Indulge in the effortless charm of Drop Sugar Cookies! Rolled in sparkling sugar for that little crispness on the outside, these cookies offer a chewy center that’s irresistible at any gathering.
Cookies are a staple in our house. We have so much fun as a family baking together, and cookies are one of those easy recipes you can whip up and put out in a short amount of time. This sugar cookie recipe is no exception. They are soft and chewy on the inside and perfectly baked with a little crispy exterior from the sugar, creating the perfect sugar cookie.
If sweet and soft sugar cookies are your jam, then you also have to check out some of my favorite sugar cookies, like Lofthouse Sugar Cookies, Lemon Sugar Cookies, and Funfetti Sugar Cookies!
Table of Contents
Cut Out Sugar Cookies vs. Drop Sugar Cookies
So, what is the difference between cut-out sugar cookies and drop sugar cookies? Well, cut-out sugar cookies are great for keeping kiddos entertained and for special occasions. Who doesn’t love to relive those Play-Doh days, except with cookie dough, you get to cut them out, bake, decorate, and eat them!
On the other side, cut-out sugar cookies without decoration are plainer and don’t have the texture these drop cookies have. In addition, cut-out cookies tend to be thinner and, of course, as we know, they tend to take more time. Drop sugar cookies are quick and easy to whip up and have that perfect crisp outside texture to balance the chewy center. Both are great choices, and if you are ever looking for a recipe for cut-out sugar cookies, you should check out my Perfect Roll-Out Sugar Cookies!
Recipe Ingredients
- Butter: Adds a rich, creamy texture and flavor, creating a tender crumb.
- Granulated Sugar: Sugar provides sweetness and helps with browning.
- Vanilla Extract: Offers a warm, floral aroma.
See the recipe card for full information on ingredients and quantities.
How to Make Drop Sugar Cookies
Step 1: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 2: In a stand mixer, cream the butter and sugar together until fluffy, and scrape down the sides if needed.
Step 3: Add in the egg and vanilla and mix for another minute.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Add the dry ingredients into the mixer with the wet ingredients and mix until well combined.
Step 6: Scoop the dough into your desired cookie size, about 1 ½ tablespoons each, and roll them in granulated sugar or sprinkles if you prefer.
Step 7: Bake for 11 – 13 minutes until the tops of the cookies crack. Note that the cookies will still be light in color all around, which will keep them soft and chewy.
Step 8: Set them aside to cool and once cooled, serve and enjoy!
Perfect for any Occasion
Who wouldn’t want a stack of sprinkled sugar cookies with a candle on top on their birthday? The ability to roll these cookies in sprinkles allows you to decorate for any occasion! Sprinkles come in every shape, size, and color. So, whether it is for a birthday, holiday, or another event, you can make these your own by adding some fun and colorful sprinkles.
FAQs
Yes, a hand mixer works well for creaming the butter and sugar, just ensure they’re well combined.
Yes, the dough can be made ahead and refrigerated for up to 3 days before baking.
Storage Info
STORE these easy Sugar Cookies in an airtight container on your counter at room temperature; they will stay fresh for up to a week. To FREEZE, store them in your freezer for up to 3 months—either the dough or the baked cookies.
To THAW, leave them at room temperature for a few hours or overnight. To REHEAT, place the cookies on a baking sheet in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5-10 minutes or until warmed through.
Drop Sugar Cookies Recipe
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Ingredients
- 1 cup butter
- 1 1/3 cups granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- Additional Granulated Sugar - for rolling
- Sprinkles - optional for rolling
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- In a stand mixer, cream the butter and sugar together until fluffy, and scrape down the sides if needed.
- Add in the egg and vanilla and mix for another minute.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the mixer with the wet ingredients and mix until well combined.
- Scoop the dough into your desired cookie size, about 1 ½ tablespoons each, and roll them in granulated sugar or sprinkles if you prefer.
- Bake for 11 – 13 minutes until the tops of the cookies crack. Note that the cookies will still be light in color all around, which will keep them soft and chewy.
- Set them aside to cool and once cooled, serve and enjoy!
These were perfect! I’ve never left a recipe review before, but OMG, make these! They’re so easy and tasty with the best crunchy bottom. I’ll definitely make them again as soon as my family finishes this batch!
I was disappointed with this recipe . They were fland tasting. It needs more sugar. They aren’t very sweet at all. Will need to find a different recipe
I made these cookies following the recipe as stated. They were amazing. Super easy. Totally worth it.
There’s either too much butter listed, or not enough flour. My cookies spread to thin crisps when I baked my test batch.
Hi Katelyn, we are not sure why yours came out as thin crisps. Ours are not thick, as you can see in the photos, but they weren’t very thin either.
How much baking powder do you use? I don’t see the amount listed in the ingredients.
Hey Wendy! Oh goodness, thank you for that catch! I use 1/2 teaspoon of baking powder and have now updated the ingredients accordingly. Thank you!