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My review
Drop Sugar Cookies II
9 made it |
9 reviews
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RISINGSPRINGS
"This is our school's recipe for soft sugar cookies...you may leave as is or add sprinkles or frost them. Buttermilk can be substituted for the sour milk. You will need at least a 20 quart mixer or a very large bowl to make the full recipe."
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Ingredients
1 h servings 126Original recipe yields 236 servings (20 dozen cookies)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
- Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
4/5/2005
Wonderful! I have been looking for such a recipe for a very long time -sugar cookies that are soft and stay soft! Yummmmm - they are delicious! The larger size is fun too. I made them to cel...
Most helpful critical review
5/3/2005
I didn't care for this at all. It tasted like a cross between bread and yellow cake. Was not very sweet at all. After I tried one I didn't even bother baking the next tray of cookies.
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4/5/2005
Wonderful! I have been looking for such a recipe for a very long time -sugar cookies that are soft and stay soft! Yummmmm - they are delicious! The larger size is fun too. I made them to cel...
1/6/2008
This recipe is soooo close to what I have been looking for. Growing up near the michigan indiana border I grew up with amish sugar cookies and can not find a recipe for them now. Could be the ...
2/10/2003
My family loved them. They especially liked the size. They liked them w/o frosting.
5/3/2005
I didn't care for this at all. It tasted like a cross between bread and yellow cake. Was not very sweet at all. After I tried one I didn't even bother baking the next tray of cookies.
3/31/2011
Since I hate chilling and rolling out dough, I was delighted to find a drop cookie recipe that is very tasty, easy to make and bake. Love the soft and chewy texture. Thanks!
7/15/2009
This is a cake style cookie. I'm giving it 4 stars because personally, I don't care as much for the cake style cookies, but in their class, they are pretty good. They are cheap, easy, and use ...
3/27/2009
Very soft tasty cookie but they spread and thinned out too much. I'd go easy on the milk or add a little more flour next time.
10/29/2011
I just made these this afternoon and my husband said they are the best batch I've made to date. I love the soft, cake style...they are great even without frosting!