Soft Drop Cookies | Learn
A soft, moist cookie, these can come in a wide variety of flavors. These rise a lot in the oven- they’re the most cake-like of all the cookies. Tend to use baking powder in higher doses than sugar cookies get. This makes them lighter, fluffier, and rise more. Oatmeal cookies are more of a drop cookie because they’re soft cookies. Molasses, half moon, and pumpkin cookies are also examples of soft drop sugar cookies.
What you need to know:
Before we get into the cookie tips, let me explain the logic behind the difficulty rating really quick. These cookies are very straightforward and easy to make… but they involve a lot of ingredients. And the more things that have to be measured, there are more opportunities for mistakes. Because unless everything is measured correctly, it won’t come out right. Therefore, I slapped it with a medium difficulty rating. But by this point, you’ve made at least six different batches of cookies and I’m not worried about your measuring skills. You know what you’re doing. So let’s talk soft drop cookies!
Drop cookie dough is sticky and elastic. And unlike many of the cookies we’ve focused on so far, this cookie dough doesn’t get shaped before you bake it. Instead, you just spoon small portions of the cookie dough straight onto your cookie sheet. Now, due to how radically these cookies rise in the oven, it’s super important that you leave enough space between each individual drop of dough. If you space your cookies too close together, they will bake into one another and you won’t get circles- you’ll get blobs.
If you’re making half moon cookies, some recipes actually call for you to use soured milk. Crazy, right? But you don’t have to sit around and wait for your milk to spoil if you’re craving half moon cookies. You have options. You can either use regular ol’ milk or you can intentionally spoil the amount you need by adding a dash of vinegar to the milk. The only difference between the two is that regular milk cookies won’t have the same sharp, acidic tang that comes from using sour milk. Now, if you decide you do want to sour your milk, the ratio is 1 cup of milk to 1 tbsp of vinegar. And, if you don’t have vinegar in your cupboard, vinegar can be substituted with lemon juice, which is equally acidic. Lastly, I just want to be crystal clear that sour milk doesn’t mean chunky milk. If your milk is chunky, do NOT use it! Chunky milk should NEVER be consumed!
Let’s move on from ingredients to baking.
The size that you make your individual cookies will affect the cook time. Bigger cookies will require longer in the oven in order to get cooked all the way through. And if you go too big, you run the risk of the edges being overcooked while the center is still gooey. Also, just like with all of the other cookies, these are better slightly undercooked rather than overcooked. Lastly, since these cookies are so reminiscent of cake, they often get frosted. And just like with the cutout cookies, any frosting recipe can always be substituted with the frosting of your choice. That being said, cookies often come with specific frosting recipes attached to them. Like cream cheese, brown sugar, or a mint buttercream. In these instances, I highly recommend using the frosting that the recipe creator intended. But ultimately, the choice is up to you, the chef.
Alrighty! Ready for yet another exciting foray into the kitchen to taste yet another type of cookie? This next recipe is a personal favorite of mine… Which I guess is true for every recipe in this course. But in this case, it’s extra true. Up next is a Pumpkin Cookie recipe that is light, fluffy, and a real crowd pleaser. And I mean that! I used to struggle to find foods my grandma and I would both like, since we had radically different palettes when it came to food. But one of the few recipes that we agreed on was this irresistible autumnal dessert. And you will too! Now click into the next section and try it for yourself!