Drop Sugar Cookies
User Reviews
5
Drop Sugar Cookies
Description
This cookie recipe relies on creaming unsalted butter with both granulated and powdered sugars to create a light, fluffy dough. Incorporating vanilla bean paste enhances the fragrance without overpowering, while the addition of vanilla sugar coating adds a distinct vanilla note and slight texture contrast to the cookie surface. The dough contains baking soda for leavening and salt for balance.
The dough can be prepared in advance and chilled to develop flavors and control spread during baking. Baking at 350°F for around 8 minutes yields cookies with just-set edges and a slightly golden color, maintaining a soft interior. Cooling on wire racks preserves texture.
Stored in airtight containers, these cookies keep well for a week, and the dough freezes nicely for later use, making them versatile for planning ahead.
Ingredients
- 2 cups all-purpose flour 240g
- ½ teaspoon kosher salt 3g
- 1 teaspoon baking soda 8g
- ½ cup butter 113g, unsalted
- ½ cup granulated sugar 100g
- ½ cup powdered sugar 80g
- 1 egg at room temperature, large
- 1 tablespoon vanilla bean paste 22g
- ½ cup vanilla sugar 140g
Instructions
- Preheat the oven for 350°F. Line two sheet pans with parchment paper, and set aside.
- Measure the flour, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
- Measure the butter, granulated sugar and powdered sugar into the bowl of a stand mixer. Cream until light and fluffy, 3-4 minutes.
- Measure in the egg and vanilla bean paste. Mix until incorporated and fragrant.
- Next, add dry ingredients (the flour mixture) into the wet ingredients. Start mixing slowly, then turn up the speed until just incorporated.
- Use a 1-tablespoon cookie scoop to scoop the cookies. Roll in the vanilla sugar until coated, then place on the prepared baking sheets.
- Bake in the preheated oven for 8 minutes, or until slightly golden and just set.
- Let cool on a wire rack before enjoying!
Notes
- You can prepare the dough ahead and chill it wrapped in plastic wrap for up to 48 hours before baking.
- Store cooled cookies in airtight containers up to 7 days, layering with wax paper if stacking.
- Freeze cookie dough scoops on a lined sheet tray, then transfer to a bag; bake frozen dough by adding a few minutes to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26(1T) cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 17mg | 6% |
| Sodium | 76mg | 3% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
