Mocha Walnut Christmas Cookies Recipe (Drop Cookies)

Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.

Stir the instant coffee into 2 tbsp boiling water until fully dissolved. Let it cool slightly.

Whisk flour, salt, and baking soda together so everything is evenly distributed.

Beat the margarine with granulated sugar and brown sugar for 1–2 minutes, just until creamy.

Mix in the egg. Pour in the coffee mixture and stir until smooth and uniform.

Add the dry ingredients in 2–3 additions. Fold just until you don’t see dry flour.

Add the chopped walnuts and gently mix to spread them through the dough.

Drop heaping teaspoonfuls of dough onto the baking sheet, leaving space between them. No need to flatten.

Bake for 10 minutes. Pull them when the edges look lightly set; overbaking can dry them out.

Let cookies sit on the tray for 2 minutes, then move to a wire rack. They firm up as they cool.