Drop Sugar Cookies II Recipe - Allrecipes.com
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Drop Sugar Cookies II

Recipe by  

"This is our school's recipe for soft sugar cookies...you may leave as is or add sprinkles or frost them. Buttermilk can be substituted for the sour milk. You will need at least a 20 quart mixer or a very large bowl to make the full recipe."

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Ingredients Edit and Save

Original recipe makes 20 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
  3. Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2005

Wonderful! I have been looking for such a recipe for a very long time -sugar cookies that are soft and stay soft! Yummmmm - they are delicious! The larger size is fun too. I made them to celebrate my daughters 4th birthday at school - I piped icing on ("Really good frosting" from this site). The kids loved them - (they all ate them as opposed to my previous experiences where I took cupcakes and they licked the frosting off and threw the cupcakes away! :-} ) I scaled the recipe down to 26 servings and it made 15 large cookies. Thanks!!

Most Helpful Critical Review
May 03, 2005

I didn't care for this at all. It tasted like a cross between bread and yellow cake. Was not very sweet at all. After I tried one I didn't even bother baking the next tray of cookies.


9 Ratings

Jan 06, 2008

This recipe is soooo close to what I have been looking for. Growing up near the michigan indiana border I grew up with amish sugar cookies and can not find a recipe for them now. Could be the same but maybe when I cut the recipe way down I need to do some tweaking to it now. SO soft and sweet (I do remember the recipe calling for brown sugar, so I cut sugar in 1/2 and subbed in brown sugar) They leveled off nicely for a drop cookie. I was worried with the first tray because my 3 year old dropped the cookies, but they still turned out round and smooth. Great recipe!!!

Sep 03, 2003

My family loved them. They especially liked the size. They liked them w/o frosting.

Jun 10, 2003

this is very good

Apr 01, 2011

Since I hate chilling and rolling out dough, I was delighted to find a drop cookie recipe that is very tasty, easy to make and bake. Love the soft and chewy texture. Thanks!

Jul 15, 2009

This is a cake style cookie. I'm giving it 4 stars because personally, I don't care as much for the cake style cookies, but in their class, they are pretty good. They are cheap, easy, and use sour milk, all good reasons I'll probably make them again. I keep a list of recipes that use sour milk for the inevitable occurrence of milk going sour on me. Never throw it out!

Mar 31, 2009

Very soft tasty cookie but they spread and thinned out too much. I'd go easy on the milk or add a little more flour next time.


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 111 mg
  • 4%

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

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