I realized my collection of cookie recipes was missing a classic: the sugar cookie. To fix that, I added these easy, no-fuss drop-style vanilla sugar cookies to the lineup. This one-bowl recipe yields about 10 large, soft and chewy cookies. It’s quick to make, uses straightforward ingredients, and is ideal when you want a simple, dependable sweet treat.
What are Drop-Style Cookies?
Drop-style cookies are made by scooping or dropping portions of dough directly onto a baking sheet, rather than rolling and cutting the dough. This approach is faster and less fussy than rolled cut-out cookies, yet still produces tender, flavorful cookies. If you prefer an even easier option, consider sugar cookie bars, which require even less handling.
Ingredients and Substitutions
- Butter: Unsalted, softened — the foundation of good cookie texture and flavor.
- Granulated sugar: The recipe uses a modest amount to keep the cookies balanced and not overly sweet.
- Light brown sugar: Adds moisture and chewiness. You can substitute dark brown sugar if needed.
- Eggs: One large egg plus one egg yolk—the extra yolk increases tenderness and chew.
- Vanilla: Vanilla bean paste gives great flavor, but regular vanilla extract is a fine substitute.
- All-purpose flour: Plain all-purpose flour works perfectly—no specialty flour required.
- Baking powder and baking soda: Both help the cookies rise and yield a soft interior with slightly crisp edges.
- Salt: A small amount rounds out the sweetness and brightens the flavors.
- Sparkling or granulated sugar: Rolling the dough in sparkling sugar adds a pretty, slightly crunchy finish; regular granulated sugar also works.
How to Make Drop-Style Sugar Cookies
These drop-style vanilla sugar cookies come together quickly in a few straightforward steps. Below is an overview of the method and helpful tips to ensure soft, chewy results.
Note: I develop and test recipes in grams because weight measurements are more accurate for baking. If you prefer volume measures, the recipe card below can convert to US customary units.
Print Recipe
No-Fuss Drop-Style Vanilla Sugar Cookies
Ingredients
- 113 g unsalted butter softened
- 100 g granulated sugar
- 55 g light brown sugar
- 1 tablespoon vanilla bean paste
- 1 large egg
- 1 large egg yolk
- 190 g all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Garnish: sparkling, demerara, or granulated sugar
Instructions
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In a large bowl, beat the butter with the granulated and brown sugars until light and fluffy, about 3 minutes.
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Add the vanilla, egg, and egg yolk and mix until combined, about 1 minute.
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Stir in the flour, baking powder, baking soda, and salt just until incorporated—avoid overmixing.
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Cover and refrigerate the dough for 30 minutes to firm up slightly for easier scooping.
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment. Using a 3-tablespoon scoop, portion dough onto the sheet, spacing evenly.
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Optional: roll each ball in sparkling sugar. Bake 12–14 minutes or until edges are lightly browned and centers still look slightly soft. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.