Baking Chart.

Guide

Soft-Baked Drop Sugar Cookies Recipe

By Baking Chart editors · Updated 2026-07-18 · ~2 min read

Thick, pillowy sugar cookies with a crackled sugar crust and a soft centre. There is no rolling and no chilling - you scoop, roll in sugar and bake. This is the sugar cookie for when you want them today rather than for decorating.

Soft-Baked Drop Sugar Cookies

Prep15 min
Cook10 min
Total time25 min
ServingsAbout 24 cookies
DifficultyEasy

Ingredients

  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp (30 g) sour cream or plain yogurt
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/4 cup (50 g) granulated sugar, for rolling

Instructions

  1. Heat the oven to 375°F (190°C) and line two baking sheets with parchment.
  2. Beat the butter and sugar 2-3 minutes until pale and fluffy.
  3. Beat in the egg, sour cream and vanilla until smooth, scraping the bowl once.
  4. Whisk the flour, baking soda, baking powder and salt together, then stir into the wet mixture just until combined.
  5. Scoop rounded tablespoons of dough, roll each into a ball, then roll in the extra granulated sugar.
  6. Space the balls 2 inches (5 cm) apart and flatten each slightly with the bottom of a glass.
  7. Bake 9-11 minutes. Pull them when the edges are just set and the centres still look pale and puffy - they should not be browning on top.
  8. Cool on the sheet 5 minutes, then move to a rack.

This dough is deliberately soft and does not hold a cut shape. If you want stars and hearts, use the rolled cut-out dough instead - it has more flour and less leavening.

Tips

  • The sour cream is what keeps these soft for days; plain yogurt works the same way, milk does not.
  • Underbake slightly. A cookie that looks done in the oven is a crisp cookie once cooled.
  • Ovens vary at the edges - rotate the sheets halfway if your oven browns one side faster.
  • For a bakery look, press a few extra grains of sugar onto the tops before baking.

FAQ

What usually goes wrong?

Baking until the tops are golden. By then the sugars have set hard and the soft centre this recipe exists for is gone.

How do I store it?

Airtight at room temperature for 5 days with a slice of bread in the container to hold moisture. Unbaked dough balls freeze for 3 months; bake from frozen, adding 2 minutes.

Why do my times differ?

Ovens differ. Use the times as a guide and judge by how it looks and feels.

Related guides

Rolled Cut-Out Sugar Cookies RecipeGuideRolled Cut-Out Sugar Cookies RecipeA firm, buttery dough that rolls cleanly, holds sharp edges and bakes flat - the one you want for cookie cutters and icing. It needs an hour in the fridge,Read more →GuideClassic Peanut Butter Cookies RecipeThe fork-marked peanut butter cookie: crisp at the edge, soft in the middle, rolled in sugar before baking for a slightly crackled top. Uses ordinary no-stRead more →How Long to Bake Cookies (Time & Temp)GuideHow Long to Bake Cookies (Time & Temp)How long to bake cookies by type at 350-375°F (175-190°C). Times for drop, sugar, and chocolate chip cookies, plus chewy vs. crispy tips.Read more →GuideSourdough Discard Focaccia RecipeA thick, dimpled, olive-oil-rich focaccia that puts unfed sourdough discard to work instead of throwing it away. The discard brings flavour and a little acRead more →