Best 8 Chewy Drop Sugar Cookies Recipes

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

THE BEST CHEWY SUGAR COOKIES RECIPE!

Steps:

• Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
• Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
• Stir in flour, baking powder, and salt until well-combined. Stir in vanilla.
• Scoop cookie dough by the tablespoon full and roll into a ball.
• Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.

CHEWY DROP SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• Sift dry ingredients, all except sugar, together.
• Cream margarine, shortening and sugar until light and fluffy.
• Add egg and vanilla.
• Beat in dry ingredients until smooth.
• Blend in milk.
• Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
• Bake 10-12 minutes or until lightly browned.

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
• Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

CHEWY SUGAR COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
• Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
• Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

STIR AND DROP SUGAR COOKIES

Steps:

• Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
• Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

DROP SUGAR COOKIES

Steps:

• In a large bowl, beat the eggs, sugar, oil, vanilla and lemon zest until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.

DROP SUGAR COOKIES

Steps:

• Pre-heat oven to 350.
• Sift together flour, salt and baking soda.
• Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
• Beat in vanilla and egg.
• Add flour mixture and beat until smooth.
• Blend in milk.
• Drop by teaspoon about 3 inches apart onto greased baking sheets.
• Flatten with bottom of glass that has been dipped in sugar (I do this twice).
• Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.