- Add the dry ingredients in two additions, alternating with buttermilk.
- Mix just until no dry flour remains.
Don’t overmix: Overmixing makes drop cookies tough. Stir only until combined.
Step 5: Fold in raisins and nuts
- Fold in raisins and chopped nuts (and candied peel if using).
- If the dough feels very soft, chill for 15 minutes for easier scooping.
Step 6: Scoop and bake
- Drop dough by heaping tablespoons onto the baking sheet, leaving 5 cm space between cookies.
- Bake 9–11 minutes, until set and lightly browned at the edges.
- Cool 5 minutes on the pan, then transfer to a rack.
Perfect texture: Pull them when the tops look set but still soft—overbaking dries these out.
Serving and Storage
- Serve: With coffee, tea, or warm cider—these are made for cozy sipping.
- Storage: Airtight container at room temperature up to 5 days.
- Keep soft: Add a slice of bread to the container (replace as it dries) to keep cookies tender.
- Freeze: Freeze baked cookies up to 2 months. Thaw at room temperature.
Tips
- Use fresh spices: Old spices taste flat. Fresh cinnamon/cloves make these shine.
- Chop nuts evenly: Smaller pieces distribute crunch without breaking the cookie.
- Rinse sticky raisins: If raisins are very sugary, a quick rinse and dry can prevent clumping.
- Chill if needed: Soft dough spreads more. A short chill keeps the “rocky” shape.
- Potluck transport: Layer with parchment in a tin so they don’t stick together.
Variations
1) Chocolate chip “rocks”
Swap half the raisins for chocolate chips for a kid-friendly version.
2) Cranberry-orange rocks
Use dried cranberries instead of raisins and add 1 tbsp orange zest to the dough.
3) Gingerbread rocks
Add 1 tsp ground ginger and use dark molasses for a deeper, gingerbread-like cookie.
4) Date-nut rocks
Use chopped dates and walnuts for a richer, caramel-like sweetness.
5) Glazed “bakery” finish
Whisk 1 cup powdered sugar with 2–3 tbsp milk and a splash of vanilla, then drizzle over cooled cookies.
FAQ
Why are they called “German Rocks”?
The name usually refers to their rustic, craggy “rock-like” shape. Many families also link them to older,
German-influenced spice cookie traditions brought to the U.S.
Do I have to use molasses?
Molasses gives the classic deep flavor. If you don’t have it, dark honey or maple syrup can work,
but the taste will be slightly different.
Can I make the dough ahead?
Yes. Cover and refrigerate up to 24 hours. Let sit 10 minutes at room temperature before scooping if it’s very firm.
How do I keep them soft?
Don’t overbake, store airtight, and add a slice of bread in the container to maintain moisture.
Can I use other dried fruits?
Absolutely—cranberries, chopped apricots, chopped figs, or a mix all work well. Just keep the total amount similar.
What nuts are best?
Pecans and walnuts are traditional, but almonds or hazelnuts are delicious too.
