:
A 36-Year Wait for the Perfect Cookie – And It Was Worth It
Recipe: Drop Butter Cookies – Simple, Classic, and Absolutely Delicious
There’s something incredibly comforting about a cookie that doesn’t try too hard—just the right amount of sweetness, a delicate crumb, and that unmistakable rich butter flavor.
Back in 1985, I jotted down a humble butter cookie recipe. It was basic, no frills, just a simple blend of pantry staples. For 36 years, it sat quietly in my recipe box, waiting for its moment. That moment finally came recently, when I needed to whip up a batch of plain cookies as a gift. I decided to give the long-forgotten recipe a chance—and I’m so glad I did.
The result? A homerun.
If you're someone who appreciates a light, buttery cookie with no extra bells and whistles, this one is for you.
Drop Butter Cookie Recipe
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups sifted flour (White Lily All-Purpose Flour recommended)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, vanilla, and salt, mixing until well combined.
- Gradually add the sifted flour, stirring until a smooth dough forms.
- Drop small spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden.
- Allow to cool on the pan for a few minutes, then transfer to a wire rack.
Simple Joy in Every Bite
These cookies are delightfully crisp on the edges with a soft, tender center. They're perfect with tea, coffee, or all on their own. Sometimes, it's the simplest things that bring the most joy—and this butter cookie is proof.
After 36 years, this recipe has finally earned its place in my regular baking rotation. Maybe it will find a home in yours, too.
