Decadent Russian Rocks Cookies
Russian Rock Cookies are a classic spiced drop cookie packed with walnuts and raisins, deeply rooted in Eastern European and Jewish baking traditions. They have a chewy, dense texture and a warmly spiced flavor from cinnamon and cloves that makes them utterly irresistible. Perfect for holiday cookie trays, gifting, or enjoying alongside a hot cup of tea.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheets (2)
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 2.5 cups all-purpose flour spooned and leveled
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 1.5 cups packed dark brown sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1.5 cups dark raisins
- 1.5 cups walnut halves toasted and roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- Toast the chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool completely before using.
- In a large bowl, beat the softened butter and packed dark brown sugar together using a hand mixer or stand mixer on medium speed for 3 to 4 minutes, until the mixture is light, fluffy, and noticeably increased in volume.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt until evenly combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until the flour disappears and the dough comes together. Do not overmix at this stage.
- Using a sturdy spatula or wooden spoon, fold in the raisins and toasted walnuts until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart. The cookies spread only slightly during baking.
- Bake for 11 to 13 minutes, until the edges are set and the tops appear just barely dry. The centers may still look slightly underdone, which is exactly right. They will firm up as they cool on the pan.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The flavor and texture improve significantly as they cool, so try to wait at least 10 to 15 minutes before eating.
Notes
For deeper flavor, make the dough a day ahead and refrigerate it overnight before baking. Toast your walnuts before folding them in for a noticeably richer taste. Do not overbake these cookies as they firm up considerably as they cool and will become too hard if left in the oven too long. Store at room temperature in an airtight container for up to one week, or freeze baked cookies for up to three months.