Welcome to your new favorite cookie! This drop sugar cookie recipe makes incredibly chewy, buttery cookies with absolutely no fuss. Forget rolling, cutting, or elaborate frosting; these easy treats deliver pure cookie joy straight from your oven. They are quick to prepare using simple pantry staples, perfect for busy parents and beginner bakers alike.

Why You’ll Love This Drop Sugar Cookie Recipe

• Easy & Quick: This simple drop sugar cookie recipe comes together with minimal effort and time. It’s perfect for last-minute treats.
• No Chilling Required: Get baking right away! You don’t need to chill the dough, saving precious time.
• Perfect Texture: Enjoy delightfully soft, chewy, and buttery cookies every single time. The edges are perfectly crisp while the centers stay tender.
• Versatile: These cookies are wonderful for any occasion, from weeknight desserts to special gatherings. Easily customize them with fun additions.
• Pantry Staples: You likely have all the ingredients for this fantastic cookie recipe in your kitchen right now. No special trips to the store are needed.

Ingredients

Get ready to bake some irresistible cookies with this straightforward ingredient list. This drop sugar cookie recipe relies on common items for maximum convenience and delicious results.

For the Sugar Topping

• ¼ cup (1.75 ounces or 50 grams) granulated sugar

For the Cookie Dough

• 2 ¼ cups (10.15 ounces or 288 grams) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups (8.75 ounces or 248 grams) granulated sugar
• 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

Notes & Substitutions

Using all-purpose flour provides the best texture for this drop sugar cookie recipe. If you need a gluten-free option, a 1:1 gluten-free baking blend that contains xanthan gum usually works well. Adjustments may be necessary. Kosher salt has larger crystals and a milder flavor than table salt. If using table salt, reduce the amount by half to avoid over-salting your cookies. Always use unsalted butter for baking to control the salt content precisely. If you only have salted butter, omit the added salt in the recipe.

For best baking results, ensure your butter and egg are at room temperature, which allows them to cream together properly, creating a smooth emulsion that results in a more uniform and tender cookie texture. This practice is essential for achieving the desired texture in baked goods.

Equipment

You only need a few basic kitchen tools to make this delightful drop sugar cookie recipe.

• Half sheet pans
• Parchment paper
• Shallow bowl
• Medium bowl
• Whisk
• Stand mixer with paddle attachment (or hand mixer)
• Rubber spatula
• 3-Tablespoon cookie dough scoop
• Wire rack

Instructions

Follow these easy steps to create your perfectly chewy drop sugar cookies. This simplified drop sugar cookie recipe ensures success for every baker.

1. Prep the oven and baking pans. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line two half-sheet pans with parchment paper. This prevents sticking and ensures even baking.
2. Prep the sugar topping. Pour the granulated sugar for the topping into a shallow bowl. This makes rolling the cookie dough quick and easy.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed throughout the dough.
4. Cream the butter and sugar, then add the egg, vanilla, and dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and softened butter. Beat on medium speed until light, fluffy, and doubled in volume, about 2 to 4 minutes. Use a rubber spatula to scrape down the bottom and sides of the bowl as needed. Reduce the mixer to low speed and add the room temperature egg and pure vanilla extract, beating until the mixture is smooth, about 1 minute. Scrape down the bottom and sides of the bowl again. With the mixer still on low, gradually add the dry ingredients mixture and beat until just combined. Be careful not to overmix. Scrape down the bottom and sides of the bowl once more and beat on low for an additional 30 seconds to fully incorporate everything. This forms the base of your delicious cookie dough.
5. Assemble the cookies. Use a 3-tablespoon cookie dough scoop to portion the dough into uniform balls. Roll each portion completely in the sugar topping, ensuring an even coat. Place the coated cookies at least 3 inches apart on the prepared sheet pans. Giving them space allows for proper spreading.
6. Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers still look slightly gooey. The cookies will appear puffed when you remove them from the oven, but they will settle and crack into the perfect chewy texture as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms have set and feel firm to the touch. This crucial cooling time helps them firm up without becoming brittle. Repeat the baking process with any remaining cookie dough.
7. Serve and store. Serve these delightful drop sugar cookies warm or at room temperature. They are delicious either way! The baked cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days, maintaining their wonderful chewiness.

Pro Tips & Troubleshooting

Achieve perfect results every time you make this simple drop sugar cookie recipe.

• Baking evenly: Bake one pan of cookies at a time for the most consistent results. If you must bake two pans simultaneously, rotate them halfway through baking. This ensures all cookies cook uniformly.
• Preventing burnt edges: If your cookies spread too much or brown too quickly, briefly chill the scooped dough balls for 10-15 minutes before rolling them in sugar and baking.
• Achieving chewiness: The key is to avoid overbaking. Pull the cookies from the oven when the edges are set but the centers are still slightly soft and puffy. They will continue to bake slightly on the hot pan as they cool.
• Troubleshooting flat cookies: Flat cookies often result from butter that is too warm, overmixing the dough, or incorrect leavening agents. Ensure butter is room temperature, not melted, and mix until just combined.
• Puffy cookies: Too much flour or too much baking powder can lead to overly puffy cookies. Always measure flour correctly using the spoon-and-level method.

