Drop Sugar Cookies
User Reviews
5
Drop Sugar Cookies
Description
These Drop Sugar Cookies begin with creaming together shortening, softened butter, and sugar to create a fluffy base. Eggs and vanilla plus almond extracts add moisture and flavor depth. Baking powder and salt are incorporated with flour to form a dough that is scooped and gently pressed before baking.
When baked at 350°F, the cookies develop a soft texture with lightly crisp edges. The accompanying frosting is a buttercream-style glaze made by beating softened butter with vanilla and milk, then mixing in powdered sugar until smooth and spreadable. The frosting is applied after cookies cool, adding a sweet, soft layer on top.
The cookies store well in airtight containers for a week at room temperature or can be frozen for up to three months, making them convenient for preparing ahead or enjoying over time.
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.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week.
- Freeze either dough logs or individual dough balls in airtight containers for up to three months; thaw before baking.
- Use parchment paper to prevent sticking and ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies (depending on size it may be around 2 dozen)
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 118kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 139IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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