Drop Sugar Cookies Recipe
Drop sugar cookies will satisfy that sweet tooth in under 30 minutes with no rolling pin required - just drop and bake for delicious cookies!
Servings: 36 cookies (depending on size it may be around 2 dozen)
Ingredients
Cookie
- ⅓ cup shortening
- ⅓ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups + 2 tablespoons all-purpose flour
Frosting
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a bowl or stand mixer cream shortening, butter, and sugar until fluffy. Add egg, vanilla, and almond extracts and mix well.
- Combine baking powder, salt, and flour in a separate bowl. Gradually add the flour mixture to the wet mixture until blended.
- Using a cooking scoop, lightly roll the dough ball in your hands, place them on a parchment paper-lined baking sheet. Press the top of the cookies halfway down.
- Bake for 10-12 minutes.
Frosting
- Beat butter until fluffy using a hand mixer. Add vanilla and milk. Blend lightly. Add powdered sugar one cup at a time. The texture should be solid but soft. Frost cookies.
Video
Notes
Store. Keep these drop sugar cookies in an airtight container at room temperature for about a week or in an airtight freezer-safe container for about 3 months.
Freeze. Freeze dough in log form or flash-freeze cookie dough balls. Store in an airtight freezer-safe container in the freezer for up to 3 months. Thaw dough before baking.
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 139IU | Calcium: 9mg | Iron: 0.3mg