11 Christmas Drop Cookies Easy No-Roll

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Chocolate Chip Pudding Cookies

Chocolate chip pudding cookies are a delightful twist on the classic chocolate chip cookie. The addition of instant pudding mix gives these cookies an extra richness and a chewy texture that’s hard to resist. Perfect for holiday gatherings or an everyday treat, these cookies are guaranteed to please everyone!

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract and the instant pudding mix. The combination should look smooth and slightly thick.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes or until the edges are golden brown and the centers are slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once the cookies are fully cooled, they are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.

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Cranberry Orange Oatmeal Cookies

Cranberry orange oatmeal cookies are a delightful combination of flavors that perfectly capture the essence of the holiday season. These cookies are chewy and hearty, thanks to the oats, while the tartness of cranberries and the rejuvenating hint of orange zest add a delightful contrast. They make for a wonderful treat to share with family and friends during festive gatherings or to simply enjoy with a cup of tea.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
2. Mix Dry Ingredients: In a medium bowl, combine the old-fashioned rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Whisk these ingredients together until they are well blended. Set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together. Beat until the mixture becomes light and fluffy, about 3-4 minutes.
4. Add Egg and Flavorings: Add the egg, vanilla extract, and fresh orange zest to the creamed mixture. Beat until well combined, ensuring the egg is fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is just combined. Be careful not to overmix; the dough should be thick but well combined.
6. Fold in Add-Ins: Gently fold in the dried cranberries and chopped walnuts (if using) with a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
7. Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the cookies are lightly golden around the edges and soft in the center.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once your cranberry orange oatmeal cookies are cooled, ready your favorite beverage and enjoy these delightful treats with friends and family!

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Snickerdoodle Drop Cookies

Snickerdoodle drop cookies are a classic treat that brings warmth and nostalgia to the holiday season. These cookies are characterized by their soft and chewy texture, coated in a delightful cinnamon-sugar mixture that adds an irresistible sweetness. Perfect for sharing with loved ones or enjoying at holiday gatherings, snickerdoodle drop cookies are guaranteed to become a favorite.

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee even baking of your cookies.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with granulated sugar and brown sugar. Beat the mixture until it is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until everything is well incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined; do not overmix. The dough should be thick and slightly sticky.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon-sugar coating.
7. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Coat with Cinnamon-Sugar: Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring it is fully coated before placing it back on the baking sheet.
9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. They should be set around the edges but still slightly soft in the center.
10. Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious snickerdoodle drop cookies with friends and family!

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Peppermint White Chocolate Cookies

Peppermint white chocolate cookies are a delightful combination of festive flavors that capture the essence of the holiday season. These soft and chewy cookies are loaded with creamy white chocolate chips and crushed peppermint candies, creating a revitalizing treat that is perfect for gifting or sharing at holiday gatherings. The bright flavors and cozy texture make these cookies an instant favorite for anyone craving a sweet holiday indulgence.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to prepare for baking the cookies.
2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This will guarantee that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together. Beat them on medium speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Incorporate the eggs into the creamed mixture, one at a time, beating well after each addition. Then, mix in the vanilla extract, making sure everything is thoroughly blended.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate and Peppermint: Gently fold in the white chocolate chips and crushed peppermint candies using a spatula, making sure they are evenly distributed throughout the dough.
7. Scoop the Cookie Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto ungreased baking sheets, making sure to leave about 2 inches of space between each cookie.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes. The edges should look set while the centers remain soft.
9. Cool and Enjoy: Once the cookies are baked, allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your festive peppermint white chocolate cookies with friends and family!

