Drop Cookies (Twenty-four cookies)
These classic drop cookies offer a delightful combination of buttery richness and sweet, chewy raisins. The simple recipe creates a satisfying treat, perfect for an afternoon snack or a comforting dessert. The cookies have a tender, slightly crisp texture and a warm, inviting flavor profile, making them a timeless favorite.
Ingredients
- 1/3 cup Butter
- 1 cup Granulated sugar
- 1 whole Egg
- 1/2 cup Buttermilk (or milk + 1 tbsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference. Alternatively, use milk and add 1 tablespoon of lemon juice or vinegar per cup.)
- 1/2 teaspoon Baking soda (Originally soda (saleratus).)
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/4 cup Chopped raisins
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). For greasing the pan.)
- 2 tablespoons Flour (Quantity estimated (not specified in original recipe). For dusting the pan.)
Instructions
- 1Preheat the oven to 350°F (175°C). Butter and flour a baking sheet, ensuring even coverage to prevent the cookies from sticking.
- 2In a large bowl, cream together the butter and sugar until light and fluffy.
- 3Add the egg and mix well. Then, add the buttermilk and vanilla extract, mixing until combined.
- 4In a separate bowl, whisk together the baking powder, baking soda, and flour. Add the raisins and mix well.
- 5Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- 6Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about three inches between each cookie. Bake for 15 minutes, or until the edges are golden brown.