Stir And Drop Sugar Cookies
Stir and Drop Sugar Cookies are simple, buttery treats with a delicate sweetness and crispy edges. Perfect for quick baking sessions, they appeal to all ages and are great for casual gatherings or afternoon snacks. Their classic flavor and easy method make them a household favorite.
Ingredients
Instructions
- Stir together flour, baking powder, and salt in a bowl.
- Stir in sugar and mix well.
- Add beaten eggs, oil, and vanilla to the dry ingredients and mix until combined.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Press with the bottom of a glass dipped in sugar.
- Bake at 400°F for 10 minutes.
Tips & Substitutions
For a softer cookie, consider reducing the baking time slightly or adding a touch more oil. If you’re out of sugar, you can substitute with a sugar alternative like honey or maple syrup, but adjust the liquid content in the recipe accordingly. Chilling the dough for 30 minutes before baking can enhance the flavor and texture. For a fun twist, try adding chocolate chips or nuts.
Serving Suggestions
These cookies are delightful on their own or paired with a glass of milk. Consider serving them alongside a scoop of ice cream for an indulgent dessert. They also make a great addition to a cookie platter at gatherings. For a complementary treat, browse more American recipes to create a diverse spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply warm them in the oven at 350°F for about 5-7 minutes or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stir And Drop Sugar Cookies contains roughly 784 calories, with 9g protein, 113g carbohydrates, and 33g fat. It is an excellent source of calcium (42% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1061mg per serving (46% of the Daily Value).
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 it may result in a denser cookie. To maintain a lighter texture, consider using a blend of whole wheat and all-purpose flour, or add an extra tablespoon of oil.
What can I do if my dough is too sticky?
If your dough is too sticky to drop by teaspoonfuls, try adding a little more flour, one tablespoon at a time, until you reach the desired consistency. You can also chill the dough for a bit to make it easier to work with.
How do I know when my cookies are done baking?
The cookies are done when the edges are lightly golden and the centers are set but still soft. They will continue to firm up as they cool on the baking sheet. 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).