Traditional New Year's Cookies (Portzelky Recipe)

Name: Traditional New Year's Cookies (Portzelky)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Cuisine: Mennonite
Ingredients: 1/2 cup warm water; 1/2 tsp sugar (for yeast); 2 Tbsp sugar (for batter); 1 package (2 1/4 tsp) active dry yeast; 4 large eggs; 2 cups warm milk; 3/4 tsp salt; 4 Tbsp melted butter; 3 to 4 cups raisins; 4 1/4 cups all-purpose flour; 2 rounded tsp baking powder; Icing sugar for dusting; Vegetable oil for frying

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There's something magical about the days between Christmas and New Year's, isn't there? The house still smells like pine and cinnamon, the kids are home from school, and we're all in that cozy in-between space where time feels slower. For my family, that means one thing: New Year's cookies.

Not just any cookies, though. I'm talking about Portzelky — these fluffy, golden fried treats that my mother-in-law taught me to make years ago. They're a German-Russian Mennonite tradition, and honestly? They've become the highlight of our New Year's celebration. Logan and Ellie start asking about them right after Christmas dinner.

Delicious fried cookie bites topped with powdered sugar, perfect for desserts or snacks.

I'll be honest with you — I tried making these New Year's cookies four times before I got them right. Four times! The first batch was dense as hockey pucks. The second time, they were greasy. But this recipe? This is the one that finally worked, passed down from my husband's Mennonite grandmother. And now I'm sharing it with you so you don't have to go through what I did.

Let's bake some cookies together!

Jump To

What Are Portzelky (New Year's Cookies)?
Why This New Year's Cookie Recipe Works
What Are the Different Types of New Year Cookies Around the World?
Ingredients for Traditional New Year's Cookies
How to Make New Year's Cookies (Step-by-Step)
Tips for Perfect New Year's Cookies Every Time
How Long Do New Year's Cookies Last? (Storage Guide)
FAQs About New Year's Cookies
The Cultural Significance of New Year's Cookies
Serving Suggestions
📖 The Complete Recipe
💬 Reviews

What Are Portzelky (New Year's Cookies)?

If you've never heard of Portzelky before, you're not alone. These traditional New Year's cookies are a bit of a hidden gem in the cookie world. Despite being called "cookies," they're actually sweet fritters — imagine fluffy fried dough balls studded with plump raisins and dusted with a generous snowfall of icing sugar.

The History of This New Year's Tradition

Portzelky come from German-Russian Mennonite communities, families who immigrated to North America generations ago and brought their food traditions with them. In our family, these cookies appear every year on New Year's Eve, warm and fresh from the fryer, ready to welcome in the new year with something sweet.

There's something about eating these on New Year's that feels right — like you're connecting to generations of families who made the same recipe, in the same way, to mark the same moment. It's food as memory, as tradition, as love.

Why They're Called Cookies (When They're Really Fritters)

Here's where it gets a little confusing. Portzelky are technically fritters — fried yeast dough, similar to Dutch oliebollen or New Orleans beignets. But in Mennonite families, we've always called them cookies, and the name stuck.

The texture is what sets them apart. When you bite into a properly made Portzelky, it should be light and airy inside, with a delicate golden crust that gives just a little crunch before you hit that pillowy soft center. The raisins add little bursts of sweetness, and the icing sugar — well, that's just pure joy in powdered form.

After my four failed attempts, I finally figured out what makes the difference between sad, dense fritters and the fluffy clouds my mother-in-law makes every year.

First, the batter should be thin — almost like thick pancake batter. I know it seems wrong when you're used to cookie dough, but trust me on this. That's secret number one.

Second, you coat the raisins in flour before adding them to the batter. This keeps them from sinking to the bottom while the cookies fry. Such a simple trick, but it changes everything.

Third, temperature matters. You want your oil at exactly 340°F. Not 350°F like most fried foods. Not 330°F. Right at 340°F. This gives you time to cook the inside without burning the outside.

And finally — and this is the hardest part — don't add extra flour. I know your instincts will scream at you that the batter is too thin. Ignore those instincts. This recipe has been perfected over generations, and the measurements are spot-on.

