Drop Sugar Cookies
These Drop Sugar Cookies are a must-try! Soft, chewy, and customizable, they’re perfect for any occasion.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar (260 g)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (290 g)
- 0.5 teaspoon cream of tartar
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat together until light and fluffy, about 2-3 minutes.
- Add in the large egg and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Using a cookie scoop or spoon, drop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
- Cooling rack
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months.
- Reheat in the microwave for about 10 seconds for warm cookies.