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Gingerbread Drop Cookies

Gingerbread drop cookies are a delightful twist on traditional gingerbread, offering all the warm and spicy flavors of the classic holiday treat in an easy-to-make, chewy cookie form. These cookies are perfect for decorating with icing or enjoying plain, making them a versatile choice for holiday baking or festive gatherings. The combination of ginger, cinnamon, and molasses creates a rich, aromatic flavor that fills your home with the scent of the season.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to get it ready for baking your cookies.
2. Prep Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk these dry ingredients together to confirm everything is evenly mixed.
3. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 3-4 minutes until light and fluffy.
4. Add Molasses and Egg: Beat in the molasses, egg, and vanilla extract to the creamed mixture. Continue to mix until everything is well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing to keep the cookies soft.
6. Scoop the Dough: Utilize a cookie scoop or spoon to drop rounded balls of dough onto parchment-lined baking sheets, confirming there is about 2 inches of space between each cookie.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, while the centers remain slightly soft.
8. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer the cookies to wire racks to cool completely before serving or decorating. Enjoy!

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Peanut Butter Cornflake Cookies

Peanut butter cornflake cookies are a quick and easy no-bake treat that combines the rich, creamy flavor of peanut butter with the crispy texture of cornflakes. They are perfect for satisfying your sweet tooth and make for a fun and simple addition to holiday cookie trays or any time you crave a tasty snack. With just a few ingredients, these cookies come together in a flash and are sure to be a hit with both kids and adults alike.

Cooking Instructions

1. Prepare Your Work Area: Find a clean, flat surface to work on and lay out parchment paper or wax paper to cool the cookies on once they are formed.
2. Mix Peanut Butter and Corn Syrup: In a medium saucepan, combine the peanut butter, granulated sugar, and light corn syrup. Stir the mixture over low heat until it’s smooth and well blended, ensuring the sugar has dissolved completely.
3. Add Vanilla and Salt: Remove the saucepan from heat and stir in the vanilla extract and salt until evenly mixed.
4. Combine with Cornflakes: In a large bowl, pour the cornflakes. Then, pour the warm peanut butter mixture over the cornflakes. Gently fold the two together, making sure every cornflake is coated with the mixture without crushing them.
5. Shape the Cookies: Using a spoon or your hands, scoop rounded portions of the mixture and drop them onto the prepared parchment or wax paper. Leave enough space between each cookie, as they may spread slightly.
6. Let Them Cool: Allow the cookies to cool at room temperature for about 30 minutes, or until they are set and firm to the touch. If desired, you can refrigerate them to speed up the setting process.
7. Serve and Enjoy: Once cooled, your peanut butter cornflake cookies are ready to enjoy. Store any leftovers in an airtight container to keep them fresh.

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Almond Joy No-Roll Cookies

Almond Joy no-roll cookies are a delightful and indulgent treat that captures the flavors of the classic Almond Joy candy bar in a simple cookie form. Made with chocolate, coconut, and almond, they are a delicious no-fuss dessert perfect for holiday gatherings or a sweet snack anytime. These cookies eliminate the hassle of rolling and shaping, making them ideal for busy bakers.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, baking powder, and salt. Stir the dry ingredients together until thoroughly mixed.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs and mix in the almond extract, ensuring everything is well combined.
4. Combine Wet and Dry Mixtures: Pour the egg mixture into the bowl with the dry ingredients. Mix them together until they form a sticky dough. Fold in the semisweet chocolate chips, making sure they are evenly distributed throughout the mixture.
5. Scoop the Cookies: Using a spoon or a cookie scoop, drop generous amounts of the dough onto the prepared baking sheets, leaving some space between each mound. Press one whole almond into the top of each cookie for decoration.
6. Bake the Cookies: Place the baking sheets into the preheated oven and bake for about 15-18 minutes, or until the edges of the cookies start to turn golden brown.
7. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Your Almond Joy no-roll cookies are now ready to serve! Enjoy them fresh, or store any leftovers in an airtight container at room temperature for up to a week.

