” (or Guietzli) is the Swiss-German word for biscuits or cookies, and they are a deeply rooted culinary tradition in Switzerland. While they are famously baked in massive quantities during the festive season, these five timeless, classic Swiss cookie recipes are beloved year-round by families for their comforting flavours, simple ingredients, and fun preparation steps. Mailänderli (Swiss Butter Cookies)
This is the undisputed king of Swiss biscuits. Every Swiss child grows up cutting out these bright yellow, lemon-kissed butter cookies. The Vibe: Rich, buttery, and beautifully glossy.
Key Ingredients: Flour, sugar, a generous amount of butter, lemon zest, and egg yolks for the glaze.
How It’s Made: The simple dough is chilled, rolled out, and cut into classic shapes like stars, hearts, or bells. Before baking, they are brushed with beaten egg yolk, which gives them their signature shiny, golden top. Spitzbuben (Jam Sandwich Cookies) Spitzbuben
translates roughly to “little rascals”. These visually striking cookies are a favourite for kids, who love peeking through the “windows” to see the bright jam inside.
The Vibe: Melt-in-your-mouth shortbread balanced by tart fruit jelly.
Key Ingredients: Ground almonds (optional but traditional), butter, flour, icing sugar, and red currant or raspberry jam.
How It’s Made: You bake two flat rounds of dough—one solid base and one top piece with small cut-out holes (often little hearts or eyes). The top pieces are dusted heavily with icing sugar, and then sandwiched to the base using a dollop of warm jam. Zimtsterne (Cinnamon Stars)
If your family loves cinnamon, this naturally gluten-free and dairy-free treasure is a must-make. It relies on whipped egg whites rather than flour or butter.
The Vibe: Chewy, intensely spiced, and elegantly topped with snowy white royal icing.
Key Ingredients: Whipped egg whites, ground almonds, plenty of ground cinnamon, and sugar.
How It’s Made: Ground nuts and cinnamon are folded into stiffly beaten egg whites to form a sticky dough. It is rolled out and cut into stars, then carefully topped with a layer of saved white meringue before baking at a low temperature so the icing stays perfectly white. (Swiss Brownies / Basler Brunsli)
Originating from the city of Basel, these are often described as the Swiss equivalent of a chewy chocolate brownie cookie. Like Zimtsterne , they are naturally gluten-free. The Vibe: Richly chocolatey, aromatic, and densely chewy.
Key Ingredients: Ground almonds, sugar, cocoa powder (or melted dark chocolate), egg whites, and a touch of ground clove and cinnamon.
How It’s Made: The ingredients form a dark, thick dough that is traditionally rolled out on a bed of granulated sugar to prevent sticking. After being cut into squares or flowers, they are left to dry for a few hours before a very quick bake, keeping the centers wonderfully moist. Totenbeinli (Hazelnut Biscotti) Don’t let the spooky name scare you away— Totenbeinli
translates literally to “little death legs” or “bones” due to their long, finger-like shape, but they are absolutely delicious.
The Vibe: Crunchy, nutty, and perfect for dunking into hot chocolate, coffee, or milk.
Key Ingredients: Whole or coarsely chopped hazelnuts, flour, sugar, eggs, and a hint of cinnamon or lemon zest.
How It’s Made: The dough is packed with crunchy hazelnuts, shaped into long logs, and par-baked. The logs are then sliced diagonally into thin strips and baked a second time until hard and crispy, similar to Italian biscotti. 💡 Quick Swiss Baking Tips For Families Keep it Cool: Swiss doughs (especially Mailänderli and Spitzbuben
) rely heavily on butter. If the dough gets too sticky or warm while the kids are cutting out shapes, just pop it back in the freezer for 10 minutes. Let it Dry: Recipes like Zimtsterne
often require “drying time” (anywhere from 2 to 6 hours) on the baking sheet before they go into the oven. This ensures they keep their perfect shape and distinctive texture! Swiss Walnut Christmas Cookies – Eat, Little Bird