Soft Drop Sugar Cookies

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These soft, puffy sugar cookies are scooped and dropped onto the baking sheet with no rolling or chilling required.

They bake up thick with slightly crackled tops and stay soft for days.

Why You’ll Love It

  • No chilling, no rolling, no cookie cutters needed
  • Soft and cake-like texture
  • Ready from start to finish in 30 minutes
  • Perfect canvas for frosting or glaze
  • Uses basic pantry ingredients
  • Great for when you want sugar cookies without the fuss

Ingredients

For the Cookies

  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream

For the Simple Frosting

  • 3 cups (360g) powdered sugar, sifted
  • 1/3 cup (76g) unsalted butter, softened
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Sprinkles for decorating (optional)

Steps

  1. Preheat the oven to 350°F (175°C).
  2. Line baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Add the egg and vanilla extract, beating until combined.
  6. Mix in the sour cream until smooth.
  7. Gradually add the flour mixture, mixing on low speed until just combined.
  8. The dough will be soft and slightly sticky.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
  10. Use a cookie scoop for uniform cookies.
  11. Bake for 10-12 minutes until the edges are just set but the centers still look slightly underdone.
  12. The tops may crack slightly, which is normal.
  13. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  14. Cool completely before frosting.
  15. To make the frosting, beat the softened butter until smooth.
  16. Add the powdered sugar gradually, beating on low speed.
  17. Add 2 tablespoons of milk and the vanilla extract.
  18. Beat on medium-high speed until light and fluffy, adding more milk if needed for spreading consistency.
  19. Spread frosting on cooled cookies with a knife or small offset spatula.
  20. Add sprinkles immediately before the frosting sets.

Helpful Tips and Substitutions

Sour cream is the secret to the soft, tender texture, so do not skip it.

Full-fat Greek yogurt can substitute for sour cream in a pinch.

Softened butter should hold an indent when pressed but not be melty.

Do not overmix the dough once the flour is added or the cookies will be tough.

Underbake slightly for the softest cookies since they firm up as they cool.

For unfrosted cookies, sprinkle the dough balls with coarse sugar before baking.

Add 1/4 teaspoon almond extract to the cookie dough for a more complex flavor.

Gel food coloring can be added to the frosting without affecting consistency.

For a cream cheese frosting, substitute 4 ounces softened cream cheese for half of the butter.

Serving Ideas

Arrange frosted cookies on a platter with coordinating sprinkles for parties.

Match frosting colors to holidays or themes, such as pink for Valentine’s Day or orange and black for Halloween.

Stack unfrosted cookies in a tin for gifting and include a container of frosting on the side.

These cookies pair well with a cold glass of milk or a cup of tea.

Kids love decorating their own cookies with different colored frostings and sprinkles.

Make-Ahead and Storage

The dough can be made ahead and refrigerated for up to 2 days.

Let refrigerated dough sit at room temperature for 15 minutes before scooping.

Scoop dough balls onto a sheet pan, freeze until solid, then transfer to a freezer bag for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the bake time.

Store unfrosted baked cookies in an airtight container at room temperature for up to 5 days.

Store frosted cookies in a single layer or with parchment between layers for up to 3 days.

Frosted cookies do not freeze as well since the frosting can become sticky when thawed.

Sugar Cookies Without the Work

Sometimes you want homemade sugar cookies but do not have time for rolling and cutting.

These drop cookies deliver the same soft, sweet satisfaction with a fraction of the effort.

The sour cream keeps them tender, and the simple frosting makes them feel special.

Keep a wire cooling rack handy for even cooling before you frost.

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