Spice Drop Cookies
These spiced drop cookies are a festive treat, perfect for holiday baking. Made with cinnamon, nutmeg, and ginger, they are drizzled with a simple glaze for a sweet finish.
Equipment
- Electric mixer
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
Cookie Dough
- 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
Glaze
- 1 cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes on medium speed with an electric mixer.
- Add the beaten egg and mix until combined.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the batter slowly and mix on low until combined. Fold in the chopped pecans or almonds.
- Drop 1 tablespoon of dough (or 2 tablespoons for larger cookies) onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-15 minutes or until lightly golden. Let cool on a rack.
- Make the glaze by mixing powdered sugar and milk. Adjust consistency as needed.
- Drizzle the glaze over the cooled cookies.
Notes
For a festive touch, sprinkle with colored sugar before baking or add a pinch of extra spice to the glaze.