Christmas Stollen Cookies

Christmas Stollen Cookie

Cookies inspired by Stollen; spiced cookie dough laced with sour cherries, cranberries, apricots and almonds.


  • 190 cold, unsalted butter
  • 80 caster sugar
  • 100g light brown sugar
  • 410g plain flour
  • 10g baking powder
  • 6g fine salt
  • 120g eggs (roughly 2 large)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1tsp almond extract
  • 1tsp ground cinnamon
  • 1tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 230g white chocolate
  • 15g freeze dried sour cherries
  • 50g toasted blanched almonds, roughly chopped
  • 50g dried cranberries
  • 50g dried apricots
  • 50g mixed candied peel

To Finish

  • 100g white chocolate, melted
  • 1 tbsp freeze dried sour cherries
  • 1tbsp chopped dried apricots
  • 1tbsp silvered almonds


  1. In a bowl of a standing mixer, beat together the sugars, lemon zest and cold butter until combined (you are not trying to get any air into the mix).
  2. Add the freeze dried sour cherries, almonds, white chocolate, cranberries, apricots, candied peel and mix until combined.
  3. In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking powder. Add the dry’s to the butter mixture and beat until you have a sandy-textured flour mix.
  4. In a separate bowl, beat the eggs with the vanilla and almond extract. With the mixer on low, gently pour in the eggs and continue to beat until the dough comes together.
  5. Weigh the dough into 110g portions and roll into balls, you should have 12 cookie balls. Refrigerate for 4 hrs.
  6. Pre-heat the oven to 170c fan or 190 oven and place 2 baking sheets lined with baking paper or silicone mats into the oven.
  7. Remove the dough balls from the fridge and place straight onto the hot oven trays, spaced apart. Bake for 14-16 mins until the cookies are golden brown. They will have some height to them and spread slightly. Remove from the oven and allow to cool fully.
  8. Melt 70g white chocolate and dip 1/4 of the cookie into the melted chocolate and place back onto the tray. Repeat for all the cookies.
  9. Sprinkle over the freeze dried sour cherries, chopped apricots and silvered almonds.
  10. Allow the chocolate to set and enjoy!


Do not skip the browning the butter step – you do not know what flavour bomb you are missing out on!

Once the cookie dough balls are made, you can leave them in the fridge for up to 3 days before baking, or freeze them for up to 1 month – bake from frozen, just add an extra 3 or 4 minutes onto the baking time.

The baked and decorated cookies will keep for 3-4 days in an airtight container or individually wrapped in cling film.

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License