drop cookie recipe
The Best drop cookie recipe
Classic Drop Cookies with Tomato Garlic Sauce
A simple, chewy cookie recipe infused with a savory tomato-garlic glaze. Perfect for pairing with cheese or as a flavorful snack.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well. -
2
In a separate bowl, whisk together flour and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined. -
3
In a small saucepan, heat tomato sauce with olive oil over medium heat. Stir in minced garlic and dried oregano until fragrant, about 3–4 minutes. Simmer for 5 minutes to thicken slightly. Remove from heat and season with salt. -
4
Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes until edges are lightly golden. -
5
While cookies are baking, pour the tomato garlic sauce into a small bowl. Once cookies are done, immediately drizzle sauce over each cookie and let set for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Drop Cookies with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Drop Cookies with Tomato Garlic Sauce
What is the best way to store drop cookies so they stay soft?
Store them in an airtight container at room temperature. If you prefer them chewier, wrap individual cookies in parchment paper and store them in the fridge for up to a week. For longer storage, freeze them on a parchment-lined tray, then transfer to a bag—re-crisp slightly in a 350°F oven for 5 minutes before serving.
Can I substitute any of the ingredients in this recipe?
Yes, but keep these adjustments in mind: Replace butter with coconut oil (use the same amount) for a vegan option. Swap out brown sugar for white sugar, but note that the cookies may be slightly crispier. For a nutty flavor, add 1 tablespoon of ground almonds or walnuts to the dough. Avoid changing the leavening agents (baking soda/powder) or egg, as these affect texture.
Why do my drop cookies turn out dense instead of light and airy?
Dense cookies often result from overmixing the dough, underbaking, or using too much sugar. Gently fold the dry ingredients into the wet until just combined—overmixing develops gluten. Preheat your oven to the exact temperature, and bake until the edges are just starting to turn golden (about 9–10 minutes for a 350°F oven). Use a toothpick to test doneness; it should come out with moist crumbs, not wet batter.
How can I make these cookies extra crispy on the edges?
For crispier edges, bake the cookies on a parchment-lined baking sheet with a single layer, leaving space between them. Preheat the oven to 350°F and bake for 10–12 minutes, or until the edges are deep golden. Rotate the sheet halfway through baking to ensure even cooking. Avoid opening the oven door during the last 2–3 minutes to prevent steam from softening the edges.
What’s the secret to getting perfect round cookies?
Use a cookie cutter with a diameter of about 2.5 inches—slightly larger than your scoop or spoon. Roll the dough to 1/4-inch thickness for even baking. Place the dough balls onto the baking sheet with a little space between them (they’ll spread). For extra precision, chill the dough for 30 minutes before baking to prevent spreading.
