German Drop Cookies
Soft, spiced, and irresistibly classic, German Drop Cookies are a delightful treat that combines the warmth of cinnamon and nutmeg with a tender, melt-in-your-mouth texture. Made with a simple blend of butter, sugars, and wholesome ingredients like all-purpose flour and fresh eggs, these easy-to-make cookies come together in just under 30 minutes. Customize them with optional add-ins like crunchy walnuts, sweet raisins, or indulgent mini chocolate chips for an extra layer of flavor. Perfect for holidays, cozy gatherings, or everyday snacking, this recipe is a must-try for anyone craving a quick and satisfying homemade dessert.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 whole large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.25 cup milk
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or mini chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the dry ingredients.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Stir in the milk until the dough comes together. If desired, fold in the chopped nuts and raisins or mini chocolate chips for added flavor.
Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown, and the cookies are set.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 12.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
