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Drop Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Prepare sugar for rolling: Pour 1/2 cup granulated sugar into a wide shallow bowl for rolling the cookie dough balls.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Cool completely: Transfer cookies to a wire rack to cool completely before storing or frosting.
  16. Frost if desired: These cookies are delicious plain but can be frosted with homemade buttercream frosting for added sweetness and decoration.
  17. Store the cookies: Store covered at room temperature for 3 to 5 days, keeping them fresh and chewy.
  18. 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.

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Find it online: https://quickhomedishes.com/drop-sugar-cookies-recipe/