Drop Sugar Cookies Recipe (2024)

FAQs

What is the difference between a drop cookie and a rolled cookie? ›

Rolled and cut cookies take much more time and preparation than drop or bar cookies as the dough usually has to be chilled before it can be rolled and cut. Once the dough has been rolled out it can be cut with cookie cutters, a knife or a pastry wheel.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Drop cookies are easy to make, as there's no need to roll out or shape the dough. Most drop cookie recipes involve mixing the dough ingredients together, dropping spoonfuls of the dough onto a baking sheet, and then baking the cookies in the oven.

“Drop cookie” is a term applied to cookie recipes where bakers “drop” cookie dough from a spoon or cookie scoop onto a baking sheet, rather than roll it out or cut it into specific shapes.

Drop cookies are the most common type of cookie, and they're called “drop” cookies because they're made by dropping spoonfuls of dough onto a baking sheet.

Many drop cookie recipes, including oatmeal cookies, specify baking until the edges are golden or light brown; often, the recipe also specifies that centers should appear set (not jiggly and raw). In these cases, you can usually tell by simply taking a look at the cookies.

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.

Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.

Fried cookies, growing in popularity, are drop cookies or filled cookies that are cooked in oil. Sometimes referred to as simply “fried dough,” these types of cookies they are often dusted with powdered sugar after being cooked. They are best when served immediately.

How do you make drop cookies the same size? ›

Use a cookie scoop so they are all the same size and the biscuit cutter trick to make them the same shape. Also, when you take this extra step, it gives your cookies a bit of finesse.

For softer, chewier cookies, bake for the shorter amount of time indicated in the recipe. When placing dough on cookie sheet, allow sufficient space between cookies, usually 1-1/2 to 2 inches unless recipe directs otherwise.

In the bowl of a standing mixer, cream 2 cups of butter and 1 cup of confectioners' sugar until fluffy. Add 1 teaspoon of vanilla extract and combine. Gradually add in 3 1/2 cups of flour and 1 teaspoon of salt until wet and dry ingredients are well combined. Add nuts or other additional ingredients of your choosing.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Drop biscuits have a more fluid batter and are made by simply scooping the batter out of the mixing bowl and dropping it onto a baking sheet. Roll-and-cut biscuits have a firmer, more compact dough rolled out and cut into flat-topped circles.

Rolled cookies are cookies made from a rolled-out cookie dough. The opposite is “drop cookies.” The cookie dough is prepared, then rolled out, usually on a floured surface. Cookies are then cut out of the dough in the desired shapes, placed on a cookie sheet, and baked.