This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Drop Butter Cookies

Read Reviews (25)

"I found this recipe in my Grandmother 's file box. They just melt in your mouth. It made a big hit with my family. You can also use chocolate chips or nuts instead of raisins." — Jackie Rowe

Ingredients Edit and Save

Watch video tips and tricks

Best Peanut Butter Cookies Ever

Chef John's Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

Robbi’s M&M Cookies

Peanut Butter Cup Cookies

Peanut Butter Kiss Cookies

Butter Rich Spritz Butter Cookies

Flourless Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies

Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Vanilla Extract vs Vanilla Bean

All about Eggs

Original recipe makes 3 dozen Change Servings

1/2 cup butter
1/3 cup white sugar
1 egg

3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
2 tablespoons raisins

Check All Add to Shopping List

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream butter, and sugar continuing to beat. Beat in egg, then flour, and then vanilla.
Drop 2 inches apart on a greased cookie sheet, and top with a raisin, chocolate chip, or nut.
Bake for 10 minutes.

Kitchen-Friendly View

ADVERTISE WITH US

This was an EXCELLENT recipe. Although there is no way on earth you can get 3 dozen out of it, these cookies were SOFT, MELT IN YOUR MOUTH, DELICIOUS, and took me only 20 minutes to prepare and BAKE! Perfect for on the go cookies. I rate this on a scale of 1 to 10, definnentely a 10. Keep up the good work, but watch the number you put in as a yield. --Josh

—USERM1

See full review »

Most Helpful Critical Review

Apr 07, 2008

I didn't care for these cookies at all. I made the recipe as directed. I scooped them onto an ungreased cookie shhet using a 1 tsp ice cream scooper and baked them for the stated 10 minutes at 400F. What started as a ball turned into a 1/4 tall very spread out blob with burned edges. After letting them cool 10 minutes I used a metal spatula (I tried one that will flex and one too thick to flex) but I was unable to remove the cookies from the cookie sheet without them falling apart. They are very bland and taste like raw flour. I will definately not be making this one again.

—Regina

See full review »

29 Ratings

Jan 09, 2004

This recipe was very easy. I had to adjust the amount of flour to 1 cup because the batter was too thin. All in all a very good cookie, my guests gave me compliments.

—CHAUNIH

See full review »

Jan 09, 2004

I have a hard time figuring out how the recipe made 3 dozen. The recipe did not specify the size of the final product and even after doubling the recipe, I had a hard time squeezing 3 dozen out of it.

—HALSAHSAH

See full review »

Dec 14, 2006

I also revised the recipie. I tried greasing the cookie sheet and the cookies burned around the edges. They also were too runny. Using a UNGREASED cookie sheet, dropping dough by rounded teaspoon fulls, and baking at 350 degrees for 7 minutes worked great! With Christmas time they were great with colored sugar sprinkles worked well also.

—Jackie

See full review »

Nov 03, 2005

These were very, very good. And so easy to make! I ended up with about a dozen average sized cookies, but they'd make about three dozen cookies a bit bigger than a silver dollar like the butter cookies that come in a tin. They're good plain, or with a dollop of jam, or covered in sugar. Soft and yummy. Would reccomend to anyone.

—NIKKISB

See full review »

Nov 09, 2004

A very good cookie. If you like your butter cookies a little softer this is a good one. But, BEWARE! They will be gone quickly! I got it to make three dozen (well, 2 1/2 but the kids "licked" a lot of the batter) small cookies. I used a small spoonful to drop them onto the sheetl.

—MARJEAN3

See full review »

Dec 14, 2010

In fairness to the recipe owner, the original recipe is for 3 dozen cookies but you must set your own serving size to 36 servings to get ingredients for that much. I tried to do 2 dozen, without greasing the pan, at 375 degrees for 8 minutes since my gas oven cooks hot and fast. The bottoms and edges burned while the centers were under cooked. :( I used sprinkles for the topping. The 3 stars are for the yummy flavor of the few that cooked just right - very light and not too sweet! Would be yummy with tea!

—DanyaShea

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chocolate/Peanut Butter Drop Cookies

Helen's Raisin Drop Cookies

Cut-Out Butter Cookies

Easy Drop Cookies

Butter Cookies III

Finger Sandwich Butter Cookies

Butter Cookies V

Praline Butter Cookies

Butter Cookies I

Cinnamon Sugar Butter Cookies II

ADVERTISE WITH US

Nutrition

Calories
86 kcal
4%

Carbohydrates
8.6 g
3%

Cholesterol
25 mg
8%

Fat
5.4 g
8%

Fiber
0.2 g
< 1%

Protein
1 g
2%

Sodium
40 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Drop Butter Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 86
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 3.3g 17 %
Cholesterol 25mg 8 %
Sodium 40mg 2 %
Potassium 20mg < 1 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 0.2g < 1 %
Protein 1g 2 %
Sugars 4.4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.