Quick and Easy Drop Cookies With Nutmeg

Quick and Easy Drop Cookies
Quick and Easy Drop Cookies. Diana Rattray
  • 18 mins
  • Prep: 8 mins,
  • Cook: 10 mins
  • Yield: 3 Dozen (36 SErvings)

These cookies are super easy to make with basic pantry ingredients. The nutmeg gives them an eggnog flavor, and the pecan halves dress them up nicely. 

I made the cookies pictured with canola oil, but any neutral-flavored oil would work well. For a richer tasting cookie, melted butter may be substituted.

See Also
Brown Sugar Sour Cream Drop Cookies
Eggnog Cookies​​

What You'll Need

  • 2 1/2 cups all-purpose flour, 11 1/4 ounces
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup vegetable oil (neutral flavor, such as canola, corn oil, or safflower)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 36 pecan halves

How to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Line a baking sheet with parchment paper or a silicone mat, or grease it lightly.
  2. In a medium bowl combine the flour, baking powder, salt, and nutmeg.
  3. Mix together vegetable oil and sugar. Add the eggs one at a time, beating well after each addition. Add vanilla extract.
  4. Add flour mixture to the sugar mixture all at once; stir until well blended.
  5. Drop by teaspoons onto the prepared cookie sheets. Lightly press a pecan half into the top of each cookie.
  1. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are lightly browned around the edges.
  2. Let cool for about 2 to 3 minutes on baking sheets. Remove from baking sheets to a wire rack to cool completely.
  3. Makes about 36 cookies.

You Might Also Like

Soft Sugar Cookies with Sour Cream​

Brown Sugar Shortbread

Melt Away Butter Cookies​

Nutritional Guidelines (per serving)
Calories 862
Total Fat 85 g
Saturated Fat 8 g
Unsaturated Fat 49 g
Cholesterol 25 mg
Sodium 155 mg
Carbohydrates 26 g
Dietary Fiber 11 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)