Small Batch Sugar Cookies

small batch sugar cookies in a white loaf pan lined with cheesecloth.

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4.3 from 3 reviews

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!


Units Scale
  • 4 tablespoons softened butter
  • 1/4 cup + 2 tablespoons granulated sugar - divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk (room temperature)
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt


  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper
  2. In a medium size mixing bowl, beat softened butter and 1/4 cup of sugar until creamy and pale in color
  3. Add in the egg yolk and vanilla, and mix again
  4. Next, pour in the flour, baking soda, and salt and mix on low speed just until the flour is incorporated and a dough forms
  5. Use a small cookie scoop to divide the sugar cookie dough into 8 parts and use your hands to roll them into balls.
  6. 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
  7. Carefully take the tray out of the oven and allow cookies to cool completely


  • 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