This simple drop cookie recipe comes from the 1942 edition of The New American Cook Book. It’s an everyday recipe that can be used as the foundation for numerous cookie experiments. Add your favorite ingredients. Frost with your favorite icings. Or you can eat them plain, just as we did today.
These cookies were slightly sweet and, while having a biscuity texture, were not too dry. Other options included in the cookbook suggested rolling the dough into a log before chilling and slicing before baking, as well as rolling the dough out to 1/4″ thick and using cookie cutters. I like the speed and ease of using this recipe for drop cookies, but using cookie cutters might result in a better frosting surface.
These cookies disappeared quickly. They are a great size to just pop in your mouth, and I found that people were grabbing several at a time as they walked through the kitchen. I think that gives them the family stamp of approval.
What are your favorite drop cookie recipes?