These Small Batch Sugar Cookies are soft, chewy, and quick. This recipe is simple, easy, and makes 8 classic sugar cookies, perfect for when you don't want leftovers.
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I cannot begin to describe how unbelievably delicious this small batch sugar cookie recipe is. The cookies, though simple, are buttery, sweet, and full of that classic sugar cookie flavor.
They're soft and chewy in the middle, with a crunchy sugar coating, and best of all they take just 15 minutes from start to finish.
This small batch recipe makes 8 delicate sugar cookies that are perfect for when you don't want leftovers. Bake a batch for a date night, intimate gathering, or just to treat yourself!
Be sure to also check out these small batch chocolate chip cookies if you're in the mood for some chocolate!
Ingredients For Small Batch Sugar Cookies
- Butter: I always use salted butter in my desserts because I've found it balances the flavors better. If you don't have salted, unsalted works also
- Sugar: This small batch sugar cookie recipe is made with all white sugar, for that classic sugar cookie flavor. You can use brown sugar if you don't have white
- Egg yolk: You'll only need 1 egg yolk for this small batch cookie recipe, but save the white for breading chicken
- Vanilla: This is the main flavor component in this recipe. I like to use vanilla bean paste, but regular vanilla extract works too
- Flour: I make these with all purpose flour, but you should be able to use a 1:1 gluten free flour blend if needed
How To Make Small Batch Sugar Cookies
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
- In a medium size mixing bowl, beat softened butter and sugar until pale and creamy
- Add in the egg yolk and vanilla, and mix again
- Next, pour in the dry ingredients and mix on low speed until a dough forms
- Use a small cookie scoop to divide the sugar cookie dough into 8 parts and use your hands to roll them into balls. Roll the balls in the extra sugar, then place onto your prepared baking sheet
- Bake for 6-8 minutes, then carefully take the tray out of the oven
- Allow cookies to cool completely, then serve and enjoy
Expert Baking Tips
- Use room temperature butter that is soft, but not overly soft and melty
- A room temperature egg yolk incorporates much easier than a cold one
- Don't pack the flour when measuring or your cookie dough will be too dry
- Bake these small batch sugar cookies until barely golden on the edges, these are meant to be a soft-baked cookie
Frequently Asked Questions
Yes, I got as close to a classic sugar cookie taste as I could. This small batch recipe is sweet and delicate with a vanilla forward flavor profile.
Sure, if you want! You can decorate with melted chocolate, sprinkles, or roll in colored sanding sugar to add a festive flair to them.
You can absolutely double this small batch sugar cookie recipe! It works well, and gives your about 15-16 cookies instead of 8.
No, this is not a cut out sugar cookie recipe. If you're looking to make cut outs, try this no spread sugar cookie recipe.
Storing And Freezing Instructions
STORING: You can keep any leftovers in an airtight container at room temperature for up to 5 days.
FREEZING: If you want fresh baked cookies any time, try freezing them! Place fully cooled cookies into a freezer safe bag and store in the freezer for up to 3 months.
Thaw until soft, or microwave frozen cookies for 10 second intervals if you're in a rush.
Want More Cookies? Try One Of These!
- Small batch chocolate chip cookies
- Chocolate chip oat flour cookies
- 2 ingredient peanut butter cookies
- No spread sugar cookies
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintSmall Batch Sugar Cookies
These Small Batch Sugar Cookies are soft, chewy, and quick. This recipe is simple, easy, and makes 8 classic sugar cookies, perfect for when you don't want leftovers. They take less than 20 minutes and are great for dessert, a snack, or even Christmas!
- Prep Time: 10 Minutes
- Cook Time: 6 Minutes
- Total Time: 16 minutes
- Yield: 8 Servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tablespoons softened butter
- ¼ cup + 2 tablespoons granulated sugar - divided
- ½ teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- ½ cup all purpose flour
- ½ teaspoon baking soda
- Pinch of kosher salt
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
- In a medium size mixing bowl, beat softened butter and ¼ cup of sugar until creamy and pale in color
- Add in the egg yolk and vanilla, and mix again
- Next, pour in the flour, baking soda, and salt and mix on low speed just until the flour is incorporated and a dough forms
- Use a small cookie scoop to divide the sugar cookie dough into 8 parts and use your hands to roll them into balls.
- Roll the balls in the remaining 2 tablespoons of sugar, then place onto your prepared baking sheet and bake for 6-8 minutes, or until the edges are barely golden
- Carefully take the tray out of the oven and allow cookies to cool completely
Notes
- Use room temperature butter that is soft, but not overly soft and melty
- A room temperature egg yolk incorporates much easier than a cold one
- Don't pack the flour when measuring or your cookie dough will be too dry
- Bake these small batch sugar cookies until barely golden on the edges, these are meant to be a soft-baked cookie
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Freeze fully cooled cookies in a freezer safe bag for up to 3 months
Keywords: 6 sugar cookies, sugar cookies small batch, small batch cookies
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