Drop Butter Cookies

Hey there, cookie craver! Get ready to whip up a batch of Drop Butter Cookies—classic, melt-in-your-mouth treats that are crispy on the edges, soft in the center, and bursting with rich, buttery goodness. These simple, no-fuss cookies are perfect for holiday baking, afternoon snacks, or sharing with friends over a cup of tea. With just a handful of pantry staples, you can create a versatile cookie that’s easy to customize with sprinkles, chocolate chips, or a dip in chocolate. Trust me, these cookies are about to become your go-to for sweet, buttery bliss!

Why You’ll Love Drop Butter Cookies

These cookies are the epitome of simplicity and comfort, delivering big flavor with minimal effort. Here’s why they’re a must-bake:

Versatile: Perfect for Christmas cookie trays, bake sales, or everyday treats. Dress them up or keep them classic.
Budget-Friendly: Made with basic ingredients like butter, flour, and sugar you likely already have.
Quick and Easy: Ready in under 30 minutes, no chilling required, ideal for beginner bakers.
Customizable: Add mix-ins, toppings, or glazes to make them your own.
Crowd-Pleasing: Their buttery, sweet flavor and perfect texture win over kids and adults alike.

Ingredients in Drop Butter Cookies

This recipe uses pantry staples to create a rich, buttery cookie. Here’s what you’ll need:

For the Cookies

• Unsalted Butter: 1 cup (2 sticks), softened, for that signature rich flavor.
• Granulated Sugar: ¾ cup, for sweetness and crisp edges.
• Egg: 1 large, for structure and tenderness.
• Vanilla Extract: 1 tsp, for warmth and depth.
• All-Purpose Flour: 2 cups, for a tender, sturdy cookie.
• Baking Powder: ½ tsp, for a slight lift.
• Salt: ¼ tsp, to balance the sweetness.

Optional Add-Ins or Toppings

• Sprinkles: For a festive touch, roll dough balls in them before baking.
• Chocolate Chips: ½ cup, for a chocolatey twist.
• Powdered Sugar: For dusting post-bake.
• Melted Chocolate: For dipping baked cookies.

Instructions

Let’s bake these buttery delights in just a few steps:

Preheat Your Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat 1 cup softened butter and ¾ cup granulated sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.

Add Wet Ingredients

Add 1 egg and 1 tsp vanilla extract to the butter mixture, beating until fully combined and smooth.

Mix the Dry Ingredients

In a separate bowl, whisk 2 cups flour, ½ tsp baking powder, and ¼ tsp salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender. If adding chocolate chips or other mix-ins, fold in ½ cup now.

Shape the Cookies

Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart (about 12 cookies per sheet). For a festive look, roll dough balls in sprinkles before placing on the sheet.

Bake to Perfection

Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft. Rotate the sheets halfway through for even baking. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Finish and Serve

Dust with powdered sugar, dip half in melted chocolate, or leave plain for classic simplicity. Serve with coffee, tea, or milk for ultimate enjoyment.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 120
Total Fat: 8g
Cholesterol: 25mg
Sodium: 40mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

How to Serve Drop Butter Cookies

These cookies are perfect for any occasion—here’s how to make them shine:

Cookie Tray: Add to a holiday cookie platter with fudge and gingerbread for variety.
With Drinks: Pair with coffee, hot cocoa, or a glass of milk for a cozy treat.
Dessert Board: Arrange with fruit and chocolate for a dessert charcuterie board.
Gift Idea: Stack in a decorative tin or jar for a heartfelt homemade gift.
As a Base: Crumble over ice cream or use as a crust for mini cheesecakes.
Presentation tip: Stack cookies on a white plate, dusted with powdered sugar or drizzled with chocolate, and garnish with a sprig of mint for a chic look!

Additional Tips

Here’s how to make these cookies even more irresistible:

Butter Tip: Use room-temperature butter for easy creaming, but not melted, to maintain texture.
Flavor Boost: Add ½ tsp almond extract or a pinch of nutmeg for a unique twist.
Dietary Adjustments: Use gluten-free 1:1 flour for a GF version or vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
Storage Tips: Store in an airtight container at room temp for up to 5 days or freeze for 2 months. Layer with parchment to prevent sticking.
Double the Batch: Double ingredients for 48 cookies; bake in batches to avoid overcrowding.
Mix-In Ideas: Try white chocolate chips, dried cranberries, or chopped nuts for variety.
Perfect Shape: Use a cookie scoop for uniform size, and don’t flatten dough balls—they spread naturally.

FAQ Section

Q1: Can I use salted butter instead of unsalted?
A1: Yes, but omit the ¼ tsp salt to avoid overly salty cookies.

Q2: Can I make these cookies ahead of time?
A2: Totally! Bake up to 5 days ahead and store at room temp, or freeze dough balls and bake fresh.

Q3: How do I store leftovers?
A3: Store in an airtight container at room temp for 5 days or freeze for 2 months.

Q4: Can I freeze the dough?
A4: Yes! Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes.

Q5: Why are my cookies flat?
A5: Butter may be too warm or overmixed. Use softened (not melted) butter and mix until just combined.

Q6: Can I double the recipe?
A6: Yes! Double all ingredients and bake in batches for 48 cookies.

Q7: Can I add food coloring?
A7: Sure! Add a few drops to the dough for festive colors, but don’t overdo it to preserve flavor.

Q8: Why are my cookies tough?
A8: Overmixing or too much flour could be the cause. Measure flour lightly and mix until just combined.

Q9: Can I make these without eggs?
A9: Try a flax egg or ¼ cup applesauce, but texture may be softer and less rich.

Q10: Can I use margarine instead of butter?
A10: Butter is best for flavor, but margarine works. Results may be less rich and slightly softer.

Conclusion

Drop Butter Cookies are the ultimate classic treat—simple, buttery, and endlessly versatile, they’re perfect for any occasion from holiday baking to a quick sweet fix. With their crispy edges, soft centers, and rich flavor, these cookies are as easy to make as they are to love, requiring just a few ingredients and minimal time. Whether you keep them plain, jazz them up with sprinkles, or dip them in chocolate, they’re sure to bring smiles all around. So grab your butter, preheat that oven, and get ready to bake a batch of pure cookie joy—you’re in for a real treat!

nd get ready to indulge in every creamy, dreamy bite—you’re in for a real treat!

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