Easy Chewy Drop Sugar Cookies
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Tis the season for all things cookies, and sometimes you want all the flavor with a lot less work. That's why these Easy Chewy Drop Sugar Cookies are my go-to cookies!
Sugar cookies have always been one of my favorite cookies to bake around the holidays. Of course, I like to take my time and make them look really pretty. Then there are times where I just want all the yummy sugar cookie flavors but not all the work. That's where these Easy Chewy Drop Sugar Cookies come into play. They are full of that yummy classic sugar cookie flavor without all the work.
What makes these the perfect chewy sugar cookies?
- There is more sugar than there is butter, giving these cookies that perfect chewy texture with slightly crispy edges!
- They use less flour, which helps the cookies spread on their own, so you get the perfect cookies without having to pull out the rolling pin and cookie cutters!
- Roll them in sugar for a classic flavor or dress them up for the holidays with your favorite sprinkles; they are always a hit no matter the occasion!
Ingredients You'll Need
- Cassava Flour
- Tapioca Starch
- Sugar
- Baking Soda
- Guar Gum
- Cream Cheese
- Butter
- Egg
- Vanilla
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Let's Get Baking!
- Cream the butter, cream cheese, and sugar together.
- Add the egg and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Allow the dough to chill for about 15 minutes.
- Scoop the dough into small bowls and roll into additional sugar.
- Place on a parchment-lined baking sheet and bake the cookies for about 12-14 minutes or until the edges are slightly golden in color.
- Allow them to cool for at least ten minutes before removing them from the pan.
Tips and Tricks
- Measure the flour with a kitchen scale to get the most consistent results. Cassava flour, in particular, can settle a lot.
- Make a tester cookie. Depending on how you measure, your flour might not measure right. When I don't want to pull out my kitchen scale, I will bake off one cookie to see how it reacts. If it spreads more than I want it to, I'll add a tablespoon more flour to get a slightly thicker cookie.
- Have fun with them. Roll them in your favorite colored sugars or sprinkles to make these cookies perfect for any occasion or holiday.
Allergy Notes
I have made these egg-free using a flax egg, and they still work.
I have not tried this dairy-free since they have cream cheese in them. You could try, but the cream cheese helps with the soft texture in the final cookie and that extra flavor.
Can you freeze these cookies?
I love to make this dough ahead of time. I like to make the balls just like I would bake them off and then place them into the freezer for about 30 minutes. Once they are slightly frozen, I will toss them into a container or ziplock bag until I am ready to bake.
When it comes to baking them from frozen, I just add 1-2 minutes more so I don't have to defrost them beforehand.
Storing Cookies
These cookies never last long in my house, but I always store them in a sealed container at room temperature. They should stay good for at least a week.
More Cookies to Love
Chocolate Peppermint Cookies (Thin Mints)
Easy Chewy Drop Sugar Cookies
Ingredients
- 1 ¼ C Cassava Flour 175 g
- ⅓ C Tapioca Starch
- 1 ½ C Sugar
- ½ TSP Baking Soda
- 1 TSP Guar Gum
- 1 TSP Salt
- 4 OZ Cream Cheese Soft
- ½ C Butter Soft
- 1 Large Egg
- 1 TSP Vanilla
Instructions
- Cream the butter, cream cheese, and sugar together.
- Add the egg and vanilla.
- Mix in the dry ingredients until the dough comes together.
- Allow the dough to chill for about 15 minutes. Preheat the oven to 350 degrees.
- Scoop the dough into small bowls and roll into additional sugar.
- Place on a parchment-lined baking sheet and bake the cookies for about 12-14 minutes or until the edges are slightly golden in color.
- Allow them to cool for at least ten minutes before removing them from the pan.
Notes
- Measure the flour with a kitchen scale to get the most consistent results. Cassava flour, in particular, can settle a lot.
- Make a tester cookie. Depending on how you measure, your flour might not measure right. When I don’t want to pull out my kitchen scale, I will bake off one cookie to see how it reacts. If it spreads more than I want it to, I’ll add a tablespoon more flour to get a slightly thicker cookie.
- Have fun with them. Roll them in your favorite colored sugars or sprinkles to make these cookies perfect for any occasion or holiday.
- If you like a flatter cookie, skip chilling the dough.
Let me know what you think or if you have any questions.