Christmas Drop Cookies Recipe Easy

What kind of recipe is it?

Christmas Drop Cookies are a delightful and festive treat, perfect for spreading holiday cheer.

These easy-to-make cookies are characterized by their drop-and-bake method, allowing for a variety of flavors and mix-ins, such as chocolate chips, nuts, and dried fruit.

Their versatility makes them ideal for holiday gatherings, cookie exchanges, or simply enjoying with family.

Whether you’re a novice baker or an experienced cook, this recipe is aimed at anyone looking to add a homemade touch to their holiday celebrations.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks), softened
Granulated sugar	1 cup
Brown sugar (packed)	1 cup
Large eggs	2
Vanilla extract	2 teaspoons
Chocolate chips	1 ½ cups
Chopped nuts (optional)	1 cup
Dried fruit (optional)	1 cup (e.g., cranberries, raisins)

This list covers the essential ingredients you’ll need to create delightful Christmas Drop Cookies. Adjustments can be made based on personal preferences, like substituting different mix-ins or using alternative sweeteners.

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and adjust the oven rack to the center position. Confirm proper ventilation by not using the convection setting for this step to maintain even baking.
Prepare a baking sheet by lining it with parchment paper, confirming it’s large enough to accommodate several cookies at an adequate distance apart (approximately 5 cm or 2 inches).
In a large mixing bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt until evenly combined.
In a separate bowl, use an electric mixer on medium speed to cream together 1 cup (226 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and 1 cup (220 g) packed brown sugar for about 2–3 minutes, until the mixture is light and fluffy.
Add 2 large eggs, one at a time, mixing well after each addition followed by 2 teaspoons vanilla extract. Continue to beat until smooth and well incorporated.
Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined. Don’t overmix; the dough should be slightly thick and cohesive.
Fold in 1 ½ cups (255 g) chocolate chips and, if using, 1 cup (120 g) chopped nuts or 1 cup (150 g) dried fruit. Confirm even distribution throughout the dough.
Use a tablespoon or medium cookie scoop to portion out dough onto the prepared baking sheet, spacing each cookie about 5 cm (2 inches) apart. Flatten slightly if desired for even baking.
Bake in the preheated oven for 10–12 minutes. Cookies are done when they’re golden brown around the edges but still soft in the center; they’ll firm up as they cool.
Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes. This helps them set before transferring.
Transfer the cookies onto a wire cooling rack to cool completely. They should be slightly warm with a soft texture upon first bite, featuring melty chocolate chips.
Allow cookies to cool fully before storing them in an airtight container to maintain freshness. Enjoy within a week for best taste and texture.
If making variations (e.g., using butterscotch chips instead of chocolate), confirm to keep the same quantities but adjust only the mix-ins as you fold them into the dough.
Consider allowing the cookie dough to rest in the refrigerator for up to 24 hours before baking to deepen flavors; if you do, you may need to slightly extend the baking time by 1–2 minutes.

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Variations

Peppermint Chocolate Chip: Add 1 teaspoon peppermint extract and substitute 1 cup (150 g) white chocolate chips for half of the chocolate chips for a festive twist.
Gluten-Free Delight: Replace all-purpose flour with 2 ½ cups (300 g) gluten-free flour blend to accommodate gluten sensitivity without sacrificing texture.
Vegan Cookies: Use 1 cup (240 g) unsweetened applesauce in place of butter and substitute the eggs with ½ cup (120 ml) flaxseed meal mixed with 1½ cups (360 ml) water for a plant-based option.
Peanut Butter Oatmeal: Mix in 1 cup (100 g) rolled oats and ½ cup (125 g) creamy peanut butter for a hearty twist packed with protein and flavor.

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Tips on plating and presentation

Creating delightful variations of Christmas drop cookies is only the beginning—how you present them can truly elevate the experience.

I love using festive platters or tiered cake stands to showcase my cookies. Adding sprigs of holly, colorful ribbons, or decorative napkins creates a charming atmosphere.

You could even sprinkle some powdered sugar for that snowy touch—it’s all in the details!

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What other dishes can I pair it with?

When planning a festive spread, consider pairing your Christmas drop cookies with a few complementary dishes to create a balanced and exciting dessert table.

I love adding spiced gingerbread, peppermint bark, and creamy cheesecake bites for variety. A selection of fruit tarts also enhances the table’s visual appeal and offers a revitalizing contrast.

These combinations are sure to impress your guests and elevate the celebration!

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What drinks can I pair it with?

Pairing drinks with your Christmas drop cookies can elevate the festive mood even further.

I love serving them with a warm cup of spiced cider or rich hot chocolate.

For a lighter option, try sparkling apple cider or eggnog.

If you’re feeling adventurous, a fruity mulled wine complements the sweetness perfectly.

These pairings make each bite even more delightful during the holiday season!

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Frequently Asked Questions

Can I Freeze Christmas Drop Cookies for Later Use?

Absolutely, you can freeze Christmas drop cookies for later use! I wrap them individually in plastic wrap, then place them in an airtight container. They stay fresh and delicious for when I need a sweet treat!

How Long Do Christmas Drop Cookies Stay Fresh?

Christmas drop cookies stay fresh for about a week at room temperature. I prefer storing them in an airtight container to help maintain their softness and flavor, but I can freeze them for longer storage.

Are There Gluten-Free Alternatives for This Recipe?

I often use almond flour, coconut flour, or gluten-free all-purpose flour as substitutes. They work great, and I love experimenting with different blends. You’ll still enjoy delicious cookies without gluten. Give it a try!

Can I Substitute Butter With Oil in This Recipe?

Yes, you can substitute butter with oil in the recipe. I usually use a 1:1 ratio, but keep in mind that the texture might be slightly different. Experimenting can lead to tasty results!

What Kitchen Tools Do I Need to Make These Cookies?

To make these cookies, I use mixing bowls, measuring cups, a spatula, a baking sheet, and an oven. A good mixer can be handy, but I often mix by hand for that personal touch.