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Drop sugar cookies will satisfy that sweet tooth in under 30 minutes with no rolling pin required – just drop and bake for delicious cookies!
No Roll Sugar Cookies
We may be slightly obsessed with cookies, especially sugar cookies! They are probably our favorite cookie of all the cookies because who can resist a delicious soft cookie topped with frosting and sprinkles?!
These drop sugar cookies are a simplified version of our favorite Frosted Sugar Cookie. They are just as crave-able with only a fraction of the time! No chilling and no rolling means you are enjoying a frosted cookie in under 30 minutes. Easy, right?!
This easy cookie recipe is perfect for last-minute treats and a hit with adults and kids!
WHY WE LOVE IT:
- Simplified. There’s no need to roll or cut shapes, simply scoop and drop!
- Flavorful. Almond extract adds an extra layer of flavor, and the Vanilla Buttercream Frosting is perfection!
- Festive. Adjust the frosting color and sprinkles to fit any event or holiday
Ingredients
PREP TIME: 15 minutes BAKE TIME: 10 minutes
Cookie
- ⅓ cup shortening
- ⅓ cup softened butter – If using salted butter, then omit the ½ teaspoon salt.
- ¾ cup granulated sugar
- 1 large egg – A room-temperature egg incorporates better than a cold egg.
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour plus 2 tablespoons
Frosting
- ½ cup butter softened – see How to Soften Butter Quickly
- 1 teaspoon vanilla extract – or ½ teaspoon almond extract
- 2 tablespoons milk – any type
- 2 cups powdered sugar – sifted
- optional – food coloring or sprinkles (press non-pareil sprinkles into the top of the cookie dough and then bake).
How to Make Drop Sugar Cookies
- PREP. Preheat oven to 350°F. Line the cookie sheet with parchment paper.
- BATTER. In a bowl or stand mixer cream ⅓ cup shortening, ⅓ cup butter, and ¾ cup sugar until fluffy. Add 1 egg and 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and mix well. Combine 1 teaspoon baking powder,½ teaspoon salt, and 1½ cups flour in a separate bowl. Gradually add the dry ingredients to the wet ingredients until blended.
- BAKE. Using a cookie scoop, lightly roll the dough ball in your hands, place it on a parchment paper-lined baking sheet (or line with a silicone mat), and press the top of the cookies halfway down.
- Bake for 10-12 minutes. Let them cool for a couple of minutes before placing them on a wire rack to cool completely.
- FROSTING. Beat ½ cup butter until fluffy using a hand mixer. Add 1 teaspoon vanilla and 2 tablespoons milk. Blend lightly. Add 2 cups powdered sugar one cup at a time. The texture should be solid but soft. Frost cookies.
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Drop Sugar Cookies
Ingredients
Cookie
- ⅓ cup shortening
- ⅓ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups + 2 tablespoons all-purpose flour
Frosting
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a bowl or stand mixer cream shortening, butter, and sugar until fluffy. Add egg, vanilla, and almond extracts and mix well.
- Combine baking powder, salt, and flour in a separate bowl. Gradually add the flour mixture to the wet mixture until blended.
- Using a cooking scoop, lightly roll the dough ball in your hands, place them on a parchment paper-lined baking sheet. Press the top of the cookies halfway down.
- Bake for 10-12 minutes.
Frosting
- Beat butter until fluffy using a hand mixer. Add vanilla and milk. Blend lightly. Add powdered sugar one cup at a time. The texture should be solid but soft. Frost cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Freeze in an airtight freezer-safe container for up to 3 months. Thaw dough before baking. See How to Freeze Cookie Dough.
Store drop cookies in an airtight container at room temperature for 5-7 days or in a freezer-safe container for about 3 months.
Someone didn’t double the tablespoons in make for 2X.