If you are looking for tender sugar cookies that you just scoop and bake, you are in the right place. These cookies have a lovely buttery vanilla flavor and nice chewy texture.
Drop sugar cookies are fabulous on their own or topped with some crusting buttercream. They also make a great base for a cookie sandwich.
You could spread your favorite frosting between two cookies. Or do what we did and turn them into an ice cream sandwich.
We used homemade strawberry sherbet for a fun strawberry shortcake sandwich. But any flavor of ice cream would be fabulous!
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The best part about these cookies (other than how good they are, of course) is how quick and easy they are to make. Unlike roll-out sugar cookies, there is no chill time or fiddly prep work.
Though, if you find your cookies are spreading too much, a little time in the fridge can fix them right up. Otherwise you could add a bit more flour or check out my guide to preventing cookies from spreading.
Make them fun with sprinkles
Roll your cookie dough balls in small sprinkles instead of granulated sugar before baking for an instant colorful upgrade.
Now what are you waiting for? It’s time to bake some cookies!
Drop Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1⅓ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- additional sugar or sprinkles for rolling
Instructions
- Preheat oven to 350℉ and line some cookie sheets with a silicone mat or parchment paper.
- Cream together the 1 cup unsalted butter and 1⅓ cups granulated sugar until the mixture is light and fluffy.
- Add the 1 large egg and 2 teaspoons vanilla extract. Mix for 1-2 minutes on medium speed. The mixture should be light in color and look smooth.
- In a small bowl, stir together the 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Place about ¼ cup of sugar or some sprinkles in a small bowl. Use a medium cookie scoop to get about 1½ Tablespoons of dough. Roll the ball of dough in the sugar or sprinkles then place on the baking sheet leaving about 2 inches between the cookies.
- Bake for 10-12 minutes. The tops should look a bit crackled but they shouldn't develop much browning.
- Cool on the cookie sheet for about 2 minutes before moving to a wire rack to cool completely.
Video
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I searched for drop sugar cookies, The cookies were good, I would have like them to be more on the moist side and that they’d spread out more during the baking process…. The flavor was great.
If you use a couple of Tablespoons less flour next time, I’ll bet you’ll get closer to the texture you were looking for. I am glad you liked the flavor.
Wasn’t what I expected—. It was a crumbly cookie. I didn’t save this recipe.
I’m sorry that they weren’t what you wanted.