These Chewy Drop Sugar Cookies are a sweet treat that everyone loves! With a soft and chewy texture, they’re perfect for sharing (or keeping all to yourself!).
Baking these cookies fills the kitchen with a yummy smell that makes it hard to wait. I always sneak a warm one right off the tray—it’s just too tempting to resist! 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you want a healthier option, you can try using whole wheat flour. Just note that it may change the texture slightly, making them a bit denser.
Granulated sugar: Besides sweetening, it helps with that nice texture. If you prefer, you could use coconut sugar or brown sugar for a different flavor. Brown sugar will also add moisture, making them even chewier!
Butter: Unsalted butter is best for controlling the salt in your cookies. If you’re dairy-free, coconut oil or a dairy-free butter substitute works well. Just ensure it’s softened for easy mixing.
Vanilla extract: This adds a warm flavor. I always use pure vanilla extract for the best taste, but you can use imitation vanilla in a pinch. If you’re feeling adventurous, swap it for maple extract for a unique twist.
How Do I Get My Cookies That Perfect Chewy Texture?
Achieving that delightful chewy texture is all about the mixing and baking times. Here’s how to get it just right:
- Make sure your butter is properly softened, not melted. This helps create air pockets for a light and chewy cookie.
- Don’t overmix once you add the dry ingredients. Just mix until everything is combined; overmixing can make cookies tough.
- Bake just until the edges are set but the middle looks slightly underbaked. They will continue to cook as they cool, giving you that perfect softness.
Remember, if you want them even chewier, consider refrigerating the dough for about 30 minutes before baking. This helps prevent spreading and keeps them nice and thick!
Chewy Drop Sugar Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, plus extra for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, for added flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10 minutes for baking. So, in about 25 minutes, you could be enjoying fresh, chewy cookies right out of the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This allows the cookies to bake evenly. Line your baking sheets with parchment paper or silicone baking mats to help with easy cleanup later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that your leavening agents are evenly distributed throughout the flour. Once mixed, set it aside for later.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and 1 1/2 cups of granulated sugar together using an electric mixer. Mix for about 2-3 minutes until the mixture is light and fluffy. This step is essential for a nice texture!
4. Add Wet Ingredients:
Next, add in the egg, vanilla extract, and almond extract if you’re using it. Mix until everything is combined, making sure not to overbeat.
5. Combine Dry and Wet Mixtures:
Gradually add the dry mixture into the wet mixture, mixing on low speed just until fully incorporated. Be careful not to overmix, as this can lead to tough cookies.
6. Shape the Cookies:
Scoop out the dough using a tablespoon or a small cookie scoop. Roll each portion into a ball and then roll it in extra granulated sugar to coat. This gives your cookies that lovely sparkling sugar finish!
7. Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart. Bake in your preheated oven for 8 to 10 minutes or until the edges are set and the tops have a nice crackle.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Finally, grab a glass of milk, and enjoy your delicious chewy cookies!
These cookies are not only easy to make but they also come out wonderfully soft and chewy, with a delightful sugary crunch on top. Perfect for any gathering or a sweet treat just for you!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter. Make sure to choose a stick form of margarine for the best results. Keep in mind that it may alter the flavor slightly, but your cookies will still turn out delicious!
What Can I Substitute for Almond Extract?
If you don’t have almond extract or prefer not to use it, you can simply omit it. For a different flavor twist, you can substitute with an equal amount of coconut extract or an extra splash of vanilla extract.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough before baking. Just scoop the balls onto a baking sheet, freeze until firm, then transfer to an airtight container or freezer bag. When you’re ready to bake, you can bake from frozen, adding an extra minute or two to the baking time.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze baked cookies for up to 3 months. Just thaw them at room temperature before enjoying!