The best drop cookie recipes you’ll love this Christmas are here. I have been pretty transparent that my favorite dessert or sweet treat is a cookie. It’s the size I love because you can have more than one allowing you to enjoy lot’s of different flavors in just one sitting. Wait, you don’t think this is a sign I have commitment issues, do you? No, no way… I’ve been married to the same guy for almost 30 years. I think this is more of a “I don’t want to be limited to one sweet a time” issue.
So Let’s Talk About The Best Drop Cookie Recipes You’ll Love This Christmas
Welcome to my Holiday Cookie Series. Over the years my love for baking has definitely grown from my holiday baking. Years ago my oldest was bragging about me to a friend of his about my christmas cookies. He was telling his friend how I bake so many cookies every year and how I liked to refer to these cookies as the Twelve Days of Cookies. The funny thing is, I had only done that ONE year! I thought it would be fun to try and bake 12 different varieties of cookies for the holiday that ONE year. It clearly left such a mark on my oldest son that he was telling his friends I do it every year as a tradition. When he shared this with me I was like, “David! I did that ONCE!! I don’t do that EVERY YEAR!”
Well guess what I do EVERY year now??? It was like a challenge I couldn’t walk away from. Then it just grew and grew and now I could make 30. I could make 50! I just love it so much. Discovering new recipes, making up my own and collecting recipes from friends and family.
These 5 recipes are the first ones I’ll share in my Holiday Cookie Series this year! Let’s go….
White Chocolate Coconut Macaroon
This White Chocolate Coconut Macaroon recipe I stumbled upon years ago and it started with a Betty Crocker Sugar Cookie Mix. I have since made it my own. This is just a pretty white cookie where the coconut and white chocolate flavors complement each other perfectly. This is a fan favorite for sure!
White Chocolate Coconut Macaroon
Ingredients
- 2½ cups (375g) flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 sticks unsalted butter, room temperature
- 3/4 cups (165g) brown sugar
- ⅔ cups (135g) sugar
- 2 large eggs
- 2 tsp coconut extract
- 1 cup (50g) unsweetened coconut flakes
- 1 cup (160g) white chocolate chips
- ½ cup (80g)white chocolate chips or melting wafers
Instructions
- preheat oven to 350°, line a cookie sheet with parchment paper and set aside
- sift together flour, baking soda, baking powder and salt
- add coconut flakes and white chocolate chips to the flour, toss it all together and set aside
- cream together butter, brown sugar and sugar until light and fluffy
- add coconut extract and eggs until just combined
- add dry ingredients and mix until just combined
- using small cookie scoop drop dough on to cookie sheet and bake for 9-11 minutes, cool 2 minutes then move to a rack to cool completely
- taking ½ cup of white chocolate chips or melting wafers and melt in microwave, drizzle over cooled cookies and let set
Notes
Nutrition
Cinnamon Oatmeal Craisin with a White Chocolate Dust
This is an elevated Oatmeal Raisin cookie. I am not a huge fan of raisins but I LOVE craisins. The cinnamon chips and craisins complement each other beautifully if I do say so myself. Grating just a dusting of white chocolate on top is the perfect finish. This is one of MY favorites.
Cinnamon Oatmeal Craisin
Ingredients
- 1½ cups (225g) all purpose flour
- 1 teaspoon baking soda
- 1 cup craisins
- 1⅔ cup cinnamon chips
- 2½ cups quick cooking oats
- 2 sticks unsalted butter, room temperature
- 1 cup (165g) brown sugar
- ⅓ cup (67g) sugar
- 1½ tsp vanilla bean paste or extract
- 2 eggs
- 2 oz white chocolate bar
Instructions
- preheat oven to 350°, line a cookie sheet with parchment paper and set aside
- combine flour, baking soda, craisins and cinnamon chips in a bowl and set aside
- cream together butter, sugar and brown sugar until light and fluffy
- add vanilla and eggs until well combined
- add oats and mix until mostly combined, then add flour and mixins and mix until dough comes together
- using small cookie scoop drop dough onto cookie sheet 1½" apart and bake for 8-10 min
- cool for two minutes, using a grater, grate a dusting of white chocolate over cookies and move to a rack to cool completely
Nutrition
Lemon Drop
It is occuring to me that I will probably claim a lot of these as my favorites because this is a favorite TOO. Not sure if you remember this but I come from a LARGE family. I am the youngest of 10 and for years our family christmas party used to be hosted by one of my five favorite brothers and his wife (whom I also love). She would put out SO MANY amazing christmas cookies, I swear I think she started her baking in July. I was YOUNG when Barb and Tom got married and I remember wanting to be just like her! Whether she realizes it or not she taught me so much just by the example she set. This Lemon Drop cookie is one of her recipes and I have been making it for years. I hope you love them as much as I do.
