Small 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
Units
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- 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
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 1/4 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
Find it online: https://www.coleinthekitchen.com/small-batch-sugar-cookies/
