Here’s a simple drop sugar cookie recipe that’s soft, chewy, and perfect for frosting. No rolling required!
Soft Drop Sugar Cookies
Yield: About 24 cookies
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract (optional)
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar:
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2–3 minutes).
3. Add the eggs and flavorings:
Mix in the eggs, one at a time, until fully incorporated. Add the vanilla extract and almond extract (if using).
4. Mix the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Drop the cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake:
Bake for 8–10 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking to keep them soft.
8. Cool:
Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
9. Frost:
Once cooled, spread your favorite frosting over the tops of the cookies and add sprinkles if desired.