German Rocks Cookies

These classic, old-fashioned fruit and nut cookies—often called “German Rocks” or “Rock Cookies”—are a beloved holiday treat. Dense, chewy, and packed with walnuts and dates, they are perfect for cookie exchanges or enjoying with a cup of coffee.

Ingredients

• 1 ½ cups (300g) granulated sugar

• ½ cup (1 stick / 113g) butter, softened

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 ½ cups (313g) all-purpose flour

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon hot water

• 2 ½ cups (250g) chopped walnuts

• 2 cups (about 300g) pitted dates, chopped

Instructions

1. Prep:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

• In a small bowl, dissolve the 1 teaspoon baking soda in the 1 teaspoon hot water. Set aside.

• Chop the walnuts and dates if you haven’t already. Toss the dates with 1–2 tablespoons of the measured flour to prevent clumping.

2. Mix Wet Ingredients:

• In a large bowl, cream together the softened butter and sugar until light and fluffy.

• Beat in the eggs, one at a time, then mix in the vanilla extract and the baking soda/water mixture.

3. Combine Dry Ingredients & Mix-Ins:

• In a separate bowl, whisk together the flour and cinnamon.

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

• Fold in the chopped walnuts and dates until evenly distributed. The dough will be very thick and chunky.

4. Bake:

• Drop dough by heaping tablespoonfuls onto prepared baking sheets, spacing them about 2 inches apart. You can slightly flatten the tops with damp fingers.

• Bake for 12–15 minutes, or until the edges are lightly golden and the tops look set. Do not overbake; the centers should remain slightly soft.

• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Notes

• Texture: These are meant to be rustic, dense, and chewy—not cake-like. The dates provide natural sweetness and moisture.

• Storage: Store in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 3 months.

• Variations: Some traditional recipes include 1 cup raisins or mixed candied fruit. For a festive twist, add ½ teaspoon nutmeg or allspice along with the cinnamon.

• Dissolving the Baking Soda: This old-fashioned step ensures the soda is evenly distributed and helps create a slightly crackled top.

Enjoy these hearty, spiced cookies—a delicious taste of tradition!