Sponge Drop Cookies Recipes

SPONGE DROP COOKIES

Steps:

• Beat the whole eggs until thick and light.
• Add milk and lemon extract and beat in sugar.
• Add flour which has been sifted with the baking powder and salt.
• Cut a piece of parchment paper to fit the cookie sheet.
• Drop or shape about the size of a quarter with a pastry tube on the parchment paper or buttered cookie sheet.
• Bake at 350 degrees for about 10 minutes depending on your over. Yield about 6 dozen cookies.

CHOCOLATE SUGAR DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
• Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
• Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

BASIC DROP COOKIES

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.

EASY DROP COOKIES

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.

FRENCH SPONGE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 2 cookie sheets with vegetable cooking spray.
• Sift flour, baking powder and salt together.
• Beat egg yolks with extracts in a mixer bowl until pale and thick.
• In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
• Beat in sugar 1 T. at a time, until stiff and glossy.
• Gently fold egg yolks into egg whites.
• Fold in dry ingredients until just blended.
• Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
• Bake 10 minutes or until golden.
• Carefully transfer to wire racks to cool completely.