Drop Sugar Cookies

Want to make the easiest sugar cookies this season? These Drop Sugar Cookies are crispy on the outside yet soft on the inside — each bite is bursting with vanilla flavors. This cookie dough doesn’t need a chill, so these cookies are made and baked within 30 minutes!

Prep Time 15

Cook Time 8

Total Time 15

Servings (1T) cookies

Calories 108kcal

Ingredients

2 cups all-purpose flour 240g
½ teaspoon kosher salt 3g
1 teaspoon baking soda 8g
½ cup unsalted butter 113g
½ cup granulated sugar 100g
½ cup powdered sugar 80g
1 large egg at room temperature
1 tablespoon vanilla bean paste 22g
½ cup vanilla sugar 140g

Instructions

Preheat the oven for 350°F. Line two sheet pans with parchment paper, and set aside.
Measure the flour, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
Measure the butter, granulated sugar and powdered sugar into the bowl of a stand mixer. Cream until light and fluffy, 3-4 minutes.
Measure in the egg and vanilla bean paste. Mix until incorporated and fragrant.
Next, add dry ingredients (the flour mixture) into the wet ingredients. Start mixing slowly, then turn up the speed until just incorporated.
Use a 1-tablespoon cookie scoop to scoop the cookies. Roll in the vanilla sugar until coated, then place on the prepared baking sheets.
Bake in the preheated oven for 8 minutes, or until slightly golden and just set.
Let cool on a wire rack before enjoying!

Notes

If you want to mix your cookie dough and let it chill in the fridge, you may do this. Just wrap the bowl in plastic wrap and chill for up to 48 hours before scooping, rolling and baking.

How to store: Once cooled, store in an airtight container for up to 7 days. Layer the cookies between wax paper if stacking them in the container.

How to freeze the cookie dough: Freeze the dough in rounds on a wax-paper-lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the vanilla sugar mixture when ready to bake and bake frozen for 10-11 minutes, or a little longer.

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