Easy Drop Sugar Cookies are the answer to a quick treat, especially during the holidays!
I have to admit that I don’t make sugar cookies as often as I should because when you roll them out it becomes a bit of a project! If you are like me, but you still want beautiful sugar cookies, especially during the holidays, then this is the recipe for you!
The beauty of Easy Drop Sugar Cookies
Drop cookies are easy! Why? Because you don’t spend time rolling them out, cutting them with cookie cutters, carefully transferring them to the baking sheet and then frosting them. With drop cookies, you simply put the dough together, let the dough chill, scoop them out and decorate and bake.
Vanilla Extract and Vanilla Bean Paste:
One of the best things about these cookies is the vanilla flavor. I originally got this recipe years ago from a friend’s mom and while I loved the ease of the recipe I wanted to modernize and amp up the flavor.
My favorite flavor is vanilla and my secret weapon is vanilla bean paste. If you haven’t tried it yet, trust me, it’s worth every penny! I added it to these and it made a big difference. I love the flecks of vanilla in every bite.
Basically, vanilla bean paste is a blend of concentrated vanilla extract and vanilla bean powder and has the consistency of maple syrup. My go-to brand is Nielson-Massey Vanilla Bean Paste, but you can find other brands, as well. A little bit goes a long way and it’s a vanilla game changer!
If you don’t have any vanilla bean paste on hand just omit it because this recipe also has vanilla extract in it. Click here for our recipe for homemade vanilla extract.
A few tips and tricks for sugar cookies
These treats are called Easy Drop Sugar Cookies for a reason – they are simple. However, here are a few ways to make sure you are successful.
- Cream the butter and sugar for 5 minutes
- Add the eggs one by one and blend after each addition
- Once you add the flour mixture blend gently. Overmixing makes for a tougher dough
- Always chill the dough for a minimum of 30-minutes before scooping and baking. This is a sticky dough so the longer you chill the easier the dough is to handle. Chilling the dough allows the flour to absorb all the moisture (from the eggs and oil) which results in a more even cookie. Cold fats (oil or butter) melt less quickly so the cookies hold their shape better in the oven.
The magic of decorating sugar cookies!
The real fun of sugar cookies is all the beautiful sprinkles and decorations that are available. I like to choose a variety of colors which makes a great cookie platter. So grab some sprinkles and get started!
Roll the cookies all the way around to get the best coverage since the cookies will spread when they cook
Cookies make a great little gift
You can find a variety of nice bags and boxes for gifting your cookies at any craft store. Everyone loves a beautiful sugar cookie!
Looking for more cookies and sweets?
- Best Ever Cowboy Cookies
- Baked Churro Donuts
- Dark Chocolate Crinkle Cookies
- One Bowl Espresso Brownies
- Cinnamon Coffee Cake with Apples
Easy Drop Sugar Cookies
- 1 cup butter, room temperature
- 1 cup sugar
- 1 Tbsp vanilla extract
- ½ tsp vanilla paste, Optional
- 2 large eggs, beaten
- 2 ½ cups all-purpose flour
- ¼ tsp salt
Make the dough:
- In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 5 minutes.
- Add eggs, one at a time, then add vanilla and vanilla paste and gently blend.
- In a small bowl, whisk flour and salt together. Add flour mixture in 3 parts, blending slowly just until combined each time. Do not overmix!
- Cover and refrigerate the dough for at least 30-minutes and up to 12 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Form small 1" dough balls with 2 spoons or a small cookie scoop.
- If decorating, dip the cookies in decorative sugar sprinkles and place on lined baking sheets, about 1" apart.
- Bake for 13-14 minutes or until the bottom of cookies are a light golden brown and cookies look set.
- Cool on pan for 2-3 minutes and then move off the baking pan to a cooling rack to finish cooling.
- Store in an airtight container for about 1 week.