Crunchy German rock sugar cookies with a hint of caramel. A cookie that will make everyone smile.
German rock sugar—known for its origin in the East—are simply chunks of crystallized sugar. When I was a child I secretly scooped them from my mother’s sugar pot. They crackled delightfully and carried a subtle caramel flavor, which is why I love these German rock sugar cookies. Below is a clear, refined recipe to recreate that crunchy, caramel-noted cookie at home.
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📖 Recipe
RECIPE CARD
Andréa
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Equipment
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A conventional oven is used. If using a convection oven (fan), reduce the temperature by 20 °C / 30 °F.
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Step-by-Step Directions
Ingredients
- 100 ml Dutch sugar syrup
- 75 grams rock sugar
- 300 grams self-rising flour
- 3 eggs, size L
- 175 grams butter, unsalted (+ extra to grease the baking sheet)
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
All recipes are provided in Metric and US Customary units.
Instructions
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1. Grind the rock sugar in a food processor until it forms small crystals.
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2. In a mixing bowl, combine the self-rising flour, Dutch sugar syrup, eggs, softened butter, salt, cinnamon, and nutmeg. Mix with an electric mixer until the batter is smooth and uniform.
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3. Fold the ground rock sugar into the batter so the crunchy sugar pieces distribute evenly.
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4. Cover the dough and chill it in the refrigerator for 1 hour to firm up.
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5. Preheat the oven to 180 °C (355 °F).
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6. Grease a baking sheet with a little butter. Use a spoon to drop portions of batter onto the sheet, spacing them about 2 inches apart to allow for slight spreading.
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7. Bake for 20–25 minutes, or until the cookies are golden brown around the edges.
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8. Transfer the cookies to a wire rack to cool completely, then store them in an airtight container to preserve crunch and flavor.
Nutrition
Carbohydrates: 18g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 43mg
Sodium: 90mg
Sugar: 7g
Vitamin A: 254IU
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