The Story Behind the Snowdrop
My grandson Sam named these cookies. He was five. We baked them on the first snowy day. He saw the glaze drip down and said, “Look, Nana. They look like little snowdrops.” The name stuck. I still laugh at that.
Why this matters: A good name makes a recipe feel like an old friend. It gives it a story before you even take a bite. Now, tell me, what’s your favorite family recipe name?
Getting Your Dough Just Right
First, cream the shortening and brown sugar. Mix it until it’s fluffy like a pale cloud. This step adds air. That air makes your cookies soft. Then add the egg and milk. Doesn’t that smell amazing already?
Fun fact: The spices in this dough—nutmeg, cinnamon, cloves—are called “sweet spices.” They were once worth more than gold! Now we just get to enjoy them.
The Heart of the Cookie
Now, fold in the good stuff. The nuts, raisins, and tiny apple pieces. Use a gentle hand. You want every cookie to get a bit of everything. That’s the heart of it.
Why this matters: Baking teaches patience. Rushing here makes lumpy dough. Taking your time means every bite is perfect. Do you like nuts in your cookies, or do you leave them out?
Watching Them Bake
Drop the dough in little mounds. They will spread. Give them room to breathe. Bake just until the edges turn gold. The centers should still be soft. They firm up as they cool.
I always watch through the oven window. It’s the best part. The kitchen fills with a spicy, sweet smell. It smells like a hug. What’s your favorite smell from the oven?
The Final Snowfall
Let the cookies cool a little. Then make the glaze. Just sugar, butter, vanilla, and a splash of milk. Stir until it’s smooth. Drizzle it back and forth over the cookies.
It looks like a sweet, vanilla snowfall. That’s the magic touch. It makes them special. Let the glaze set. Then share them with someone you love. They are best shared warm.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Shortening | 1/2 cup | For the cookie dough |
| Brown sugar | 1 1/3 cups | Packed |
| Egg | 1 large | |
| Milk | 1/4 cup | For the cookie dough |
| All-purpose flour | 2 cups | |
| Baking soda | 1 teaspoon | |
| Ground nutmeg | 1 teaspoon | |
| Ground cinnamon | 1 teaspoon | |
| Ground cloves | 1/2 teaspoon | |
| Walnuts | 1 cup | Chopped |
| Apple | 1 cup | Finely diced and peeled |
| Raisins | 1 cup | |
| Confectioners’ sugar | 1 1/2 cups | For the vanilla glaze |
| Butter | 1 tablespoon | Melted, for the glaze |
| Vanilla extract | 1/2 teaspoon | For the glaze |
| Salt | 1/8 teaspoon | For the glaze |
| Milk | 2 to 4 teaspoons | As needed for glaze consistency |
Instructions
Step 1: First, get your oven nice and hot. Set it to 400°F. No need to grease your baking sheets. I like to line mine with parchment paper. It makes cleanup so easy. (A hot oven gives these cookies their perfect puff!)
Step 2: Grab your big mixing bowl. Cream the shortening and brown sugar together. Mix until it looks fluffy and light. This takes a few minutes. I always sing a little song while I wait. Doesn’t that smell amazing already?
Step 3: Crack in the egg and pour in the milk. Beat it all together until it’s smooth. Remember to scrape the bowl’s sides. We don’t want to miss any of that good sugar. My granddaughter loves to lick the spatula here.
Step 4: In another bowl, mix your flour and spices. Whisk the baking soda, nutmeg, cinnamon, and cloves right in. This is the cozy part. It smells like a hug. What spice makes everything smell like the holidays? Share below!
Step 5: Slowly add your flour mix to the wet bowl. Mix on low until a soft dough forms. Now, gently fold in the walnuts, apple, and raisins. (Chopping the apple small keeps the cookies from getting soggy.) The dough will be chunky and full of good things.
Step 6: Drop spoonfuls of dough onto your sheets. Leave room for them to spread. They’re like little mounds of autumn. Bake for 8 to 10 minutes. The edges should be just golden. Let them rest on the sheet for two minutes.
Step 7: Time for the glaze! Mix the sugar, melted butter, vanilla, and a pinch of salt. Start with two teaspoons of milk. Stir until it’s smooth. Add more milk if you need to. It should drizzle off your spoon nicely.
