Chewy Sugar Drop Cookies

My mother-in-law’s look better than mine. Hers are smooth and round. Mine look craggy but they tasted just as good. Which is lucky for me because this is one of my hubby’s favorite cookies.

in a giant mixing bowl:
5 Cups (625 g) flour
1 Cup (400 g) butter
2 Cups (400 g) sugar
2 tsp (càc) baking powder

in a graduated measuring cup:
2 eggs
about 1/2 Cup (12 ml) milk

in the same graduated measuring cup:
1 tsp (càc) baking soda (bicarbonate)
about 1/2 Cup (12 ml) water
1 tsp (càc) vanilla

Mix flour, butter, sugar, and baking powder in a big bowl.

In a graduated measuring cup stir two eggs and add milk to total 1 Cup. Add to the batter.

In the same graduated measuring cup dissolve 1 tsp baking soda in 1/2 cup water, add the vanilla. Add to the batter.

Drop by the spoonful onto a cookie sheet.

Bake at 375° f  (190°C) for 10-12 minutes (6 min chaleur tournante).


Freeze dough in a log wrapped in parchment paper. Slice frozen cookie dough into medallions on a cookie sheet lined with parchment paper. Bake frozen dough a little longer than usual. (10 min chaleur tournante)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.