Forgotten Christmas Cookies Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/forgotten-christmas-cookies-recipe/
