Soft Chewy Drop Sugar Cookies

Ingredients

• 2½ cups (318g) all-purpose flour
• 2 tsp baking powder
• ¾ tsp fine sea salt
• 2 sticks (226g) unsalted butter, at cool room temperature (around 67°F)
• 1¼ cups (250g) granulated sugar, plus ¼ cup (50g) for rolling
• 1 large egg plus 1 egg yolk
• 1 tsp vanilla extract

Instructions

1. Preheat and prep — Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Combine dry ingredients — In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar — Beat butter and 1¼ cups sugar with an electric mixer on medium-high until light and fluffy, 2–3 minutes.
4. Add wet ingredients — Add egg, egg yolk, and vanilla. Beat until combined.
5. Combine with dry — Slowly beat in flour mixture until just combined.
6. Portion and roll — Place the remaining ¼ cup sugar in a shallow dish. Using a 3-tablespoon cookie scoop, divide dough into balls, roll in sugar to coat, and place on prepared baking sheets 2 inches apart. Flatten slightly with the bottom of a measuring cup.
7. Bake — Bake 10–12 minutes until set and beginning to brown around the edges.
8. Cool — Cool on baking sheets for 5 minutes, then transfer to a wire rack.

Notes

• Butter temperature — Cool room temperature (67°F) is key to prevent excessive spreading.
• No chilling required — But dough can be chilled 24–72 hours for thicker, chewier cookies; roll in sugar after chilling.
• Look underbaked — Cookies should appear slightly underdone in the center when removed; they firm up as they cool.
• Light pan — Use a light-colored aluminum baking sheet and parchment paper, not dark nonstick pans or cooking spray.
• Weigh the flour — Accurate measurement prevents cookies from becoming too stiff.
• Storage — Store in an airtight container at room temperature up to 3 days. Keep soft longer by storing with a tortilla or apple wedge. Uncoated dough balls freeze well.

Tags: #recipe #cookies #sugarcookies #dessert #dropcookies #nochillcookies