Step 8: Drizzle that sweet glaze over the warm cookies. I make messy, happy zig-zags. Let the glaze set before you stack them. I still laugh at how fast these disappear. The vanilla scent fills the whole kitchen.
Creative Twists
These cookies love to play dress-up. Try a different look or flavor. It makes baking feel like an adventure. My neighbors love when I experiment.
Use dried cranberries instead of raisins for a tart little pop.
Add a pinch of cardamom to the dough for a warm, special flavor.
Swap the walnuts for pecans if that’s what you have in your pantry.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are wonderful all on their own. But sometimes, you want to make a moment. Serve them on a pretty plate. A little extra cinnamon dusted on top looks lovely. They are perfect with a slice of sharp cheddar cheese. The sweet and salty mix is just right.
For a drink, a hot mug of spiced apple cider is my favorite. It’s non-alcoholic and so cozy. For the grown-ups, a small glass of sweet sherry pairs beautifully. It sips like a warm, nutty hug. Which would you choose tonight?
Keeping Your Snowdrop Cookies Fresh
These cookies stay soft for days. Just store them in a tin at room temperature. Layer them with parchment paper so the glaze stays pretty.
You can freeze the dough or baked cookies. I freeze dough balls on a tray first. Then I pop them into a bag. This lets you bake just a few at a time.
I once glazed a whole batch before freezing. The glaze got sticky when thawed. Now I glaze them after they thaw. It works much better.
Batch cooking saves so much time later. A warm cookie on a busy day is a little hug. It makes your future self very happy. Have you ever tried storing it this way? Share below!
Cookie Troubles? Let’s Fix Them
Problem one: flat, spread-out cookies. Your dough might be too warm. Chill it for 30 minutes before baking. This helps them keep their shape.
Problem two: dry or tough cookies. You may have over-measured the flour. Spoon flour into the cup, then level it off. Do not pack it down.
Problem three: glaze is too runny or thick. Add milk one tiny drop at a time. I remember making soup instead of glaze once. We just added more sugar to fix it.
Getting these right builds your confidence. A perfect cookie tastes like love and care. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend does not have it.
Q: Can I make the dough ahead? A: Absolutely. Keep it covered in the fridge for up to two days. Let it soften a bit before scooping.
Q: What if I don’t have walnuts or raisins? A: Use any nuts or dried fruit you like. Chopped pecans or dried cranberries are lovely swaps.
Q: Can I double the recipe? A: You can. Just mix in a very large bowl. *Fun fact: I always double it. My grandson says a single batch is a tease.*
Q: Is the glaze optional? A: The cookies are tasty without it. But the glaze adds a sweet, pretty finish. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these cookies. The smell of apples and spice is pure comfort. It reminds me of my own grandmother’s kitchen.
I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? Share your story with me.
Happy cooking!
—Elowen Thorn.
Frosted Apple Snowdrop Cookies
Description
These soft, spiced apple cookies are packed with walnuts and raisins, then finished with a sweet vanilla glaze for a delightful treat.
Ingredients
For the Apple Cookies:
For the Vanilla Glaze:
Instructions
- Preheat the oven to 400°F (200°C). Prepare baking sheets by leaving them ungreased.
- In a large mixing bowl, cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment. Mix until the texture is light and fluffy, approximately 2-3 minutes.
- Add the egg and milk to the creamed mixture. Beat until the ingredients are fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and ground cloves until well combined.
- Gradually add the dry ingredients to the wet mixture in batches. Mix at low speed after each addition until a cohesive dough forms.
- Fold in the chopped walnuts, diced apples, and raisins using a spatula or the mixer on the lowest setting, ensuring the ingredients are evenly distributed throughout the dough.
- Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing each cookie approximately two inches apart to allow for spreading.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain a tender texture.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Prepare the vanilla glaze by combining the confectioners’ sugar, melted butter, vanilla extract, salt, and 2 teaspoons of milk in a small bowl. Stir until smooth, adding additional milk as needed to achieve a drizzle consistency.
- Drizzle the glaze over the slightly warm cookies, allowing it to set before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days. For best texture, add the glaze just before serving.