Holiday Unbeatables

These holiday cookies are almost more candy than cookie. Egg whites, powdered sugar, and just a bit of flour make a batter that bakes into something chewy, slightly crisp on the edges, and soft in the middle, like a meringue that decided to get serious.

Chopped walnuts and candied cherries do all the decorating from the inside out. Every bite is studded with nutty crunch and sticky-sweet bursts of red and green fruit. They look festive on a cookie tray without needing any frosting or sprinkles.

No butter, no egg yolks, no creaming step. Just stir everything together and drop by teaspoonfuls. These are one of the easiest holiday cookies you’ll bake.

Chef Tips

• Let the cookies stand on the sheet for 3 minutes before removing. They’re fragile straight out of the oven and will break if you try to move them too soon.
• Chop the cherries into small pieces so they distribute evenly. Large chunks throw off the cookie size and make some bites overly sweet.
• Grease AND flour the cookie sheet. These stick aggressively without both. Parchment paper works too.

Variations

• Use pecans or almonds instead of walnuts for a different nut flavor.
• Add a few drops of almond extract to the batter for a subtle marzipan note.
• Swap candied cherries for dried cranberries and white chocolate chips for a more modern holiday cookie.