The perfect Drop Sugar Cookie Recipe. A no roll, thick drop cookie that bakes beautifully every time. Add sprinkles to dress up these soft yet cookies with a tender crumb for any celebration.
"Best sugar cookie ever! Soooooo easy. No rolling and the recipe is delicious. I made a batch and oversized them so my young grandkids could decorate them. Will definitely make these again." ~ Lois
Recipe review
This drop sugar cookie recipe is my go-to cookie. I developed it 15 years ago when my son volunteered me as a baker for his middle school dance. My mixer and oven were put to work as I made 4 batches of the buttery, sprinkle laden cookies for the event.
This is my signature cookie. I bake batches of the sprinkle laden treats for many a party, cookout, picnic, wedding, holiday or day at the beach.
Dozens of the thick, tender and soft cookies have been shipped around the country to my kids at college or a niece or nephew birthday.
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Why you'll love these drop sugar cookies
There are so many reasons to love this drop sugar cookie recipe.
- 99% of the time I have all the ingredients on hand.
- It takes all of about 10 minutes to mix up a batch.
- The cookies are "drop" sugar cookies ~ no rolling and cutting out of the dough.
- The sugar cookies made with shortening and butter so they're the same size every time you bake them. A whooping 3 inches across!
- The sprinkles cover the whole cookie - from edge to edge!
- They can be decorated for any occasion with a variety of sprinkles.
- They thick, soft and tender sugar cookies are like the ones from your favorite bakery.
Ingredients
If you like to bake, your pantry most likely includes the ingredients for this easy cookie recipe. Here is the list of what you need to make a batch of cookies.
- Shortening
- Salted butter
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All purpose flour
- Baking powder
- Kosher salt
- Sprinkles
How to make no roll sugar cookies
The dough for the cookies comes together in minutes. It follows the basics of making a cookie dough.
- Cream the shortening, butter and sugar.
- Add the eggs and vanilla extract.
- Beat in the dry ingredients including flour, baking powder and kosher salt.
- Scoop (this large cookie scoop makes quick work of forming the cookies) or roll into balls. Dip in sprinkles.
- Bake.
Expert tips
- Bring all the ingredients to room temperature before you start baking. They will blend together better and more easily.
- Scrape down the sides of the bowl so all the ingredients are incorporated evenly.
- The dough should be thick but not sticky.
- Use a large cookie scoop to easily make all the cookies the same size.
- Slightly press down on the cookie dough ball when adding the sprinkles. You want the sprinkles to completely cover the top of the dough.
- To ensure the sugar cookies bake at an even rate, line the baking sheet with parchment paper.
- For soft and tender cookies, bake them until only the bottoms are a light golden brown. The tops and sides of the sugar cookie should not brown at all.
- Let the cookies set for a minute or 2 before removing them to a cooling rack.
- Cool the baking sheet before adding the next cookies to bake.
More cookie recipes
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
The Perfect Sugar Cookie Recipe ~ No Rolling or Cutting Out!
The Perfect Sugar Cookie Recipe. A no roll, drop sugar cookie that bakes beautifully every time. The sugar cookie recipe makes thick soft cookies that can be decorated with sprinkles or frosted.
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Servings: 22
Calories: 258kcal
Equipment
- stand mixer Easy way to mix the dough
- baking sheet A heavy baking sheet is best for baking
- large cookie scoop To easily form uniform cookies
- parchment paper Prevents cookies from spreading too much
Ingredients
- ⅔ cup shortening
- ⅔ cup salted butter at room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- colored sprinkles
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Fill shallow bowls with the sprinkles.colored sprinkles
- In the bowl of a standing mixer, cream together the shortening, butter and sugar. Beat until creamy, about 3 to 4 minutes.⅔ cup shortening, ⅔ cup salted butter, 1 ½ cups sugar
- Beat in the eggs and vanilla until combined, about 1 to 2 minutes.2 eggs, 1 teaspoon pure vanilla extract
- Combine the flour, baking powder and salt in medium sized bowl. Gradually blend the flour mixture into the creamed butter mixture until dough comes together, about 2 to 3 minutes. The dough should be thick but not sticky. If the is sticky add up to ¼ cup more flour.4 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- Use a large cookie scoop or roll 2 tablespoons of dough into golf ball sized balls. Flatten slightly and dip in the sprinkles. Place 6 cookies on a baking sheet about 2 inches apart.
- Bake the cookies 14 to 16 minutes. Watch the cookies closely the last few minutes of baking time. Only the bottoms should be light brown and the centers should be soft and barely set.
- Remove cookies from the oven. Let set a minute or 2 before removing from the baking sheet. Transfer the cookies to a cooling rack or a piece of parchment paper on the counter to cool.
- Store in a covered container for up to 4 days.
Notes
- Bring all the ingredients to room temperature before you start baking. They will blend together better and more easily.
- Scrape down the sides of the bowl so all the ingredients are incorporated evenly.
- *The dough should be thick but not sticky.
- Use a large cookie scoop to easily make all the cookies the same size.
- Slightly press down on the cookie dough ball when adding the sprinkles. You want the sprinkles to completely cover the top of the dough.
- To ensure the sugar cookies bake at an even rate, line the baking sheet with parchment paper.
- For soft and tender cookies, bake them until only the bottoms are a light golden brown. The tops and sides of the sugar cookie should not brown at all.
- Let the cookies set for a minute or 2 before removing them to a cooling rack.
- Be sure the baking sheet is cool before adding the next cookies to bake.
Nutrition
Serving: 1cookie | Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 109mg | Fiber: 1g | Sugar: 15g
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Hannah says
Has anyone tried this recipe with the substitution of tallow or lard in place of vegetable shortening?
Amy Casey says
I've neve made this recipe with lard or tallow. They may add a bit more savoriness to the cookies as they are animal based products.
Xena says
This is the easiest and most delicious and simple sugar cookie ever. It’s perfection. So glad I made it. I have good luck with all Amy Casey's recipes.
Amy Casey says
Yea! I love to hear that Xena. This has been a favorite in our house for years. I make it for every holiday.
Lois Lemire says
Best sugar cookie ever! Soooooo easy. No rolling and the recipe is delicious. I made a batch and oversized them so my young grandkids could decorate them. Will definitely make these again.
Amy Casey says
Lois ~ Oh I am so glad you enjoyed these favorite sugar cookies! A perfect cookie to bake with your grandkids 🙂