Soft and Chewy Drop Sugar Cookies
User Reviews
4.7
Soft and Chewy Drop Sugar Cookies
Description
The Soft and Chewy Drop Sugar Cookies recipe uses creamed butter and granulated sugar to create a smooth, fluffy base. The addition of vanilla and egg lightens the batter. Dry ingredients including flour, baking powder, baking soda, and salt are combined to provide structure and a subtle rise, helping the cookies keep their shape while attaining a chewy texture.
Shaped into rounded balls and rolled in extra sugar before baking, the cookies develop a slight crackly surface. Baking at 350°F for about 11 to 13 minutes ensures a tender center with slightly crisp edges.
Adjusting the flour quantity or oven temperature can influence whether the cookies spread or hold their shape firmer, accommodating personal texture preferences.
Ingredients
- 1 cup butter softened to cool room temperature, salted
- 1 ⅓ cups granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract pure
- 2 ½ cups all-purpose flour see note
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- granulated sugar for rolling, additional, or sprinkles
Instructions
- Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
- Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
- Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
Notes
- For thicker or puffier cookies, increase the flour by 2 to 4 tablespoons.
- If cookies spread too much when baking, try adding more flour or raising the oven temperature to 375°F, or use convection bake if your oven supports it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2-3 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 100mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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