Since 1985, I have had a very basic recipe for a a simple butter cookie. I recently needed to bake a batch of plan cookies to give to someone, so I decided after 36 years to try the butter cookie recipe for the first time. It was a homerun winning recipe. If you like a plain, small butter cookie you might like this cookie.
Drop Butter Cookie
Ingredients You’ll Need
Everything in this recipe is easy to find and likely already in your kitchen. The combination gives you that soft, buttery cookie with balanced sweetness.
1 cup butter, softened
1 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 cups sifted all purpose flour
Step by Step: How to Make Drop Butter Cookies
1: Preheat the Oven
Set your oven to 350°F (175°C).
Line baking sheets with parchment paper or lightly grease them. This prevents sticking and promotes even browning.
2: Cream the Butter
In a large bowl, beat the softened butter until pale and fluffy using a hand or stand mixer on medium speed. This takes about 2-3 minutes.
Gradually add sugar and salt while mixing. Continue beating until the mixture becomes creamy and light.
3: Add Wet Ingredients
Crack the egg into a small bowl to ensure no shells slip in.
Add the egg and vanilla extract to the butter mixture. Beat again until fully incorporated.
4: Incorporate the Flour
Sift the flour before adding it keeps the cookies light and prevents lumps.
On low speed, mix in the flour slowly. Stop once just combined to avoid overworking the dough.
5: Drop the Dough
Use a small cookie scoop or tablespoon to drop dough onto your prepared baking sheets.
Leave about 2 inches between each cookie they’ll spread a bit as they bake.
6: Bake
Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden.
Don’t overbake they continue to firm up on the baking sheet.
7: Cool and Enjoy
Remove cookies and place them on a wire rack to cool fully before serving.
