Monday, December 21, 2009

Fairy Drop Cookies. . . a family favorite

We like to try at least one new cookie recipe each year during our Christmas baking marathon. This year, we picked Fairy Drop cookies -- and I'm happy to say it has earned a spot on our yearly Must-Make list! It's a buttery cookie, with a shortbread-like crumb/texture. It's also very easy to make. One of my sweet teens made the above-pictured batch with the help of her 8 year-old sister.

The dough is rolled into little balls, and then stamped with a cookie stamp, drinking glass, or even a kitchen utensil. We used a swirly egg beater for this batch! You can then use sprinkles or colored sugar for the decoration -- applied prior to baking. The colored sugar will settle into stamped designs, and make a lovely design and sweet crunch when baked. One other mention -- I was nervous about using butter and vegetable oil, but these turned out very good -- not heavy at all!

Fairy Drop Cookies

1 cup butter (no substitutes)
1 cup granulated sugar
1 cup sifted powdered sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup cooking oil
2 eggs
2 teaspoons almond extract
4 1/2 cups all-purpose flourcolored sugar
  • PREHEAT oven to 350 degrees.
  • BEAT butter in a large mixing bowl with an electric mixer on medium to high for 30 seconds.
  • ADD both sugars, baking soda, cream of tartar, and salt, beating until combined, scraping sides of bowl occasionally.
  • BEAT in oil, eggs and almond extract until combined.
  • BEAT in as much of the flour as you can. Stir in remaining flour.
  • COVER and chill about 30 minutes, or until needed.
  • TO SHAPE cookies, roll rounded teaspoons of dough into balls (dough is soft.) Arrange balls on ungreased cookie sheet. With the bottom of a glass or a patterned cookie stamp, gently flatten the balls till about 1/4 inch thick. Sprinkle with colored sugar.
  • BAKE in a 350 oven for 10 - 12 minutes or till edges are lightly browned. Transfer to wire racks to cool.
  • Makes about 55 - 60 cookies.


  1. Looks delish!! Thanks for sharing :-)

  2. So good to hear that your house is smelling of sugar baking as well! Happy Holidays!

  3. Just gorgeous!!! My new cookie recipe this year is Smitten Kitchen's Toffee cookies. I made the dough on Sunday and froze it to bake tomorrow. Hope they come out!


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