German Christmas Stollen Cookies
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!
Servings: 24 cookies
Calories: 200kcal
Ingredients
- 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 or pumpkin spice mix
- 3/4 cup butter softened
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3.5 oz candied citrus peel
Instructions
- 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.
Video
Notes
Soak fruit: 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.
Make ahead: You can prepare the dough a day ahead, allowing it to rise in the refrigerator overnight for a convenient next-day bake.
Storage: Store the cookies in an airtight container at room temperature for up to 2 weeks. They also freeze well for longer storage.
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 62mg | Potassium: 133mg | Fiber: 2g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
