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Drop Sugar Cookies are easy and delicious and the perfect solution to that cooking craving. They have the perfect texture and flavor. The best part is there is no chilling, no rolling, no cutting!
Why You’ll Love These Cookies!
These drop sugar cookies are delicious, even without frosting. They have great flavor and texture, crispy on the edges and chewy the rest of the way through. I can enjoy them just as they are or add a few sprinkles if the mood hits.
The recipe is quick and easy. No chilling, no rolling, and no cutting. You can easily make them whenever a craving hits!
Ingredients Needed
- Flour, unbleached all purpose is my favorite.
- Butter. I use softened salted butter.
- Sugar
- Eggs
- Vanilla Extract or substitute almond extract
- Baking Soda
- Salt
- Sprinkles, optional
How to Make Drop Sugar Cookies
- Soften butter by letting it sit out for 20 minutes before baking. Preheat oven to 375 degrees F.
- Cut butter into small pieces.
- Cream sugar and butter until light and fluffy in a stand mixer with the paddle attachment or you can use a hand mixer and a large bowl.
- Add in eggs and vanilla. mix until just combined.
- Add in flour, salt, and baking soda. mixing on low to combine. Don’t over mix.
- Form balls of dough using a cookie scoop and roll in sprinkles if desired.
- Place cookie dough balls on a parchment paper lined cookie sheet or use silicone mats.
- Bake at 375 degrees F. for 10-11 minutes. Ten minutes for soft cookies and 11 minutes for cookies that are slightly crisp around the edges and soft in the middle.
- Allow to cool on baking sheet for a few minutes and then transfer to a cooling wire rack.
Tips from leigh Anne
- Use a scoop to make uniform balls of dough to ensure they bake evenly.
- If you want a crispier sugar cookie, increase baking time to 12 minutes.
- These cookies are fun to roll in sprinkles, baking sugar, or granulated before baking.
- Swap almond extract for vanilla extract for a different flavor profile
- If your cookies are spreading while baking, chill the dough for 30 minutes.
Frequently Asked Questions
What is the best way to store drop sugar cookies?
Store them baked at room temperature in an airtight container. They will last 4-5 days.
Can I freeze sugar cookies?
Yes! You can freeze the dough, after rolling it in sprinkles, using the directions found here. You can also freeze the cookies after they are baked using the directions here.
Can I make the cookie dough ahead of time?
The dough can be made 3-4 days ahead of time and kept refrigerated. If you need to make it sooner than that, scoop the dough into balls and freeze it according to the directions in the link above.
Why did my drop sugar cookies spread so much?
The most likely reason is your butter was too soft or melted. You want the butter softened but not too soft.
Also, be sure to place your balls of cookie dough on a completely cooled cookie sheet. A warm or hot cookie sheet can cause the cookies to spread too much.
Check out more of my favorite cookie recipes:
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Drop Sugar Cookie Recipe
Ingredients
- 1 cup butter slightly softened
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- sprinkles for decoration
Instructions
- Preheat oven to 375 degrees F.
- In a mixer, cream together sugar and butter until light and fluffy. Add in eggs and vanilla. Mix just until combined.
- Add in flour, salt, baking soda. Mixing on low just until combined. Don't over mix.
- Form balls of dough and roll into sprinkles if desired. Place on a parchment lined cookie sheet.
- Bake for 10-11 minutes. Ten minutes for soft cookies and 11 minutes for cookies that are slightly crisp around the edges and soft in the middle.
- Allow to cool on baking sheet for a few minutes and then transfer to a cooling rack.
Tips & Notes:
- Use a scoop to make uniform balls of dough to ensure they bake evenly.
- If you want a crispier sugar cookie, increase baking time to 12 minutes.
- These cookies are fun to roll in sprinkles, baking sugar, or granulated before baking.
- Swap almond extract for vanilla extract for a different flavor profile
- If your cookies are spreading while baking, chill the dough for 30 minutes.
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Nutrition Facts:
Rori Gilliam says
Love these cookies!!
Can the dough by frozen and used later?
Thank you
Leigh Anne Wilkes says
absolutely!
Molly Moran says
Made these sugar cookies with my 12 Girl Scouts and they were delicious. So simple and easy to make. As much as I love the cookie cutters, these drop sprinkled cookies were easier and packed the same Xmas cookie deliciousness. This will be my new Xmas cookie go-to!