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.
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.
- ½ cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 large egg, beaten with 1 tablespoon milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup chopped pecans or blanched almonds
- 1 cup powdered sugar
- 2-3 teaspoons milk