German Rock Date Cookies
A dense, old-fashioned German Rock Date Cookie made with chopped dates, walnuts, butter, sugar, and cinnamon. A nostalgic Bavarian-inspired treat with a hearty, chewy texture and warm spice.
36 Servings
Ingredients
- 1 ½ cups white sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 2 ½ cups sifted all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon hot water
- 2 cups pitted and finely chopped dates
- 3 cups chopped walnuts
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
Cream the Butter and Sugar
- In a medium-sized mixing bowl, cream together the softened butter and sugar until the mixture becomes light and uniform.
Add the Eggs
- Add the eggs one at a time, mixing thoroughly after each addition to create a smooth, cohesive batter.
Prepare the Leavening Mixture
- In a small dish, dissolve the baking soda in the teaspoon of hot water. Stir until fully blended, then incorporate it into the butter and egg mixture.
Add the Dry Ingredients
- Combine the sifted all-purpose flour and ground cinnamon. Gradually add this mixture to the wet ingredients, stirring until a thick, well-blended dough forms.
Incorporate the Dates and Walnuts
- Fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the dough.
Portion the Dough
- Drop heaping spoonfuls of dough onto an ungreased baking sheet, spacing them slightly apart. The cookies will retain much of their shape.
Bake
- Bake for 10 to 15 minutes, or until the cookies develop a light golden-brown color. Remove from the oven and allow them to cool on a wire rack.
Notes
To prepare German Rock Date Cookies gluten-free, substitute the all-purpose flour with a 1:1 certified gluten-free flour blend that contains xanthan gum. If the blend does not include xanthan gum, add ½ teaspoon to improve structure. Because gluten-free flour may absorb moisture differently, consider adding 1–2 teaspoons of milk or water if the dough becomes excessively thick. Ensure all other ingredients—particularly the baking soda and spices—are certified gluten-free to avoid cross-contamination.