Soft Russian Rock Cookies with Nutmeg and Vanilla

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert, Snack

Cuisine Russian

Servings 24 Cookies

Mixing bowls at least two: one for dry ingredients, one for wet
Electric mixer or stand mixer makes creaming the butter and sugar easier, though a sturdy whisk and strong arm will do in a pinch
Cookie scoop or two spoons to drop uniform mounds of dough
Baking sheets standard rimmed sheets lined with parchment paper
Cooling rack to allow cookies to firm up gently after baking
Fine mesh sieve or sifter (optional) for dusting powdered sugar

2 ½ cups all-purpose flour – sifted for the lightest texture
1 tsp baking powder – gives the cookies a soft lift
½ tsp baking soda – helps with the gentle rise and balance of flavors
½ tsp salt – enhances all the other flavors
½ tsp ground nutmeg – adds warm earthy spice reminiscent of polish Christmas cookies
1 tsp pure vanilla extract – the rich creamy backbone of the flavor
1 cup unsalted butter room temperature – for richness and softness
1 ¼ cups granulated sugar – sweetness with a bit of structure
2 large eggs – binds and gives the cookie its tender crumb
¾ cup sour cream – the secret to an ultra-soft texture

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.

In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes. This step is key to giving the cookies a tender texture.

Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to keep the mixture smooth.

Mix in the sour cream, which will give the dough a rich, moist consistency. Don’t worry if the mixture looks a little curdled—it will smooth out when the flour is added.

Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. The dough will be thick and sticky.

Fold in chopped dates or golden raisins if using. This is a lovely throwback to old-fashioned rock cookies recipe or even Jewish cookies that often include dried fruits.

Using a cookie scoop or two spoons, drop generous tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.

Bake in the preheated oven for 12-14 minutes, or until the edges are just turning golden and the tops are set. They should look puffed but not browned all over.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Once cooled, optionally dust with powdered sugar for a Russian tea cookies style finish.