The Easiest Drop Butter Cookie Recipe

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For Day 2 of 25 Days of Christmas, I’m sharing a delicious and easy cookie you can make now to share with your friends and family.  This is one of The Easiest Drop Butter Cookie Recipe you can think about making.

Another advantage of this recipe is to make them up now, leave unfrosted, and freeze for the upcoming weeks.  See more directions on that below.

 

With just a few ingredients, which you probably already have on hand, you can make a batch up while enjoying one of your favorite movies, or even a sports event.  The fans of these will also become a fan of these Drop Butter Cookies.

 

Why Make The Easiest Drop Butter Cookie Recipe

Because they are  E – A – S – Y.  We all have these dreams, or at least some of us, to have that beautiful tray of hand decorated cookies with perfect lines and dimension.  But how many of us (yes me too) have mastered that skill.  Making drop cookies is quicker, makes less of a mess, but – they taste just as good.

Most butter cookies aren’t as sweet as a sugar cookie, more of a taste of shortbread.

A Little Family History

A quick story on this recipe book.  I have the one which belonged to my Mom and she made the Rolled Butter Cookies (I’ll share those later), but the recipe part was cut out, only the picture was still in the book.  She kept a lot of recipes in a shoe box, but this recipe was never found.

So, I turned to Ebay.  It’s said you can find almost anything on Ebay.  And that I did a few years ago.  Making these cookies brought back so many memories of my Mom and Christmas. 

Sometimes we would travel to family out of state around the holidays.  She would make these up and carry them in the car in a Stanley Product bowl.  Does anyone remember those bowls?  I think she even froze the cookies ahead of time.  They were plain, never fancy, but we all loved them.

 

How To Make These Easy Butter Cookies

Ingredients:

2 2/3 Cups all-purpose flour, sifted

1 Cup salted butter, room temperature

1 Cup sugar

1 egg, slightly beaten

2 teaspoons pure vanilla extract

 

Directions:

Preheat oven to 375

Cream butter, gradually add in sugar

Mix until well blended

Add in egg and vanilla

Add flour gradually, blending until all incorporated

Scoop and place on parchment lined baking sheet

Flatten the ball slightly with your fingers or the bottom of a glass (dipped in flour)

Bake for 7 – 10 minutes until just slightly beginning to brown on edges

My small scoop is approximately 1 Tablespoon and baked for 9 minutes

Remove to a cooling rack.

Frost if desired after completely cooled.

Store in airtight container.

Frosting can be added with offset spatula, pastry bag, or freezer bag with corner clipped.

Decorate as desired with colorful and holiday sprinkles and sugars.

Frosting could even be colored with food gel for a festive look.

 

Is Frosting Required?

Not really – but if you don’t have a little frosting – what will the sprinkles stick to?

My family favors my BEST BUTTERCREAM FROSTING so that’s what I use.  

 

Hints for an easier cookie

I will give you permission to use canned frosting if time doesn’t permit you take the time to make my wonderful buttercream.  (Make the buttercream up a day or two ahead and refrigerate – bring to room temperature before using).

Make any size cookie you like, just adjust baking time.

Have parchment paper on hand for easier clean up.

Add a few chocolate chips or a Hershey Kiss when they are fresh out of the oven.  Even M&M’s.

Try using Wilton Cookie Decorating Icing in a bottle.

Drizzle with a little melted chocolate or candy melts.

 

Freezing Cookies

These cookies freeze great.  After baking, cool completely.  For best results, do not frost.

Layer in an air-tight container with a sheet of waxed or parchment paper in between layers.  Freeze.

When ready to use, place container in the refrigerator overnight ( or at least 4 – 6 hours) to thaw then on the counter to come to room temperature before frosting.

If you may want to eat a few at a time, just individually wrap each cookie in plastic wrap.

These should stay fresh in the freezer for up to 3 – 4 months when stored properly.

 

Need more Cookie or Treat Ideas:

No Bake Chocolate Covered Peanut Butter Balls

Tree Topper Cupcakes

Easy Reese’s Dip

 

Here’s a few things which are great to have on hand for your all your baking needs, or consider as gifts when making a hot chocolate gift basket.  If you order from here, I do receive a small commission, but it doesn’t change your prices.  See the full explanation HERE.

 

 

 

 

 

 

  
COOKIE SCOOP

COOKIE ICING

COOLING RACK

MIXER

SPRINKLES

BAKING SHEET

VANILLA

ALMOND EXTRACT

BUTTER EXTRACT

 

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