Go Back
+ servings
Side view of a stack of stollen balls being dusted with powdered sugar.
Print Recipe
5 from 1 vote

Stollen Balls

Stollen balls have all the flavors of a classic German Christmas Stollen, with dried fruit and rolled in powdered sugar, but in individual cookie form!
Prep Time30 mins
Cook Time30 mins
Proofing time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: cookies, dried fruit, stollen
Servings: 22
Calories: 294kcal

Equipment

  • Stand Mixer

Ingredients

Dough

  • 375 grams ap flour
  • 100 grams granulated sugar
  • 7 grams instant yeast
  • 125 ml milk lukewarm
  • 150 grams butter softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 lemon zested

Add-Ins

  • 45 grams raisins
  • 65 grams pecans finely chopped
  • 40 grams dried tart cherries roughly chopped
  • 40 grams dried cranberries
  • 50 grams candied orange peel
  • 50 grams candied lemon peel
  • 65 ml rum

Topping

  • 175 grams butter melted
  • 300 grams powdered sugar

Instructions

Add-ins

  • In a medium bowl, stir together all of the add ins, including the rum.
  • Cover the bowl and set aside.

Make the Dough

  • In the bowl of a stand mixer, whisk the flour, sugar, and yeast together.
  • Pour in the milk and add in the remaining dough ingredients.
  • Knead the dough for 10-15 minutes, with the dough hook attachment on medium low speed, until it is smooth and the sides of the bowl are clean.
  • Place the dough into a lightly greased bowl and cover it with plastic wrap or a damp towel.
  • Set somewhere warm for 30- 45 minutes until the dough has doubled in size.
  • Once doubled, pour in the add-ins and knead again until fully combined.
  • Cover and set aside for 15 minutes.

Shape

  • Line two baking sheets with parchment paper or silicone baking mats
  • Once the dough has rested, divide it into 22 equal portions.
  • Work with one portion of dough at a time. Flatten it into a disk that is approximately 4"-5" in diameter.
  • Working in a clockwise direction, bring the edges of the disk into the center of the disk. Keep going until all of the edges are brought together into the center.
  • Pinch the edges together to make sure they stick together.
  • Place the ball of dough seam side down.
  • Shape your hand into a claw shape over the dough and roll the it around with the seam side down to help seal the bottom shut.
  • Place the shaped stollen balls on the prepared baking sheets, leave at least 2" between each cookie.
  • Cover the the baking sheets with a towel or plastic and set aside for 30 minutes.
  • Preheat the oven to 300 F and arrange two racks so that they divide the oven into thirds.

Bake the Stollen Balls

  • Once they have rested for 30 minutes, bake the stollen balls in the preheated oven for 25-30 minutes.
  • Rotate and swap the baking sheets after 15 minutes to ensure even browning and baking.
  • Once golden brown, remove the cookies from the oven and place on wire racks to cool for 10 minutes.
  • After 10 minutes, roll each cookie in the melted butter and then in a bowl of powdered sugar.
  • Once each cookie has been coated, re roll all of them in the powdered sugar and place on wire racks to cool fully.

Notes

Store in an airtight container at room temperature for 1-2 weeks. Re roll in powdered sugar before gifting or serving. 

Nutrition

Serving: 1cookie | Calories: 294kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 78mg | Fiber: 1g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg