Easy Small Batch Sugar Cookies Recipe —No Leftovers Guaranteed!

Try these small-batch sugar cookies if you are craving some instant and yummy sugar treats. Get ready to enjoy the tender, juicy sweetness in significantly less time. 

Small-batch sugar cookies will surely become your go-to recipe for a busy schedule. This least expensive, simple, and easy classic recipe makes 8 sugar cookies. 

The best part is it’s an ideal treat when you don’t want any leftovers. People of all ages love to have these cookies regardless of the occasion. 

In this blog post, let’s learn how to make this small sugar cookie recipe. All things you need to make it are already present in your kitchen. So, why wait? Let’s begin!

With All My Heart

Besides being so simple, this small batch of the sugar cookie recipe is exceptionally adorable. You would want to make a “big batch” out of it once you make it! 😊 You get these unbelievably good cookies as easy as 1 2 3!

The buttery sweetness is unmatchable with the classic sugar cookie taste. You will find the cookies soft and juicy inside and crunchy on the outside. The overall process takes only 15 minutes, saving you time and energy. 

This small-batch sweet dish is best to serve to your family or friends on any occasion or during routine dinners and gatherings. You can also treat yourself to them and enjoy the goodness. You will also love your sugar cookies with the cream cheese frosting topping. 
Your guests will love these sweet treats, too, if you serve this as a snack with your baby shower food.

Ingredients for Small Batch Sugar Cookies

Egg yolk

To make this recipe, you need 1 egg yolk. You can save the white for breading chicken. 

Butter

Using salted butter will bring in better results. By doing this, you can enhance flavors. However, you can also use unsalted butter if you do not have salted butter. 

Sugar

We use white sugar in this recipe. It gives the same classic sugar cookie taste. If you like to use brown sugar, you can use it, too. 

Vanilla

Vanilla lifts up the flavor in this recipe. Using vanilla bean paste and regular vanilla extract both work well, too. 

Flour

You can pick the flour that you like. This recipe uses all-purpose flour, yet you can also use a 1:1 gluten-free flour blend. 

How to Make A Small Batch Sugar Cookies

1. Preheat the oven to 350 °F. Line a baking sheet having parchment paper in the oven.
2. Take a medium-sized mixing bowl. Put in softened butter and sugar. Mix the cookies well until they get pale and creamy. 
3. Add in vanilla and egg yolk, and mix well again. 
4. Put dry ingredients into the mixture and blend gradually to form a dough. 
5. Using a small cookie scoop, divide the cookie dough into 8 equal parts. 
6. Roll them into balls using your hands. 
7. Next, roll the balls in the extra sugar.
8. Place the balls into your prepared baking sheet. 
9. Bake the sugar cookies for 6 to 8 minutes.
10. Remove the tray from the oven. 
11. Let the cookies cool completely.
12. Serve and enjoy the soft, fresh cookies.  

Baking Tips

Here are some expert baking tips for you to make the finest cookies at home:

• Go for the room temperature butter. It is soft but more smooth than melty.
• Again, room-temperature egg yolk is a better option because it mixes easily.
• Select “pure” Vanilla extract. 
• Avoid packing the flour when measuring. Else, the cookie dough gets too dry.
• Refrain from overmixing the dough. 
• Use parchment paper for baking.
• Bake your cookies until the edges barely turn golden to keep them soft. 

Best Add-ons for Small Batch Sugar Cookies

You can add many ingredients to your sugar cookie mix to make them even more delightful. The list of some of them is as follows:

• Chocolate chips
• Toasted chopped nuts
• Chopped dried fruits
• Rainbow sprinkles
• M&Ms, etc.

Note: After mixing the butter and egg into the cookie mix, you should add any or some of these. These exciting mix-ins will take your plain sugar cookies up a notch. 

Instructions for Storing & Freezing

Storing

Keep the leftovers in an airtight container or jar at room temperature. You can save the cookies for 5 days. 

