[Photograph: Yvonne Ruperti]

When it comes to easy cookies, drop sugar cookies are about as simple as you can get. No rolling of dough, no messy pastry bags dripping with icing. The best part about the dough is that it's simply mixed by hand, so you can leave your mixer under its quilted cozy.

For a denser, less cakey texture, you want to avoid adding too much air into the dough. That's why you don't need to cream the sugar and butter together, and why the butter is melted. Though most cookies use all purpose flour, the higher gluten in bread flour offers a chewier bite.

To bake, just roll in your favorite sanding sugar, non-pareils, and sprinkles, and you'll have a quick assortment of fun and delicious cookies. The texture is just want you want from a sugar cookie: chewy, soft, and crisp on the edges.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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