Don’t let the name fool you—“German Rocks” aren’t stones, but a beloved old-fashioned cookie with deep Midwestern and Pennsylvania Dutch roots. Dense, buttery, and slightly crumbly (like a cross between a shortbread and a drop cookie), they’re rolled in sugar for a sparkly crust and often studded with nuts or spices. They earned the nickname “rocks” not because they’re hard—but because they keep incredibly well, staying fresh for weeks in a tin… just like Aunt Betty used to make.
Perfect with coffee, tea, or as a humble holiday treat.
Why You’ll Love This Recipe
- 🍪 Simple pantry ingredients—no fancy tools
- 💛 Buttery, spiced, and lightly sweet
- ⏱️ 15 minutes prep, then bake
- 💸 Costs under $6—makes 3–4 dozen
- 🌾 Naturally nut-free option & easily gluten-free
Ingredients You’ll Need
(Makes 36–48 cookies)
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 1½ cups (300g) granulated sugar, divided
- 2 large eggs
- 1 tsp pure vanilla extract
- 3½ cups (440g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1–2 tsp ground cinnamon (optional, traditional in some families)
- Optional: 1 cup chopped walnuts or pecans
💡 Pro Tips:
- Use room-temperature butter and eggs—ensures even mixing.
- Roll dough into 1-inch balls, then coat generously in sugar for that classic “rock” sparkle.
- Don’t overbake—they firm up as they cool.
Step-by-Step Instructions (Buttery, Crumbly, Foolproof)
