German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)

“Adapted from the classic "Back vergnuegen wie noch nie, " which I have translated into English from the German. Prep time includes a 30 minute soak for the raisins. Cook time is per batch. Look for approx American cup measurements at the bottom.”

Ingredients Nutrition


  1. Soak raisins in a bowl with brandy for 30 minutes, covered.
  2. Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
  3. Using a mixer, cream the butter until smooth.
  4. Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
  5. In a separate bowl, sift together the flour and the spices.
  6. Stir lemon zest into the flour mixture.
  7. Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
  8. Drain raisins and fold them into the batter.
  9. Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
  10. Bake at 200 C/400F for 8-10 minutes, or until golden brown.
  11. Remove to wire racks to cool.
  12. IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a