Crunchy German rock sugar cookies with a hint of caramel. A cookie which will make everybody smile for sure.
German rock sugar, originated in the East, is nothing more than lumps of crystallized sugar. I used to eat it secretly from the little sugar pot at my mothers house when I was young. It crackled so good in your mouth and tastes a bit like caramel. Hence that's where I got my strong preference for German rock sugar cookies. And today a delicious recipe.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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 my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Grind the rock sugar in a food processor.
- In a bowl mix the flour, dark sugar syrup, eggs, butter, salt, cinnamon, and nutmeg until it becomes a smooth batter with the mixer.
- Then mix the crushed sugar into the batter.
- Put the dough in the refrigerator for 1 hour.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Grease a baking tray with butter. With a spoon put some batter on the baking plate.
- Repeat for the rest of the plate, but leave 2 inches between the cookies (the batter will spread slightly).
- Put in the oven and bake 20 to 25 minutes or until golden brown.
- Let the cookies cool on a wire rack and store in an airtight sealed box.
Leave a Reply