Grandma’s Drop Sugar Cookies Recipe

This recipe for drop sugar cookies is really easy to make. It’s a great recipe for those who don’t want to bother with rolling out their dough and cutting out shapes with cookie cutters. You can decorate the tops with colored sugar or leave them plain. That’s entirely up to you.

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The recipe calls for a 1/2 teaspoon of vanilla extract. Sometimes when I want to change it up a bit, I’ll omit the vanilla extract and substitute it with a 1/2 teaspoon of almond extract. It changes up the flavor just a bit. I will often mix up the batter during the evening, refrigerate it overnight and bake the cookies the next day. You’ll want to leave the batter sit on your counter-top for about 15 minutes to allow it to warm-up before dropping it onto your baking sheet. I find that it makes for a better cookie that way.

Easy Drop Sugar Cookies Recipe

1 cup butter, softened (not margarine)
3/4 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
Non-stick baking spray

Beat the softened butter and granulated sugar together in a large bowl with an electric mixer at medium speed until creamy and smooth. Add in the large egg and vanilla extract, beat until fluffy. Stir in the all-purpose flour, baking powder, salt and ground cinnamon until well blended. Form dough into a ball and wrap in plastic wrap or place into a large zipper-close gallon-sized bag. Refrigerate for 2 to 3 hours or overnight (see above).

Preheat oven to 350 degrees F.

Separate the dough into manageable portions. Drop dough onto lightly greased baking sheets using a tablespoon. Use the back of a spoon to flatten the cookie dough. Try to make all of your cookies the same size and shape. This will help to keep things even during the baking process.

Bake for 7-8 minutes or until they are lightly browned. Let cookies stand on cookie sheet for 1-2 minutes before moving them to a wire rack to cool. Store in an airtight container.

Notes: These cookies freeze really well. I will often make a double-batch of them and freeze the second batch for later. You want to make sure they’re completely cool before packing them into freezer bags or a freezer container. If you’re using a container you can place sheets of parchment paper between cookies to keep them from sticking to one another. You can freeze them for up to 3 months.

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