If you are on the hunt for a sweet, simple, and supremely satisfying treat, you are going to adore this Drop Sugar Cookies Recipe. These cookies strike that magical balance of soft and chewy in the middle with just the right amount of crisp at the edges, all wrapped up in a buttery, vanilla-kissed dough. The combination of vanilla, almond, and coconut extracts delivers a unique yet classic flavor that will keep you coming back for more. Whether you’re baking for a special occasion or just craving a cozy homemade dessert, this Drop Sugar Cookies Recipe is a total winner you’ll want to make again and again.
Ingredients You’ll Need
It’s amazing how just a handful of pantry staples come together to create such delightful cookies. Each ingredient in this Drop Sugar Cookies Recipe plays an important role, from the richness of the butter to the light, fluffy texture that baking soda and baking powder give. Let’s take a look at what makes these cookies truly special.
- 1 cup butter (softened): Using salted butter adds a touch of savory balance and helps these cookies shine.
- 1 and 1/4 cups granulated sugar: This provides the perfect sweetness and helps create that crisp exterior once baked.
- 1/3 cup packed brown sugar: Adds moisture and depth of flavor with a caramel-like note.
- 1 large egg and 1 large egg yolk: The egg gives structure while the yolk adds tenderness and richness.
- 2 teaspoons vanilla extract: Classic flavor that makes the cookie dough irresistibly aromatic.
- 1/2 teaspoon almond extract: Adds a subtle nutty dimension that’s simply delightful.
- 1/2 teaspoon coconut extract: Introduces a hint of tropical sweetness that sets these apart.
- 2 and 1/2 cups all purpose flour: The foundation of your cookie dough, measured carefully for the best texture.
- 3/4 teaspoon kosher salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 teaspoon baking soda and 1/4 teaspoon baking powder: These leavening agents ensure a light, tender bite.
- 1/2 cup granulated sugar (for rolling): This final coating delivers extra sparkle and crunch to the cookies’ surface.
How to Make Drop Sugar Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. Line two half baking sheets with parchment paper or silicone mats—this prevents sticking and helps the cookies bake evenly. This small prep step sets you up for success.
Step 2: Beat the Butter
Using a stand mixer or a hand mixer, beat the softened butter on medium speed until it’s light and fluffy, about two minutes. This aerates the butter, giving the cookies a tender crumb and a melt-in-your-mouth texture.
Step 3: Add the Sugars
Mix in the granulated sugar and brown sugar, beating for another couple of minutes until the mixture looks light, fluffy, and creamy. Scrape down the sides to make sure everything blends smoothly. This is where the cookie dough really begins to come alive.
Step 4: Incorporate Egg and Extracts
Add the large egg and egg yolk, then the vanilla, almond, and coconut extracts. Beat this all together, scraping down the bowl once more, so all those warm, fragrant flavors are fully melded into your dough.
Step 5: Prepare the Dry Ingredients
Measure out the flour by spooning and leveling it to avoid compacting. Add the flour to the mixture but don’t mix it in just yet. Then, sprinkle kosher salt, baking soda, and baking powder over the flour, stirring them together to distribute evenly.
Step 6: Combine Dry and Wet Components
Mix the flour and leavening ingredients into the butter mixture on low speed just until combined. Be careful not to overmix! This delicate step prevents tough cookies and keeps that tender, buttery texture you want.
Step 7: Optional Chill
You can chill the dough for 15 to 60 minutes if you prefer your cookies to spread less during baking, but it’s not necessary. The cookie dough works wonderfully even straight from the bowl, so feel free to skip chilling and dive right in.
Step 8: Roll and Sugar-Coat
Pour 1/2 cup of granulated sugar into a shallow bowl. Use a 1 and 3/4 inch cookie scoop to form about 20 dough balls. Roll each ball generously in the sugar to coat every inch. This extra step makes the cookies sparkle and adds a delightful crunchy finish.
