Vanilla Drop Cookies

"My grandmother's recipe. These cookies have always been wonderful treats for family and visitors alike. I like to make an extra-large batch, setting aside a good portion of the cookies; then I place them in the freezer for future use."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
48 cookies




  • Sift together flour, baking powder and salt.
  • Whisk eggs in a large bowl until frothy.
  • Add sugar, oil, vanilla and lemon zest; mix well.
  • Stir the dry ingredients into egg mixture till well blended.
  • Chill, covered for 30 minutes or more.
  • Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
  • Press top of each cookie gently with the glass to flatten.
  • Repeat with water and dipping in sugar for each cookie.
  • Bake in 400° oven till cookies are lightly browned.
  • Cool for 2 minutes on baking sheets.
  • Then cool completely on wire racks.
  • Store in airtight containers.

Questions & Replies

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  1. These cookies remind me of the so-called 'tea biscuit'. Slightly dry and crisp, they beg to be taken with afternoon tea (or morning coffee). I must have measured mine out a bit smaller than teaspoons, as I ended up with 64 cookies- they cooked in 5 and a half minutes. Quite good, and as suggested, I have saved the remainder in the freezer.
  2. I would not call these Vanilla Drop Cookies. I personally loved the light lemon taste and so did my two guinnae pigs. (My DH and his Best Friend) It is almost a light lemon short bread. I will admit that half way threw the baking of these I grabbed the lemon and squeezed some fresh juice in to pop out the flavor and I loved it as well. I have idea with all kinds of citrus fruit dancing in my head. 4th of July parties with a colorful plate of small fruity cookies any one?
  3. Pretty good texture, but odd taste. Wouldn't do this again. It was WEIRD!
  4. I baked these for 12 minutes and they turned out nice with a cake like texture.
  5. I made these yesterday as part of a cookie tray -- they were very good. Using a teaspoon to drop, I got about 36 good size cookies. They are pretty plain, but that is what I was looking for. My kids devoured what didn't go on the tray -- so I will be making these again.


<p>September 15, 2007: Here's a photo of me and my two girls before leaving our hotel room to go to an Avett Brothers concert. We're all huge fans of the group. We're also huge fans of each other. It's fun to have adult children. <br /> <br /> <br />--- About me: I'm an artist, and art teacher to kids kindergarten age through 8th grade. My life whirls at a breakneck pace. I teach approximately 800 students, and have 30 different classes each week. It's crazy!!! The rewards, however, are the numerous hugs and good vibes I get from my students. If I didn't have my good-looking husband to stabilize me, I'd surely be sporting a straight-jacket. Oh, and did I mention my yarn obsession? I've made hundreds of crochet items in the past few months, and have a little shop on etsy. Check out my website when you have the time:</p> 8754768"
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