Sugar Cookie Drops

Sugar Cookie Drops


"This recipe makes a crisp sugar cookie that melts in your mouth."


1 h 25 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 72 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 285 Ratings


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 r...

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 quic...

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...

I just finished making these cookies and I had to write a review - they are great! Crispy on the outside and chewy in the middle. I added 2 tsp. of vanilla and rolled them in white sugar with re...

These are the best sugar cookies I've ever tasted and they really do melt in your mouth! I decided to scale the recipe down to 24 servings and it still made 4 dozen, so I would suggest not makin...

I used 1.5 cups of butter and 1/2 cup of canola oil since I didn't want a super crispy cookie. They turned out great with the change, nice and soft with a tiny crunch at the edge. Perfect for ...

Don't be surprised at the greasy feeling of the dough. I will chill it next time to make it a little easier to handle. I forgot to press down with a fork and just waited for the dough balls to...

These are just ok for me. Im not having good luck with cookies right now! Maybe its me! Not crazy about them.

So good and so easy. I added almond extract because I love that flavor. Also colored my sugar before rolling.