These chewy drop sugar cookies are like little bites of happiness! Soft, sweet, and super easy to make, they’ll fill your kitchen with the best smell.
I love how they turn out perfectly every time. You can enjoy them warm right out of the oven or let them cool and add some sprinkles! Yum! 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the cookies. If you’re looking for a gluten-free option, you can substitute it with a gluten-free all-purpose blend. It usually works just as well!
Unsalted butter: Using unsalted butter gives you control over the salt in the recipe. If you prefer, you can substitute with coconut oil or margarine, though the texture might differ slightly.
Sugar: Granulated sugar is key for sweetness and texture. You can replace it with brown sugar for a deeper flavor, or use coconut sugar for a healthier twist.
Vanilla extract: This adds a warm flavor. If you’re out, almond extract can be a nice substitution, giving a slightly different, but delightful taste.
How Do I Get the Perfect Texture in My Cookies?
For chewy cookies, proper mixing and baking time are essential. Don’t overmix the dough once you add the flour or you might end up with tougher cookies. Here’s how to nail it:
- Mix butter and sugar until creamy, but don’t overbeat after adding the egg and vanilla.
- When baking, keep an eye on the cookies. They should look slightly underbaked in the center. They’ll continue to cook on the sheet!
- Let them cool on the baking sheet for a few minutes to set before moving them to wire racks.
Follow these tips, and your cookies will be soft and chewy every time!
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Colored sugar or sprinkles for decoration (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8 to 10 minutes to bake. After baking, allow the cookies to cool for about 5 minutes, so total time is approximately 30 minutes. Super quick for such delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (177°C). This ensures your cookies bake evenly. While the oven heats, grab your baking sheets and line them with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda. Set this dry mix aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer on medium speed and beat them together until the mixture is creamy and smooth, which takes about 2 to 3 minutes. This step adds air into your dough for a softer cookie!
4. Add Egg and Vanilla:
Next, crack in the egg and add the vanilla extract to the butter and sugar mixture. Beat everything together until it’s fully combined. You’ll see a lovely creamy mixture!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Start mixing on low speed to avoid flour flying everywhere! Mix just until you no longer see dry flour—be careful not to overmix!
6. Shape the Cookies:
Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
7. Optional Decoration:
If you like, sprinkle some colored sugar or sprinkles on top of each cookie dough ball for a fun touch.
8. Bake the Cookies:
Pop the baking sheets in the oven and bake for 8 to 10 minutes. You want the edges to be set, but the centers should still look soft. They’ll puff up and may crack a little on top—this is what we want!
9. Cool Down:
After baking, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to firm up just a bit. Then transfer them to wire racks to cool completely.
10. Enjoy!
Your chewy drop sugar cookies are now ready to be devoured! Pair them with a glass of milk or your favorite beverage. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but your cookies might be denser. To maintain a similar texture, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
What Can I Use Instead of Egg for a Vegan Option?
If you’d like to make these cookies vegan, you can substitute the egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let it sit for a few minutes to thicken).
How Can I Make These Cookies Extra Chewy?
To enhance the chewiness, make sure not to overbake the cookies; take them out when they’re still slightly underbaked in the center. You can also add an extra tablespoon of butter for richer flavor and softness!
