These soft and chewy drop sugar cookies are the kind of classic treat I can always count on. They’re incredibly easy to make with simple pantry staples, and the result is a perfectly sweet cookie with a slightly crisp edge and a soft, melt-in-the-mouth center. No rolling pins, no cookie cutters—just scoop, bake, and enjoy.
Why You’ll Love This Recipe
I love this recipe because it skips the fuss of rolling and cutting, making it perfect for quick cookie cravings. These cookies come out soft, slightly chewy, and full of buttery vanilla flavor. They’re also super customizable—I can roll them in sugar, add sprinkles, or even frost them after they’ve cooled. It’s a versatile recipe that never fails.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Optional: extra sugar for rolling
Directions
I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, I beat the butter and sugar until the mixture is light and fluffy.
I add in the egg and vanilla, mixing until everything’s well combined.
Gradually, I mix in the dry ingredients, being careful not to overmix the dough.
I scoop the dough into balls (about 1 to 2 tablespoons each), and sometimes I like to roll them in extra sugar for a sweet crust.
I space the dough balls about 2 inches apart on the baking sheets.
I bake them for 8–10 minutes, just until the edges are lightly golden but the centers are still soft.
I let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 to 30 cookies, depending on how big I make the dough balls. It takes me just 15 minutes to prep and 10 minutes to bake, so in under 30 minutes, I have fresh cookies ready to go.
Variations
When I want to switch things up, I’ll add colored sugar or sprinkles to the dough balls before baking. Around the holidays, I like to use festive colors. Sometimes, I let the cookies cool and frost them with a simple vanilla glaze or buttercream. I’ve even stirred in mini chocolate chips or citrus zest for a fun twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature to keep them soft for up to 5 days. If I want them warm again, I pop a cookie in the microwave for about 8 seconds—it brings back that just-baked softness. For longer storage, I freeze the cookies in a single layer and thaw as needed.
FAQs
How do I know when the cookies are done baking?
I look for lightly golden edges while the centers still look a bit soft. They’ll continue to set as they cool on the baking sheet.
Can I chill the dough before baking?
Yes, I sometimes chill the dough for 10–15 minutes if it feels too soft. It helps prevent spreading and gives me a thicker cookie.
Can I freeze the cookie dough?
Absolutely. I scoop the dough into balls and freeze them on a tray. Once frozen, I store them in a bag and bake straight from the freezer, just adding a minute or two to the bake time.
Do I have to roll the cookies in sugar?
Not at all. I like the sugary coating for extra sweetness and a slight crunch, but they’re delicious even without it.
Can I make these cookies ahead of time?
Yes, I often make the dough a day in advance and keep it covered in the fridge. It makes baking a breeze when I’m ready.
Conclusion
These drop sugar cookies are my go-to for an easy, satisfying treat. I love how quick they come together and how consistently delicious they turn out. Whether I keep them plain, roll them in sugar, or dress them up for a special occasion, they always hit the sweet spot.
Leave a Reply