Vanilla Drop Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.
• Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.

Steps:

• Sift together flour, baking powder and salt.
• Whisk eggs in a large bowl until frothy.
• Add sugar, oil, vanilla and lemon zest; mix well.
• Stir the dry ingredients into egg mixture till well blended.
• Chill, covered for 30 minutes or more.
• Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
• Press top of each cookie gently with the glass to flatten.
• Repeat with water and dipping in sugar for each cookie.
• Bake in 400° oven till cookies are lightly browned.
• Cool for 2 minutes on baking sheets.
• Then cool completely on wire racks.
• Store in airtight containers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar.
• Add egg, vanilla, and almond extract, if using, and beat well.
• Mix in flour.
• Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes.

Steps:

• Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
• Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

Steps:

• 1. Cream butter, sugar, eggs to a light yellow color. Takes maybe 5 minutes. Color will be almost white. If your using a standing mixer use speed 4. Then add vanilla, just a couple of turns on low.
• 2. Sift flour, baking powder, and salt. Add alternately with milk. Always ending with flour mix.
• 3. Bake at 350 degrees, preheated oven for 8-10 mins. Should be golden brown and spring back when the tops are touched. Remove from cookie sheet immediately to cooling rack.
• 4. If you choose to glaze them. I've done it both ways cookie cooled or warm. It didnt matter. Worked well both ways. To save on clean up I place parchment or wax paper under the cooling rack when I glazed them.