What Are the Different Types of New Year Cookies Around the World?

One thing I love about researching recipes is discovering how different cultures celebrate the same moment in completely different ways. New Year's cookies are a perfect example. Here's a quick look at how families around the world welcome the new year with something sweet:

Cookie Type	Origin	Main Ingredients	Texture	Best For
Portzelky	German-Russian Mennonite	Yeast, raisins, milk, flour	Fluffy, fried	Traditional family celebrations
Chinese Almond Cookies	China / Hong Kong	Almond flour, butter, eggs	Crisp, crumbly	Lunar New Year (prosperity)
Pineapple Tarts	Malaysia / Singapore	Pineapple jam, butter	Buttery, sweet	Lunar New Year (good fortune)
Decorated Sugar Cookies	American	Sugar, butter, flour, royal icing	Soft, sweet	New Year’s Eve parties
Oliebollen	Dutch	Yeast dough, raisins, apple	Fluffy, fried	New Year’s Day

Each of these carries its own meaning. Chinese almond cookies represent good fortune during Lunar New Year. Pineapple tarts symbolize prosperity. And Portzelky? They're about gathering family together, sharing something warm and sweet, and starting the year surrounded by the people you love.

Ingredients for Traditional New Year's Cookies

Here's what you'll need to make about 40 cookies (perfect for a family gathering or to share with neighbors):

½ cup warm water
½ teaspoon sugar (for activating yeast)
2 tablespoon sugar (for the batter)
1 package active dry yeast (2 ¼ tsp)
4 large eggs
2 cups warm milk
¾ teaspoon salt
4 tablespoon melted butter
3 to 4 cups raisins (I use 3 ½ cups)
4 ¼ cups all-purpose flour
2 rounded teaspoon baking powder
Icing sugar for dusting
Vegetable oil for frying

A quick note about the raisins: the original recipe calls for 4 cups, but I find that 3 ½ cups gives you a better balance. If you really love raisins, go for the full 4 cups. If you're making these for kids who pick raisins out of everything, 3 cups works too.

How to Make New Year's Cookies (Step-by-Step)

Preparing the Yeast and Batter
Start by rinsing your raisins in a colander under warm water. This removes any coating and helps them plump up. Pat them dry with a clean kitchen towel and set them aside.
In a small bowl, combine the warm water, ½ teaspoon sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes. You'll know it's ready when the top gets foamy and bubbly — it should look like the foam on a cappuccino. If nothing happens, your yeast might be old or your water too hot. Start over with fresh yeast.
While the yeast is doing its thing, grab a large mixing bowl and whisk together the flour, baking powder, salt, and the 2 tablespoon sugar.
In a separate bowl, whisk together the eggs, warm milk, and melted butter. Make sure the milk is warm but not hot — you should be able to stick your finger in it comfortably.
Once your yeast is foamy, add it to the wet ingredients and stir. Then pour the wet mixture into the dry ingredients. This is where it gets important: mix just until combined. The batter will look thin, almost pourable. This is exactly what you want. Don't panic and add more flour. I cannot stress this enough. Thin batter = fluffy cookies.
The Raisin Coating Trick
Take about ¼ cup of flour and toss it with your dried raisins in a bowl until they're lightly coated. This is the magic trick that keeps them suspended in the batter instead of sinking to the bottom during frying.
Gently fold the flour-coated raisins into your batter. Use a spatula and fold carefully — you're not trying to beat them in, just incorporate them evenly.
Rising Time
Cover your bowl with a clean kitchen towel and let it sit in a warm spot for about 1 hour, or until the batter has doubled in size. I like to put mine on top of the dryer while I'm doing laundry — the warmth helps it rise beautifully.
You'll know it's ready when the batter looks puffy and airy, and you can see little air bubbles throughout.
Frying Your New Year's Cookies
This is my favorite part, even though it takes a little practice. Fill a deep, heavy pot with about 3 inches of vegetable oil. If you have a deep fryer, even better — set it to 340°F.
If you're using a pot, you'll need a thermometer. Heat the oil over medium heat until it reaches exactly 340°F. Not 350°F. Not 330°F. Right at 340°F. This temperature is crucial for getting that perfect golden exterior and fluffy interior.
Now comes the fun part. You'll use two spoons for this — one to scoop the batter, one to push it off into the oil. Take a generous spoonful of batter (about the size of a golf ball) and carefully drop it into the hot oil. Don't overcrowd the pot — I usually do 4 or 5 at a time.
Fry for about 5 minutes on the first side. You'll see the bottoms turn golden brown, and the cookies will start to puff up. Carefully flip them over (I use a slotted spoon) and fry for another 5 minutes on the second side.
When they're golden brown all over, lift them out with your slotted spoon and place them on a plate lined with paper towels. Here's the hard part: let them drain for at least 10 minutes before dusting with icing sugar. I know they smell amazing and you want to eat them immediately, but those 10 minutes help them finish cooking in the center and let excess oil drip away.
Finishing and Serving
Once they've cooled slightly, place your icing sugar in a fine-mesh strainer and dust the cookies generously. And I mean generously — these are meant to look like they've been caught in a sugar snowstorm.
Serve them warm or at room temperature. We like to pile them high on a platter and set them on the kitchen table where everyone can grab one (or five) throughout the evening.

