Drop Cookies

Appears in

Published 2015

Drop cookies are made from doughs and batters firm enough to hold a shape on a sheet pan.

Prepare the dough as instructed using either the creaming method or foaming method. Dough prepared using the creaming method achieves leavening in part through the air that is incorporated as the fat and sugar are creamed together. The foaming method incorporates air that expands and leavens during baking through the beating of eggs, yolks, or whites to create air pocket–rich foam that is gently blended into a batter.
To portion drop cookies, fill a scoop of the appropriate size with the dough and level it off, then release it onto the parchment-lined sheet pan. Some recipes may call for the portioned drop of dough to be flattened for a more even final spread. When slicing drop cookie dough to portion the cookies, scale the dough into manageable portions and shape each one into a log. Wrap the dough in parchment paper or plastic wrap, using it to compress the dough into a compact cylinder, and refrigerate or freeze until firm. Slice the dough into uniform slices.
Bake as directed. Most drop cookies are golden brown around the edges and on the bottom when properly baked. For many of these cookies, the upper surface should still look moist but not wet.
Cool completely before storing in airtight containers at room temperature or freezing.

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