Spice Drop Cookies

Baking cookies during the holiday season brings a special kind of joy. The aroma of cinnamon, nutmeg, and ginger from these Spice Drop Cookies will evoke fond memories. With their crispy edges and tender centers studded with chopped pecans, these cookies are a delightful festive indulgence that will remind you of your grandmother’s kitchen.

Hey there, and welcome back, friends.

You are in for a delicious holiday treat!

The holidays always inspire me to bake with warm spices like ginger, cinnamon, and nutmeg. These warm spices are classics this time of year, and I’m always craving cookie, cake, and bar recipes that include them.

What sets drop cookies apart is their versatility. They are perfect for customizing and for these cookies, I used chopped pecans instead of chocolate chips. But you can also use chopped candied fruit or chopped almonds.

I added a glaze to these spiced drop cookies because it adds a fun extra touch and a burst of added sweetness. I drizzled the glaze but you can dip the cookies or even half dip the cookies into the glaze.

These are the types of cookies that are perfect for sipping hot cocoa by the fireplace with a classic holiday movie playing.

Make sure to add these cookies to your annual holiday cookie box or cookie swap. They’re easy to make and everyone including kids will love them. If someone is allergic to nuts, simply swap them for something else like candied fruit or chocolate chips.

Ingredients

• unsalted butter
• granulated sugar
• a large egg
• a dash of milk
• all-purpose flour
• baking powder
• salt
• warm spices like ground cinnamon, nutmeg, & ginger
• chopped pecans or blanched almonds
• powdered sugar

How to Make Spice Drop Cookies

Preheat the oven. Line a baking sheet with parchment paper.

In a medium bowl, cream the butter and sugar until light and fluffy, on medium speed with an electric mixer.

Add in the beaten egg and beat until combined.

In another medium bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).

Add dry ingredients to batter slowly and mix on low until combined.

Add the pecans or almonds to the cookie batter.

Gently fold in the chopped nuts.

Drop the cookie batter onto the prepared baking sheet.

Bake cookies until lightly golden.

Let cookies cool on a cooling rack.

Make the glaze by combining the powdered sugar with milk. Adjust the consistency as needed.

Drizzle the glaze over the cooled cookies.

How to Store

Store the cinnamon spice drop cookies in an airtight container, with parchment paper between layers to prevent sticking, at room temperature for up to a week or in your freezer for up to 6 months.

More Christmas Cookie Recipes

• Cinnamon Pecan Shortbread Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Peppermint White Chocolate Cookies
• Snowball Cookies
• Gingerbread Cookies

What do you think of this amazing spiced drop cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Spice Drop Cookie Recipe