German Rocks
We sure love a recipe with a back story, and today’s treat is exactly that. The German Rocks come from the beloved Bavarian Inn in Frankenmuth, Michigan, a sweet Bavarian themed town that’s known for their Christmas celebrations. These cookies are full of spices, fruit, and nuts to keep you going through a busy holiday season. Whether you’re here to recreate this Midwestern favorite or trying German Rocks for the first time, we can assure you this simple cookie hits all the right notes!
What makes German Rocks so memorable is their hearty, almost bakery-style texture. The batter comes together in a thick mixture, filled to the brim with crunchy walnuts, and sweet chopped dates. Every bite is a mix of chewy and crunchy! They’re the kind of cookie that satisfies without being too sweet, making them perfect alongside afternoon coffee or a holiday dessert spread.
No chilling time, no complicated shaping, just classic baking at its best. As they bake, your kitchen will fill with the unmistakable aroma of toasted walnuts and warm spices (heavenly if you ask us!). Once cooled, the cookies store beautifully, making them ideal for gifting or preparing ahead for gatherings. Whether you’ve visited Frankenmuth and want to recreate a little of its charm at home, or you’re discovering German Rocks for the first time, this recipe is a tradition worth keeping around.
German Rocks
Yield(s): Makes 24 cookies
10m prep time
12m cook time
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup butter
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon hot water
- 2 1/2 cups chopped walnuts
- 2 cups pitted dates, chopped
Preparation
- Preheat oven to 350 degrees F.
- In a large bowl, add butter and sugar and mix until well combined. Add eggs and vanilla and mix until light and airy.
- In a small bowl, mix baking soda with hot water until dissolved, then mix into butter mixture.
- Add flour and cinnamon and mix until just combined.
- Fold in walnuts and dates.
- Scoop dough in ~2-3 tablespoon potions onto two ungreased cookies sheets and bake for 12-14 minutes or just until the edges begin to turn gold in color.
- Allow cookies to cool, then store in an airtight container.
