Description
This classic Drop Butter Cookie recipe produces tender, buttery cookies with a light golden edge and a soft, chewy center. Enhanced with vanilla extract and optionally topped with sprinkles, chocolate chips, or nuts, these cookies are perfect for any occasion and easy to make from scratch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Toppings (Optional)
- Sprinkles
- Chocolate chips
- Chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or by hand until the mixture becomes light and fluffy, incorporating air for a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure even distribution, then stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even leavening and seasoning throughout the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough which could lead to tough cookies.
- Portion Dough on Baking Sheet: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading. Optionally, sprinkle tops with sprinkles, chocolate chips, or chopped nuts.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes, or until the edges turn a golden brown and the centers are set but still soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake by removing them from the oven when edges are set but centers look slightly underdone.
- Use room temperature butter and eggs for best mixing results and texture.
- Customize the cookies by adding mix-ins such as chocolate chips, nuts, or dried fruits.
- Store cookies in an airtight container at room temperature for up to one week.
- To freeze, place dough balls on a tray, freeze until solid, then transfer to a freezer bag and bake directly from frozen, adding a couple of extra minutes to bake time.
