My German Apple Cake Cookies are like miniature versions of my Granny’s German Apple Cake. The batter is spiced with cinnamon and nutmeg and the soft cookies are studded with toasted almonds and plump rum raisins!
These Almond & Rum Raisins – studded German Apple Cake Cookies are quick and easy to make and make for the perfect teatime treat!
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German Apple Cake is one of my favorite cakes out there as it is so easy to make and just incredibly delicious, despite its simplicity! It also stirs up a lot of memories of my childhood in Germany as I remember my Granny baking it for each family gathering, and during apple harvest almost every weekend! These soft apple cookies are a mini version of my Granny’s beloved apple cake. They are slightly crispy on the outside and fluffy, buttery and tender on the inside, with little chunks of juicy apples, plumb rum raisins, and toasted almonds in every bite.
The batter for my German Apple Cake Cookies comes together within minutes. Just make sure to take butter and eggs out of the fridge in time. If you are an organized person with a baking schedule, you can remember to soak the raisins the evening before want to bake the apple cookies. I usually just put them in a bowl, cover them with some rum and let everything come to a quick boil in the microwave. Then, I just let the raisins soak at room temperature for about 2 hours. It works a charm.
For my German Apple Cake Cookies, I like to use a mix of golden raisins and normal raisins or sultanas as I like the differences in color. You can also add cranberries or dried cherries, but I like to keep it as close to the authentic German Apple Cake as possible, so I stick with raisins. I recently discovered these Jumbo Golden Raisins by Basse and have been snacking on them like crazy. They are slightly bigger and so sweet and succulent and unlike any other raisin, I have had before. I chopped them up a bit before adding them to the batter and I really enjoyed them in these apple cookies.
I try to go without refined sugar so I replaced the sugar in this recipe with Organic Coconut Palm Sugar. You can use brown sugar if you like. Both add more depth of flavor and a slight caramel note to the apple cookies, which I love. If possible, try and use Vanilla Beans in this recipe. It really takes the apple cake cookies from delicious to divine. You can substitute the vanilla beans with High-Quality Vanilla Bean Paste, using 1 tsp to replace one vanilla bean.
A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you
German Apple Cake Cookies
My German Apple Cake Cookies are like little miniature versions of my Granny's German Apple Cake. The batter is spiced with cinnamon and nutmeg and the soft cookies are studded with toasted almonds and plump rum raisins!
- 30 g golden raisins
- 30 g sultanas or raisins
- 150 ml rum
- 70 g chopped almonds
- 1 vanilla bean or 1 tsp vanilla extract
- 70 g coconut sugar or brown sugar
- 100 g softened butter
- 2 large eggs
- 250 g flour you can substitute half with whole wheat
- 1 pinch salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp baking powder
- 2 medium apples
- icing sugar for decoration
Put raisins in a bowl and cover with rum. Let them soak over night. For a quicker version, put the bowl in the microwave for 20 seconds or half a minute, so that the rum comes to a quick boil. Let raisins soak at room temperature for 2 hours.
Toast the chopped almonds in a pan without oil on medium heat for 2 minutes or until they start to smell fragrant. Do not burn the nuts. Put them aside.
Preheat the oven to 200 Celsius. Prepare two cookie sheets and line them with parchment paper. Scrape out the vanilla bean and add the vanilla (or extract, if using) to a bowl together with butter, eggs, and sugar. Beat everything until very well combined and fluffy.
Mix flour, salt, spices and baking powder and add to the wet batter. Stir until the batter starts to come together. Do not overmix. Cut the apple into quarters, peel and core. Chop into small pieces and add apples to the batter, along with almonds and raisins including remaining rum from the bowl. Stir to combine.
Shape little dough half balls, using 1 tbsp of batter at a time. Place balls on the cookie sheet and bake them for 10 minutes. Insert a toothpick to check for doneness. Let cool a bit and dust with icing sugar.
The cookies are best eaten fresh! You can, however, store the cookies in a metal tin. Note, that they will get softer (but not any less delicious) when stored in tins.
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