Step 9: Bake and Shape
Bake your sugar-coated dough balls for 8 to 10 minutes. When the edges start turning golden but the centers still look soft, pull them out and—quickly—press each cookie gently in on itself to make them rise tall and give that irresistible crinkled top. This little trick creates a fudgy center and perfect edge crunch with balanced softness.
Step 10: Cool and Optional Sugar Dip
After spooning, leave your cookies on the pan to set for 5 to 10 minutes. For even more sparkle and crunch, dunk them back in the sugar bowl, coating top and bottom. Finally, transfer cookies to a wire rack to cool completely or enjoy warm if you can’t wait!
How to Serve Drop Sugar Cookies Recipe
Garnishes
While these cookies are incredible on their own, topping them with colorful sprinkles or a light dusting of powdered sugar elevates their presentation, especially for celebrations. If you want to get fancy, a dollop of homemade buttercream frosting on top adds a creamy richness that transforms these cookies into mini masterpieces.
Side Dishes
Serving Drop Sugar Cookies Recipe alongside a glass of cold milk is a timeless combination that never disappoints. For adults, pairing the cookies with a cup of rich coffee or a mild black tea complements their sweetness beautifully without overpowering the delicate flavors.
Creative Ways to Present
Try stacking these cookies into charming cookie towers tied with a festive ribbon for gatherings or gifts. Or arrange them on a decorative platter surrounded by fresh fruits and nuts to create an inviting dessert spread that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Drop Sugar Cookies Recipe in an airtight container at room temperature. They stay fresh for 3 to 5 days, maintaining their ideal texture of crunchy edges and soft centers. Be sure to keep them covered to avoid drying out.
Freezing
The best way to freeze your cookies is actually as unbaked dough balls. Scoop out and place them on a sheet pan without touching, then freeze until firm. Transfer the dough balls to a freezer bag, where they can last for 3 to 4 months. When you want fresh cookies, just bake from frozen, adding a minute or so to the baking time for perfect softness. If you prefer, freeze fully baked cookies in a sealed bag for up to four weeks, then thaw at room temperature before enjoying.
Reheating
If you want to enjoy your leftover cookies warm, pop them in a 300-degree oven for just a few minutes or microwave them for about 10 seconds. This brings back that fresh-from-the-oven softness and makes every bite feel like a cozy hug.
FAQs
Can I use unsalted butter in this recipe?
Absolutely! If you use unsalted butter, just add a little extra salt—about 1/2 teaspoon—to make sure the flavors stay balanced and bright in your cookies.
Why do I need both baking soda and baking powder?
The baking soda helps the cookies spread a bit and brown nicely, while the baking powder adds a gentle rise and fluffiness. Using both gives the perfect texture that’s tender but not heavy.
Can I add mix-ins like chocolate chips or nuts?
Yes! Chocolate chips, chopped nuts, or even dried fruit work wonderfully. Stir them in gently after combining the dry ingredients but before chilling or scooping.
Is chilling the dough really necessary?
It’s optional. Chilling helps control cookie spread, but you can skip it if you’re short on time. The cookies will still bake up beautifully.
How long do these cookies last?
Stored in an airtight container at room temperature, Drop Sugar Cookies Recipe stays fresh for up to five days. For longer storage, freezing is your best bet.
Final Thoughts
Baking this Drop Sugar Cookies Recipe is like welcoming a warm, comforting hug straight from your oven. The flavors, textures, and ease make it a go-to recipe whether you’re a seasoned baker or trying your hand at cookies for the first time. You’ll find yourself reaching for these cookies time and again, sharing them with friends and family, and savoring every bite. So grab your mixing bowl, preheat that oven, and get ready to enjoy a batch of pure, sweet happiness.
Print
Drop Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Drop Sugar Cookies are soft, tender, and delightfully crisp on the edges with a fudgy center. Enhanced with a blend of vanilla, almond, and coconut extracts, these cookies are coated in granulated sugar for an extra sweet crunch. Perfect for anytime snacking, they bake quickly and have a simple dough that can be chilled or baked right away. Whether enjoyed plain or frosted with your favorite buttercream, these cookies offer a classic, comforting treat that stores well and freezes beautifully.
