Easy and Fast Soft Drop Sugar Cookies

These easy and fast soft drop sugar cookies are so quick and delicious; no need to warm up your ingredients and no rolling pin or cookie cutters required!

If you've followed me for any length of time, you know that sugar cookies are my ultimate weakness! One look at my Instagram feed and you can see that I'm a little obsessed with decorating cut out sugar cookies with buttercream.

As much as I LOVE a buttercream sugar cookie, sometimes a girl just wants a sugar cookie STAT.

No waiting for butter to warm up and spending time waiting for the dough to chill.

Enter these easy and fast soft drop sugar cookies.

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WHY THIS RECIPE IS FAST AND EASY

This recipe is very similar to my sugar cookie bars, but uses the technique from my chocolate confetti cookies. This means there is no waiting for butter to come to room temperature and no chilling of the dough. You will be using a food processor to blend the dough, which comes together in a matter of minutes.

HOW TO MAKE EASY AND FAST SOFT DROP SUGAR COOKIES

Start by combining the flour, baking soda, baking powder and salt in the bowl of a food processor and pulse to combine. Then add the cold butter, cream cheese and both sugars and pulse until the mixture becomes sandy in texture.

Next add the egg and vanilla and blend until the dough comes together.

Then scoop the dough into 1 ½ inch balls. I use a cookie scoop to get the dough into uniform size balls. I've tested this recipe by just dropping the dough onto a prepared baking pan and by rolling each dough scoop into a ball. Either method works, but just dropping them directly onto the baking pan is the fastest! See the photo below for an example.

The cookies don't spread much, so you want to flatten the dough to ¼ to ½ inch tall. The dough is a little sticky so I find it works best to lightly drop the top of the cookie dough ball into some granulated sugar before flattening with the bottom of a glass or measuring cup.

You can also make these cookies fit any holiday or special occasion by using colored sanding sugar instead of granulated sugar. I made some with a patriotic theme for the 4th of July.

Finally, bake the cookies for 9-10 minutes. They will look slightly under baked and may be a little bit puffy. Allow the cookies to rest on the pan for 2 minutes and then move to a wire rack to cool completely. If the cookies are puffy, use the bottom of a cup to slightly press them down while they are still on the baking pan.

HOW TO STORE EASY AND FAST SOFT DROP SUGAR COOKIES

The cookies will stay fresh and soft covered at room temperature for up to 1 week. They also freeze well for up to 3 months.

OTHER SUGAR COOKIE RECIPES TO TRY

• Always Perfect Sugar Cookies
• Sugar Cookie Bars
• Chocolate Cut-Out Sugar Cookies

Continue to Content

Yield: 24 Cookies

Easy and Fast Soft Drop Sugar Cookies

Print

These easy and fast soft drop sugar cookies are so quick and delicious; no need to warm up your ingredients and no rolling pin or cookie cutters required!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• ½ cup unsalted butter, cubed
• ½ cup (4 ounces) cream cheese
• ½ cup granulated sugar
• ¾ cup powdered sugar
• 1 large egg
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 375°. Prepare baking pans with silicone baking mats or parchment paper. Set aside.
2. Place flour, baking soda, baking powder and salt in the bowl of your food processor. Pulse a few times to blend.
3. Add the cold butter cubes and cold cream cheese as well as the granulated and powdered sugars to the flour mixture. Pulse until the mixture becomes sandy in texture.
4. Add the egg and vanilla and blend until the dough comes together.
5. Scoop dough into 1 ½ tablespoon balls, lightly dip the top of the dough ball into granulated sugar or sanding sugar and place the non-dipped side down on the prepared baking pan, spacing 1-2 inches apart. Use the bottom of a glass to flatten the cookies to between ¼ and ½ inch tall. (The dusting of sugar helps to keep the cookie from sticking to the glass).
6. Bake for 9-10 minutes until they look slightly under baked.
7. Allow to rest for 2 minutes on the baking pan. If the cookies appear puffy, use the bottom of a glass to lightly press them down while they are cooling. Then transfer to a wire rack to cool completely.

Notes

Cookies will stay fresh covered at room temperature for up to 1 week. They also freeze well for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
• 
  OXO Good Grips Medium Cookie Scoop
• 
  Wilton White Sparkling Sugar, 8 oz.
• 
  USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"
• 
  Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 122mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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