I realized an all-time bakery favorite was missing from my collection: the sugar cookie. These no-fuss drop-style vanilla sugar cookies are now part of the cookie lineup. This one-bowl recipe is quick, simple, and reliably delicious. It yields 10 large, soft and chewy cookies with minimal hands-on time.
What are Drop-Style Cookies?
Drop-style cookies are made by scooping dough and dropping or placing it directly onto a baking sheet, rather than rolling and cutting. This method is fast and easy—perfect for weeknight baking or when you want a classic cookie without extra steps. If you prefer a recipe that’s even simpler, try a sugar cookie bar for a fuss-free alternative.
Ingredients and Substitutions
- Butter: Unsalted butter is used for richness and flavor.
- Granulated sugar: The recipe uses a moderate amount for balanced sweetness.
- Light brown sugar: Adds a touch of molasses that improves chewiness; dark brown works as a substitute.
- Egg and egg yolk: One whole egg plus one yolk help create a tender, chewy interior.
- Vanilla: Vanilla bean paste gives great flavor, but regular vanilla extract is fine.
- All-purpose flour: Standard all-purpose flour is perfect here.
- Baking powder + baking soda: Both leaveners help create a soft texture and gentle lift.
- Salt: A little salt balances the sweetness and enhances flavor.
- Sparking or granulated sugar: For rolling the dough balls before baking, optional but recommended for a little sparkle and crunch.
How to Make Drop-Style Sugar Cookies
These drop-style vanilla sugar cookies are straightforward and come together quickly. Follow these steps for soft, chewy cookies every time.
Note: Recipes are developed and tested using grams for accuracy. If you prefer volume measures, the recipe card below can be switched to US Customary for conversions.
No-Fuss Drop-Style Vanilla Sugar Cookies
15
15
30
1
Ingredients
- 113 g unsalted butter, softened
- 100 g granulated sugar
- 55 g light brown sugar
- 1 tablespoon vanilla bean paste (or extract)
- 1 large egg
- 1 large egg yolk
- 190 g all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Garnish: sparkling, demerara, or granulated sugar (optional)
Instructions
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In a large bowl, beat the butter and both sugars until combined and fluffy, about 3 minutes.
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Add the vanilla, whole egg, and egg yolk. Mix until blended, about 1 minute.
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Add flour, baking powder, baking soda, and salt. Mix on low until just combined—do not overmix.
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Cover and chill the dough in the refrigerator for 30 minutes.
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment. Using a 3-tablespoon scoop, portion the dough into balls and place them on the sheet.
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If desired, roll each dough ball in sugar. Bake 12–14 minutes, until edges are lightly browned and centers still look slightly soft. Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Make-Ahead: The dough can be portioned into balls and refrigerated for up to 3 days or frozen for up to 2 months. Bake frozen dough balls a minute or two longer—no need to thaw.
Nutrition
| Calories: 229 kcal
| Carbohydrates: 31 g
| Protein: 3 g
| Fat: 10 g