German Drop Cookies

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 dozen
  • Prep: 10 mins
  • Cook: 20 mins

You can make ahead and freeze the dough, well-wrapped, to thaw and bake at a later date.


1 3/4cups all-purpose flour
1/2cup granulated sugar
1cup butter, softened
1/8teaspoon salt
1cup chopped pecans
1/2cup powdered sugar
1/2teaspoon cinnamon


  1. Preheat oven to 350F.
  2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon.
  3. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.

Recipe adapted by Joan Gusweiler.

Nutritional Info *per serving

  • Calories 760
  • Glycemic Load 13.71
  • Fat 53g
  • Saturated Fat 25g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 18g
  • Cholesterol 100mg
  • Sodium 380mg
  • Potassium 150mg
  • Carbohydrate 69g
  • Fiber 3g
  • Sugars 33g
  • Protein 7g
  • Trans Fat 1.5g
  • Vitamin A 25%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 15%
  • Spongbath

    One of my favorites, so simple!