Drop Sugar Cookies

A crinkle topped sugar cookie on a white plate.

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.

4.72 from 7 votes

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Course: Dessert

Cuisine: American

Keyword: Cookies, Sugar Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 135kcal

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 (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
additional granulated sugar for rolling

US Customary - Metric

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.

Notes

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.

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