A simple, classic Drop Butter Cookie that has stood the test of time. I love how these cookies deliver a rich buttery flavor with a tender, melt-in-your-mouth texture. They’re perfect when I want a plain, comforting treat without any fuss.
Ingredients
1 cup butter, softened
1 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups sifted flour (White Lily All Purpose Flour)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the salt, egg, and vanilla, and continue mixing until smooth.
Gradually add the sifted flour, mixing until the dough comes together.
Drop spoonfuls of dough onto a lightly greased baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. It takes around 10 minutes to prep and 10-12 minutes to bake, so the total time is roughly 20 to 22 minutes. I find this recipe perfect for when I want a quick homemade cookie fix.
Variations
For a little extra flavor, I sometimes add a teaspoon of lemon zest or orange zest to the dough.
Chocolate chips or chopped nuts can be mixed in for some texture and variety.
Sprinkling a bit of coarse sugar on top before baking adds a nice crunchy finish.
For a festive touch, I occasionally press a small candy or jam center into each cookie before baking.
If I want a softer cookie, I reduce the baking time by a minute or two.
Storage/reheating
I keep these cookies in an airtight container at room temperature, and they stay fresh for up to a week. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to three months. To reheat, I let the cookies come to room temperature or warm them for about 10 seconds in the microwave, which brings back their fresh-baked softness.
FAQs
Can I substitute the all-purpose flour with whole wheat flour?
I’ve tried substituting with whole wheat flour, but it changes the texture and flavor, making the cookies denser and less tender. If I do use whole wheat, I usually replace only half the flour for better results.
Do I need to chill the dough before baking?
I don’t find chilling necessary for this recipe since the dough is soft enough to drop directly onto the baking sheet and still hold its shape.
Can I use salted butter instead of unsalted?
If I use salted butter, I skip the additional salt in the recipe or reduce it, so the cookies don’t turn out too salty.
How can I make the cookies more decorative?
Pressing an indentation in each cookie and adding jam or chocolate before baking adds a lovely decorative and flavorful touch.
Are these cookies suitable for freezing before baking?
Yes, I sometimes freeze spoonfuls of dough on a baking sheet, then transfer them to a freezer bag. When I want fresh cookies, I bake them directly from frozen but add a couple of extra minutes to the baking time.
Conclusion
This drop butter cookie recipe is a go-to for me when I want a quick, simple, and buttery treat. The ease of preparation combined with the classic flavor makes it a reliable favorite. Whether enjoyed plain or customized with small additions, these cookies never disappoint. I hope you enjoy baking and sharing them as much as I do!
Recipe:
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Drop Butter Cookie
- Total Time: 20-22 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
A simple, classic butter cookie with a rich buttery flavor and tender, melt-in-your-mouth texture, perfect for a quick and comforting treat.
Ingredients
1 cup butter, softened
1 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups sifted flour (White Lily All Purpose Flour)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the salt, egg, and vanilla, and continue mixing until smooth.
- Gradually add the sifted flour, mixing until the dough comes together.
- Drop spoonfuls of dough onto a lightly greased baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add a teaspoon of lemon or orange zest to the dough.
Mix in chocolate chips or chopped nuts for texture and variety.
Sprinkle coarse sugar on top before baking for a crunchy finish.
Press a small candy or jam center into each cookie for a festive touch.
Reduce baking time by 1-2 minutes for softer cookies.
Store in an airtight container at room temperature for up to a week or freeze baked cookies for up to three months.
To reheat, warm cookies for about 10 seconds in the microwave to restore softness.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
