Buttery Drop Cookies Recipes

DROP SUGAR COOKIES

Steps:

• Pre-heat oven to 350.
• Sift together flour, salt and baking soda.
• Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
• Beat in vanilla and egg.
• Add flour mixture and beat until smooth.
• Blend in milk.
• Drop by teaspoon about 3 inches apart onto greased baking sheets.
• Flatten with bottom of glass that has been dipped in sugar (I do this twice).
• Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.

VANILLA BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar.
• Add egg, vanilla, and almond extract, if using, and beat well.
• Mix in flour.
• Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes.

STIR AND DROP SUGAR COOKIES

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.

DROP BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream butter, and sugar continuing to beat. Beat in egg, then flour, and then vanilla.
• Drop 2 inches apart on a greased cookie sheet, and top with a raisin, chocolate chip, or nut.
• Bake for 10 minutes.

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

BUTTERY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

WHIPPED SHORTBREAD DROP COOKIES

Steps:

• In the bowl of an electric stand mixer, beat the butter until smooth, add the flour, powdered sugar and vanilla. Mix until dough is smooth and butter is incorporated into the mix evenly.
• Measure the dough by Tablespoons and place on the parchment lined cookie sheet 2 inches a part. You can decorate with nuts or chocolate chips at this time by placing them in the center of the dough.
• Place cookie sheet in your preheated 350 degree oven and bake for approximately 13 - 15 minutes or until the edges are light brown. Being careful not to over bake them and have the edges too brown. Remove from oven and let cool on cookie sheet 5 minutes, transfer to a cooling rack.
• After cookies have cooled you can glaze them, dip half of the cookie in melted chocolate or sandwich them together with a fruit preserve in the middle or enjoy their buttery goodness without embellishments.

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.