Basic Drop Cookies Recipes

EASY DROP COOKIES

Easy Drop Cookies image

My mother made these all year round, she would just change the color of sugar in which they were dipped. Consider putting a small amount of powdered drink mix (e.g.. Kool-Aid crystals) in white sugar to get different colors, and a little flavor. (Don't omit the sugar or the flavor will be too strong. )

Provided by MJK

Yield 48

Number Of Ingredients 8

Ingredients

1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.
Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 9.2 g, Cholesterol 14.1 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 54.3 mg, Sugar 4.2 g

BASIC DROP COOKIES

Basic Drop Cookies image

Categories Cookies Bake Chill

Yield makes about 40

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar (or use dark-brown sugar for deeper flavor and color)
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups desired add-ins (semisweet chocolate chips or chunks; coarsely chopped pecans, walnuts, or peanuts; raisins, dried cranberries, dried sour cherries, or chopped dried fruit such as apricots, dates, or figs)

Steps:

Prepare oven and pans Heat oven to 350°F, with one rack in center and one rack in bottom third. Line two large cookie sheets with parchment paper.
Combine dry ingredients In a bowl, whisk together flour, salt, and baking soda.
Cream butter and sugars Place butter and both sugars in a mixing bowl. Mash and stir with a wooden spoon until mixture is very light and fluffy (this can take up to 6 minutes, or 2 to 3 minutes if you're using an electric mixer). Add eggs one at a time, beating until thoroughly incorporated after each. Stir in vanilla.
Add dry ingredients and mix-ins Add dry ingredients in three additions, stirring until completely incorporated after each. Stir in desired add-ins. (Or, if making several types of cookies, first divide dough into equal parts and then stir in appropriate amounts of add-ins: 1 rounded cup for dough split in half, 3/4 cup for dough divided into thirds.)
Bake and cool Using a 1 1/2-inch ice-cream scoop, drop dough onto prepared baking sheets, about 2 inches apart Bake, rotating sheets top to bottom and back to front halfway through, until golden brown at edges and set in center, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week, or frozen up to 1 month.
Drop-Cookie Tips
If your cookies turn out dense and hard, you might be using ingredients that are too cold and not creaming them enough. If your cookies spread too much in the oven and are too thin, on the other hand, you might be overdoing the creaming step or using ingredients that are too warm. It's worth the time to chill your dough before baking; this will help to control how much it spreads in the oven as it bakes.
Sifting Chopped Nuts
Before incorporating chopped nuts into doughs or batters, sift out the fine dust in a sieve. This will keep the particles from clouding the color or imparting a grainy texture.

STIR AND DROP SUGAR COOKIES

Stir and Drop Sugar Cookies image

These sweet and simple drop sugar cookies are bright, colorful, delicious, and take less than an hour to make the whole batch! This recipe is delightfully easy to make, with no needing or rolling required. Just mix up your dough, form your cookie balls and finish them with our secret effortless ingredient to get that sparkling color; sugar and gelatin mix. This go-to basic drop sugar cookie recipe makes about 48 cookies, perfect for whenever you want to quickly make a large batch of delicious and festive cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 48

Number Of Ingredients 9

Ingredients

3/4 cup sugar
2/3 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 cups Gold Medal™ all-purpose flour
Additional sugar, if desired
Red and green fruit-flavored gelatins, if desired

Steps:

Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg

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