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A simple, no-chill drop sugar cookie recipe that yields soft, chewy, and bakery-style cookies with a perfect balance of sweetness and texture.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated white sugar (including 2 tablespoons replaced by brown sugar)
  • 2 tablespoons brown sugar
  • 1 cup unsalted butter, softened to room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Soften unsalted butter to room temperature until a gentle finger imprint remains but the butter still holds its shape.
  2. Combine granulated white sugar and brown sugar (2 tablespoons), cream together with the softened butter until light and fluffy.
  3. Add the egg and pure vanilla extract to the butter-sugar mixture and mix until incorporated.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
  6. Portion dough into roughly 1 1/2 tablespoon-sized dough balls per cookie.
  7. Place dough balls on a baking sheet without chilling or flattening; optionally roll dough balls in sprinkles before baking.
  8. Bake in a preheated oven at 350°F (177°C) for about 7 minutes, or until edges look set with a slight golden color and centers appear a bit soft.
  9. Remove from oven and allow cookies to cool on the baking sheet; they will firm up as they cool.

Notes

Butter should be softened to room temperature such that a gentle finger imprint remains but it still holds its shape without collapsing or feeling greasy., Do not overmix after adding flour to avoid developing gluten and tough cookies., Using 2 tablespoons of brown sugar adds moisture and chewiness, ensuring proper spreading and softness., Dough balls of about 1 1/2 tablespoons yield ideal thickness and spread; adjust baking time if dough sizes vary., Cookies stay soft for days when stored properly in an airtight container., Optionally decorate by rolling dough in sprinkles before baking or frosting cooled cookies with royal icing, buttercream, or cream cheese frosting., Store cookies at room temperature up to 4 days, in the fridge up to 1 week, or freeze cooled cookies in zip-top bags for longer storage.

Nutrition

Find it online: https://gingerbaking.com/the-best-soft-and-chewy-sugar-cookie-recipe/