If you’ve ever dreamed of having perfectly soft, buttery treats fresh from your oven without committing to a huge batch, you’re going to love this Small Batch Sugar Cookies Recipe. It’s all about simplicity, quality ingredients, and getting that classic sugar cookie experience in a manageable portion that’s just right for a few people. These cookies come out tender with just the right hint of vanilla, a beautifully delicate crumb, and edges that barely blush with gold—pure cookie magic made quick and easy.
Ingredients You’ll Need
This Small Batch Sugar Cookies Recipe uses a handful of straightforward ingredients that each play a crucial role in the flavor and texture you’ll adore. Every item is simple, but combined, they create a cookie that feels special and completely homemade.
- Cold butter: Keeps the dough firm and adds richness, helping the cookies hold their shape while delivering a melt-in-your-mouth texture.
- Granulated sugar: Sweetness in its purest form, also contributing to a slight crisp on the edges when baked.
- Vanilla extract: Adds warm, aromatic depth that makes the flavor truly sing.
- Egg yolk: Brings tenderness and binds the dough nicely, ensuring your cookies aren’t dry or crumbly.
- Baking soda: A small but powerful lift agent that lightens the texture just enough.
- All-purpose or gluten-free flour: The base of the dough, providing structure while remaining tender thanks to the right measurement.
How to Make Small Batch Sugar Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Preheat your oven to 350 degrees Fahrenheit to ensure it’s hot and ready when your dough is mixed. Line a baking pan with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Cream the Butter and Sugar
Using a stand mixer or a sturdy spoon, mix the cold butter and granulated sugar together until there are no visible clumps of butter. This step is essential for that perfect buttery texture, so be patient—smooth, creamy butter and sugar are the foundation here.
Step 3: Add the Flavor and Richness
Stir in the vanilla extract and egg yolk next. These give the dough that classic sugar cookie flavor and help keep the bite tender and moist.
Step 4: Combine Dry Ingredients
Add the baking soda and flour to the wet ingredients, stirring just until everything comes together. Overmixing can make cookies tough, so stop as soon as you don’t see dry flour.
Step 5: Shape the Cookies
Scoop 4 equally sized dough balls (or 6 smaller ones if you prefer) onto your lined pan, placing them about 3 inches apart to give them room to spread ever so slightly. This way, each cookie stays just the right size—soft yet with a lightly crisp edge.
Step 6: Bake to Perfection
Pop your tray in the oven and bake for 8 to 9 minutes. You want the edges to just start turning golden, while the centers remain set but still soft. That delicate timing is what makes these cookies irresistible.
Step 7: Cool Before Enjoying
Once baked, resist the temptation to eat them straight away! Let the cookies cool right on the pan for about 10 minutes. This cooling step helps them firm up just enough, turning from fragile to perfectly chewy and gooey.
How to Serve Small Batch Sugar Cookies Recipe
Garnishes
Sometimes a cookie feels like a blank canvas just waiting for a little flourish. Try sprinkling a touch of coarse sugar before baking for sparkle and crunch or add a subtle dust of powdered sugar after baking for that bakery-style charm.
Side Dishes
These sugar cookies pair wonderfully with a glass of cold milk or a warm cup of tea or coffee. For an extra indulgent treat, serve alongside a scoop of vanilla ice cream or fresh berries to brighten the plate.
Creative Ways to Present
For a festive touch, sandwich two cookies together with a layer of frosting or jam. Alternatively, dip half the cookie in melted chocolate and sprinkle with chopped nuts or sprinkles to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover sugar cookies in an airtight container at room temperature—they’ll stay fresh and soft for up to 3 days. Adding a slice of bread to the container can help keep them extra moist.
Freezing
You can freeze the dough formed into balls instead of baked cookies. Place them on a tray to freeze individually, then transfer to a zip-top bag for up to 3 months. When ready, bake directly from frozen, adding a minute or two to baking time.
Reheating
If your cookies have lost a bit of softness, a quick 10-second zap in the microwave does wonders to bring back their tender chew without drying them out.
FAQs
Can I use salted butter in this recipe?
Yes, salted butter can be used if that’s what you have on hand, but reduce any additional salt in other recipes or toppings because the cookies themselves don’t call for extra salt.
What if I don’t have a stand mixer?
No worries! A sturdy spoon or hand mixer will do the trick perfectly fine for creaming the butter and sugar together.
Can I make these sugar cookies gluten free?
Absolutely. Swap the all-purpose flour with an equal amount of gluten-free 1 to 1 baking flour, and follow the recipe as is for a delicious alternative.
Why do cold butter and egg yolk matter?
Cold butter helps create a firmer dough that spreads appropriately without turning greasy, while the egg yolk gives richness and binds everything gently, keeping the texture soft and tender.
Can I add flavors or mix-ins?
Definitely! Feel free to mix in a pinch of cinnamon, lemon zest, or mini chocolate chips to make this Small Batch Sugar Cookies Recipe your own tasty variation.
Final Thoughts
This Small Batch Sugar Cookies Recipe is a gem for anyone craving fresh, homemade cookies without the stress of a huge batch. Its simplicity and delicious results make it quickly become a favorite go-to. So gather your ingredients, turn on the oven, and enjoy these sweet, buttery bites that are just the right size for sharing or savoring yourself.
Print
Small Batch Sugar Cookies Recipe
- Total Time: 14 minutes
- Yield: 4 to 6 cookies
Description
These small batch sugar cookies are a perfect treat when you want just a few freshly baked cookies. Made with simple ingredients like cold butter, sugar, and vanilla, these cookies bake up soft and slightly golden at the edges, with a deliciously tender center. Ideal for when you crave something sweet without making a large batch.
Ingredients
Cookie Dough
- ⅓ cup cold butter
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk
- ½ tsp baking soda
- ¾ cup flour (all-purpose or gluten-free 1 to 1 flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer, combine the cold butter and granulated sugar. Mix until the butter is fully incorporated and no clumps remain, creating a smooth mixture.
- Add Wet Ingredients: Add in the vanilla extract and egg yolk to the butter-sugar mixture. Stir thoroughly to blend all wet ingredients evenly.
- Incorporate Dry Ingredients: Add the baking soda and flour to the bowl. Stir until the dough has just come together without overmixing to keep cookies tender.
- Shape Dough Balls: Scoop out four equally sized dough balls and space them at least 3 inches apart on the prepared baking pan. Alternatively, you can form six medium-sized dough balls for smaller cookies.
- Bake Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges are very slightly golden and the centers are set but still soft.
- Cool Before Serving: Remove the cookies from the oven and allow them to cool on the pan for 10 minutes. They will be gooey and fragile before cooling but will firm up to perfect softness.
Notes
- Using cold butter helps achieve a tender texture.
- Do not overbake to maintain a soft center.
- You can substitute all-purpose flour with a gluten-free 1-to-1 flour blend if needed.
- For a larger batch, simply double the ingredients.
- Let cookies cool completely if you prefer a firmer texture before serving.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
