Step 5: Shape the cookies
Form the dough into small balls, approximately 2.5 cm in diameter. Place them on the prepared baking sheet, about 5 cm apart. They will spread slightly during baking.
There’s no need to flatten them. Their natural shape is part of their vintage charm.
Step 6: Cooking and cooling
Bake the cookies for 12 to 15 minutes, watching them closely toward the end. They’re ready when the edges are lightly golden. Don’t overbake: they should remain pale and soft.
Let the cookies cool on the baking sheet for about five minutes, then transfer them to a wire rack to cool completely.
Step 7: Finally, dust lightly
Once the cookies have cooled, you can dust them with powdered sugar if you like. This step is optional, but it adds a nice touch and extra sweetness to the cookies.
Tips from experienced home bakers:
German Rocks get even better with age. After a day or two in an airtight container, their flavor intensifies and their texture becomes even more appealing.
