Olivia'S Drop Sugar Cookies
Olivia's Drop Sugar Cookies are sweet, buttery treats with a hint of vanilla, perfect for any occasion or to enjoy with a glass of milk. Crispy edges, soft centers.
Ingredients
Instructions
- Have all ingredients at room temperature.
- Sift together flour, soda, and salt.
- Cream together butter or margarine, sugar, shortening, and vanilla; mix thoroughly.
- Add the egg; cream until mixture is fluffy.
- Stir in dry ingredients.
- Blend in milk.
- Drop by teaspoons onto cookie sheets.
- Flatten with the bottom of a glass dipped in sugar.
- Bake at 400°F for 12 minutes.
Tips & Substitutions
For a lighter texture, be sure to cream the butter and sugar well until fluffy. If you don't have shortening, you can use all butter instead, but the cookies may spread more. Chilling the dough for about 30 minutes before baking can also help maintain their shape. Consider adding a pinch of nutmeg or cinnamon for extra flavor, which pairs beautifully with Mabel'S Banana Bread.
Serving Suggestions
These drop sugar cookies are delightful on their own but can be served alongside a glass of milk or a cup of tea. For a festive touch, consider serving them with a scoop of vanilla ice cream or drizzled with chocolate. They also make a lovely addition to a dessert platter that includes American recipes like Apple Bread Pudding With Vanilla Sauce.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh, you can also wrap individual cookies in plastic wrap and freeze them for up to three months. Reheat in the microwave for a few seconds or enjoy them at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Olivia'S Drop Sugar Cookies contains roughly 218 calories, with 3g protein, 31g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start by replacing half the amount to see how it affects the cookies. Adding a bit more milk can help with moisture retention when using whole wheat flour.
What can I do if my dough is too sticky?
If your cookie dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, you can refrigerate the dough for about 30 minutes, which will help firm it up and make it easier to handle.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look set. They will continue to firm up as they cool. Avoid overbaking to ensure they remain soft and chewy in the middle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).