Serving, Storage & Variations

This easy drop sugar cookie recipe is incredibly versatile for any occasion.

• Serving suggestions: These cookies are delicious on their own, especially when warm. Pair them with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream for a truly comforting treat.
• Room temperature storage: Store your cooled, baked cookies in an airtight container or a zip-top bag. They will stay fresh and perfectly chewy at room temperature for up to 3 days.
• Freezing unbaked dough: Scoop the dough into balls as instructed, but do not roll in sugar. Place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag for up to 3 months. Roll in sugar and bake from frozen, adding a minute or two to the baking time.
• Freezing baked cookies: Once completely cooled, wrap individual cookies tightly in plastic wrap, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and rewarm briefly in the oven if desired.
• Flavor variations: Add some colorful sprinkles to the dough or sugar topping for festive cookies. Incorporate citrus zest (lemon, orange, or lime) for a brighter flavor, or swap vanilla extract for almond extract for a different aroma.

Nutrition Information

This drop sugar cookie recipe yields approximately 18 cookies. The following is an approximate nutritional breakdown per cookie. Please remember that these values can vary based on specific ingredients and preparation methods.

FAQ

• Can I use salted butter? Yes, you can use salted butter. If you do, omit the ½ teaspoon of kosher salt from the dry ingredients list in this drop sugar cookie recipe.
• Do I need to chill the cookie dough? No, you do not need to chill the dough for this recipe. You can bake these delicious cookies immediately.
• Can I add sprinkles to these cookies? Absolutely! You can mix sprinkles into the dough or roll the dough balls in sprinkles instead of, or in addition to, the sugar topping.
• What makes these cookies chewy? The perfect balance of ingredients, specific leavening agents, and careful baking (not overbaking) contributes to their wonderfully chewy texture.
• How are drop sugar cookies different from cut-out sugar cookies? Drop sugar cookies are scooped and baked as dough balls, leading to a chewy, softer texture. Cut-out sugar cookies involve rolling out the dough and using cookie cutters, resulting in a firmer, usually frosted cookie.

Conclusion

You now have the perfect drop sugar cookie recipe that delivers soft, chewy, and utterly delicious cookies every time. This no-fuss recipe is incredibly easy to make, requires no chilling, and uses simple ingredients you likely already have. It’s truly a game-changer for anyone wanting a quick, satisfying sweet treat. Go ahead, give this simple recipe a try today! Share your beautiful cookie creations with Sweet Emily on social media and leave us a review to let us know how much you loved them.

Perfectly Chewy Drop Sugar Cookie Recipe

This recipe yields perfectly chewy drop sugar cookies, coated in sugar and baked until the edges are set and centers are gooey. They are simple to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Sugar Topping

• ¼ cup granulated sugar (1.75 ounces or 50 grams)

Cookie Dough

• 2 ¼ cups all-purpose flour (10.15 ounces or 288 grams)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups granulated sugar (8.75 ounces or 248 grams)
• 1 cup unsalted butter (2 sticks or 8 ounces or 227 grams), at room temperature
• 1 large egg at room temperature
• 2 teaspoons pure vanilla extract

Equipment

• Oven
• Half Sheet Pans
• Parchment Paper
• Shallow Bowl
• Medium Bowl
• Whisk
• Stand Mixer
• Paddle Attachment
• Rubber Spatula
• Cookie Dough Scoop (3-Tablespoon)
• Wire Rack

Method

 

Preparation

1. Preheat oven to 350°F and line two half sheet pans with parchment paper.
2. Pour the ¼ cup granulated sugar for the topping into a shallow bowl.

Making the Dough

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a stand mixer, cream 1 ¼ cups sugar and butter until light and fluffy. Add egg and vanilla, beating until smooth, then gradually mix in dry ingredients until just combined.

Assembly and Baking

1. Scoop dough into 3-Tablespoon balls, roll them completely in the sugar topping, and place at least 3 inches apart on prepared pans.
2. Bake one pan at a time for 10 minutes until edges are set but centers are still gooey. Cool cookies on the pan on a wire rack for 20 minutes before repeating with remaining dough.

Serving and Storage

1. Serve warm or at room temperature. Store leftover cookies in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 230kcalCarbohydrates: 35gProtein: 3gFat: 12gSodium: 120mgFiber: 1gSugar: 25g

Notes

Ensure butter and egg are at room temperature for best mixing results. Do not overmix the dry ingredients to keep the cookies tender. The cookies will appear puffed when hot but will settle as they cool, developing their signature cracks.

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