You will love these butter drip cookies. These are very fast! Simply mix, place on a baking sheet and bake! Whenever I make these simple drip cookies, I can’t wait to make them again.
I can’t get enough of these butter drip cookies. They take about 30 minutes to bite from scratch and are easy to make. All you need to do with a drip cookie is to spoon (or drip) the dough stacked on a baking sheet and baked, instead of rolling out and cutting into shapes.
There is no patting, no rolling, no cutting required. Once you make them, I know you’ll be eager to make them again.
Key Ingredients
- flour: I use all-purpose flour, but you can replace it with self-upgrade flour, which has added baking powder and a little salt. Check out my tips in the recipe to reduce baking powder and salt.
- baking powder: Help our cookies rise and fluff in the middle.
- Salt: It makes them taste great. If you use salted butter, you can throw away the excess salt.
- butter: Make these extra delicious and so tender. I also like to brush the cookies (yum!) with extra melted butter before serving.
- milk: Gather our cookie dough together and help them bake tender. You can use milk instead of buttermilk.
How to make a drip cookie
First stir the flour, baking powder and salt, then spread over small cold milk cubes. We wish our butter was very cold.
Rub the butter into the flour mixture with your fingers. Or use a pastry cutter to cut the butter into flour. We show both methods in the video. Another option is to use a food processor to stir the butter into the flour mixture. We do this when making homemade pie crusts.
When the butter and flour mixture looks like rough crumbs, you can add the milk. When mixing with the fork, pour in the milk slowly. The key is to mix until the dough forms, but don’t overuse. Watch us do this in the video, stirring only takes about 30 seconds.
This drip cookie dough looks fluffy and may be a little sticky. It doesn’t matter, it should be viewed like this! From here we just stack the dough on a baking sheet (or in a cast iron pan) and bake.
Our drip cookies take 10 to 15 minutes to bake and after removing them from the oven we brushed a little melted butter on it. (This is the right thing!)
Your cookies will be light and fluffy in the middle and are golden on top. I like serving them directly from the oven.
More cookie recipes
Simple butter drip cookies
-
Prepare
-
chef
-
All
These drip cookies are very easy to make. Once you make them, I just know you’ll be eager to make them again and again. The whole process can be done in 30 minutes and they taste great.
Make 8 cookies
Watch us make recipes
You will need
8 tablespoons (115g) cold unsalted butter
1½ cups (190g) all-purpose flour
1¾ tsp baking powder
1/4 to 1/2 teaspoon fine sea salt, see notes
1/2 cup (118 ml) cold whole milk, and more needed
direction
1Heat the oven 400°F (204°C). Line up the baking tray with parchment paper or silicone baking mat. Or, put a medium cast iron pan on hold.
2Stir the flour, baking powder and salt together until well combined.
3Remove a tablespoon of butter and set aside (melt it after baking and brush it onto the cookies).
4Cut the remaining 7 tablespoons of butter into small pieces. If you don’t go to the next step immediately, put the butter back in the refrigerator to keep it cold.
5Sprinkle cold butter cubes over the flour mixture and slice with a pastry mixer or fingers or wipe the butter until the mixture looks like rough crumbs (see photo or video).
6Using a fork, gently stir the milk into the cookie mixture until the dough is combined. It will be a little sticky and look fluffy. If the dough is too dry, add one tablespoon or two tablespoons of milk.
7Stack about 3 tablespoons of dough onto a prepared baking sheet. The dough mounds should be about one inch apart from each other. Bake for 10 to 15 minutes, or until the cookies puff up and then start to turn brown on top. If some butter surfaces around the bottom, that’s OK.
8Meanwhile, the reserved tablespoon butter was melted. When the cookies are removed from the oven, gently brush the butter on top of each oven. warmth.
Adam and Joanne’s Tips
- Salt: I love my cookies and can be seasoned well with salt, which is why I chose to add 1/2 teaspoon of good sea salt. If you don’t like salt levels, stick to 1/4 tsp.
- Vegetarian changes: Use cold vegetarian bar butter and non-dairy unsweetened milk.
- Measuring flour: The flour should be Spoon and level In the measuring cup. Add flour to the measuring cup with a tablespoon and scrape the top of the cup with flat edges. This method of adding flour to your measuring cup ensures that you don’t add too much flour to the dough.
- Self-exercise flour: Baking powder and salt in the formula are omitted.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 cookies (1 out of 8)
/
Calories
199
/
Total fat
12.3g
/
Saturated fat
7.5 g
/
cholesterol
32.1mg
/
sodium
155.9mg
/
carbohydrate
19.6g
/
Dietary fiber
0.7 g
/
Total sugar
0.8 g
/
protein
3G
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
