Easy Drop Cookies

Sweet treats can’t get much simpler than these easy drop cookies! With just a few ingredients and no tedious rolling or cutting, you’ll have a batch of chewy, sweet goodness in no time. Plus, customize them to your heart’s content with your favorite mix-ins – chocolate chips, nuts, or dried fruit, anyone?

Ready Time

25 mins

Yields

6 servings

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Optional mix-ins of your choice (e.g., chocolate chips, chopped nuts, dried cranberries)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

Cream the butter and sugars in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

If using mix-ins, fold them into the dough at this stage.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Repeat the baking process until all the dough is used up, which should yield about 6 cookies.

Notes

Use room temperature butter for the best results – it’ll make creaming the butter and sugars a breeze.

Don’t overmix the dough, especially when adding the dry ingredients – you want to maintain that tender, chewy texture.

If you’re using mix-ins, be gentle when folding them into the dough to avoid crushing or breaking them.

Aim for balls of dough that are about 1 tablespoon each – this will help them bake evenly and at the same rate.

Keep an eye on the cookies around the 9-minute mark – they can go from perfectly golden to burnt quickly! Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack – this helps them retain their shape and texture.