Oh my God! I’ve been looking for this recipe for years. My mother used to make them often, and I lost her recipe. Thank you so much! She always called them “Michigan Rocks.” (Full recipe)

Preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly without getting too dark on the bottom.

Step 2: Cream the butter and sugar

In a medium bowl, combine the softened butter and powdered sugar. Beat until light and fluffy. This step is important, as it forms the basis for a tender and sturdy cookie.

Step 3: Prepare the dough.

Add the vanilla extract and mix. Gradually stir in the flour and salt until a soft dough forms. Do not overmix, or the cookies will become hard instead of crumbly.

The dough should be easy to shape and have a smooth feel.

Step 4: Stir in the nuts.

Gently fold in the chopped nuts, distributing them evenly throughout the dough. Each cookie should offer a nutty crunch with every bite.

Step 4: Stir in the nuts.

Gently fold in the chopped nuts, distributing them evenly throughout the dough. Each cookie should have a nutty texture with every bite. Nuts are a traditional ingredient, but they also bring a warm and comforting flavor that harmonizes beautifully with the buttery crust.

Step 5: Shaping the Cookies

Form small balls of dough about 2.5 cm in diameter. Place them about 5 cm apart on the prepared baking sheet. They will spread slightly during baking.

There’s no need to flatten them. Their natural shape is part of their old-fashioned charm.

Step 6: Baking and Cooling

Bake the cookies for 12 to 15 minutes, keeping a close eye on them towards the end of the baking time. They are done when the edges are light golden brown. Don’t overbake them: they should remain pale and soft.

Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.

Step 7: A Light Dusting

Once cooled, you can dust the cookies with powdered sugar, if desired. This step is optional, but it gives them the finishing touch and an extra sweetness.

Tips from experienced home bakers:

German rock cookies actually get better with age. After one to two days in an airtight container, their flavor intensifies and their texture becomes even more appealing.