Recipe by Lois
"A crisp cookie that melts in your mouth."
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1 1/2 cups
4 1/2 cups
cream of tartar
white sugar for decoration
I am an avid cookie baker, and these were good, BUT...the recipes needs about a 1/4 tsp or more of SALT (I tested a few before I added the salt, and the salt helped tremendously). I would also recommend cutting the recipe in half (except the vanilla) because you'll still get about 4 1/2 dozen cookies. Also, don't press them down too much; they'll flatten as they bake.
These are just ok for me. Im not having good luck with cookies right now! Maybe its me! Not crazy about them.
What a yummy cookie. I added 1tsp of almond flavoring and 1/4tsp extra salt like other reviewers suggested. I used my pampered chef small cookie scoop to shape the balls so it made the job quick and easy. I rolled the first batch in white sugar as the recipe called and I could see that it was going to make alot of cookies. So for the next pan I used cinnamon and sugar mixed together and the next cocoa and sugar. It made for a nice variety and quite beautiful! I will be keeping this recipe forever. Barb in BC Canada
I grew up with these cookies as a family recipe, only the original recipe of my childhood calls for vegetable shortening instead of butter. But butter is so much better! I never thought of using butter till I saw this recipe. The cookies are just awesome. So tender, yet crisp, they really do melt in your mouth. I flatten mine with the bottom of a drinking glass dipped in sugar rather than with a fork. It produces perfectly smooth, gorgeous cookies. These guys are too fragile to frost (if you did manage to spread frosting on without breaking them, they would absorb the moisture from the frosting and turn unappetizingly soggy) but colored sugar sprinkles is an option.
I just finished making these cookies and I had to write a review - they are great! Crispy on the outside and chewy in the middle. I added 2 tsp. of vanilla and rolled them in white sugar with red and green sprinkles so that they would be festive looking. Thanks for this recipe - it will be my new Christmas tradition!
These are the best sugar cookies I've ever tasted and they really do melt in your mouth! I decided to scale the recipe down to 24 servings and it still made 4 dozen, so I would suggest not making them at full recipe. To make the colored sugar just put a half a cup sugar and a drop or two of food coloring in a ziplock bag and mix it around. It works great. These cookies will get great results no matter where they are served! Thank you for sharing the wonderful recipe.
I used 1.5 cups of butter and 1/2 cup of canola oil since I didn't want a super crispy cookie. They turned out great with the change, nice and soft with a tiny crunch at the edge. Perfect for decorating. Update: made with one c butter, half cup oil, half cup apple sauce and cut the powdered sugar to one cup sinceiwas going to frost them, and even better. They were almost too sweet with the frosting before
Don't be surprised at the greasy feeling of the dough. I will chill it next time to make it a little easier to handle. I forgot to press down with a fork and just
waited for the dough balls to flatten and it was a perfect indication that they
I used this recipe for Christmas and rolled a few in red sugar,
a few in green sugar, a few in white sugar and a few in cinnamon and sugar.
I am keeping this recipe. I do wish I had made half a batch.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cookie Drops
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 52
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