Chewy and soft, these classic small batch sugar cookies are so delicious. They are simple to make and you are sure to enjoy every bite.
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As you all know I am a huge fan of small batch cookie recipes. I couple of the recipes I make all the time are my mini batch of chocolate chip cookies and small batch oatmeal chocolate chip cookies.
Baking cookies in small batches allows me to enjoy a few cookies without any guilt yet still get to enjoy a sweet treat every now and then. If more people are coming over to enjoy, I just double the recipe. These cookies also keep well on the counter and freeze well, too.
These small batch sugar cookies are a classic cookie that takes me back to childhood. I used to enjoy these cookies after school when I was younger with a glass of iced cold milk.
The nostalgia of the sugary taste combined with butter and hints of vanilla just melts in my mouth. These cookies are so soft and chewy. I can't wait for you to give these simple but tasty sugar cookies a try.
Reasons to Love
- Easy to Make. These cookies only have 6 ingredients plus a pinch of salt. All the ingredients are pantry staples that I'm sure you have on hand. This is a no chill small batch sugar cookie recipe so they can be ready in about 20 minutes from start to finish. My daughter enjoys helping me in the kitchen to make these cookies.
- Customizable. This recipe can be a great one to make your own. From mix ins to added toppings, you can truly create your own cookie masterpiece. See the variations section below for more ideas. I enjoy topping them with this cream cheese frosting.
- Tasty and Flavorful. With just a few ingredients, you might not think these cookies hold lots of flavor, but they sure do. The sweetness of the cookie along with the creamy butter and chewy texture makes them so irresistible.
Ingredients
- All-purpose flour- The base of the cookie recipe that gives it structure and texture.
- Egg yolk- I'm just using the egg yolk; not the egg white for this recipe. The fat content in the egg yolk helps make the cookies chewier. If your looking for a recipe to use up the egg whites, try these egg white frittata muffins.
- Butter- Unsalted softened butter was used. The butter should not be melted but a finger indention only in it to ensure softness.
- Vanilla- A splash for enhancing flavors.
- Sugar- You can't have a classic sugar cookie without sugar. I use granulated white sugar.
- Baking powder- Allows the cookies to rise along with adding texture.
- Salt- Brings out the flavors and counters the sugar.
Scroll down to the recipe card for quantities used.
Instructions
Gather up those simple ingredients and a mixing bowl to make these delicious cookies. Then, preheat the oven to 350°F, and line a small baking sheet with parchment paper.
Add the flour and egg yolk into a large mixing bowl.
Then, blend in the remaining ingredients to form the dough.
Separate the dough into 6 evenly sized pieces. Form into flat discs and place onto the parchment lined baking sheet.
Bake for 10 to 12 minutes. Let the cookies rest for 10 minutes before serving.
Hint: Ensure the sugar cookies have a light golden color around the edges before taking them out of the oven. By slightly underbaking, the cookies maintain the perfect balance of softness and texture.
Variations
Here are a few suggestions to try if you'd like to customize these cookies:
- Add some spice. Change up the flavor profile a bit with a dash of cinnamon, nutmeg or pumpkin spice to give the cookies an even warmer flavor.
- Add mix-ins. Sugar cookies are a great cookie recipe to add in chocolate chips, nuts, M&M's or my daughters favorite sprinkles.
- Add a topping. A little bit of lemon zest or flakes of sea salt even a sprinkling of powdered sugar on top are a delicious twist. If you're looking to add a little bit more sweetness this cream cheese frosting or dairy free whipped cream can be an excellent choice as well.
- Switch up the sugar. Wanting a molasses flavor instead of regular sugar? Try making these small batch brown sugar cookies instead.
- Make them gluten free. Just swap out the all-purpose flour for gluten free one for one flour to makes these gluten free.
- Make them healthier. Swap out the butter for coconut oil and use an alternative sweetener instead of sugar.
Check out my eggless peanut butter cookies. The small-batch recipe makes just the right amount.
Tips
Top tip: Make sure you use parchment paper. Not only does this guarantee minimal clean up and easy transfer but it can help with distribution of heat, so the cookies bake evenly.
- Do not over mix the batter. Mix the ingredients until just combined. If over mixed, the cookies could turn out flat.
- Soften the butter. Softened butter ensures that it incorporates with the sugar. The butter should not be melted or too firm. Place butter on counter for up to an hour to lightly soften. You should be able to make a fingerprint indention into the stick of butter.
- Bake cookies until they are set. The edges should be slightly firm, and center should still be moist. Once removed from the oven, they will finish baking.
- Let your cookies cool completely before transferring them to a wire rack or storing them in an airtight container.
Serving suggestions
These small batch sugar cookies go perfect with a glass of ice-cold milk, iced tea, coffee or dip them in ice cream.
They make a fantastic dessert to enjoy after a meal. Their sweetness pairs well with my recipe for baked lemon butter fish or this shepherd's pie.They also go great with these lemon ricotta cookies on a cookie tray.
Storage
You can store your cookies in an airtight container at room temperature for up to 1 week. Ensure the container is sealed properly to keep the cookies fresh and prevent them from becoming stale.
You can also freeze these cookies by placing in a freezer friendly airtight container or bag for up to 3 months. Or, freeze the cookie balls to bake in smaller amounts as desired.
FAQs
Can I decorate these small batch sugar cookies?
Yes, you can easily use royal icing or canned icing for this recipe. I enjoy topping with the cream cheese frosting.
Can I double this small batch sugar cookie recipe?
Absolutely, this recipe can be doubled or even tripled if you desire. Just note you do need to use an additional egg yolk for each time you double or triple recipe.
How can I guarantee soft and chewy sugar cookies?
Don't let the cookies overbake. Remove them when the edges begin to set, then let them cool on the pan. When they are firm enough in the center, transfer them to a wire rack to completely cool.
Related Recipes
Want some more downscaled dessert recipes? Here are a few of the recipes I make all the time:
- Coconut panna cotta is a delicious dairy-free alternative to custard.
- Air fryer pineapples are easily made using canned rings.
- Chocolate creme brulee is an indulgent treat in a single serving size.
- Souffle cheesecake has a deliciously light and airy texture.
- Peach cobbler for one makes just enough for a generous single serving.
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Recipe
Sugar Cookies (Small-Batch)
Ingredients
- ⅔ cup flour
- 1 egg yolk
- 4 tablespoons butter softened
- ½ teaspoon vanilla
- ¼ cup sugar
- ½ teaspoon baking powder
- pinch of salt
Instructions
- Preheat the oven to 350°F, and line a small baking sheet with parchment paper.
- Blend together all of the ingredients until they come together as a well formed dough.
- Separate the dough into 6 evenly sized pieces.
- Roll the pieces into a ball, and flatten slightly with the palms of your hand.
- Place the cookies onto the parchment lined baking sheet, and bake for 10-12 minutes.
- Let the cookies rest for 10 minutes before serving.
Lily
Made them last night and they were a hit! The recipe was super easy to follow, and the cookies turned out soft and chewy. This is definitely a keeper! Thanks for sharing this gem of a recipe!
Sage Scott
The perfect way to satisfy my sugar cookie craving (when I want to still fit in my pants LOL)!
Rachel
Mixture was dry and crumbly and would not form into a dough at all. Very strange.
Lisa MarcAurele
I use a stand mixer with a dough paddle to get the dough to come together. It helps if your butter is very soft. You can soften it quickly by putting it under an upside down coffee cup that had been warmed up with boiling water in it.