Sugar Free Cookies AKA Drop Sugar Cookies
Sugar Free Cookies AKA Drop Sugar Cookies
Super simple and delicious NO ROLL Sugar Cookies with delicious frosting. These don’t need a rolling pin-just lay down and bake!
We have many sugar cookie recipes that we like, but this is by far the easiest! Try our other variants, including this Funfetti version, and our strawberry frosting cookies.
Aka sugar drop biscuits
I may be a little fascinated by sugar cookies. They may be my favorite cookies, and I’m sure it must be because of the delicious frosting on them. This may be the child in my heart, but I just like delicious and soft cookies covered with frosting and sprinkles! !
Over the years, my mother has tried many sugar cookie recipes. We usually like them, but we will definitely pick out our favorite. The one I shared today happens to be one of those “favorites”, not only because they are delicious, but because they are really simple.
As you can see from the title above, these are sugar-free biscuits (aka “sugar drip biscuits”), which means no rolling is involved, you just need to plop the dough on the cookie sheet. It’s simple, right?
I like that these do not need to be rolled, because I think if you roll them too thin, the sugar cookies will be a bit crunchy. In my opinion, the crunchy sugar cookies are not good. I need them to be soft, and I can tell you now, these cookies are very soft and very delicious!
How to make sugar drop cookies
The best thing is that no scrolling is involved! !
Prepare. Preheat the oven to 350 degrees. Line up the biscuit slices with parchment paper.
Cookies. Add cream shortening, butter, and sugar to a bowl or stand mixer until fluffy. Add the eggs and extract, and mix well. Combine the baking powder, salt, and flour in a separate bowl. Gradually add to the wet mixture until mixed.
bake. Using a cooking spoon, gently roll the dough in your hand, place it on a baking sheet lined with parchment paper, and press the top of the cookie half down. Bake for 10-12 minutes.
tip: The use of butter and shortening helps to make these biscuits a good thick and chewy biscuits without increasing the cooling time. If you want to make your cookies thinner Just press the cookie dough ball down a little before baking.
Recipe tips + tricks
Be sure to read these tips before making these cookies-they will help!
- This recipe is easy to double for large gatherings, or to freeze some for later use.
- Instead of frosting, you can dip the top with sprinkling water before baking
- If you don’t have parchment paper, just spray the cookie chips with cooking spray.
- Don’t over mix! Adding too much air to the butter mixture will cause them to rise and fall. In addition, over-mixing flour will over-activate the gluten, resulting in harder biscuits.
Homemade Buttercream Frosting
For frosting, use a hand mixer to beat the butter until fluffy. Add vanilla and milk. Stir gently. Add powdered sugar one cup at a time. If you want, you can use food coloring to change the color of the frosting.
The final texture should be Strong but soft. If necessary, frost the biscuits and sprinkle something!
Frosting fun: The pink frosting is beautiful, simple and delicious. Since you only use food coloring to make pink, you can easily change the color of the frosting. You can also use different types of sprinklers. Holiday sprinkles will definitely become a festive treat.
Storage, tips and tricks
Store these cookies in an airtight container Approximately a week at room temperature. To help them stay soft and chewy, a piece of white sandwich bread is also glued in the container. The bread will absorb the excess water and make your biscuits softer.
You can Make these cookies in advance and store them in the refrigerator Use it later. This is very helpful for last-minute family treats or having children’s lunch boxes on hand.
- Frozen baked biscuits: I recommend freezing these unfrosted ones. If they are already frosted, you need to quickly freeze them*. Store them in a sealed freezer safe container for about 3 months. To be extra careful, wrap each cookie in plastic wrap first.
- Freeze cookie dough: form cookie dough balls and freeze them quickly. Store them in a sealed, freezer-safe container for up to 3 months in the freezer. Thaw the dough before baking. You may need to add a minute or two to the baking time.
- *Quick freezing: Place the biscuit/dough in a single layer on the baking tray. Freeze them for a few hours, then transfer them to an airtight container. This will help them maintain their shape and avoid sticking to each other.
There is nothing better than frosted delicious sugar cookies! !
For more sugar cookie recipes, please check:
Course dessert
American cuisine
Preparation time 5 minutes
Cooking time 10 minutes
15 minutes total time
A serving of 36 biscuits (depending on the size, it may be about 2 dozen)
Calories 118 kcal
Author Little Luna
cookies
- 1/3 cup shortening
- 1/3 cup butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour plus 2 tablespoons
frost
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 cups powdered sugar
-
Preheat the oven to 350 degrees. Line up the biscuit slices with parchment paper.
-
Add cream shortening, butter, and sugar to a bowl or stand mixer until fluffy. Add the eggs and extract, and mix well.
-
Combine the baking powder, salt, and flour in a separate bowl. Gradually add to the wet mixture until mixed.
-
Using a cooking spoon, gently roll the dough in your hand, place it on a baking sheet lined with parchment paper, and press the top of the cookie half down.
-
Bake for 10-12 minutes.
-
For frosting, use a hand mixer to beat the butter until fluffy. Add vanilla and milk. Stir gently. Add powdered sugar one cup at a time. The texture should be firm and soft. Frosted cookies.
The page you are looking for does not exist (404)