Easy Cookie Recipe That Everyone Will Love

24 Cookies
35 min

Do you have special recipes that you love to make for Christmas? Without a doubt, I have a long list of recipes that I love to make during the holidays. In fact, it just wouldn’t be Christmas for me without making them. One of these is an easy cookie recipe from my grandma. Her Nugget cookies recipe has been loved in our family for more than 60 years. Not only is it so delicious, but it’s super easy to make.

For the most part, the recipes I love to make at Christmas originate from my grandma. She was an amazing cook and definitely expressed her love through cooking and baking. She love to serve and bless the lives of her family. Oh, how I miss her at Christmas time. In my mind I can hear her infectious giggle.

Clearly, that’s some of the fun at Christmas time, making grandma’s recipes and reminiscing. In fact, as I was preparing this batch of cookies, I invited my granddaughter Ellie to come help me. She loves to bake and is learning how to be a great cook too.

Yes! This delicious and easy cookie recipe can be made weeks or even a couple of months ahead of the holiday season. Just place cookies in a well sealed air tight container.

Then just pull them out, thaw and enjoy all through the holiday season.

I’m a huge fan of getting the holiday baking done ahead of time. It relieves a lot of stress to do some of the holiday baking ahead of time.

For this cookie recipe you will need the following:

  • Mixer
  • baking sheets
  • rubber spatula
  • butter
  • powdered sugar
  • salt
  • flour
  • vanilla
  • almond extract
  • nuts

Have you ever wondered why you need to cream the butter and sugar when making cookies? 

Creaming evenly distributes the sugar into the butter and also helps it dissolve. You also increase the volume through creaming, which incorporates air into the mixture. The result it a lighter texture cookie.

In addition to this, it’s important to combine dry ingredients together in a separate bowl. This will ensure that your dry ingredients are throughly mixed before they are added to the butter mixture.

Without a doubt, there is nothing worse than biting into your cookie and getting a bite of salt or baking soda. This is a step not to be missed.

Once the wet and dry mixtures are thoroughly combined you can mix the two together. 

Slowly add the dry ingredients into the butter mixture and mix thoroughly.

You fill find that this particular cookie recipe will be dry and crumbly at this point. 

At this time you will add the vanilla and almond extract. Clearly, for a more tasty cookie use pure vanilla. In fact, my favorite is a Mexican vanilla. It has a more intense and yummy flavor.

Last but not least, you add the nuts. This easy cookie recipe is very flexible. You can add your favorite nuts.

My grandma always used walnuts in this cookie recipe. However, I’ve discovered that I prefer pecans. So, now I always use pecans in this cookie recipe. However, you could also use almonds.

Shaping the cookie dough is the step that Ellie loves to help with.

To ensure that each cookie is relatively the same size we like to use a cookie scoop.

Roll cookie dough into balls and then flatten until about 3/8″ thick.

With this particular cookie recipe, the cookies can be placed fairly close together. Since there is no leavening in the cookie recipe, they will not rise or expand in the baking process.

As a result I can fit all 24 cookies on one large baking sheet.

Place the cookies in a preheated 325º oven and bake for 25 minutes.

It should be noted that the cookies, when baked, will be a very light brown around the edges. Be careful to not over bake. 

Let the cookies cool completely.

Finally, once the cookies are completely cool, dredge them in powdered sugar and shake off any excess sugar.

Now you are ready to enjoy this sweet treat. Clearly this delicious cookie would be yummy anytime of year. However, I grew up with this cookie only served at Christmas time. They do look like a winter cookie with the dusting of powdered sugar. 

My grandma always served these cookies with a scoop of Burnt Almond Fudge ice cream. Just thinking about it makes my mouth water! Now I need to go find some ice cream.

This easy cookie recipe would also be delicious served with a cup of our Eggless Eggnog. Have you tried it yet?

Next Tuesday, just in time for Christmas, we will be sharing another holiday favorite, Berry French Toast Casserole. In fact, it’s our choice for Christmas morning. It can be prepared a couple of days in advance and just popped in the oven Christmas morning.

May you find peace and joy this Christmas season through the love of our Savior, Jesus Christ! Merry Christmas!

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And as always here at Sunny Side Design


Easy Cookie Recipe That Everyone Will Love
Recipe details
  • 24  Cookies
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 cup butter softened
  • 1/2 cup powdered sugar plus extra powdered sugar for dusting cookies after baked
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tbls vanilla
  • 1 tsp almond extract
  • 1/2 cup nuts (pecans or walnuts) chopped

Preheat oven to 325º.
Cream softened butter and powdered sugar until fluffy.
In a separate bowl mix together flour and salt.
Gradually add flour mixture into the butter mixture and mix until well combined. The mixture will be dry and crumbly.
Add vanilla and almond extract to the cookie dough and mix until well combined.
Finally, fold in nuts.
Roll cookie dough mixture into small balls about the size of a walnut and flatten. Place on an ungreased cookie sheet.
Bake cookies at 325º for 25 minutes or until very lightly browned.
Let cookies cool completely, then dredge in powdered sugar.
  • Cookies can be stored in an air tight container and frozen for several months. This makes it easy to get your holiday baking done early and enjoy them throughout the Christmas season.
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