Drop Sugar Cookies are a no roll Sugar Cookie topped with Buttercream Cookie Frosting. The velvety soft texture and perfect flavor make this cookie a winner!
No Roll Sugar Cookies
Drop sugar cookies are an easy way to make a soft and chewy sugar cookie with minimal effort. By simply mixing the dough and dropping it onto a prepared pan, and baking, you can have delicious sugar cookies without all of the additional work that usually comes with it (like dough chilling, rolling, cutting, etc.)
If you’re like me, you LOVE cookies, but you hate waiting for freshly baked cookies because they can take a while to make and bake. I made several edible raw cookie dough recipes just because I couldn’t handle waiting any longer! Haha! But thanks to these super quick drop sugar cookies, I can have my freshly baked cookies in half the time. I call that a win!
These soft drop sugar cookies are going to have you loading up a handful and coming back for more. They’re so chewy around the edges, soft and pillowy in the center and taste great as is or decorated! Sometimes I don’t even decorate them before eating a good portion as-is.
What’s In Drop Sugar Cookies?
- Butter: I always use salted butter because that is what I keep on hand. If you are using unsalted, I’d add a pinch or two of salt when you mix in the flour!
- Granulated Sugar: We all know that a good sugar cookie has only one kind of sugar, granulated sugar. No brown sugar in this recipe!
- Vanilla Extract: you can use pure or imitation here. Just use your favorite!
- Milk: use whatever you have on hand. Both skim and whole milk will work as well as anything in between.
- Flour: we are looking at you all-purpose flour! No need for anything fancy.
- Baking Powder
- Sugar Cookie Frosting: This consists of butter, powdered sugar, milk and vanilla. Super simple but over the top delicious!
How to Make Drop Sugar Cookies
- First, let’s preheat that oven! Nothing is worse than getting your cookies all ready to realize you have a cold oven. (okay, maybe not having sugar or something like that would be worse, but you get the gist. 😉 )
- Next, when mixing together the ingredients, make sure to really incorporate everything. There is no such thing as over mixing when it comes to these cookies.
- After you scoop them, roll them in your hands to make the edges nice and smooth and then flatten the tops just a tad. This will give you a nicer finish on your baked cookie.
- Don’t over bake these bad boys!! Over baking them will cause them to be dry and crumbly and that is not what we want!
- Frost cooled cookies and cooled cookies only! The frosting will melt and slide off of the cookies if the cookies are still warm.
- Store any leftover cookies in an air tight container or bag.
How to Decorate Drop Sugar Cookies
Drop sugar cookies are a great recipe for frosting or decorating with sprinkles. For sprinkles, just add them before baking, right after you smushed down the tops. The baking process will get them to stick.
For the frosting, you can use a butter knife and spread it on or do as I did and put your frosting into a piping bag with a 2D tip to pipe out little rosettes onto the cookies. They look super fancy and all I did was twirl the design around a few times-super easy!
Does Buttercream Frosting need to be Refrigerated?
This is a very common question: for the short term (meaning a few days) nope, it is perfectly safe at room temperature. This is because there is enough sugar in the recipe to stabilize the small amount of milk and keep it from spoiling.
If you are wanting to store the frosting for a week or so, it is best kept in the fridge.
Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Roll and Cut Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Chocolate Blossom Cookies
Drop Sugar Cookies
Sugar Cookie Recipe
Sugar Cookie Frosting
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 -3 tbsp milk
- Preheat oven to 350°.
- Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
- Scrape sides and add in vanilla, eggs and milk. Mix until combined.
- Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together.
- Use a cookie scoop to portion out the dough equally. Flatten the tops of the cookies slightly prior to baking.
- Bake at 350° for 8-12 minutes. Pull them out of the oven when they are no longer wet and glossy on top. Pull them out before they turn brown to insure a soft, pillowy cookie.
- Allow the cookies to cool on the cookie sheet prior to frosting.
- To make the frosting, cream the butter until smooth. Slowly add in the powdered sugar one cup at a time alternating with the liquids (vanilla and milk) until all ingredients have been added and the frosting is at the desired consistency. (add more powdered sugar if you'd like it thicker, add a little more milk if you want it thinner.)