Perfectly Crisp Drop Sugar Cookies
Irresistibly buttery, perfectly crisp and crunchy sugar cookies. These drop sugar cookies are made with a no-chill dough and rolled in sugar before baking.
Servings: 30 Cookies
Ingredients
- 1 cup (228g) unsalted butter, softened (read notes below for salted butter)
- 1 1/2 cups (312g) granulated/caster sugar
- 1 large egg
- 1 tablespoon vanilla extract/essence (best quality you can afford)
- 2 3/4 cups (353g) all-purpose/plain flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons (5g) fine sea salt
- Granulated/caster sugar, for rolling
Instructions
- Preheat the oven to 375°F (190°C) standard.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes using a hand mixer).1 cup (228g) unsalted butter, softened (read notes below for salted butter), 1 1/2 cups (312g) granulated/caster sugar
- Add the egg and vanilla extract and mix well.1 large egg, 1 tablespoon vanilla extract/essence (best quality you can afford)
- In a separate medium-large mixing bowl, add the flour, baking powder, and salt.2 3/4 cups (353g) all-purpose/plain flour, 1 teaspoon baking powder, 1 1/4 teaspoons (5g) fine sea salt
- Mix with a spoon until fully combined.
- Add half of the flour mixture to the wet mixture and mix until almost fully incorporated.
- Add the other half and mix until no dry streaks of flour remain and a dough is formed.
- Line baking sheet(s) with parchment paper or a silicone baking mat.
- Using a medium cookie scoop (size #40 / 1.5 - 2 tbsp balls), scoop 12 balls of dough onto each baking sheet.
- Place some granulated/caster sugar in a small bowl.
- Coat each ball of dough in sugar then place them back onto the baking sheet, placed evenly apart.
- Flatten each dough ball with your fingers, less than 1.5 cm thick (simply use photos above as reference).
- Bake for 10 minutes until the edges are semi-firm to the touch; basically they should feel baked just around the edges. Note: If your cookies look dull and the edges are super soft, they are under-baked.
- Cool on sheet 5 mins then transfer to a cooling rack for 10 - 15 mins until cool enough to be handled without falling apart. Best eaten the day of, right after baking.
Notes
If using salted butter, reduce salt to 3/4 teaspoon.
Don’t be alarmed by the amount of salt in this recipe. It balances out the sweetness of the sugar and really increases the flavor of the dough. When recipe testing, using less salt resulted in bland cookies.
Store cookies in an airtight container.
When stored correctly, they soften overtime but still taste delicious!
They last for up to 2 days but are best eaten the day of.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
When stored correctly, they soften overtime but still taste delicious!
They last for up to 2 days but are best eaten the day of.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.