Drop sugar cookie recipe— 1 easy recipe, 4 delicious spring flavors!
My Grandma made these cookies all the time when I was growing up… we knew them as Amish Sugar cookies. Just plain, old sugar cookies that didn’t need to be rolled out and cut-out… simply drop spoonfuls of the cookie mixture onto a cookie sheet and bake. Easy and tasty!
When you think of sugar cookies, you may typically think of the classic sugar cookies cut out into different shapes, frosted, and topped with sprinkles. And I love those too, but these drop sugar cookies are much easier and quicker to make… so if you are looking for a delicious class sugar cookie recipe, you can check out my Best Ever Sugar Cookie recipe here…
But, for a fun twist on this drop sugar cookie classic, I am adding fresh fruit for extra flavor and color and it makes these cookies perfect for any Spring event! You are definitely going to want to make these for your Easter or Mother’s Day brunch!
Drop Sugar Cookies
- ½ cup butter, room temperature
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon vanilla
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Combine butter, oil, and sugars in a large mixing bowl; mix well. Add the egg and vanilla; mix until blended. In a separate bowl, combine flour, baking soda and cream of tartar. Add to creamed mixture.
**At this point, you are ready to drop small spoonfuls on a cookie sheet and bake. But, I’m going to divide the dough into four parts (so you’ll need three more small bowls) and add different fruits to give these cookies beautiful color and taste!
Using a cookie scoop, to help keep all the cookies uniform in size, place mounds of cookie dough on baking sheet.
Bake at 375 degrees for 8 to 10 minutes.
Because I am going to add fresh fruit and the fruit’s juice to the cookie mix, it will change the consistency, so it will be necessary to add more powdered sugar and/or flour. Start with adding 1 tablespoon more of powdered sugar, if necessary, add 1 tablespoon of flour too, but don’t add both at once, stir in the additional powdered sugar first and gage consistency from there.
Take ¼ of the cookie dough and put in a separate bowl. Zest one lime— put part in the cookie dough and save part to sprinkle over the cookies immediately after taking them out of the oven. Squeeze the juice of ½ of the lime into the cookie dough. Add a bit more powdered sugar if necessary.
Take ¼ of the cookie dough and put in a separate bowl. Zest one lemon— put part in the cookie dough and save part to sprinkle over the cookies immediately after taking them out of the oven. Squeeze the juice of ½ of the lemon into the cookie dough. Add a bit more powdered sugar if necessary.
Take ¼ of the cookie dough and put in a separate bowl. Wash 5 fresh strawberries, remove tops, and crush berries. You can add just the juice, but I also like to put pieces of the crushed berries in too, so make they are cut small enough. Add a bit more powdered sugar— and be even a bit of flour too, depending on how juicy those strawberries are!
Take ¼ of the cookie dough and put in a separate bowl. Wash about 10 black raspberries; crush berries. Because the seeds are so large, make sure to strain the crushed raspberries so that only the juice is added to the cookie mixture. Add a bit more powdered sugar if necessary.
With all of the delicious fresh fruits to choose from, you could get really creative with these. And, the colors make for a beautiful spring dessert!
What fruits would you choose? Blueberry, peach, orange, pomegranate?
If you don’t have all your cookie-baking supplies, you can order them here:
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