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German rum raisin cookies

German rum raisin cookies

Baking

Small, German-style shortbread cookies, soaked in grape juice with rum, cinnamon, and vanilla, and baked in a hot oven after a one-hour resting period.

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Recipe from Cadfaell, Klaus Eifert, MichaelFreyTool, adapted by Recette de cuisine · · updated on

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These German biscuits, known as Rosinentaler, are very easy to make: a simple sugar pastry flavored with cinnamon and studded with grapes soaked in rum. Allow them to rest for an hour before baking.

Ingredients and directions

  • Prep time45 min
  • Cook time10 min
  • Resting1 hr
  • Total1 hr 55 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$5.93 $0.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

20 people
  • $1.92
  • $0.96
  • $0.86
  • $1.40
  • $0.19
  • $0.04
  • $0.11
  • $0.45

Prices from US supermarkets for 4 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Soak the grapes in the rum.
  2. Combine the softened butter, egg yolks, sugar, and vanilla sugar in a bowl. Add the cinnamon, salt, and flour, then let it rest for 1 hour.
  3. Preheat the oven to 200 °C.
  4. Add the grapes to the dough. ≈ 4 min
  5. Place baking paper on a baking sheet and, using two small spoons, create mounds the size of a walnut, spaced well apart, as the cookies will spread during baking. ≈ 3 min
  6. Bake in the oven at 200 °C for approximately 10 minutes.

The bill

German rum raisin cookies

  • 250 g of grapes$1.92
  • 50 ml of rum$0.96
  • 250 g of butter or margarine$0.86
  • 4 egg yolks$1.40
  • 250 g of sugar$0.19
  • 1 packet of vanilla sugar$0.04
  • 1 teaspoon of cinnamon$0.11
  • 280 g of flour$0.45

Total$5.93

that's $0.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of grapes
  • 50 ml of rum
  • 250 g of butter or margarine
  • 4 egg yolks
  • 250 g of sugar
  • 1 packet of vanilla sugar
  • 1 teaspoon of cinnamon
  • A pinch of salt
  • 280 g of flour

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