Stir and Drop Sugar Cookies II

Stir and Drop Sugar Cookies II

6 Reviews 1 Pic
Kathleen Dickerson
Recipe by  Kathleen Dickerson

“Delicate brown sugar cookies. If you use self-rising flour, omit baking powder and salt.”

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Adjust Servings

Original recipe yields 4 dozen


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Beat egg whites with fork. Stir in vegetable oil, vanilla, and lemon rind. Blend in sugar until mixture thickens.
  3. Measure flour by dipping method or by sifting. Stir together flour, baking powder, and salt; blend into egg mixture. Drop dough by teaspoonfuls about 2 inches apart on ungreased baking sheet. Flatten with oiled bottom of glass dipped in sugar.
  4. Bake 8 to 10 minutes or until a delicate brown. Remove from baking sheet immediately.

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Reviews (6)

Rate This Recipe


I made mine with 1 1/2 cups flour and 1/2 cup corn meal but thought the original recipe was great. I liked the not-so-sweetness and the cake-like texture. These are great late-night cookies-- I made these at midnight and it was nice to just drop them on the pan instead of rolling out dough!



I followed the recipe EXACTLY and they were absolutely horrible. They had no flavor whatsoever. All I could taste was the baking soda. Horrible!



We thought these cookies were really good. They are on the plain side, not too sweet but perfect with coffee/tea. They baked up beautifully. You could add icing if wanted them sweeter but we actually prefer the plain cookie. Thanks for a great recipie! I'll definitely be making these again and again.

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Amount Per Serving (24 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

No Roll Sugar Cookies


next recipe:

Becky's Sugary Sugar Cookies