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Sugar Cookie Drops

Sugar Cookie Drops

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Lois

Lois

A crisp cookie that melts in your mouth.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JESSIE6381
240

JESSIE6381

1/14/2005

I am an avid cookie baker, and these were good, BUT...the recipes needs about a 1/4 tsp or more of SALT (I tested a few before I added the salt, and the salt helped tremendously). I would also recommend cutting the recipe in half (except the vanilla) because you'll still get about 4 1/2 dozen cookies. Also, don't press them down too much; they'll flatten as they bake.

EBSEPKE
92

EBSEPKE

5/27/2005

What a yummy cookie. I added 1tsp of almond flavoring and 1/4tsp extra salt like other reviewers suggested. I used my pampered chef small cookie scoop to shape the balls so it made the job quick and easy. I rolled the first batch in white sugar as the recipe called and I could see that it was going to make alot of cookies. So for the next pan I used cinnamon and sugar mixed together and the next cocoa and sugar. It made for a nice variety and quite beautiful! I will be keeping this recipe forever. Barb in BC Canada

chellebelle
66

chellebelle

8/19/2004

I grew up with these cookies as a family recipe, only the original recipe of my childhood calls for vegetable shortening instead of butter. But butter is so much better! I never thought of using butter till I saw this recipe. The cookies are just awesome. So tender, yet crisp, they really do melt in your mouth. I flatten mine with the bottom of a drinking glass dipped in sugar rather than with a fork. It produces perfectly smooth, gorgeous cookies. These guys are too fragile to frost (if you did manage to spread frosting on without breaking them, they would absorb the moisture from the frosting and turn unappetizingly soggy) but colored sugar sprinkles is an option.

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