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Drop Butter Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These classic Drop Butter Cookies are soft, buttery, and easy to make. With a perfect balance of sweetness from granulated and brown sugars, enhanced by vanilla, they bake up golden with tender centers. Ideal for holiday treats or everyday snacking, these delightful cookies can be customized with chocolate chips or citrus zest for added flavor.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take around 2-3 minutes.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is well combined and smooth, ensuring an even flavor throughout the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the raising agent and seasoning through the flour.
  5. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until a soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Form and Place Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are lightly golden and the centers have set but remain soft.
  8. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to avoid sogginess and maintain texture.

Notes

  • For added variety, mix in mini chocolate chips or citrus zest directly into the dough.
  • Sprinkle colored sugar on top before baking for festive decoration.
  • These cookies freeze well; store them in an airtight container for up to three months.

Find it online: https://slsrecipes.com/drop-butter-cookie-recipe-2/