German Rosinenbroetchen German Brandy Soaked Raisin Cookies
Indulge in the rich, aromatic flavors of German baking with these German Rosinenbrötchen, or German Brandy-Soaked Raisin Cookies. This delightful recipe combines plump raisins soaked in warming brandy with a soft, buttery cookie base that’s lightly spiced with cinnamon for a cozy touch. Perfect for the holiday season or as an everyday treat, these cookies are easy to make and brimming with European charm. The raisins are soaked for hours (or overnight) to infuse them with a boozy sweetness, while the addition of both granulated and brown sugar creates a perfectly balanced sweetness. Dusted with powdered sugar for a festive finish, these cookies are irresistibly soft, subtly spiced, and ideal for pairing with coffee or tea. Perfect for cookie lovers seeking an authentic taste of German-inspired indulgence!
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Recipe Information
Ingredients
- 1 cup raisins
- 0.5 cup brandy
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
Place the raisins in a small bowl and cover them with brandy. Let them soak for at least 2 hours or overnight for more pronounced flavor. Drain the raisins before using, reserving 1 tablespoon of the soaking liquid.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract, mixing until fully incorporated. If desired, add the reserved tablespoon of brandy soaking liquid for extra flavor.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the drained raisins and milk, ensuring the mixture comes together into a soft dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should still be soft in the center.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving for a festive touch.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 578.6 g | 210% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 368.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
