Mocha Walnut Christmas Cookies Recipe (Drop Cookies)
Mocha walnut Christmas cookies recipe: you mix a quick coffee dough, scoop it onto the tray, and bake. The cookies set with lightly crisp edges and a softer center. Follow the how-to steps and ingredient list for a simple drop cookie you can bake in about 10 minutes.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
Dissolve the coffee
Stir the instant coffee into 2 tbsp boiling water until fully dissolved. Let it cool slightly.
Mix the dry ingredients
Whisk flour, salt, and baking soda together so everything is evenly distributed.
Cream fat and sugars
Beat the margarine with granulated sugar and brown sugar for 1–2 minutes, just until creamy.
Add egg and coffee
Mix in the egg. Pour in the coffee mixture and stir until smooth and uniform.
Combine with the flour mixture
Add the dry ingredients in 2–3 additions. Fold just until you don’t see dry flour.
Fold in walnuts
Add the chopped walnuts and gently mix to spread them through the dough.
Scoop drop cookies
Drop heaping teaspoonfuls of dough onto the baking sheet, leaving space between them. No need to flatten.
Bake
Bake for 10 minutes. Pull them when the edges look lightly set; overbaking can dry them out.
Cool before serving
Let cookies sit on the tray for 2 minutes, then move to a wire rack. They firm up as they cool.