Forgotten Christmas Cookies Recipe

Introduction

Forgotten Christmas Cookies are delightfully light meringue treats studded with chocolate chips and pecans. These no-bake cookies get their unique texture by resting overnight in a warm oven, making them perfect for a festive holiday treat that’s easy to prepare and impressively tasty.

Ingredients

• 2 egg whites at room temperature
• ½ teaspoon cream of tartar
• ⅔ cup superfine sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans (optional)
• Crushed candy canes for garnish (optional)

Instructions

1. Step 1: Line 2 baking sheets with foil or parchment paper and preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Using a handheld electric or stand mixer, beat the egg whites until foamy. Add the cream of tartar and continue mixing until fluffy.
3. Step 3: Gradually add the superfine sugar in four batches, mixing well after each addition. Add the vanilla extract halfway through. Beat until the egg whites form glossy, stiff peaks.
4. Step 4: Gently fold in the semisweet chocolate chips and pecans if using.
5. Step 5: Using two teaspoons, drop spoonfuls of the meringue mixture onto the prepared baking sheets. If desired, sprinkle crushed candy canes on top for a festive touch.
6. Step 6: Place the baking sheets in the preheated oven and immediately turn off the heat.
7. Step 7: Leave the cookies in the oven overnight, undisturbed, to harden and crisp up.

Tips & Variations

• Make sure your egg whites are at room temperature for better volume and stability.
• Use superfine sugar to help the egg whites dissolve smoothly and create a glossy meringue.
• Add chopped dried cranberries or orange zest for a festive flavor twist.
• If you prefer nut-free, simply omit the pecans or substitute with sunflower seeds.
• For a peppermint version, increase the crushed candy canes garnish and add a drop of peppermint extract with the vanilla.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep them dry to maintain their crisp texture. Avoid refrigeration, as moisture can make them soft. If they lose crispness, briefly warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of superfine sugar?

While granulated sugar can be used, superfine sugar dissolves more easily into the egg whites, resulting in a smoother, shinier meringue. If you only have granulated sugar, pulse it briefly in a blender to make it finer before using.

Why do the cookies need to stay in the oven overnight?

Turning off the oven immediately after placing the meringues inside allows them to dry out slowly without baking, which helps them develop a crisp exterior and a light, airy texture. This gentle drying process is essential for the signature texture of Forgotten Christmas Cookies.

Forgotten Christmas Cookies Recipe

Print Recipe

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4.7 from 93 reviews

These Forgotten Christmas Cookies are light, airy meringue cookies loaded with semisweet chocolate chips and optional pecans, garnished with crushed candy canes for a festive touch. They are uniquely baked by placing them in a preheated oven that is immediately turned off, then left overnight to harden and crisp up, resulting in a delicate, sweet treat perfect for the holiday season.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes (oven turned off immediately after placing cookies)
• Total Time: 8 hours 25 minutes (including overnight drying)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Meringue Cookies

• 2 egg whites at room temperature
• ½ teaspoon cream of tartar
• ⅔ cup superfine sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans (optional)
• Crushed candy canes for garnish (optional)

Instructions

1. Prepare the Baking Sheets and Oven: Line two baking sheets with foil or parchment paper for easy cleanup and preheat the oven to 350°F (175°C).
2. Beat Egg Whites: Using a handheld electric or stand mixer, beat the egg whites until they become foamy, then add the cream of tartar and continue beating until the mixture turns fluffy.
3. Add Sugar and Vanilla: Gradually mix in the superfine sugar in four batches, adding the vanilla extract halfway through; continue beating until the egg whites form glossy, stiff peaks that hold their shape well.
4. Fold in Chips and Nuts: Gently fold in the semisweet chocolate chips and, if using, the chopped pecans to evenly distribute them without deflating the meringue mixture.
5. Drop the Cookies: Using two teaspoons, carefully drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them apart. Optionally, sprinkle crushed candy canes on top for garnish.
6. Bake the Cookies: Place the baking sheets with the cookies into the preheated oven and immediately turn the oven off to allow residual heat to slowly dry and crisp the cookies overnight.
7. Cool and Harden: Leave the cookies undisturbed in the oven overnight (approximately 8–12 hours) to dry out completely and harden into crisp, airy meringue cookies ready to enjoy the next day.

Notes

• Make sure the egg whites are at room temperature to achieve better volume when beaten.
• Do not open the oven door while the cookies are drying overnight, as this can introduce moisture and prevent proper crisping.
• Superfine sugar dissolves more easily, ensuring a smooth meringue.
• These cookies store well in an airtight container for up to 1 week.
• Optional pecans add crunch and flavor but can be omitted for a nut-free version.
• Crushed candy canes add a festive peppermint flavor but are purely decorative and optional.

Keywords: Christmas cookies, meringue cookies, holiday treats, candy cane cookies, light cookies, chocolate chip meringue