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Drop sugar cookies on a baking sheet.

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.