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German Christmas Stollen Cookies

Transport yourself to a German Christmas market with these delicious German Christmas stollen cookies. As a bite-sized version of a traditional Dresdner stollen recipe, these bites offer the same classic dried fruit and citrus flavors that you love in the classic Christstollen. Perfect as a gift during the holiday season!

A tray of stollen cookies next to a napkin.
Table of contents

For more German Christmas cookies and treats, check out the following recipes:

My Weihnachten guide has more festive German tips as well.

Why you’ll love this recipe

  • Festive flavors: These dried fruit cookies encapsulate the rich, traditional flavors of German stollen, making them a perfect treat for the holiday season.
  • Stollen cookie: These handy stollen bites offer the same festive taste as a whole Christmas Stollen but in convenient, bite-sized portions.
  • Food gift: These dried fruit cookies make delicious homemade gifts during Christmas time.


  • Dry ingredients: You’ll need all-purpose flour, active dry yeast (or instant or fresh yeast), and granulated sugar.
  • Wet ingredients: Warm whole milk, melted butter, vanilla extract, and eggs at room temperature.
  • Dried fruit: Sultanas and dried red currants, glazed lemon peel and orange peel. You can also add lemon zest or orange zest for extra freshness.
  • Nuts: Ground almonds add a wholesome texture and nutty flavor to these Christmas cookies. You can substitute them with ground walnuts, pecans, or hazelnuts as well.
  • Christmas spice: I use 1 tsp of my Christmas spice mix which is a blend of ground cinnamon, nutmeg, all-spice, ginger, and cloves. Add a knife tip of each instead if you don’t want to make up a large spice mix.
  • Icing sugar: For dusting the cookies post-baking.

How to make stollen cookies

Activated yeast in a bowl and stollen dough.

1. Activated yeast and dry ingredients.

2. Stollen dough before the rise.

German Christmas stollen cookies on a baking sheet.

3. Shaped stollen cookies before baking.

4. Stollen cookies after baking.


  • Soak fruits: Soak the dried fruits in warm water or rum the night before to enhance their flavors and keep the cookies moist.
  • Dough rise: Allow the yeasted dough to rise in a warm place until it has expanded in size. This step is crucial for achieving a light and airy texture in your stollen cookies.


Serve these stollen cookies as a tasty addition to your Christmas dessert table, or package them in an airtight container for a delicious homemade gift during the festive season.


Rum raisins: Traditionally rum-soaked raisins add extra flavor to homemade stollen. Simply soak the raisins and red currants in 1/2 cup of rum.

Marzipan: Fill the stollen cookies with homemade marzipan to create an indulgent and sweeter treat.

Crinkle cookies: Roll the cookies in icing sugar before baking for crinkle cookie coating.


Can I make the dough in advance?

Yes, you can prepare the dough a day ahead, allowing it to rise in the refrigerator overnight for a convenient next-day bake.

How do I store stollen cookies?

Keep the cookies in an airtight container at room temperature. They also freeze well for longer storage.

A tray of stollen cookies next to a napkin.

German Christmas Stollen Cookies

Caro Jensen
A bite-sized version of the traditional German stollen offering the same classic dried fruit and citrus flavors that you love in the classic Christstollen. Perfect as a gift during the holiday season!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour 30 minutes
Course Dessert
Cuisine German
Servings 24 cookies
Calories 200 kcal


  • 5 oz raisins
  • 5 oz dried red currants
  • 1/2 cup milk lukewarm
  • 2 tsp active dry yeast
  • 1/4 cup sugar
  • 3 cups all-purpose flour
  • 1 cup ground almonds
  • 1 tsp Christmas spice mix
  • 3/4 cup butter softened
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3.5 oz candied citrus peel


  • Add the sultanas and dried red currants to a medium bowl and pour over boiling water until they're fully submerged. Set aside to plump up.
    5 oz raisins, 5 oz dried red currants
  • Activate the dry yeast by combining lukewarm milk, yeast, and 1 tbsp of the sugar. Mix and let it froth up for 5-10 minutes.
    1/2 cup milk, 2 tsp active dry yeast
  • In a large bowl or a bowl of a stand mixer, combine the flour, ground almonds, Christmas spice, and sugar. 
    1/4 cup sugar, 3 cups all-purpose flour, 1 cup ground almonds, 1 tsp Christmas spice mix
  • Add the activated yeast, softened butter, vanilla extract, and eggs to the flour mixture. Mix until fully combined.
    3/4 cup butter, 2 eggs, 1 tsp vanilla extract
  • Drain the sultanas and red currants and incorporate the soaked fruit into the dough alongside the candied citrus peel.
    3.5 oz candied citrus peel
  • Knead the dough by hand or with a dough hook until it becomes smooth and elastic. Shape it into a large dough ball and then let it rise in a warm place covered with a damp tea towel or plastic wrap 1-2 hours.
  • Preheat the oven to 350F/180C.
  • Roll the dough into small balls (about 2oz each) and place them on a lined baking sheet about 2 inches apart.
  • Bake the stollen cookies for 15-20 minutes until golden brown, then cool on a wire rack for 5 minutes.
  • Roll in icing sugar while warm. Enjoy immediately or store them in an airtight container in a cool place for up to a week.



For more tips on how to make these stollen cookies, check out the cream-colored box in the article.


Calories: 200kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 62mgPotassium: 133mgFiber: 2gSugar: 10gVitamin A: 214IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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