STIR AND DROP SUGAR COOKIES
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
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
DROP SUGAR COOKIES
This recipe was printed in my local paper, The Virginian-Pilot on September 30, 2009. This cookie won 1st Place in the sugar cookie category at the 2009 Virginia State Fair. It was submitted by Danhof VanDyke of Eastville, Virginia. ***Adapted from "All Time Baking Soda Favorites"
Provided by alligirl
Categories Drop Cookies
Time 1h5m
Yield 5 1/2 dozen cookies, 66 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 62, Carbohydrate 6.7, Fiber 0.1, Sugar 3, Protein 0.6
DROP SUGAR COOKIES
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar, oil, vanilla and lemon zest until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 101mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
SUGAR COOKIE DROPS
This recipe makes a crisp sugar cookie that melts in your mouth.
Provided by Lois Berres
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets, and flatten with a fork.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 12.7 g, Cholesterol 11.9 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 37.8 mg, Sugar 6.7 g
MUZ'S DROP SUGAR COOKIES
This is my first creation on this site and I couldn't think of a better recipe to share with everyone. First off, I'm a 22-year-old man and when I was in my teens, my great-grandmother, who I called Muz, would make sugar cookies all the time for me and my grandparents. They were phenomenal, as she had perfected it over the years. She passed at the young age of 95 in 2006 and left the recipe in one of her boxes. Now that I've been cooking, I found her recipe for her Drop Sugar Cookies last week and made them last night. They are awesome, but you'll learn that when you make them. Enjoy!
Provided by twardyyy
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 66
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie.
- Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 47.2 mg, Sugar 4.8 g
SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
VEGAN SUGAR COOKIE DROPS
Moist vegan sugar cookies that are VERY sweet and ready for colored frosting or sprinkles in your choice of holiday colors.
Provided by Vegan21
Categories Drop Cookies
Time 25m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F (175 degrees C).
- In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.
Nutrition Facts : Calories 81.3, Fat 3.1, SaturatedFat 0.4, Sodium 17.7, Carbohydrate 12.7, Fiber 0.2, Sugar 6.6, Protein 0.8
SOFT AND CHEWY DROP SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
- Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
- Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 108 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 100 mg, Fiber 1 g, Sugar 7 g
CHEWY SUGAR COOKIES
These soft and chewy sugar cookies are a Christmas cookie staple! This no-chill dough sugar cookie recipe is full of simple ingredients and comes together quickly!
Provided by Michelle
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
- In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
- Add in the egg, vanilla extract, and almond extract; beat until combined.
- Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
- Roll dough into 1" balls, and roll in sugar.
- Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.
- Allow to cool.
- Enjoy!
- Feel free to frost them or cover them with a glaze, if desired.
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- Preheat oven to 350 degrees F. In a large bowl, cream together butter, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture.
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