brunsli and cinnamon star dough releases better if you dip the cutter into cold water every now and then.
- Fill Spitzbuben properly: spread the bases with warm, smooth jam, dust the tops with icing sugar and place them on top. After a day or two in the tin, the cookies turn pleasantly tender.
Combinations for the cookie platter
Swiss classics go beautifully with stars in all sizes – you will find a large selection among our Stars. Colour comes from the red jam in the Spitzbuben, the white glaze on the cinnamon stars and the dark Brunsli. Crescents and pretzels round off the picture with light, delicate shapes. If you give these classics as a gift, put a few of each kind in the tin so everyone finds their favourite.
Buying guide: what should you look out for?
For Spitzbuben, a complete set or a combination of outer ring and ejector cutter in the same size – for example both 4.8 cm – is ideal. If you often bake cinnamon stars, choose a folding cinnamon star cutter; it saves time and patience with sticky almond dough. The 4 and 4.8 cm sizes match the typical Swiss cookie sizes, and smaller cookies look especially refined on the plate. Cutters with ejectors are ideal if you bake large batches, as the dough releases without help.
Frequently asked questions about Swiss cookie cutters
What is the difference between plain and fluted Spitzbuben cutters?
Plain cutters make classic round Spitzbuben with a clean edge, fluted ones a pretty flower shape. Both are available here as 4 cm sets.
Why is a folding cinnamon star cutter so handy?
Cinnamon star dough is very sticky. The folding cutter opens up, so the star does not get stuck and the glaze stays intact.
What do I need an outer ring for?
The outer ring cuts the outside shape. Combined with a smaller cutter with ejector, it creates the window for Spitzbuben and Linzer cookies.
Which size is ideal for Spitzbuben?
Sizes from 4 to 4.8 cm have proven themselves: the cookies stay easy to handle and the balance of dough and jam is just right.
Find more shapes for Advent among our Christmas cookie cutters and across our Christmas range. Tried-and-tested recipes for Spitzbuben, cinnamon stars and more are on the blog: Christmas cookie recipes.