Don’t let the name fool you—“German Rocks” aren’t stones, but dense, buttery, crumbly drop cookies with deep German-American roots, often found in Amish and Mennonite communities. They’re called “rocks” because of their hearty, substantial texture—but they’re anything but hard! Think shortbread meets graham cracker, with warm notes of cinnamon and molasses, and a satisfying crunch that pairs perfectly with a cold glass of milk or a cup of strong coffee.
This recipe, passed down through generations like Aunt Betty’s well-worn recipe card, is simple, frugal, and deeply comforting—made with pantry staples and baked in under 30 minutes.
Why You’ll Love Aunt Betty’s German Rocks
- 🍪 Only 6–7 ingredients—no fancy extras
- ⏱️ Ready in 25 minutes
- 💛 Nostalgic, humble, and perfect with tea
- 💸 Costs pennies per batch
- 🌾 Naturally nut-free & easily adaptable
Ingredients You’ll Need
(Makes ~30 cookies)
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2½ cups (315g) all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- Optional:
- 2 tbsp molasses (for deeper flavor—very traditional!)
- ½ cup old-fashioned oats (for extra texture)
💡 Pro Tips:
- Don’t overmix—keeps cookies tender.
- Chill dough 15–30 minutes if too soft—prevents overspreading.
- Use room-temperature butter—ensures even creaming.
Step-by-Step Instructions (Buttery, Cinnamon-Spiced, Foolproof)