Tips for Perfect New Year's Cookies Every Time

Common Mistakes to Avoid

The biggest mistake I made in my early attempts was adding extra flour because the batter looked too thin. Don't do this! Thin batter is what creates that light, airy texture.

Another common issue is frying at the wrong temperature. Too hot, and you'll get cookies that are burnt on the outside and raw in the middle. Too cool, and they'll absorb too much oil and turn greasy. Get yourself a good thermometer and watch that temperature.

Skipping the flour coating on the raisins means they'll all sink to the bottom, giving you raisin-heavy bottoms and plain tops. Not the end of the world, but not as nice.

And finally, don't rush the rising time. Your batter needs that full hour to develop the yeast flavor and the airy structure that makes these special.

Variations and Substitutions

While raisins are traditional, I've had success using dried cranberries or chopped dried cherries. The tart cranberries are especially nice if you find the cookies a bit too sweet with raisins.

If someone in your family doesn't like raisins at all, you can reduce them to 2 cups or even leave them out entirely — you'll have plain fried cookies, which are still delicious.

I haven't successfully made these gluten-free, to be honest. The yeast dough really needs the structure that wheat flour provides.

Can you bake instead of fry? I've been asked this a lot. Technically yes, but they won't be the same. You'll get something closer to a dinner roll than a Portzelky. The frying is really what makes them special.

How Long Do New Year's Cookies Last? (Storage Guide)

Room Temperature: 3-4 days in an airtight container
Refrigerated: Up to 1 week (though they're best within 3-4 days)
Frozen: Up to 3 months (best for long-term storage)

How to Store New Year's Cookies

For Room Temperature Storage (3-4 days):

Let the cookies cool completely after frying. This is important — any residual heat will create condensation in your container, making them soggy.

Store in an airtight container with sheets of parchment paper between layers to prevent sticking.

Keep them away from moisture and heat. A cool pantry or cupboard works perfectly.

For Freezing (Up to 3 Months):

Cool cookies completely after frying.

Place them on a parchment-lined baking sheet and pop them in the freezer for 30 minutes. This flash-freezing prevents them from sticking together.

Transfer the frozen cookies to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

Label with the date so you remember when you made them.

Reheating Tips: When you're ready to serve frozen Portzelky, warm them in a 300°F oven for about 5 minutes. This helps restore their fluffy texture. Let them cool slightly, then dust with fresh icing sugar before serving.

One thing I've learned: these taste best when served warm or at room temperature within 2 days of frying. The texture changes a bit after freezing — they become slightly denser — but gentle reheating helps bring them back to life.

Steaming hot tea and powdered sugar-dusted fried doughnuts on a wooden plate, ideal for breakfast or dessert.

FAQs About New Year's Cookies

Why are my New Year's cookies dense instead of fluffy?

Nine times out of ten, the culprit is too much flour in the batter. The batter should be thin — almost like thick pancake batter. I know it feels wrong, but resist the urge to add more flour. The thin batter is what creates those light, airy pockets inside. The other possible issue is not letting the yeast activate properly or not giving the batter enough time to rise. Make sure your yeast is foamy before adding it, and let that batter double in size before frying.

