Drop Sugar Cookies Recipe

4.5 9 11
Drop Sugar Cookies Recipe
Drop Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Drop Sugar Cookies Recipe

Read Reviews
4.5 9 11
Publisher Photo
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 2 eggs
  • 3/4 cup sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Additional sugar or colored sugar

Directions

In a mixing bowl, beat eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.
Originally published as Drop Sugar Cookies in Quick Cooking May/June 2002, p38

Nutritional Facts

2 each: 140 calories, 8g fat (1g saturated fat), 20mg cholesterol, 101mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 2 eggs
  • 3/4 cup sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Additional sugar or colored sugar
  1. In a mixing bowl, beat eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.
Originally published as Drop Sugar Cookies in Quick Cooking May/June 2002, p38

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Reviews forDrop Sugar Cookies

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MY REVIEW
Bonita User ID: 8983657 277569
Reviewed Nov. 10, 2017

"Boy, what a job! Sticky dough that wouldn't come out of the dropper, the dough seemed like cream puff dough. I think it was the number of eggs. No recipes I've used had the same number of eggs per c. of flour. Had to work with the mounds to get nice rounds. Got puffy cake-like instead of cookies. Could not flatten them very well without adding more sugar but did not because I plan to frost them and try to limit sugar as much as possible. It did work to flatten halfway through baking with a rubber spatula. Still a cakey consistency. Sorry to be so negative but wanted to be honest so a new baker isn't disappointed. I'm 64 so have made a lot of cookies. Possibly, the whole problem was not flattening them enough and ignoring all the added sugar. However the taste was great with pure vanilla. Will find a different sugar cookie recipe."

MY REVIEW
lvarner User ID: 35803 265414
Reviewed May. 1, 2017

"I love how easy these cookies are to make, and they taste really good too! My husband is a real sugar cookie fan, and he really enjoyed these. I plan on making these often."

MY REVIEW
bj51 User ID: 1144738 55921
Reviewed Apr. 10, 2013

"Meant mention in my review just entered(bj51),I did find it necessary to sprinkle additional sugar on top before baking.I guess the oil absorbs it."

MY REVIEW
bj51 User ID: 1144738 84203
Reviewed Apr. 10, 2013

"Just tried these today-the kids are coming later! I decided to substitute...just because! So:I added 1 and 1/2 tsp lemon peel instead of the one tsp called for,substituted the vanilla extract with lemon extract,and added 1/4 tsp cream of tartar,an ingredient found in most of my sugar cookie recipes.Very quick,easy to make up and are a nice crisp texture! Will def make again!!Yum!"

MY REVIEW
KGMD User ID: 265771 35256
Reviewed Mar. 16, 2011

"These are very easy, and I like that they do not use shortening. I substituted half the flour with whole-wheat flour to make them healthier, which made the dough look darker but they came out of the oven with a nice light color. The dough was kind of sticky and not very thick, so I did not flatten them with a glass. They came out a bit puffy, but I like my cookies that way. I made a half batch and only ended up with 14 cookies, so they don't make as many as the recipe states."

MY REVIEW
micheleclow User ID: 6777152 37503
Reviewed Dec. 10, 2010

"Is this really the right picture for this recipe?"

MY REVIEW
Clare'sGirl User ID: 5652774 34916
Reviewed Dec. 4, 2010

"These are so easy to make, although it doesn't make many! Don't be afraid of the dough's elasticity, it will work with you. I rolled small balls in my sugar, can mix up a variety of sugars for different holidays, or roll in chocolate jimmies. Just like the ones I remember from the bakery! Cinnamon sugar would be nice on these also, if you flavored with just vanilla, or with vanilla and almond extracts."

MY REVIEW
doddstir User ID: 4812196 95274
Reviewed May. 8, 2010

"Good flavor. The dough seemed really elastic so I needed to refrigerate it first? I thought it might be the use of the oil instead of butter or shortening."

MY REVIEW
simplycheri User ID: 1259265 132915
Reviewed Dec. 9, 2008

"These are the best sugar cookies ever, so easy to make"

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