These chewy drop sugar cookies are sweet little treats that are perfect for any occasion! With a soft center and a sprinkle of sugar on top, they just melt in your mouth.
They’re super easy to make—no fancy techniques here! I love to bake a batch and enjoy them warm from the oven, while they’re still soft and gooey. Yummy! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the cookies. While I recommend using all-purpose flour, you can swap in a gluten-free blend if you need a gluten-free option.
Unsalted Butter: Softened butter is essential for a creamy texture. If you don’t have unsalted, you can use salted butter, just reduce the added salt slightly. Room temperature is best for mixing!
Granulated Sugar: This sweetens the cookies and helps them spread. If you’re avoiding refined sugar, try coconut sugar or a sugar alternative suited for baking.
Egg: The egg binds the ingredients and helps achieve a chewy texture. For a vegan version, substitute with a flax egg or unsweetened applesauce.
Vanilla Extract: This adds wonderful flavor. Vanilla bean paste is another great option for richer flavor. In a pinch, you can use almond extract, but it will change the taste a bit.
Lemon Juice (optional): This adds tanginess and helps brighten the flavor. If you don’t have lemon juice, a dash of milk can work too, though the tang will be missed.
How Do I Create the Perfect Chewy Texture?
The key to chewy drop sugar cookies lies in how you mix and bake them. Here’s how to nail that perfect texture:
- Creaming: Beat the butter and sugar well until it’s light and fluffy. This incorporates air and helps create a soft texture.
- Mix Carefully: When combining dry and wet ingredients, mix just until incorporated. Overmixing can make cookies tough.
- Don’t Overbake: Pull them out while they’re still soft in the center; they will continue to firm up as they cool on the baking sheet.
- Resting Time: Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack, as it allows them to set perfectly.
Follow these tips, and you’ll end up with cookies that are delightfully chewy and delicious every time!
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice (optional, for a slight tang)
- 2 tablespoons milk
For Fun:
- ¼ cup rainbow sprinkles (optional, for a colorful touch)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and then about 10 minutes to bake. Overall, plan for about 40 minutes including the cooling time before you get to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (177°C). While it’s heating, line two baking sheets with parchment paper or silicone mats. This helps prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This combination gives your cookies the right structure. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter with 1 cup of granulated sugar. Mix until it’s light and fluffy, which should take about 3-4 minutes. This step is key for a nice texture!
4. Add Egg and Flavor:
Next, beat in the egg, vanilla extract, and if you’re using it, the lemon juice. Mix until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture, alternating with the milk. Mix just until everything comes together to form a dough. Overmixing can make the cookies tough, so be gentle!
6. Add Sprinkles:
If you’re using sprinkles, fold them in carefully so they are evenly distributed throughout the dough but don’t break them up too much.
7. Shape the Dough:
Scoop tablespoons of cookie dough and roll them into balls. Next, roll each ball in the remaining ½ cup of granulated sugar until they are well-coated. Place the dough balls about 2 inches apart on your prepared baking sheets.
8. Bake the Cookies:
Bake in your preheated oven for about 9-11 minutes. They should be set and just starting to crack on the top, but still soft in the middle. Don’t worry; they’ll finish baking once they cool!
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set a bit. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy:
Once they’re cool, grab a cookie (or two) and indulge in these delightful chewy sugar cookies! They’re perfect for sharing—but you might want to keep a few for yourself!
This recipe yields wonderfully soft and chewy sugar cookies with a lovely crackled surface and cheerful sprinkles for a festive flair. Ideal for all sorts of celebrations or just a sweet treat anytime!
Can I Use Whole Wheat Flour Instead of All-Purpose?
Yes, you can use whole wheat flour for a healthier option, but the cookies may be denser. Consider using a mix of all-purpose and whole wheat flours to maintain some softness while adding fiber.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen—just place them in a freezer-safe bag for up to 3 months. When ready to eat, let them thaw at room temperature.
What If I Don’t Have Sprinkles?
No worries! You can skip the sprinkles or substitute with chocolate chips, nuts, or dried fruits for added flavor and texture. Get creative with what you have on hand!
How Can I Make These Cookies Chewy?
To ensure a chewy texture, avoid overmixing the dough and don’t overbake the cookies. They should come out of the oven when they are just set and still soft in the middle for that perfect chew!