Aunt Betty’s Homestyle German Rocks are old-fashioned spice cookies that are crisp on the outside, tender inside, and packed with warm molasses flavor, nuts, and raisins. These rustic cookies were a farmhouse favorite—simple, hearty, and perfect with a cup of coffee or tea.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Prepare the oven and pans
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them. - Cream butter and sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This step helps create a tender cookie texture. - Add wet ingredients
Beat in the egg until fully incorporated, then mix in the molasses until smooth and well blended. - Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. - Combine and fold
Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in the chopped nuts and raisins evenly. - Shape the cookies
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly as they bake. - Bake
Bake for 10–12 minutes, until the tops are set and the edges are lightly golden. The centers should still be slightly soft. - Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
✨ Tip: These cookies taste even better the next day as the spices deepen—store in an airtight container at room temperature for up to 5 days.
