These chewy drop sugar cookies are soft, sweet, and simply irresistible! Made with basic ingredients like butter, sugar, and vanilla, they come together quickly for a delightful treat.
I love how these cookies puff up nicely in the oven, creating a cozy smell that fills the kitchen. Trust me, you’ll have a hard time eating just one! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for control over the saltiness of the cookies. If you’re in a pinch, you can use salted butter; just omit added salt in the recipe.
Sugar: Granulated sugar gives these cookies their sweetness and helps achieve the chewy texture. For a twist, try using brown sugar or coconut sugar for a different flavor and slightly softer cookies.
Egg: The egg helps bind the ingredients and adds moisture. If you’re vegan, you can use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit until thickened) instead!
Flour: All-purpose flour is best for these cookies, but you can substitute with a gluten-free blend if needed. Just make sure it’s a 1:1 baking blend for the best results.
How Do I Cream Butter and Sugar to Get the Right Texture?
Creaming butter and sugar is a crucial step for fluffy cookies. Here’s how to do it:
- Start with softened butter (not melted). It should feel cool but yield to pressure.
- Mix butter and sugar together using a hand mixer or stand mixer on medium speed for about 2-4 minutes until it looks light and fluffy.
- Add the egg and vanilla, mixing until well combined. This process incorporates air, helping your cookies rise and stay chewy!
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Extra granulated sugar for rolling
- Optional: sprinkles for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 8-10 minutes for baking. Don’t forget to let the cookies cool for about 5 minutes before transferring them! So, in total, you’ll spend around 30 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get it nice and warm while you prepare your cookie dough. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Using a hand mixer or a stand mixer, cream them together on medium speed until the mixture is light and fluffy. This usually takes about 2-4 minutes, so don’t rush it!
3. Add the Wet Ingredients:
Next, beat in the large egg and vanilla extract until everything is well combined. It should look smooth and creamy.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leaveners and salt throughout the flour.
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix; a few lumps are okay!
6. Scoop the Dough:
Using a tablespoon or a cookie scoop, gather some dough and roll it into balls. Then, roll each ball lightly in granulated sugar (and sprinkles if you want a little extra flair!).
7. Arrange on Baking Sheets:
Place the dough balls onto your prepared baking sheets, leaving about 2 inches of space between each ball. This will allow them to spread while baking.
8. Bake the Cookies:
Put the baking sheets in your preheated oven and bake for 8-10 minutes. Look for edges that are set but centers that still look soft.
9. Cool the Cookies:
Once you take the cookies out of the oven, let them cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.
10. Enjoy!:
Your chewy drop sugar cookies are finally ready! Enjoy them fresh with a glass of milk or share them with friends and family. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter. However, keep in mind that it might alter the flavor slightly and could affect the texture. Be sure to use a stick variety instead of a tub for the best results!
How Can I Prevent My Cookies from Spreading Too Much?
If your cookies spread too much, it’s likely due to warm dough. Chill the dough in the refrigerator for about 30 minutes before baking. Also, make sure your butter is softened but not melted; melted butter can cause excessive spreading.
Can I Add Chocolate Chips or Nuts to the Dough?
Absolutely! Adding chocolate chips, nuts, or other mix-ins can give your cookies an extra delicious twist. Fold in about 1-2 cups of chocolate chips or chopped nuts after combining the wet and dry ingredients.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a resealable bag for up to 3 months. Just let them thaw at room temperature before enjoying!