Vanilla Drop Cookies Food

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.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

VANILLA WAFER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

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.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

OLD FASHIONED DROP COOKIES

Steps:

• Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
• Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.

VANILLA DROP COOKIES

Steps:

• Sift together flour, baking powder and salt.
• Whisk eggs in a large bowl until frothy.
• Add sugar, oil, vanilla and lemon zest; mix well.
• Stir the dry ingredients into egg mixture till well blended.
• Chill, covered for 30 minutes or more.
• Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
• Press top of each cookie gently with the glass to flatten.
• Repeat with water and dipping in sugar for each cookie.
• Bake in 400° oven till cookies are lightly browned.
• Cool for 2 minutes on baking sheets.
• Then cool completely on wire racks.
• Store in airtight containers.

CORIANDER DROP COOKIES

Steps:

• Cream the shortening, gradually add in the sugar and beat until light.
• Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
• Sifted together the flour through coriander.
• Add the sifted dry ingredients to the shortening-egg mixture and mix well.
• Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
• Bake at 400° about 10 minutes until done.

BASIC VANILLA COOKIE DOUGH

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

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.

BUTTERY DROP COOKIES

Steps:

• Heat oven to 375°F.
• Grease baking sheet.
• Combine Butter Flavor Crisco, sugar and milk in medium bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg and vanilla; beat until blended.
• Combine flour, salt and baking powder.
• Mix into creamed mixture at low speed until just blended.
• Drop by level tablespoonfuls of dough 2-inches apart onto baking sheet.
• Bake at 375°F for 7-9 minutes or until set.
• Cool 2 minutes on baking sheet. Remove to cooling rack.
• There are several variations that can be used with these cookies such as frosting them as wreaths or ornaments for the holiday season.
• Using a chocolate frosting between two cookies for a sandwich.
• Or dipping 1/2 of the cookie into chocolate frosting then into nuts.
• NOTE: For larger cookies, drop by tablespoonfuls of dough into a mound for each cookie. Place 3-inches apart on baking sheet. Bake at 375°F for 11-13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

CHUNKY DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.

CRUNCHY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.