These soft and chewy sugar cookies are so tender and delicious, without chilling the dough, rolling it out, or cutting out the dough. The sugar cookies will be thick and chewy, and ready to enjoy in less than 30 minutes.
We all love a classic cut out sugar cookie recipe, especially around the holidays. But sometimes we need a sugar cookie in less time and without all the fuss. This is the perfect recipe for these times. No fancy equipment, no chilling, no decorating, and ready in less than 30 minutes! You can’t beat that.
These drop sugar cookies are buttery, soft baked, thick, and chewy and perfect for when that sweet tooth craving strikes. Or make a double or triple batch for your holiday cookie exchanges. These would be perfect at a Christmas cookie table with these Lemon thumbprint cookies, or Christmas M&M cookies.
These easy sugar cookies are made with no cookie cutters, no rolling pin, and minimal effort. They’re drop cookies, which means they are rolled into a ball and then baked.
Why Make these sugar cookies?
- Quick and Easy – These drop sugar cookies are made without any chilling, just mix, scoop and bake. You’ll be baking the cookies in less than 10 minutes, and you enjoying them in less than 30.
- Perfect Chewy Texture – They have soft and chewy centers, and slightly crispy edges for the best texture in every bite.
- Versatility – These cookies can easily be fancied up with some add ins like mixing sprinkles into the dough, rolling them in sanding sugar, adding a little orange zest, or adding a variety of extracts of oils.
- Timeless Classic – Chewy sugar cookies are as classic as it gets, alongside the perfect chocolate chip cookie recipe and you’ve got the cookie recipes you’ll be making again and again.
Ingredient Notes
This is a quick overview of the ingredients you’ll need for this Drop Sugar Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – I use unsalted butter to control the amount of salt in the recipe. If you are using salted butter remove the added salt from the recipe.
- granulated sugar – we only use white granulated sugar in this recipe for the classic sugar cookie flavor
- egg – only one egg, as this is a smaller batch recipe. You can double the recipe if needed.
- vanilla extract – adds a nice vanilla flavor to the cookies
- all purpose flour – spoon and level the flour into the measuring cup (or weigh it with a scale) for the most accurate results.
- baking powder and baking soda – gives the perfect amount of lift, without too much spreading
- salt – balances the sweetness
How to make Drop Sugar Cookies
These chewy drop style sugar cookies are super simple to make. In a few easy steps, and just 30 minutes you’ll be biting into a delicious chewy sugar cookie. Let’s walk through the steps for making these cookies, together.
Step 1: Cream the butter and sugar in a large mixing bowl, or the bowl of a stand mixer for a couple of minutes, until the mixture is light in color. Add in the egg and vanilla extract and mix until just combined.
Step 2: Add in the dry ingredients. Add the flour, baking powder, baking soda and salt to the wet ingredients and stir together until just combined and you have a nice soft dough.
Step 3: Scoop the dough into 1.5 TBS sized portions and roll them into balls. Roll the balls into a bowl of granulated sugar. Place them onto a cookie sheet lined with parchment paper, at least 2 inches apart, to leave room for the cookies to spread.
Step 4: Bake the cookies. Bake the cookies in the pre-heated oven until the tops are crinkly, the edges are set, and just lightly golden on the sides. The tops will barely look set, and may look underdone.
Tips and Tricks
- Carefully measure the flour – Make sure to spoon and level the flour so you don’t end up with too much flour, altering the texture of the cookies. Spoon the flour into the measuring cup, then use the flat side of a butter knife to smooth the flour off at the top.
- Almond Extract – Add about 1/2 teaspoon of almond extract to the cookies for an almond flavor. You can add this in addition, or instead of the vanilla extract.
- Switch it up – These cookies can easily be dressed up with some add ins. Try mixing about 1/2 cup Jimmie sprinkles into the dough, rolling them in colored sugar, adding a little orange or lemon zest, or adding a variety of extracts of oils.
- Uniform size – Keep the cookies a uniform size by using a medium cookie scoop, or weighing out the cookie dough. This will ensure the cookies bake evenly.
- Do not over bake the cookies – You don’t want to keep baking them until they look super done (they might even look raw in the middle) you want to remove the pan from the oven when the edges start to turn golden brown. The cookies will continue baking as they cool on the pan.
Storage Instructions
Let the cookies cool to room temperature, and store them in an airtight container for up to 1 week. The cookies can also be frozen in a freezer-safe container or bag for up to 3 months. Defrost the cookies at room temperature, then enjoy.
Chewy Sugar Cookies FAQs
Yes, the dough can be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days. Let the dough soften at room temperature before scooping and baking.
Yes you can. The recipe only makes about 15 to 20 cookies, depending how big you make them. So you can double the recipe if you need a larger batch for a birthday party, cookie exchange, or other event.
These chewy sugar cookies are such a favorite. They’re such a simple and delicious cookie that are sure to satisfy your sweet tooth craving!
More Cookie Recipes
- Ritz Cracker Cookies
- Peppermint Brownie Cookies
- Lemon Thumbprint Cookies
- Oatmeal Scotchies
- Raspberry Almond Thumbprint Cookies
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If you try these Drop Sugar Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Drop Sugar Cookies
Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 TBS vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- additional granulated sugar for rolling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
- Add the butter and sugar to a large mixing bowl (or the bowl of a stand mixer) and beat them together for about 2 minutes, until the mixture is light and creamy. 1/2 cup unsalted butter, 3/4 cup granulated sugar
- Add in the egg, and vanilla extract and stir them into the mixture until combined. 1 large egg, 1/2 TBS vanilla extract
- Add in the flour, baking powder, baking soda, and salt and stir it all together until you have a nice soft cookie dough. Scrape the bottom and sides of the bowl as needed. 1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Scoop the dough by 1.5 TBS portions and roll them into balls. Roll the balls in a small bowl full of additional granulated sugar. additional granulated sugar for rolling
- Place the cookie dough balls at least 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 12 minutes, or until the tops are crinkled and the edges are just lightly golden.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Delicious, quick to whip together, and with a dough that’s very easy to handle when rolling into balls and covering with sugar. The description was on point with giving a soft and chewy cookie with light, crisp edges! I will definitely be making these cookies again and again.
I never make sugar cookies, nor eat them. However, these are all about what I love. Soft, chewy and delicious.
So quick and easy to make if you’ve got 30 minutes or so.
The only alterations I made were using a medium cookie scoop to skip the rolling and instead of rolling in sugar, sprinkled with bakers sugar crystals.
Glad they were a hit. Adding coarse sugar on top is such a great idea!
You mentioned weight the flour for better accuracy; however, the weight of the 1 1/2 cup of AP flour is now given. ????
If you click Metric under the list of ingredients you’ll see all the weights suggested for the ingredients too 🙂
These were great cookies! Easy, uncomplicated recipe. I liked the crinkly tops. The edges were just a little crispy and the centers were nice and soft. I added colored sprinkles to the dough. I doubled the recipe . And I did gently flatten a few which made for a flatter cookie – I liked the final look of both the rolled and the flattened ones. But there is a different appearance to each. Thanks for a very good recipe!
These are easy and VERY tasty. I made them for the 4th of July party at my sister in laws! I know the family will rave, like I did!
I love hearing that! I think I’m going to try adding different colored sprinkles next 🙂
does this recipe double easily. I plan on making them tonight
Yes this one should be super easy to double.