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 butter and sugar until fluffy.

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

Step 3: Prepare the dough.
Add vanilla extract and stir. Gradually stir in the flour and salt until a soft dough forms. Do not overmix, otherwise the cookies will be hard instead of crumbly.

The dough should be easy to shape and feel smooth.

Step 4: Stir in the nuts.
Carefully fold in the chopped nuts and distribute them evenly throughout the dough. Each cookie should offer a nutty crunch with every bite.

Nuts are a traditional ingredient, but they also bring a warm and comforting flavor that harmonizes wonderfully with the buttery base.

Step 5: Shape the cookies

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

You don’t need to flatten them. Their natural shape is part of their old-fashioned charm.

Step 6: Cooking and Cooling

Bake the cookies for 12 to 15 minutes, watching them carefully towards the end. 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 tray for about five minutes before placing them on a wire rack to cool completely.

Step 7: Finally, lightly dust off.

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

Tips from experienced home bakers:
German rock cookies actually get better with time. After one to two days in an airtight container, their flavor intensifies and their texture becomes even more appealing.