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Coconut Macaroons

Coconut macaroons are a classic coconut treat that is chewy on the inside and crisp on the outside. These delightful cookies are made with just a few simple ingredients, primarily sweetened shredded coconut, and they can be enjoyed plain or dipped in chocolate for an extra indulgence. Perfect for holiday gatherings or as a sweet snack, coconut macaroons are easy to prepare and certain to please any coconut lover.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to guarantee the macaroons do not stick.
2. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir the mixture well until all the coconut is evenly coated with the condensed milk.
3. Whip the Egg Whites: In a separate bowl, using a hand mixer or a whisk, beat the egg whites until they form stiff peaks. This means when you lift the beaters out of the mixture, the egg whites will hold their shape without collapsing.
4. Fold the Egg Whites: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; use a spatula to incorporate them gradually, ensuring everything is combined.
5. Scoop the Mixture: Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet, leaving some space between each mound for spreading.
6. Bake the Macaroons: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the tops turn golden brown.
7. Cool the Macaroons: Once baked, remove the baking sheet from the oven and allow the macaroons to cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely.
8. Optional Chocolate Dip: If desired, melt the semi-sweet chocolate in a microwave-safe bowl or double boiler. Once melted, dip the bottoms of the cooled macaroons into the chocolate and place them back on the parchment paper to set.
9. Serve and Enjoy: Your coconut macaroons are now ready to enjoy! They can be served immediately or stored in an airtight container at room temperature for up to a week.

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Lemon Ricotta Drop Cookies

Lemon ricotta drop cookies are a delightful combination of creamy ricotta cheese and zesty lemon, making them a light and invigorating treat perfect for any occasion. These cookies are soft and tender with a hint of citrus, making them a wonderful addition to holiday gatherings or a sweet afternoon snack. With minimal effort required, these drop cookies are quick to whip up and sure to impress family and friends.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract. Use a whisk or electric mixer to blend everything until smooth and creamy.
3. Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed.
4. Combine Mixtures: Gradually add the dry ingredients to the ricotta mixture. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix, as this can make the cookies tough.
5. Scoop the Dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
6. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
7. Cool the Cookies: Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Optional Dusting: If desired, dust the cooled cookies with powdered sugar before serving for a simple and elegant finish.
9. Serve and Enjoy: Your lemon ricotta drop cookies are now ready to be enjoyed! They are perfect for sharing or savoring on your own.

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Molasses Spice Cookies

Molasses spice cookies are a warm and flavorful treat that evoke the essence of the holiday season. These cookies are soft and chewy, spiced with a delightful mix of cinnamon, ginger, and cloves that gives them a rich, aromatic flavor. Perfect for sharing at holiday gatherings or enjoying with a cup of tea, these cookies are certain to become a favorite.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make for easy cookie removal later.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Molasses and Egg: Beat in the molasses and egg to the butter and sugar mixture until well combined. Make sure everything is mixed thoroughly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. This will guarantee that all the spices and leavening agents are evenly distributed throughout the dough.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir with a wooden spoon or spatula until just combined, being careful not to overmix.
6. Scoop the Dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the lined baking sheets. If desired, roll the dough into balls and then coat them in granulated sugar before placing them on the sheets for an extra sweet touch.
7. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
8. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, your molasses spice cookies are ready to be enjoyed. Serve them at gatherings or store them in an airtight container for a sweet treat anytime.

Eggnog Drop Cookies

Eggnog drop cookies are a festive and flavorful dessert that capture the essence of the holiday season. These soft and chewy cookies are infused with the rich flavors of eggnog, nutmeg, and vanilla, making them a perfect treat for holiday gatherings or cozy nights by the fire. Topped with a simple icing, they are certain to delight friends and family alike.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to facilitate easy cookie removal.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggnog and Egg: Beat in the eggnog and large egg into the creamed butter and sugar mixture until well combined and smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. Mixing these dry ingredients guarantees that they are evenly distributed throughout the dough.
5. Mix Dry Ingredients into Wet Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to maintain a soft cookie texture.
6. Scoop the Dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the lined baking sheets. Make sure to leave space between each cookie, as they will spread slightly while baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
8. Cool the Cookies: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Icing: In a small bowl, whisk together the powdered sugar and enough milk to achieve a smooth, drizzling consistency. You can adjust the amount of milk depending on how thick or runny you want the icing to be.
10. Drizzle with Icing: Once the cookies are completely cool, drizzle the icing over the tops of the cookies using a spoon or piping bag for a decorative touch.
11. Serve and Enjoy: Allow the icing to set before serving the eggnog drop cookies. Enjoy these festive treats with a glass of eggnog or your favorite holiday beverage!