Get the Recipe:
Drop Sugar Cookies
These easy no-roll drop sugar cookies are always a favorite, whether you make them plain or with a variety of fun toppings!
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- optional toppings - sanding sugar, sprinkles, nuts, chopped chocolate, etc.
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Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until fluffy and lightened in color. Mix in the egg and vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover and refrigerate the dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using 2 tablespoons of dough at a time, roll the dough into balls.* Roll the dough balls in your desired toppings. Place the cookies on the prepared pans, leaving about 2 inches (5cm) between the cookies.
- Bake (one pan at a time) for 14 to 16 minutes, or until lightly browned and set.
- Place the pans on wire racks, and allow the cookies to cool for 5 minutes. Then transfer the cookies from the pans directly to a wire rack to cool completely.
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Notes
- *The extra step of rolling the dough into balls will help make them rounder and more uniform, but you can also simply scoop the dough and place it directly on the baking sheet.
- To store/freeze: Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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