Monday I posted a cream sponge cake recipe from Honor Among Cooks, a 1941 cookbook composed of recipes collected by Mary Spahr. The recipe could also be used to make drop sugar cookies. We made a couple of additional adjustments based on Monday’s cake results. You can find them in the note below the recipe.
Drop Sugar Cookies
- 6 oz butter
- 2 c granulated sugar
- 1 c sweet milk
- 3 3/4 c flour
- 2 tsp baking powder
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp lemon, extract or grated rind
Mix in usual manner. Drop by teaspoon on cookie sheet. Sprinkle with cinnamon sugar. Bake in oven at 425°F. Makes 60 cookies.
Note: Based on Monday’s cake results, we adjusted this recipe a bit. We added 2 tbsp butter and an extra splash of milk. We added the eggs to the mixture last.
Results
This is a good cookie recipe. The cookies were soft and fluffy and really moist. The lemon flavor stood out more than in the cake, which I liked. We tried these both with and without cinnamon sugar, and they were tasty either way. These would be easy to decorate as holiday cookies, topping each cookie with colored sugar or sprinkles.
My family of taste testers all loved these. In fact, while I was taking pictures, my three year old snuck a cookie from my plate. If that doesn’t say how good these are, I don’t know what will.
Let me know if you try these, and if you use the original recipe or try our modifications. Have a great weekend and I’ll see you here Monday.
History in the Kitchen 