No-Chill Drop Sugar Cookies (30 Minutes!)
My Drop Sugar Cookies are chewy, soft and full of flavor. And, the best part? No chilling of the dough is required! Start to finish, these cookies are done in less than 30 minutes.
Servings: 24 servings
Calories: 158kcal
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup dark brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, combine the flours, baking soda, baking powder and salt in a medium sized bowl. Set aside. 1 ¼ cups all-purpose flour
- In the bowl of a stand mixer, cream together the butter and sugars on medium speed until light and fluffy. 1 cup unsalted butterAdd in the egg and vanilla and mix until well combined, scraping down the sides and bottom of the bowl as needed. 1 large egg
- With the mixer on low, mix in the dry ingredients just until the dough is well combined. Do not over mix.
- Scoop dough into 1 ½ tablespoon sized balls. Gently roll between your palms into a smooth ball and roll in sugar to coat. ¼ cup granulated sugarSet on prepared baking sheets about 2 inches apart.
- Bake the cookies in preheated oven for 10-12 minutes or until they are just starting to turn golden brown on the edges. Do not overbake. Remove from the oven and allow to cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Store baked cookies in an airtight container for up to one week.
- Baked cookies may be frozen for up to 3 months.
Nutrition
Serving: 1 cookie | Calories: 158kcal | Carbohydrates: 20.5g | Protein: 1.4g | Fat: 8g | Saturated Fat: 4.9g | Cholesterol: 28.1mg | Sodium: 154.3mg | Fiber: 0.2g | Sugar: 12g