Ingredients
Cookie Dough
- 1 cup butter (softened, preferably salted)
- 1 and 1/4 cups granulated sugar
- 1/3 cup brown sugar (packed, light or dark)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon coconut extract
- 2 and 1/2 cups all purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
For Rolling
- 1/2 cup granulated sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two half-sheet baking pans with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Beat the butter: In a large bowl or stand mixer, beat the softened butter on medium speed for about 2 minutes until it becomes soft and fluffy. Scrape down the sides and bottom of the bowl halfway through for even mixing.
- Add the sugars: Add the granulated sugar and packed brown sugar to the butter. Beat well for 2 minutes, scraping the bowl as needed. The mixture should become light and fluffy.
- Add the egg and extracts: Mix in the whole egg, the egg yolk, vanilla extract, almond extract, and coconut extract. Beat thoroughly, scraping the sides and bottom of the bowl to ensure everything is well combined.
- Measure the flour: Spoon the all-purpose flour into your measuring cup and level it off with a knife for accurate measurement. Add the flour to the mixture but do not mix in yet.
- Add salt and leavening: Sprinkle the kosher salt, baking soda, and baking powder on top of the flour. Stir these dry ingredients together in the measuring cup before adding them to the dough to evenly distribute.
- Combine dry ingredients with wet: Beat the dry ingredients into the wet mixture just until barely combined, ensuring all flour is incorporated without overmixing to keep the dough tender.
- Optional chilling: Chill the dough for 15 to 60 minutes if you want less spread during baking, although this step is optional and not necessary for great results.
- Prepare sugar for rolling: Pour 1/2 cup granulated sugar into a wide shallow bowl for rolling the cookie dough balls.
- Scoop and roll dough: Using a 1 and 3/4-inch cookie scoop, form about 20 dough balls. Roll each ball generously in the granulated sugar until fully coated. Place them spaced out on the prepared baking sheets.
- Bake the cookies: Bake at 350°F for 8-10 minutes. Look for set edges and just beginning golden coloration at the edges; the centers should remain slightly pale and just starting to turn golden.
- Smoosh the cookies: Within 30 seconds of taking the cookies out of the oven, use two spoons or your fingers to gently press the top of each cookie inward. This technique thickens the center and creates a fudgy, tender inside with crisp edges.
- Let cookies set: Leave the cookies on the baking sheet for 5-10 minutes to finish setting, or enjoy them warm as soon as they have cooled slightly.
- Optional second sugar coating: For extra crunch, dip each cookie back into the sugar bowl to coat the top and bottom once they have set.
- Cool completely: Transfer cookies to a wire rack to cool completely before storing or frosting.
- Frost if desired: These cookies are delicious plain but can be frosted with homemade buttercream frosting for added sweetness and decoration.
- Store the cookies: Store covered at room temperature for 3 to 5 days, keeping them fresh and chewy.
- Freeze for longer storage: Freeze scooped dough balls by flash freezing on a baking sheet then transferring to a ziplock bag for up to 3-4 months. Bake adding 1 extra minute when ready. Baked cookies can also be frozen in an airtight container or bag for 2-4 weeks; thaw covered at room temperature before serving.
Notes
- Use softened butter at room temperature for best creaming results.
- Measuring flour by spooning into the cup and leveling off ensures accurate quantities and prevents dry, tough cookies.
- Chilling the dough is optional but helps control spreading during baking.
- The smooshing step right after baking is key for achieving the ideal cookie texture: fudgy center with crisp edges.
- Rolling dough balls in sugar before baking adds a delightful crunchy crust.
- Cookies can be enjoyed plain, warm, or frosted with buttercream for a festive touch.
- Freezing dough balls is the best method for long-term storage; frozen dough can be baked directly from frozen with slightly extended bake time.
- Do not overbake cookies to maintain softness and tenderness.
- If using table salt instead of kosher salt, reduce the amount to 1/2 teaspoon to avoid over-salting.
