This small batch sugar cookie recipe is perfect for those times you’re craving something sweet but don’t want to make a big batch of cookies. This easy recipe makes five perfect sugar cookies that are soft and chewy. I also include a small batch glaze recipe so you can decorate them, too!
Easy Small Batch Sugar Cookies
You know those times when your sweet tooth wants something sweet, but the rest of you doesn’t have the energy to make a big batch of cookies? This small batch cookie recipe is for those times.
A handful of ingredients, one bowl, and a few minutes of prep time are all you need to get a small batch of these sweet sugar cookies in the oven.
The thing about small batch recipes is that it’s not always as easy as just cutting a bigger recipe in half. This is especially true with baking, so you should know that I’ve tested this recipe many times. It makes five perfect sugar cookies that have the best soft and chewy texture.
I’ve also tried to make it as simple as possible – you only need one bowl and one kind of sugar. I make these cookies without brown sugar, but you can’t tell. The granulated sugar with the creamed butter gives the cookies their soft texture.
There’s even a glaze! And it’s easy to make. The perfect finishing touch for your cookies.
All in all, I think you are going to love these small batch vanilla cookies.
Table of Contents
- Butter: I always use unsalted butter, make sure it’s softened
- Sugar: my favorite sugar cookies always use granulated sugar
- Egg: because we’re cutting the recipe down, we’re going to use just one large egg yolk
- Vanilla and Salt: for flavor
- Baking soda: important for cookies to help them spread
- All-purpose flour: a must for cookies
How to Make a Small Batch of Sugar Cookies
1. Cream: In a large mixing bowl, cream the butter and sugar until smooth. Mix in the egg yolk, vanilla, baking soda, and salt.
2. Mix and Drop: Slowly add the flour and mix until the dough comes together. Scoop two tablespoons of dough to form each dough ball and place them on a prepared cookie sheet.
3. Bake and Cool: Bake the cookies at 350°F for 10 to 14 minutes. The cookies are done when they are golden around the edges and no longer glossy in the center. Let the cookies cool before adding the glaze.
4. Frosting: To make the glaze, whisk powdered sugar, vanilla, and heavy cream or milk in a bowl. Top each cookie with the glaze and decorate with sprinkles if using. Keep the cookies in an airtight container for up to three days.
I love this recipe because it’s easy to switch up with different add ins.
- Mix-Ins: Try mixing in chocolate chips, M&Ms, or nuts into the batter.
- Skip the Glaze: Feel free to skip the glaze – the cookies are delicious plain! Roll them in granulated sugar before baking.
- Frosting: Or, you can frost them with homemade buttercream frosting or use store-bought frosting to make it really easy.
- Sprinkles: I usually switch up the sprinkles every time I make these – you know how I love a sprinkle cookie!
This is the best small batch sugar cookies from scratch. I promise you that! Make them the next time you get a cookie craving – they’ll definitely satisfy it, and you won’t have to worry about extra cookies sitting around tempting you. Enjoy!
- Why are my sugar cookies chewy? Sugar cookies are chewy because of the egg yolk and the baking soda.
- What causes sugar cookies to spread? Spreading is caused by the amount of flour and baking soda. These spread the perfect amount.
- What is the best thickness for sugar cookies? These aren’t rolled sugar cookies, so there is no need to worry about thickness.
- How do I cut an egg in half? Because this is a small batch recipe we’re going to use just an egg yolk. It’s not quite cutting it in half, but it’s close.
More Posts Helpful When Making Sugar Cookies
- How to Cut Recipes in Half
- Essential Baking Tools for Cookies
- How to Cream Butter and Sugar
- How to Measure Flour
Small Batch Sugar Cookies Recipe
- 3 tablespoons (42g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla
- ¼ teaspoon baking soda
- ⅙ teaspoon salt
- ½ cup (62g) all-purpose flour
- ¾ cup (85g) powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream or milk
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Cream butter and sugar in a large bowl with an electric mixer until smooth. Mix in egg yolk and vanilla, then mix in baking soda and salt. Slowly mix in flour until mixture forms into cookie dough. (This may take a few minutes if using a hand mixer.)
- Scoop 2-tablespoon size cookies on prepared baking sheet. Bake for 10-14 minutes or until golden around the edges and no longer glossy in the center. Cool before frosting.
- To make frosting: whisk powdered sugar, vanilla and 1 tablespoon heavy whipping cream or milk, adding more milk as needed for desired consistency. Frost cookies and sprinkle with sprinkles.
- Store in an airtight container for up to 3 days.
Nutritional information not guaranteed to be accurate
These Easy Small Batch Sugar Cookies are perfect when you have a craving, but no time to make a full batch of cookies!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 25, 2021