Drop Sugar Cookies

This drop sugar cookies recipe is an easy, no roll sugar cookie that is mixed in one bowl and done in under an hour. They are soft, chewy and buttery with slightly crisp edges.

Easy Drop Sugar Cookies

At the holidays, I love my classic cut-out Christmas sugar cookies. This recipe for drop sugar cookies, though, is when you crave a soft sugar cookie and need it pronto!

There is no rolling, no using cookie cutters and only a short chill time. Perfect for last minute holiday parties and Christmas cookie trays, they are soft and chewy with buttery, slightly crisp edges! They almost remind me of the p

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Butter: I prefer softened salted butter in this recipe as it adds flavor. If using unsalted butter, add another 1/4 teaspoon of salt.
• Granulated sugar: A necessary ingredient for any sugar cookie.
• Eggs: Bring the egg to room temperature so it incorporates evenly into the dough.
• Vanilla extract: Real vanilla extract not imitation. For more flavor, you can add a splash of almond extract if you would like.
• All-purpose flour: Remember to measure your flour properly. If you add too much, your cookies will be too puffy.
• Cream of tartar: I absolutely love the slight tang this adds to the drop sugar cookie. It’s not necessary though and can be omitted if you don’t have any on hand.
• Baking powder and baking soda: Ensure these are both fresh for proper lift and rise.
• Salt: This enhances the flavor of the cookie.

How to Make Drop Sugar Cookies

Cream together softened butter and granulated sugar then add egg and vanilla then mix again. Add dry ingredients gradually including baking powder, baking soda, salt, and 1 cup of the flour. Mix, then add the remaining of the flour and combine.

Use a medium sized cookie scoop, scoop dough then roll each scoop into a ball. Roll each ball into sprinkles or extra granulated sugar and place on prepared baking sheets.

Refrigerate dough balls on the cookie sheets for 15 minutes. Bake at 350°F for 9-10 minutes. Let cool on pan for a few minutes before transferring to cooling rack.

Decorating Drop Sugar Cookies

While this recipe for no roll sugar cookies is delicious on its own, if you want to jazz them up with frosting or sprinkles, they are the perfect blank canvas for you decorate!

• Coarse sugar or sanding sugar: Roll the cookie dough balls in colorful sanding sugar or coarse sugar for extra holiday sparkle.
• Crackly tops: If you love cookies with crackly tops, roll in granulated sugar before baking. This helps draw moisture from the tops of the cookies resulting in cracks!
• Drop cookies with sprinkles: If you love my funfetti cake mix cookies, add about 1/2 cup sprinkles (I prefer jimmies or nonpareils) to the dough. You can even roll the cookies in sprinkles before baking!
• Buttercream frosting: Easily ice the tops of these drop cookies with a simple vanilla frosting. After the cookies are cooled completely, spread frosting on with a butter knife or using a piping bag with a tip for designs like rosettes.

Recipe Tips

• Remember to soften your butter to room temperature. This allows it to cream easily with the sugar for the best cookie.
• To prevent these cookies from spreading too much, ensure your butter is softened but still cold. Do not use melted butter and remember to chill cookie dough balls for 15 minutes. Finally, do not place cookie dough on a warm or hot sheet from the oven.
• If your cookies did not spread at all, ensure your measuring flour accurately. I love to spoon and level the flour in the measuring cup. Also, remember to add your flour gradually. This allows time for the flour to be absorbed into the dough.
• Make ahead drop sugar cookie dough up to 4-5 days in advance. Store in a covered, air tight container in the refrigerator then proceed with baking directions.

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Drop Sugar Cookies

5 from 3 votes

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Author: Jamielyn Nye

Drop sugar cookies are an easy, no roll sugar cookie that is mixed in one bowl and done in under an hour. They are soft, chewy and buttery with slightly crisp edges.

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Chill Dough Time: 15 minutes mins

Total Time: 40 minutes mins

Servings: 24

Print Rate Pin

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Ingredients 

• ▢ 1 cup unsalted butter , softened
• ▢ 1 ¼ cups granulated sugar (260 g)
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ¼ cups all-purpose flour (290 g)
• ▢ ½ teaspoon cream of tartar
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt

For rolling: sprinkles or granulated sugar

Instructions

• Prepare pan and preheat oven: Preheat the oven to 350°F. Line baking with parchment paper.
• Cream butter and sugar: In a large mixing bowl, cream together 1 cup butter and 1 1/4 cup sugar with a handheld mixer for 2-3 minutes (make sure it's light and fluffy).
• Add wet ingredients: Add the egg and 2 teaspoon vanilla and mix until combined.
• Add dry ingredients: Add 1 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt. Mix. Then add the rest of the flour (1 1/4 cups) and mix just until combined.
• Scoop dough and roll in sprinkles: Use a medium sized cookie scoop and then roll each scoop into a ball. Roll each ball into sprinkles or sugar and place on prepared baking sheets about 2-inches a apart.
• Refrigerate dough: Refrigerate cookie sheets with dough for 15 minutes to chill the dough.
• Bake for 9-10 minutes, or until the center is set (be careful not to over bake). Let cool on pan for a few minutes, then move to a cooling rack.

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Notes

Notes: Cream of tartar adds to the flavor of this cookie, but you can omit it if you don’t have any on hand.

Topping: If you’d like to frost these cookies, omit the sprinkles and frost the top.

Storage: Store leftovers in a covered container up to 4 days or freeze up to 3 months. 

Nutrition

Calories: 154kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 159mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 246IU | Calcium: 9mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert

Cuisine: American

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