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Christmas Drop Cookies

Cranberry and Eggnog Drop Cookies

These festive Cranberry and Eggnog Drop Cookies are hearty, wholesome cookies that are perfect for holiday cookie exchanges.
Course Snack
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1/8 tsp cloves
  • cups quick cooking rolled oats
  • ¾ cup dried cranberries
  • 1/3 cup chopped pecans
  • ½ cup salted butter, room temperature
  • ¾ cup brown sugar, firmly packed
  • 1 large egg, room temperature, lightly beaten with fork
  • ¼ cup eggnog, room temperature
  • tsp finely grated orange rind
  • 1 tsp pure vanilla

Instructions

  1. Position oven racks in upper and lower third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. Sift the flour, baking powder, and spices together into a bowl. Set aside.
  3. In separate bowl, combine the rolled oats, cranberries, and pecans. Set aside.
  4. In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed. Gradually blend in the brown sugar and beat until light and fluffy, stopping to scrape sides of bowl with rubber spatula, as required. Add the egg, eggnog, grated orange rind, and vanilla. Beat until combined with butter and brown sugar.
  5. Reduce speed to low and gradually add the sifted dry ingredients, Increase speed slightly and mix well until ingredients are incorporated.
  6. Stir in the rolled oats, cranberries, and nut mixture until combined.
  7. Drop dough by rounded tablespoonful onto prepared cookie sheets, leaving approximately 1½ - 2” between cookies. Bake 13-16 minutes (rotating and switching baking sheets between racks halfway through the baking), or until edges and bottoms of cookies are light golden tanned. Remove from oven and let cookies cool on baking sheets for 2-3 minutes before using a cookie lifter to transfer cookies to wire rack to cool completely.

  8. Store cookies in airtight container at room temperature for up to 5 days or freeze for longer storage.

Recipe Notes

Yield: Approximately 2½ dozen