Chewy, soft sugar cookies are the perfect treat for any occasion. This no-chill dough recipe is super easy and results in the perfect drop sugar cookie. You can either roll them in sugar or frost them with my favorite frosting that hardens.
Plus, they freeze great which makes them the perfect cookie for making ahead of time for the holidays. Your cookie tray won’t be complete without them!
Dreaming of the perfect soft and chewy drop sugar cookie that is quick and easy to make? Here it is! The answer to all your wants and needs. These cookies are amazing. They are easy to make. They freeze great. They taste delicious. Need me to go on?
After I cheated and used the Slice and Bake Sugar Cookies from Pillsbury and people asked me for my recipe I shamefully told them my secret and vowed to develop a homemade version!
Here they are!
No you can’t NOT roll these out. That’s my number one question on these cookies. They won’t hold their form for cut out cookies. They are drop cookies so keep them that way!
Why this Recipe Works
- Soft, chewy perfection that is mouthwatering.
- No chilling required! A quick and easy sugar cookie recipe anyone can make with pantry staples.
- Pair it with our frosting for the ultimate duo of tastiness.
Steps to Prepare
The best part these drop sugar cookies are so easy to make. There’s not rolling or chilling involved.
First, preheat the oven to 350 degrees F. Then line a baking sheet with parchment paper and set aside.
In a large mixing bowl cream together the butter and sugar until it’s light and fluffy. You’ll actually be able to see it turn a lighter color.
Add in the egg and vanilla extract and beat until combined.
Then add the baking soda, baking powder and salt. Mix until just combined. Gradually add flour, scraping down the sides the bowl as you mix it. Don’t over mix or the batter can turn tough.
Divide the cookie dough into 1 1/2 inch balls of dough, I recommend using a cookie scoop, and roll them in sugar if desired. Place on lined baking sheet.
Bake in preheated oven for about 10 minutes or until just set. Do not over bake these or they won’t be soft! The edges won’t be golden brown.
How to Decorate Your Cookies
- To make these cookies festive roll them in color sugar or sprinkles before baking instead of white sugar.
- If you want to frost them make our Sugar Cookie Frosting (It hardens so you can stack them!) and sprinkles them with your favorite sprinkles.
- You can even mix in some right in the dough for a funfetti sugar cookie.
- Make sure your butter is be soft enough that if you push on it you can make an imprint, but not soft enough your finger goes through the stick of butter.
- Don’t overwork the dough, it will toughen the dough.
- Bake until just set, overbaking will make a crispy cookie.
- Keeping the cookies the same size, helps ensure they will bake evenly.
- Allow them to cool completely before frosting.
Store the cookies in an airtight container on the counter for 2-3 days for best results.
These cookies freeze great too! Place them in an airtight container after they’ve completely cooled and freeze them for up to 3 months. Thaw them on the counter when you are ready to enjoy them.
More great holiday cookies to enjoy!
- It doesn’t get cuter or easier than these no-bake Snowman Cookies!
- Soft, chewy Red Velvet Cookies that are stuffed with chocolate chips and topped with a cream cheese frosting!
- Mexican Wedding Cookies are the the quintessential Christmas cookie that are also called Russian Tea Cakes or Snowball Cookies. Few ingredients and they bake up quickly!
- A staple on our cookie trays are Peanut Butter Ritz Cookies that are totally addictive.
When you try these be sure to leave a five-star rating below, I know you’ll love these cookies! If you are over on Instagram, tag me at @julieseatsandtreats or #julieseatsandtreats!
- 1 c. butter softened
- 1 1/3 c. granulated sugar
- 1 egg
- 2 1/2 tsp vanilla
- 2 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with non-stick spray.
- In a large bowl, cream together butter and sugar until light and fluffy about 1 minutes. Add in egg and vanilla extract. Beat until combined.
- Next, add in the baking soda, baking powder and salt. Mix until just combined. Gradually add flour mixing as you go. Make sure to scrape the side of the bowl every once in a while.
- If you want you can roll the dough into 1'' balls and roll into granulated sugar, place about 2'' apart on prepared baking sheet. Your other option is to drop tablespoons of dough onto cookie sheet about 2'' apart if you don't want sugar on them.
- Bake at 350 degrees for 10-11 minutes or until just set. You don't want to over bake them or they won't be chewy and soft!
- Remove from oven and cool.
- After they cool frosting them with my favorite homemade frosting or enjoy plain!