Drop Butter Cookies

Drop Butter Cookies

28

"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."
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Ingredients

servings 86 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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

Reviews

28
  1. 32 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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.

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 ...

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...

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 teas...

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...

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 ...

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, withou...

I made the recipe exactly as directed. I did not have problems with the batter being too thin as other people stated and I used a melon baller so I got 36 cookies out of the recipe. The problem ...