Stir And Drop Cookies(No Mixer Needed!)
Quick and easy stir-and-drop cookies with a tender, slightly sweet flavor, perfect for kids and holiday fun, requiring minimal equipment and no mixer.
Ingredients
Instructions
- Preheat oven to 325°F.
- Beat eggs with a fork until well blended. Stir in oil, vanilla, and lemon juice if using.
- Gradually blend in sugar until mixture thickens.
- Slowly add self-rising flour to the mixture, mixing gently.
- Drop teaspoons of dough onto a greased baking sheet.
- If desired, press each cookie flat with the bottom of a water-dipped glass dipped in sugar.
- Bake for 8 to 10 minutes or until cookies are light brown.
- Optional: sprinkle with red or green sugar crystals for a festive touch.
Tips & Substitutions
For a richer flavor, substitute half of the vegetable oil with melted butter. You can also experiment with different extracts, like almond or coconut, for a unique twist. If you prefer a chewier cookie, chill the dough for 30 minutes before baking. Make sure to use fresh self-rising flour for the best rise.
Serving Suggestions
These cookies are perfect for afternoon tea or as a sweet treat after dinner. Serve them alongside a cup of coffee or hot chocolate. For a festive touch, pair them with a scoop of vanilla ice cream or drizzle with icing. They can also be a delightful addition to a dessert platter with other treats like 'Got Me A Husband Bread'.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature for about 15 minutes before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Stir And Drop Cookies(No Mixer Needed!) contains roughly 772 calories, with 16g protein, 140g carbohydrates, and 5g fat. It is an excellent source of iron (37% of the Daily Value) and protein (32% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can substitute regular flour, but make sure to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour used. This will help achieve the desired texture and rise in your cookies.
What can I use instead of eggs for a vegan version?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together and maintain a similar texture.
How do I know when the cookies are done baking?
The cookies should be light brown around the edges and still soft in the center when you take them out. They will continue to set as they cool on the baking sheet, so avoid overbaking for the best texture.
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).