Stir and Drop Sugar Cookies II

Stir and Drop Sugar Cookies II


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


servings 119 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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  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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  1. 7 Ratings


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 ...

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 ...

I followed this recipe exactly. I was a little nervous about the batter being so soft and gooey but they actually baked up beautifully. Almost like a snickerdoodle, very cake-like. I wouldn't...

We followed the recipe exactly and it tastes like we just baked salt. We're gonna try to put more sugar in, but I'll probably move to another recipe next time.

These are pretty good, and very easy and quick to make. I imagine they'd be good with frosting, for those who like a sweeter cookie. One thing, though: I'm not sure why these are described as...