Easy Small Batch Sugar Cookies
Let’s Be Real: Sugar Cookies for When You Only Kinda Want Cookies
Alright, quick confession before we start—sometimes I just get that craving for a soft, sweet sugar cookie, but the idea of three dozen cookies sitting on my counter (calling my name at 2am) is… well, kind of dangerous. Not that I’d ever eat a dozen in one go. (Ahem.) So that’s why I whipped up this recipe for easy small batch sugar cookies. My partner actually calls them “the disappearers” because, let’s face it, they rarely make it to the next day. Oh! And bit of a warning—I’ve spilled flour all over myself at least twice making these, so keep the vacuum handy.
What’s So Great About This? (Besides the Obvious)
I make these whenever the sweet tooth strikes but I don’t want a mountain of cookies staging a coup on my kitchen. My family goes a bit bananas for these—literal wrestling over the last one has happened (no lie). I sometimes make them as a test batch if I’m trying out a new cookie cutter, or when I want just enough cookies to dunk in tea while binge-watching Bake Off re-runs. And oh, you know what’s funny? For ages, I couldn’t get them to bake right unless I reminded myself: chill the dough, even for 10 minutes, or they turn into some sort of cookie pancake situation. Been there, done that!
Here’s What You’ll Need (Give or Take)
- 1/4 cup (55g) unsalted butter, softened (I have used salted butter, just skip the extra pinch of salt. My grandma swore by Kerrygold, but really, whatever’s in the fridge works!)
- 1/3 cup (65g) granulated sugar (sometimes I’ll do half brown sugar for a bit of caramel flavor—no one’s complained yet)
- 1 egg yolk (you can freeze the white for, um, some other project you’ll forget about)
- 1/2 teaspoon vanilla extract (I once ran out and used almond, accidentally delicious if you like that sort of thing)
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon baking powder (I once did baking soda by mistake—it wasn’t great, but the house still smelled fantastic)
- A pinch of salt
- Extra sugar for rolling, if you like sparkly tops (I do, honestly, who doesn’t?)
How I Actually Make These and Don’t Stress It
- Preheat your oven to 350°F (175°C), or whatever it takes for you to not burn the bottoms. And line a little sheet pan with parchment or just butter the heck out of it.
- Put the butter and sugar in a bowl and cream them together. I use a fork if the mixer’s dirty (and it usually is), but sure, use a mixer if you’re fancy. At this point I tend to sneak a little taste—don’t judge.
- Add the yolk and vanilla, mixing until it’s all smooth and kinda glossy. Don’t worry if it splits for a bit; it comes together once you add flour (I promise!).
- Dump in your flour, baking powder, and salt. Stir until it’s all combined and looks like, well, cookie dough. I use a spatula until it’s too stiff, then just get in there with clean hands.
- Chill the dough in the fridge for at least 10 minutes (sometimes I skip this if I’m impatient, but they spread more, so fair warning). And sometimes, if I’m feeling posh or it’s hot out, I’ll pop the tray itself in the fridge.
- Scoop out little balls, about the size of a walnut or, honestly, whatever size you feel like. Roll in extra sugar if you want—sometimes I forget, and it’s fine.
- Bake for 9-11 minutes, until just turning golden at the edges but still a little soft in the middle. They look underdone when you take ‘em out, but that’s how you get that chewy center.
- Cool for, oh, five minutes before moving them. Or longer if you have self-control (I do not). Good luck not burning your mouth.
Random Notes from Too Many Batches
- I once tried doubling the recipe for a party and messed it up—don’t ask me how. So I just make two single batches back-to-back now.
- If your dough feels dry, a little splash of milk or even water helps. Not too much—think an extra drizzle, not a downpour.
- The sugar on top makes them look fancy, but honestly, they taste great even naked. Wait, that sounded wrong—whatever, you know what I mean.
How You Can Tweak ‘Em (Some Experiments, Good & Bad)
- Try adding lemon zest if you’re feeling bright and zippy (I did, delicious with tea!)
- I swapped half the flour with whole wheat once, but to be honest, kind of ruined the mood—tasted healthy, which is maybe not what you want from sugar cookies.
- A handful of mini chips? Nobody will complain. Probably.
- I made them with browned butter once. Game changer, but also a bit more faff than I could be bothered with on a weeknight.
Do You Even Need Fancy Tools?
Look, a hand mixer gets them fluffy, but I’ve mashed the butter and sugar together with a wooden spoon and some pent-up stress. If you don’t have a cookie sheet, just chuck them on whatever flat baking tray you can find. Actually, I did a batch on a pizza stone once—worked pretty well (don’t tell the Italians).
Where Do I Keep Them? (Supposing They Last)
Technically you should store these in an airtight box at room temp—should keep for 2–3 days, maybe longer if you forgot about them (as if). But honestly, in my house, they rarely last through till morning. They do freeze OK, in case you want to hide some from your own self.
When and How I Like to Serve ‘Em
To me, these are best with a massive mug of milky tea—though if you dip them in something with a little rum in it, you didn’t get that idea from me. Kids love to sandwich a little Nutella between them. (I let them, ’cause why not?!) Official family tradition: whoever bakes gets the first (and last) cookie. Highly recommend.
“Wish Someone Had Told Me…” (Pro Tips I Learned the Hard Way)
- I once tried baking these at too high a temp; turned into sugar frisbees. Keep your eye on the oven, yeah?
- If you don’t chill the dough, I mean, the world won’t end, but your cookies might become oddly…pancake-y. Up to you.
- Melted butter does not work here. It just doesn’t—it’s weirdly oily. Take it from me.
Quick Questions I Actually Get Asked
- Can I double the recipe? Yep—though, on second thought, I always end up with slightly different cookies. Maybe it’s just me not measuring right.
- Do these work as roll-out cookies? Eh, not really, unless you over-chill and flour the heck out of your surface. They’re more of a drop-and-go deal.
- What if I forget baking powder? They’re a tiny bit denser but still tasty! Honestly, who doesn’t love a chewy cookie?
- Why are mine dry? Could be overbaking or a heavy hand with the flour. Or maybe the kitchen goblin swapped your measurements (mine definitely does that sometimes; sneaky devil).
- Do I have to use parchment paper? Nope, you can butter your tray real good. Cookies might get crispier bottoms but that’s not a bad day, is it?
So that’s my not-so-scientific, definitely-sweet guide for easy small batch sugar cookies. If you mess up a batch, don’t sweat it—happens to the best of us. Want to swap stories or get more crumbly, buttery ideas? I like browsing Serious Eats for their genuinely honest takes.
Ingredients
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon milk
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a bowl, cream together the softened butter and sugar until light and fluffy.
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3Mix in the egg yolk and vanilla extract until well combined.
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4Add flour, baking powder, and salt. Stir until just combined. If dough seems dry, mix in the milk.
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5Scoop dough into 6 equal balls and place them on the prepared baking sheet. Gently flatten each ball.
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6Bake for 10-12 minutes or until the edges are lightly golden. Cool on a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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