Ingredients for Vanilla Drop Cookies
- Plain Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; ½ cup granulated sugar (for topping)
- Vegetable Oil
- Vanilla Extract
- Lemon
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How to Make Vanilla Drop Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk 2 large eggs until light and frothy.
- Add 1 cup (2 sticks) unsalted butter, softened, ¾ cup granulated sugar, 1 teaspoon pure vanilla extract, and 1 teaspoon lemon zest. Beat until well combined and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Roll the cookie dough into 1-inch balls.
- Place the cookie dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
- In a shallow dish, place ½ cup granulated sugar. Dip the bottom of a flat-bottomed glass in water, then dip into the sugar.
- Gently press down on each cookie ball with the sugared glass to flatten slightly.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
2g
Carbs
2g
