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Stir-'n-Drop Sugar Cookies

When you're short on time but still want homemade cookies, make a no-nonsense no-roll sugar cookie with all the sweet flavor of traditional rolled cookies.

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( 166 Ratings)

166 Ratings

5 Stars 42%

4 Stars 22%

3 Stars 11%

2 Stars

1 Stars 20%

Member Reviews ( 36 )

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Prep Time 40 min
Total Time 40 min
Servings 48

Ingredients

3/4: cup sugar

2/3: cup vegetable oil

2: teaspoons baking powder

2: teaspoons vanilla

1/2: teaspoon salt

2: eggs

2: cups Gold Medal® all-purpose flour

: Additional sugar, if desired

: Red and green fruit-flavored gelatins, if desired

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Directions

1 Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
2 Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
3 Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

EXPERT TIPS

Expert Tips

Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 60
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% ),
Cholesterol: 10mg; 10%;
Sodium: 45mg; 45%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 0g 0% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 36 Reviews View All

Posted 3/15/2013 8:17:08 PM REPORT ABUSE StarDust062 said:

Rating:

This recipe is fail proof! I had to substitute home make baking powder (1t baking soda + 1t cream of tarter) ..came out perfect. I rolled the dough into balls, rolled in sugar, and put on pan, then flattened. They are great!

This reply was: Helpful Inspiring

Posted 2/28/2013 1:51:21 PM REPORT ABUSE wheatfreecooking said:

Rating:

I made these cookies using gluten free self rising flour and they still turned out perfect!! Thanks for this recipe - I will try other ones using wheat free flour mixes as well. My daughter's allergy to wheat has me searching for yummy recipes and this one is great!!!

This reply was: Helpful Inspiring

Posted 2/12/2013 4:32:40 PM REPORT ABUSE bake-bake-bake said:

Rating:

This recipe was not only quick but very easy also. A perfect recipe for me and my autistic son to make. What I liked most was that we were able to make the dough and bake the cookies immediately. no refridgeration needed. we made one change to the recipe. Instead of using the gelatin we painted melted chocolate and sprinkles on top when they came out of the oven. This recipe is definitely a keeper.

This reply was: Helpful Inspiring