Drop Sugar Cookies
By Tammy Reynolds
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes + 24 hours
Cook time: 12 to 14 minutes
Ingredients
Drop Sugar Cookies
- 1 cup butter, softened
- 2 cups sugar
- 1 tablespoon white vinegar
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 4½ cups all-purpose flour, sifted
- 1 tablespoon vanilla
- 1 tablespoon coconut extract
- 1 cup whole milk
Frosting
- ½ cup butter, softened
- ½ cup butter-flavored shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 4 cups whole milk
Directions
Drop Sugar Cookies
In a large bowl, cream together the butter and sugar with a mixer at medium speed until light and fluffy for 3 to 4 minutes, scraping down the sides of the bowl in between. Add white vinegar and eggs, one at a time. Beat until just combined.
In a medium bowl, whisk together sifted flour, baking powder, and baking soda. Gradually add flour mixture to batter mixture with mixer on low. Beat until just combined.
In a 1 cup measuring cup, add vanilla and coconut extract and fill the rest of the measuring cup up with whole milk. Gradually add into the batter mixture, mixing together on low. Batter will be wet and thick. Put batter mixture in a freezer container and freeze batter mixture overnight or longer.
Preheat oven to 350˚F. Line cookie sheets with parchment paper.
Take batter mixture out of the freezer, and use an ice cream scoop to scoop out batter mixture and drop on prepared pans about 3 inches apart.
Bake until bottoms are light golden brown for 12 to 14 minutes. Let cool 2 to 3 minutes before removing from pans and place on wire racks. Let cool completely before frosting.
Cook’s Note: Store batter in the freezer for up to a month. Baked cookies also store well in the freezer.
Frosting
In a large bowl, beat together the butter and shortening until combined and lump-free. Gradually add the powdered sugar a cup at a time. Add in the vanilla, coconut extract, and milk, beating until smooth.