A one-bowl scoop and bake cookie, these drop sugar cookies are the best speedy cookie. No chilling, no icing, just cookies! Almost as fast as pre-made cookie dough but tastes so much better.
Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
In a mixing bowl, use an electric mixer to mix the butter and sugar together on medium-high speed until well combined.
½ cup butter, 1 cup white sugar
Add the egg and almond extract to the bowl and mix until smooth and creamy.
1 large egg, 1 ½ teaspoons almond extract
Use a fine mesh sieve to sift in the flour. Add the baking soda and salt. Mix everything together on low speed until the flour is just combined. Switch to a spatula or wooden spoon to finish mixing the dough by hand, ensuring all dry bits from the bottom of the bowl are incorporated.
1 ½ cups all-purpose white flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
Use a medium cookie scoop (approximately 2 tablespoons) to scoop the dough onto the prepared baking sheets, leaving space between the cookies for spreading.
Place the sheets in the oven and bake the cookies for 12 to 14 minutes. The cookies should be pale and just barely set, with no gold on the edges. Transfer the baking sheets to wire racks and let the cookies cool directly on the baking sheets.