Soft and Chewy Drop Sugar Cookies

This cookie recipe, Soft and Chewy Drop Sugar Cookies, leans on salted butter, granulated sugar and egg. It makes 36 Cookies (2-3 dozen depending on size) and takes about 32 minutes.

• Yield 36 Cookies (2-3 dozen depending on size)
• Ready in 32 minutes
• Prep 20 minutes
• Cook 12 minutes

Ingredients

• 1 cup salted butter (softened to cool room temperature)
• 1 1/3 cups granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour (!)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar or sprinkles (for rolling)

Instructions

1. Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
4. In another bowl, whisk together the flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet ingredients and mix until combined.
6. Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
7. Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
8. Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Cool the cookies on the sheet for a few minutes, then move them to a rack.