Fairy Drops

"This is from BH&G Christmas Cookies magazine from 1999. I have yet to try it, but I have marked it every year. Maybe 2007 fill be the year."
photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by clemmy64 photo by clemmy64
Ready In:
60 cookies




  • In a large mixing bowl beat butter on medium for 30 seconds.
  • Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
  • Beat until combined, scraping sides of bowl occasionally.
  • Beat in oil and eggs and extract until combined.
  • Beat in as much of the flour as as you can.
  • Stir in remaining flour by hand.
  • cover and chill for 30 minutes.
  • Scoop dough into rounded spoonfuls.
  • Roll into balls.
  • Place balls on ungreased cookie sheet.
  • With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
  • Sprinkle with colored sugar.
  • Bake at 350 for 10-12 minutes or until the edges are lightly browned.
  • Transfer to racks to cool completely.
  • Prep time does not include chilling time.

Questions & Replies

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  1. damnaimee
    My mom and I got this recipe out of BH&G when I was in high school (~1991). We made it all the time but then I left home and lost track of the recipe til this Christmas. It was just as great as I remember - my fav Christmas cookie. My mom did remind me that we cut the oil back to 3/4 cup because the dough was WAY oily the first time we made it.
  2. clemmy64
    I had this magazine for many years and lost it in one of my moves. I have searching the internet for as long as I can remember and was never able to locate the exact recipe. knew most of the ingredients so I could tell the ones I found were not the right one. This year, I searched again and lo and behold, I finally found it I used a Mikasa Parklane Crystal glass bottom which leaves a star shaped indentation. The sugar crystals fall into the grooves so the cookies look like snow, stars or Christmas ornaments. I adore this recipe so much. My kids always know I would make these and have always related Christmas to me making these cookies. I feel like it's my own recipe, though I know it's not. Thank you for sharing this recipe !! Feeling Grateful & Blessed !!
    • Review photo by clemmy64
  3. Jillster
    These are fabulous sugar cookies! I halved the almond and added a tsp of vanilla. They are so easy and look professional. Rolling them into balls is much faster than having to use a rolling pin and cookie cutter, as many other sugar cookie recipes require. These spread perfectly. I frost mine with buttercream icing. They stay soft and have a lot of flavor!
  4. GaylaJ
    These turned out very nice and had a light, crispy texture and a delicate buttery, almond flavor. After I mixed the dough according to the directions, though, it really seemed as if it needed more flour, so I ended up adding additional flour until I achieved the consistency I thought appropriate. (It seemed to me they would have been too oily without the additional flour.) I tried a few with a cookie stamp, but didn't find that working very well for me. I ended up dropping the dough balls into small bowls of various colored sugar crystals, then pressing them with the bottom of a glass into the sugar before transferring them to the baking sheet. I liked the results of this more than just sprinkling them with the sugar. Anyway, they were very enjoyed--thanks for posting!


I am a St. Louis girl through and through. I am a mom of three, two boys and a wonderful daughter, married to my high school sweetie for the last 28 years. My hubby and I are on the verge of being empty nesters and are excited to see what this phase of our lives has in store for us. In the last year my sister and I have been exploring our family history and it has been a wonderful and educational experience. Food and cooking has been a big part of my life from the time I was a little girl and I look forward to sharing that same, wonderful part of our heritage to my future grandchildren.
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