Drop Cookie Recipes

These drop cookie recipes, both old and new, have been collected far and wide for your cookie baking and eating enjoyment.

Drop cookies are named for how they are formed - scoops of dough are dropped or pushed off by spoonfuls onto prepared cookie sheets.

Depending on the stiffness of the cookie dough, some recipes for drop cookies may instruct you to form it into balls first and/or then flattened them slightly before baking.

The drop cookie recipes category is a large one, probably because they are so quick and easy.

They come in a wide variety of flavors and textures too.

Drop cookies can be crunchy, crispy, chewy, or cakey, depending on the recipe.

Chocolate Chip Cookie Dough

Common favorites like chocolate chip, peanut butter, and oatmeal are all examples of drop cookies. So are macaroons, meringues, and florentines - not nearly as popular but all delicious in their own right.

Most drop cookie recipes are really easy to make - so they are perfect candidates for rainy day or holiday baking projects with the kids.

Before you begin baking these drop cookie recipes, here are some important tips and tricks for turning out perfect cookies every time.

Drop Cookie Recipes Tips & Tricks

Always begin with a cool baking sheet. If it is still hot from the oven, your cookie dough will melt and spread before it has a chance to bake.
Use sturdy baking sheets, either rimmed or not. Many books suggest baking cookies on rimless pans, but I have always had good success with rimmed pans.
Line your baking sheets with parchment paper or a silicone mat, which will help to bake the cookies more evenly and make cleanup much easier.
Try to keep your cookie dough drops of equal size so they bake evenly and are all done at the same time.
Don't crowd the dough on the baking sheet. They need room for air to circulate for even baking. Most drop cookie recipes will specify how far apart the cookies should be spaced.
Bake your cookies in the middle of the oven for best results. If baked on the bottom, they are apt to burn.
It's best to cook one sheet of cookies at a time. If you do need to cook more than one batch at a time, you may need to rotate the pans midway through baking.
Usually the only difference between a chewy cookie and a crispy one is the length of time it is baked. If you want chewy drop cookies, remove them from the oven when their edges are golden and their centers are still a little puffy and tender. Chilling the dough before you bake it will also create a chewier cookie. To make crispy cookies, press them to flatten them a bit and bake them a little longer, until the center of the cookie is the same color and texture as the edges.
Cookies bake quickly and require close monitoring to prevent overbaking. Begin checking at the earliest end of the time range specified in your recipe. Cookies will continue to cook for 1-2 minutes after being removed from the oven.
To keep cookies crisp store them in an airtight container.
Balls of unbaked cookie dough can be stored in the freezer and then baked whenever the craving for a delicious fresh from the oven cookie craving strikes. The frozen cookie dough balls may take a few extra minutes to bake, but it is still a quick easy way to have freshly baked cookies in a matter of minutes.