Though we love nicely shaped cookies made with fancy cookie cutters, drop cookies always have a rustic charm that makes every bite irresistible. Make a batch of drop cookies on a week night and you'll surely have enough spirit to make it through till Friday.
To make cookie baking easier, use a silicone baking mat. This innovative kitchen tool allows you to make evenly-baked cookies without burnt edges.
Chocolate Drop Cookies (Makes and Takes)
"Once cooled, add a little white frosting to the tops. My Mom also suggested I add some red and green sprinkles to each cookie, making them a little more festive. Now they’re perfect for the holiday cookie swap."
- 2 squares Unsweetened Chocolate
- 1/2 cup shortening
- 1 cup brown sugar
- 3/4 cup milk
- 1 egg
- 2 cups flour, sifted
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Lemon Drop Cookies (Nomnomnom Blog)
"These little cookies are crisp and tart, with the powdered sugar taking the edge off and adding a sweet coolness to each bite."
- 1/2 cup margarine, softened
- 1/2 cup shortening, room temp
- 3/4 cup sugar
- juice from 1 lemon
- 2 teas. lemon zest
- 2 cups flour
- 1 1/2 cups powdered sugar for coating
Chocolate Chip Cookies (The Wright Recipes)
"TIP: Want to add a slightly fancy touch to these cookies? I happen to have some vanilla beans hanging around from catering gigs, and like to throw in the scrapings from 1 pod when creaming the butter and sugar together for the cookies (keep the extract in there, too). Instead of throwing the empty pods away, I have a tip for you to make their flavor go a bit further in the kitchen."
- 3 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cornstarch
- 1 1/4 tsp. baking powder
- 1 rounded tsp. coarse salt, plus more for sprinkling
- 1 tsp. baking soda
- 2 sticks softened unsalted butter
- 1 cup granulated sugar
- 1 packed cup light-brown sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 lb. chopped bittersweet chocolate (or chips)