Spanish Peanut Drop Cookies Recipe
This Spanish peanut cookies recipe is an easy drop cookies style treat made with oats, flaked coconut, and chopped salted peanuts. You’ll mix the dough in minutes, scoop it onto a tray, and bake until the edges set. Finish with a quick lemon powdered sugar drizzle for a neat, simple topping.
Ingredients
1. For the dry mix
2. For the dough
3. For the lemon powdered sugar drizzle
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F / 180°C. Line a baking sheet with parchment so the cookies lift off easily.
Mix the dry ingredients
In a bowl, combine flour, baking powder, and baking soda. Stir in the brown sugar and chopped salted peanuts.
Cream the butter and add the egg
In a second bowl, soften the room-temperature butter with a quick stir. Add the egg and mix until smooth and well blended.
Build the cookie dough
Add the dry mixture in a couple of additions. Fold in the rolled oats and flaked coconut, mixing just until the dough comes together.
Scoop and shape
Drop spoonfuls of dough onto the sheet, leaving space between portions since they spread a bit as they bake.
Bake
Bake for about 15 minutes, until the edges look set and lightly colored. Let them sit on the tray for 5 minutes, then move to a rack.
Whisk the lemon drizzle
Stir confectioners’ sugar with water and fresh lemon juice until you get a thick-but-pourable glaze. Add water a few drops at a time if needed.
Finish and serve
Once the cookies are warm (not hot), drizzle or lightly spread the glaze on top. Give it about 10 minutes to set before serving.