Get the Recipe: Perfectly Chewy Drop Sugar Cookie Recipe (No Frosting Needed!)
This drop sugar cookie recipe makes perfectly chewy, buttery sugar cookies—no cookie cutters or icing needed! The recipe instructs you to scoop the cookie dough like you would in a chocolate chip cookie recipe.
Ingredients
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
Equipment
- a 3-Tablespoon cookie dough scoop
Instructions
- Prep the oven and baking pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Prep the sugar topping. Pour the sugar for the topping into a shallow bowl.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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 sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 2 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla, and beat until the mixture is smooth, about 1 minute. Scrape down the bottom and sides of the bowl.With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more and beat on low for an additional 30 seconds.
- Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the sugar topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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