Can I make New Year's cookies ahead of time?

Absolutely! This is actually one of my favorite things about this recipe. You can make the batter, fry the cookies, and freeze them for up to 3 months. When you're ready to serve them, just reheat in a 300°F oven for 5 minutes and dust with fresh icing sugar. This is perfect for busy holiday seasons when you want homemade treats without the day-of stress.

What other types of New Year's cookies are there?

Different cultures have beautiful New Year cookie traditions. Chinese families make almond cookies and pineapple tarts for Lunar New Year, symbolizing prosperity and good fortune. Dutch families make oliebollen, which are similar to Portzelky. Americans often make decorated sugar cookies for New Year's Eve parties. Italian families make struffoli — tiny fried dough balls covered in honey. Each tradition carries its own meaning and memories.

Not at all! I use a heavy-bottomed pot with about 3 inches of vegetable oil. The key is having a good thermometer to monitor the temperature. You want to maintain 340°F throughout the frying process. A deep fryer makes it easier to control the temperature, but a pot works just fine if you're careful.

Can these be made without raisins?

The traditional recipe uses raisins, but I've made them with less (down to 2 cups) for friends who aren't big raisin fans. You can also substitute other dried fruit like cranberries, chopped cherries, or even chopped dates. Each gives a slightly different flavor, but they're all delicious. If you want to leave out the dried fruit entirely, you'll have plain fried cookies — still tasty, just not quite as traditional.

The Cultural Significance of New Year's Cookies

Every year when I make these, I think about my mother-in-law teaching me in her kitchen, flour on her hands and that patient smile when I messed up the first batch. And I think about her mother teaching her the same recipe, probably with the same patience.

That's what these New Year's cookies really are — they're stories. They're about German-Russian Mennonite families who crossed oceans and continents, bringing their recipes with them. They're about preserving traditions even as everything else changes. They're about gathering between Christmas and New Year's, when time feels suspended and family feels close.

In Mennonite communities, sharing food during transitions — between years, between seasons, between one chapter and the next — is a way of blessing each other. These cookies aren't just sweet treats. They're wishes for a good year ahead, served warm with love.

When Logan and Ellie help me make these now (mostly they help eat them, if we're being honest), I'm passing down the same tradition. One day, maybe they'll make Portzelky for their own families. Maybe they'll remember standing on a stool at our kitchen counter, coating raisins in flour and sneaking bites of raw dough when they thought I wasn't looking.

That's the real magic of traditional recipes like this one.

Serving Suggestions

These New Year's cookies are perfect for so many occasions. Obviously, they're wonderful on New Year's Eve, served warm as midnight approaches with glasses of sparkling cider or champagne for the adults.

But they're also lovely for holiday gatherings between Christmas and New Year's, especially when you have family visiting and want something special for breakfast or an afternoon snack.

I've brought them to cookie exchanges (though they're best made the day-of and served warm). I've packed them carefully in tins to gift to neighbors. I've made double batches when we host New Year's Day brunch.

They pair beautifully with coffee in the morning or hot chocolate in the evening. Some people in our family like them with tea. My husband swears they're best with a glass of cold milk, dunked quickly before each bite.

However you serve them, make them part of your own tradition. Maybe you make them every New Year's Eve while watching the countdown shows. Maybe you make them for New Year's Day breakfast while everyone's still in pajamas. Maybe you make them on a random Tuesday in January because you're craving something warm and sweet.

There's no wrong way to enjoy these cookies. Well, except cold from the fridge. Please don't eat them cold from the fridge. Warm them up first — your taste buds will thank you.

These traditional New Year's cookies have become one of our family's most treasured recipes, right up there with my Thanksgiving spice cookies and our candy cane cookies that we make every December. There's something special about recipes that carry stories, that connect us to the past while we make new memories for the future.

I hope this Portzelky recipe becomes part of your New Year's tradition too. The first batch might not be perfect — mine certainly wasn't — but stick with it. The reward is so worth it.

Here's to sweet beginnings and fluffy, golden cookies dusted with sugar. Happy New Year!