Lemon Drops
Ingredients
- 2 sticks unsalted butter, room temperature
- ⅓ cup powdered sugar
- 1 cup (150g) all purpose flour
- ⅔ cup cornstarch
- 2½ cups (280g) powdered sugar
- 1 stick unsalted butter, melted
- 2 tbsp lemon juice
Instructions
- preheat oven 350°, line a cookie sheet with parchment paper and set aside
- cream together 2 sticks of butter and 1/3 cup powdered sugar until creamy
- sift together flour and cornstarch and add to butter, mix until dough comes together
- using small cookie scoop, drop small balls of dough onto cookie sheet and bake 9-11 minutes
- melt one stick of butter and combine with lemon juice and 2½ cups powdered sugar
- spread over warm cookies and let set
Nutrition
Gram Rutan’s Molasses
Who doesn’t love a classic molasses cookie??!! Seriously…the warm fall spices, the chewy center and the sugary exterior are just to die for. Well this is the best molasses cookie recipe I have ever tasted. This is a recipe from one of my dearest friends and clearly a recipe from her husbands side. One thing that I love about making this recipe every year is I get to think about how much I love Camille and Steve and their whole family. We’ve been friends for more than 20 years. This is what Christmas is all about, right you guys? Family, friends and years of friendship and memories.
This recipe you can make the dough and keep it chilled in the fridge for the whole season. Bake one or two or a dozen at a time. You’ll have fresh cookies on demand!
Gram Rutan’s Molasses Cookies
Ingredients
- ¾ cup shortening
- 1 cup (200g) sugar
- ¼ cup molasses
- 1 egg
- 2 tsp baking soda
- 2 cups (300g) all purpose flour
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- 3 tbsp sugar (for rolling dough balls in)
Instructions
- preheat oven to 375°, line a cookie sheet with parchment paper and set aside
- melt shortening in large saucepan and cool slightly
- add sugar and molasses, combine
- add egg and beat until mixed
- sift together flour, salt and spices then add to dough
- chill until cool
- form 1" balls, roll in sugar and bake 8-10 min (DONT OVERCOOK)
- remove when they are slightly underdone, cool completely on rack
Notes
Nutrition
Turtle Thumb Prints
Our 5th cookie this week is a Turtle Thumbprint. My mom used to make the classic thumb print every year. White cookie, rolled in crushed walnuts with a raspberry or strawberry jam in the center. So good, such a classic. Since I am always looking to try new things it wasn’t hard to turn this into a turtle version. Chocolate cookie, rolled in crushed pecans and filled with caramel.
Turtle Thumbprints
Ingredients
- 1 cup (150g) all purpose flour
- ⅓ cup dutch process cocoa
- 1 stick unsalted butter, room temperature
- ⅔ cup (134g) sugar
- ¼ tsp salt
- 1 egg, seperated
- 2 tbsp whole milk
- 1 tsp vanilla bean paste or extract
- 1 cup finely chopped pecans
- 14 kraft caramels, unwrapped
- 3 tbsp whipping cream
- ½ cup chocolate melting wafers
Instructions
- sift together flour and cocoa, set aside
- beat butter for 30 seconds then add sugar and salt, beat until combined
- add egg yolk, milk and vanilla, combine well
- beat in flour until just combined
- cover dough or wrap in plastic and chill for 1 hour
- preheat oven to 350°, line cookie sheet with parchment paper and set aside
- shape dough into 1" balls, roll in lightly beaten egg white and then in finely crushed pecans
- place 1" apart on cookie sheet, using the handle of a wooden spoon make an indent in the center of each cookie and bake for 8-10 minutes
- remove from oven and if needed make the center cavity again and let cool completely
- melt caramels and cream on stove until smooth and creamy
- spoon about 1 teaspoon of caramel into the center cavity in cookie, let set
- melt chocolate wafers according to package directions and drizzle over cookies, let set
Nutrition
That’s is a wrap for week one of my Holiday Cookie series! I hope you enjoyed this post for The Best Drop Cookie Recipes You’ll Love This Christmas. Next week we will share brownies and bars. Can’t wait!
I can’t wait to try some of these! They all sound amazing! My cookies are never as pretty as yours though.
That is NOT true at all! And also….Thank you!
Hi Sharon, I made the thumbprints and the macaroons. OMG! Sooo yummy! I used Bob’s 1×1 gluten free baking flour. Your recipes are awesome, thank you! ❤️
Hi Sharon, I made the thumbprints and the macaroons. OMG! Sooo yummy! I used Bob’s 1×1 gluten free baking flour. Your recipes are awesome, thank you! ❤️
Thank you so much Mary Jo! I appreciate you and your feedback!