Easy Drop Sugar Cookies

If you’re craving a quick batch of buttery sugar cookies, this drop sugar cookie recipe is perfect for you! The cookies are crisp on the edges and soft in the center. The best part? You don’t need to chill the dough. For a pretty touch, dip them in colored sugar before baking. They’ll come out of the oven perfectly decorated.

During the holiday season, when I want to make a batch of cookies that are special and speedy, I make these easy drop sugar cookies. I think of them as my “one stick of butter” cookies. The recipe makes 18 cookies. So it’s perfect for when you’re craving some cookies but don’t want to spend all day baking. 

The recipe doesn’t require chilling or cookie cutters. You simply mix together the dough, dip the tops in colored sugar and bake. They come out of the oven looking perfect!

Ingredient Notes

The ingredient list for these cookies is pretty simple. 

• Butter. These cookies are buttery! I always use salted butter because it gives the cookies a nice, rich flavor. Make sure your butter is soft but not to squishy. The butter should feel almost like soft clay. 
• Vanilla Extract. I like to my sugar cookies to have a vanilla flavor. Almond or lemon extract is also tasty in these cookies. 

How to Make Easy Drop Sugar Cookies

1. Mix the softened butter with the sugar until it’s thick and creamy. Add the egg and vanilla extract. Mix until fluffy. You want to use medium-high speed on your mixer for this step.
2. Add the whisked dry ingredients. At first the dough will look dry and crumbly. This is normal. Keep mixing until a dough forms. This is a “trust the process” dough. It will come together.
3. Round the dough into balls. Then dip the tops in colored sugar. Place the dough onto a parchment-lined baking sheet.
4. Bake until the edges are a light golden brown. Cool on the pan for a few minutes. If you move these too fast, they’ll fall apart. They’re delicate right out of the oven. 

Tips for the Best Cookies

• I always use a cookie scoop. It makes each cookie the same size and it’s so quick. If you don’t have a scoop, use about 2 tablespoons of dough per cookie. 
• If the dough sticks to your hands when you roll them, chill the dough for about 10 minutes. 
• These cookies spread as they bake. Place 9 cookies onto your pan to prevent them from spreading into each other. 
• I like to dip the top of the cookie. When they bake they almost look like Christmas ornaments. If you want more colorful cookies, roll the entire cookie in colored sugar. 
• Coarse sugar adds a nice crunch. If you want sparkle, look for coarse sugar that’s labeled “pearlized.”

Storing

Store the cooled cookies in an airtight container at room temperature. Don’t place warm cookies in a container. They will steam and fall apart.

Freeze the cooled cookies in a freezer container for several months. Place a piece of parchment or waxed paper between the layers to keep them from sticking together.

Print

Easy Drop Sugar Cookies

This recipe makes buttery sugar cookies in just a few minutes. Simply mix the dough, roll into balls, dip in sugar and bake. There’s no chilling or cookie cutters required. It’s a small recipe. You’ll get about 18 cookies per batch. If you need more cookies, the recipe doubles nicely.

Prep Time 5 minutes

Cook Time 12 minutes

Servings 18 cookies

Ingredients

• 1 ¼ cups flour (5 ⅝ ounces; 160 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
• ½ cup softened butter, salted suggested (1 stick; 4 ounces; 113 grams)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350℉. Line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, and salt in a small bowl. Set aside.
3. In a large bowl, mix together butter and granulated sugar until thick and creamy. Use medium-high speed on an electric mixer. Stop the mixer. Scrape down the sides and bottom of the bowl.
4. Add the egg and vanilla extract. Mix until light and creamy, about 30 seconds. Stop the mixer. Scrape down the sides and bottom of the bowl and then mix for another 20 seconds.
5. Add the dry ingredients. Mix until a dough comes together. At first it will look crumbly. This is normal.
6. Scoop dough, about 2 tablespoons each, and roll into balls. Press the top of the dough ball into colored sugar. (Note: if dough is sticky, chill for 10 minutes and then roll into balls.)
7. Place the dough onto the prepared cookie sheet. Press down lightly to flatten. These cookies spread. You want to bake 9 cookies per pan to prevent them from sticking together.
8. Bake until the edges are a light golden brown, about 12 minutes.
9. Let the cookies cool on the pan for about 5 minutes. They are very delicate when they first come out of the oven.

10. Store cooled cookies in an airtight container for up to five days. Freeze cooled cookies for three months.