How to Make Sugar Drop Cookies Recipe

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About this Sugar Drop Cookies Recipe

Sugar drop cookies are a holiday favorite. Make sure to make plenty, as they will go fast. Try this sugar drop cookie recipe at other times of the year, too. This recipe is similar to, but has a few different ingredients than our Sugar Cookie Recipe.

Yield: 5 – 6 dozen

Today’s Quote: “We are all of us stars, and we deserve to twinkle.” – – Marilyn Monroe

Sugar Drop Cookies Ingredients

2 cups All-Purpose Flour, sifted

2 teaspoons Baking Soda

1/2 teaspoon Salt

2 large Eggs

3/4 cup Sugar

2/3 cups Vegetable Oil

2 teaspoons Vanilla Extract

1 teaspoon grated Lemon Zest

1-2 tablespoons, Sugar for topping

Directions How to Make Sugar Drop Cookies Recipe

  1. Preheat the oven to 400° F.

  2. Sift the flour, baking powder, and salt into a bowl, mixing well.

  3. In a large bowl, whisk the eggs.

  4. Add sugar, vegetable oil, vanilla extract, and lemon zest. Mix together well.

  5. Stir in the dry ingredients, mixing until well blended.

  6. Cover the bowl with a clean towel and chill in the refrigerator for 30 to 60 minutes.

  7. Drop 2″ balls of cookie dough onto an ungreased cookie sheet.

  8. Dip the bottom of a dampened glass into the remaining sugar, and press down on the dough ball to flatten the cookie.

  9. Dip a glass in sugar after flattening each cookie.

  10. Bake for 8 to 9 minutes, until cookies are lightly browned.

  11. Allow sugar drop cookies to cool completely. Then, store it in an airtight container.

Helpful Kitchen Tip

Root vegetables like beets, carrots, and turnips are often sold in garden and grocery stores with their leafy tops still attached. If left on, the tops rob the vegetable roots of nutrients and moisture. So, remove them as soon as you return from the store. And you can use the tops in salads and soups.



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