Freezing

To make the freshly baked cookies readily available, freeze them. You should place fully cooked cookies into a freezer-safe bag and store them in the freezer. Then they remain OK and edible for up to 3 months. 

You must thaw the cookies until soft or microwave them for 10 seconds when in a hurry. 

Frequently Asked Questions

Can I decorate my sugar cookies?

Why not! You can decorate your easy sugar cookies with many different ingredients. They are as good as sprinkles, colored sanding sugar, or melted chocolate with an added magical touch. 

Is this easy small-batch sugar cookie recipe the same as classic sugar cookies?

This recipe is almost the same. It is vanilla flavored and sweet as it seems. 

What if I want to add the servings?

It will go well with that, too. You can add quantities or double this recipe. You can easily make about 15 to 16 cookies to double the fun. 

Is it suitable to use cookie cutters in this recipe?

Using cookie cutters with these sugar cookies is not a good idea. It is not a cut-out sugar recipe. 

Is this easy small-batch sugar cookie recipe no chill?

Yes, of course! You don’t have to chill the dough. You can only melt the butter, mix the dough well, scoop out your cookies, and send them for bake. 

Still, want more? Also, try these delicious cookie recipes!

2- Ingredients Peanut Butter Cookies

Easy Mini Skillet Cookie

Easy Honey Shortbread Cookies with Three Simple Ingredients

Also, check out these if you are a sweet lover like me! 

Dairy-free Chocolate Cupcakes

Oreo Milkshake Recipe without Ice Cream

Dairy-free Blueberry Muffins

Key Takeaway

After making this wonderfully simple recipe, you’ll feel like you have made one of the best cookie recipes in the world. You will enjoy its making from dough to baking this holiday season. Have a great cookie day!

Small Batch Sugar Cookies —Every day is a Cookie day!

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Try these soft and chewy cookies in almost no time. You will make 8 classic treats out of this recipe and will have no leftovers, guaranteed! This dessert is easy to make in less than 20 minutes. Use it as a snack or even as a gift for your favorite person!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Course cookie, desert

Cuisine American

Servings 8 people

Ingredients

  

• 4 tbsps Softened butter
• ¼ cup + 2 tablespoons Granulated sugar divided
• ½ tsp Vanilla extract
• 1 Egg yolk large, room temperature
• ½ cup All-purpose flour
• 12 tsp Baking soda
• Kosher salt: a pinch

Instructions

 

• Preheat the oven to 50 °F.
• Line a baking sheet with parchment paper.
• Take a medium-sized mixing bowl. Put the softened butter and ¼ cup of sugar into it and beat until its texture and color turn creamy and pale.
• Next, add the egg yolk and vanilla. Mix again.
• Now add the flour, baking soda, and salt. Mix gently to make a dough out of all these ingredients.
• Divide the cookie dough into 8 equal parts. You can use a small cookie scoop to do that. Use your hands to roll them and make the balls.
• Now, roll the balls in the remaining 2 tablespoons of sugar. Place them on the baking sheet.
• Bake for about 6 to 8 minutes. Ensure to bake until the edges get lightly golden.
• Remove the tray from the oven with care. Allow cookies to cool completely.
• Enjoy the sweetness, cookiefied!

Notes

• We recommend using room-temperature butter. It should be soft but not overly soft and melty.
• If you want to add egg yolk, use a room-temperature egg yolk to make the process easier.
• Do not pack the flour as you measure it; the cookie dough will be too dry.
• You should only bake until the edges barely get golden. It is to make them soft-baked cookies.
• You can store the leftovers in the fridge for up to 5 days in an airtight container at room temperature.
• When you wish to save the cookies for longer, freeze them fully cooked for 3 months in a freezer-safe bag.
  

  Nutrition Facts Per Serving:

  Calories: 110 kcal	Cholesterol: 34.5 mg
  Total Fat: 5g	Sodium: 73.3 mg
  Sugars: 8.4 g	Protein: 1.2 g
  Carbohydrate: 15.3 g	Sodium: 186.6 mg

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