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Simple Drop Sugar Cookies Without Fuss
I completely changed my cookie game when I found out I could skip the whole rolling and cutting hassle. After spending way too many years making those time-consuming shaped cookies, I finally stumbled on my dream recipe. These turn out chewy, tender and wonderfully sweet without fail. Just drop spoonfuls, bake and enjoy – that's the whole deal. Whenever the little ones want a treat, these are what I whip up since they're done in a flash.
What Makes These Cookies Special
There are times when you're craving that signature vanilla sugar cookie flavor but don't want to spend forever in the kitchen. That's exactly why these cookies are my favorite. No need to wait for dough chilling, no messy flour covering everything, and best of all, no cookie cutters to clean afterward. You can totally add frosting if you're feeling fancy, but they're really wonderful plain too. Once you give these a try, you'll forget all about those complicated versions.
Cookie Components
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Cooking Steps
Storage Tips
Store your cookies in a sealed container or wrap them well in plastic and they'll stay good for around 5 days. Want to plan ahead? Put scooped dough balls on a lined sheet, freeze them completely, then move them to a freezer bag. They'll stay good frozen for 3 months. When you're ready to bake, just cook them a bit longer than usual. If you want that pretty sugar coating, let the dough thaw slightly first. Already baked a batch? Stack them between sheets of parchment and freeze, then bring to room temp before eating.
Recipe FAQs
- → Can I prepare these cookies beforehand?
You can! Either freeze the uncoated dough balls for up to 3 months or store baked ones up to 4 weeks. Hold off on rolling them in sugar until you're ready to bake.
- → What causes my cookies to spread too much?
Check that your butter isn't overly soft and the baking sheets have had time to cool between uses. Also, skip greasing the sheet—use parchment or a silicone mat instead.
- → Is it possible to decorate these cookies?
Of course! Leave off the sugar coating, though, if you’re planning to frost them. The sugar layer can stop the frosting from sticking properly.
- → How do I tell when they're done baking?
Look for faint browning at the base and cracks on top. This should take about 11-13 minutes. Don’t let them overbake—they’ll turn hard instead of staying soft.
- → What's the best way to store these cookies?
Place them in an airtight container or wrap them tightly. They'll stay fresh at room temperature for up to 5 days.
Soft Sweet Cookies
Easy-to-make sugar cookies that are chewy, soft, and perfectly sweet. Scoop, roll in sugar, then bake—no rolling or chilling needed.
Ingredients
Steps
Set your oven to 350°F and line baking trays with either parchment or silicone mats.
Mix together the flour, baking soda, salt, and baking powder.
Beat butter and sugar till they look fluffy and smooth.
Toss in the egg and vanilla, and give it a good mix.
Slowly stir the dry mix into the butter combo until just blended.
Scoop dough into roughly 2-tablespoon chunks.
Roll dough into little balls, then coat them with sugar.
Spread dough balls out on trays, leaving 2-3 inches in between.
Bake for around 11 to 13 minutes until the bottoms turn golden and the edges get wrinkly.
After baking, cool for a minute or two on the tray, then transfer to a wire rack.
Notes
- Roll dough in sugar just before baking so cookies spread properly.
- You can freeze as dough balls or already baked cookies.
- If frosting later, skip rolling dough in sugar.
Required Equipment
- Mixer (preferably a stand type).
- Baking trays.
- Either silicone mats or parchment paper.
- A dough or cookie scoop.
- Cooling rack.
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Contains dairy (butter).
- Includes eggs.
- Wheat content (flour).
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 180
- Fat: 8 g
- Carbs: 26 g
- Protein: 2 g