These chewy drop sugar cookies are a sweet treat everyone will love! Packed with buttery goodness and a sprinkle of sugar on top, they are soft and delightful.
Making these cookies is a breeze! I love how the dough comes together quickly, and the smell while they bake is just heavenly. Perfect for sharing or enjoying with a glass of milk! 🥛
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cookies. If you’re looking for a gluten-free option, you can use a gluten-free 1:1 flour blend. I’ve tried this, and it works well with these cookies!
Butter: Unsalted butter is preferred to control the saltiness. If you’re short on butter, you can use half coconut oil—it gives a lovely flavor and keeps the cookies soft.
Sugar: Granulated sugar is perfect for the right sweetness and texture. Brown sugar can be substituted for a richer flavor, but it may change the cookie’s texture slightly, making it chewier.
Egg: The egg adds moisture and helps bind the ingredients. For a vegan version, use a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). It works like magic!
Vanilla extract: This adds great flavor. If you don’t have vanilla, almond extract can be a fun substitute, just use a little less, as it’s stronger.
How Do I Get the Perfect Chewy Texture?
The secret to achieving that chewy goodness lies in a few important steps. First, be sure not to overmix your dough after adding the dry ingredients. You want to stir until just combined.
- Chill the dough for about 30 minutes before rolling it into balls. This helps prevent the cookies from spreading too much.
- Make sure your oven is fully preheated. A hot oven helps set the cookies quickly, keeping them soft inside.
- Underbake them slightly; aim for a light golden edge and soft center. They will continue to cook on the baking sheet.
By following these tips, you’ll have perfectly chewy drop sugar cookies every time!
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus extra for rolling)
- 1 large egg
- 2 teaspoons vanilla extract
- Optional: sprinkles for decoration
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and 10 minutes for baking, so you’ll have warm, chewy cookies ready in about 25 minutes! Don’t forget to let them cool for a bit afterward.
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 375°F (190°C). While that’s heating up, line your baking sheets with parchment paper so the cookies won’t stick.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps evenly distribute the leavening agents. Once mixed, set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, using an electric mixer, cream together the softened butter and 1 1/2 cups sugar until it becomes light and fluffy. This usually takes about 2 minutes!
4. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well mixed. Take a moment to enjoy the sweet vanilla aroma!
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet ingredients. Mix just until everything is combined. Avoid overmixing to keep those cookies nice and chewy!
6. Shape the Cookies:
Now it’s time to roll your dough! Scoop out about 1-inch balls of dough and roll them in extra granulated sugar to coat. This will give your cookies a lovely sweet crust!
7. Arrange on Baking Sheet:
Place the sugar-coated dough balls onto your prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
8. Add Optional Sprinkles:
If you’re feeling festive, gently press some sprinkles on top of each cookie for a fun touch before baking!
9. Bake the Cookies:
Put the baking sheets in the preheated oven. Bake for 8-10 minutes, or until the edges are set and the centers remain soft and chewy. They might look a little underbaked—that’s perfect!
10. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes to set. Then, carefully transfer them to a wire rack to cool completely. Now, you can enjoy your soft, chewy, and delightfully sweet drop sugar cookies!
Happy baking! 🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture will be denser and chewier. Consider using a mix of half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain goodness!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months—just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and store it in the fridge for up to 2 days. If you’d like to keep it longer, roll it into balls, freeze them, and bake as needed—no need to thaw before baking; just add a minute or two to the baking time!
What Do I Do if My Dough is Too Sticky?
If your dough feels too sticky to roll, try chilling it in the fridge for about 30 minutes. This will firm it up and make it easier to handle. You can also lightly flour your hands while rolling the dough balls to prevent sticking.