Introduction
cookie swaps, holiday trays, and especially Southern potlucks. They’re called “rocks” because the dough is dropped in
rustic mounds that bake up craggy and golden, like little cookie boulders. But don’t let the name fool you:
the best German Rocks are tender, warmly spiced, and loaded with sweet raisins and crunchy nuts.
Think of them as the cozy middle ground between a spice cookie and a soft fruit-and-nut drop cookie. A touch of molasses gives
depth and that classic “old-fashioned” flavor, while buttermilk keeps the crumb soft. They’re the kind of cookie that tastes
even better the next day—making them perfect for baking ahead.
Potluck secret: Bake these a day early. The spices mellow and the texture turns perfectly soft-chewy.
Ingredients
Dry ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Optional: 1/2 tsp allspice (extra warmth)
Wet ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1 large egg
- 1/3 cup (80 ml) molasses (or dark honey)
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk (or milk + 1 1/2 tsp vinegar)
Mix-ins
- 1 cup (150 g) raisins (or chopped dates)
- 1 cup (120 g) chopped pecans or walnuts
- Optional: 1/2 cup chopped candied peel (more traditional)
Raisin tip: For extra plump raisins, soak them in hot water for 5 minutes, then drain and pat dry.
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 175°C.
- Line baking sheets with parchment paper.
Step 2: Mix dry ingredients
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
Step 3: Cream butter and sugar
- In a large bowl, beat butter and brown sugar until smooth (about 1–2 minutes).
- Add egg and mix until combined.
- Mix in molasses and vanilla.
