4.7 from 2,066 votes
Soft and Chewy Drop Sugar Cookies
These soft and chewy drop sugar cookies combine creamed butter and sugar with vanilla and egg to create a tender dough. Rolled in granulated sugar before baking, the cookies develop a slightly crackly top while remaining soft inside. Textural balance is achieved with baking powder and baking soda, producing a gentle rise and chewiness.
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings:
36
Cookies (2-3 dozen depending on size)
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 36 Cookies (2-3 dozen depending on size)
Amount Per Serving
Calories
% 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.