These chewy drop sugar cookies are perfect for satisfying your sweet tooth! They are soft, golden, and packed with sweetness in every bite. 🍪
I love how easy they are to whip up—just mix the ingredients, drop them on a baking sheet, and bake! Perfect for a cozy afternoon treat or a fun bake with kids.
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient for structure. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend. Just make sure it includes xanthan gum for that chewy texture!
Butter: Unsalted butter gives the best flavor. If you’re in a pinch, you can use margarine, or for a dairy-free option, try coconut oil or a plant-based butter substitute.
Sugar: Granulated sugar is classic for these cookies, but you can mix in brown sugar for a little extra moisture and richer flavor. If you need a sugar alternative, coconut sugar works too!
Sour cream: This adds moisture and richness. Greek yogurt is a great substitute, or you can use buttermilk if you have that on hand.
Egg: To make this cookie vegan-friendly, substitute with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar properly is key to fluffy, chewy cookies. Start with softened butter that’s at room temperature. It’s easier to mix and helps create air pockets needed for a light texture. Here’s how:
- Beat the butter in a large bowl for about 30 seconds until it’s smooth.
- Gradually add the sugar and beat for 3-4 minutes until the mixture is fluffy and lighter in color. Scrape down the sides as needed!
This step is crucial as it incorporates air into the mix, giving your cookies that chewy, soft texture we love.
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus extra for rolling)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll need some extra time for the cookies to cool down before enjoying them. All in all, it should take about 30-40 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper or silicone mats to make sure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This blend will help the cookies rise properly. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using a mixer until it’s light and fluffy—this should take about 3-4 minutes. You want it to become pale and have a fluffy texture!
4. Add the Wet Ingredients:
Next, beat in the egg until fully combined. Then, add the vanilla extract and sour cream, mixing until everything is smooth and well blended.
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; be careful not to overmix, as this keeps your cookies chewy!
6. Shape the Cookies:
Using a spoon or cookie scoop, form dough balls about 1 1/2 tablespoons each. Roll each dough ball in granulated sugar until fully coated for a sweet, sparkly finish.
7. Bake the Cookies:
Place the dough balls onto your lined baking sheets about 2 inches apart. Bake in your preheated oven for 10-12 minutes. Look for the edges to be set and tops to look cracked—this is the sweet spot!
8. Cool and Enjoy:
Once they’re done, take the cookies out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your chewy, soft sugar cookies with a glass of milk or your favorite beverage! 😊
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind the cookies may turn out denser. If you prefer a lighter texture, consider using half whole wheat and half all-purpose flour.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Just scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a zip-top bag for up to three months. Bake straight from the freezer, adding a minute or two to the baking time.
How Do I Store Leftover Cookies?
Store the leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3-5 days. If you want to keep them longer, consider refrigerating them or freezing them to enjoy later!
Can I Add Mix-ins to the Dough?
Definitely! Feel free to add chocolate chips, nuts, or sprinkles to the dough. Just fold in about 1 cup of your favorite mix-ins after combining the wet and dry ingredients for extra flavor and texture!
