Small Batch Sugar Cookies
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These Small Batch Sugar Cookies are coated in sugar before baking making them crisp on the outside and soft and chewy on the inside!
These Small Batch Sugar Cookies yield just 4 cookies making them the perfect recipe if you live alone or with one other person! These cookies are coated in granulated sugar before baking to give them a nice crunch but you can also swap it out for colored sanding sugar or just omit the sugar completely.
If you love sugar cookies try my Chocolate Chip Sugar Cookies, Matcha Sugar Cookies or Sugar Cookies with Hershey Kisses!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/8 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Egg yolk – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Small Batch Sugar Cookies
1. In a small bowl whisk all-purpose flour, baking soda and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolk and vanilla extract until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once then mix on low speed until just combined.
5. Using a 3 tablespoon cookie scoop, scoop dough and roll in granulated sugar then place onto the prepared baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 12 minutes then cool on the baking sheet. Store Small Batch Sugar Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Small Batch Sugar Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Instead of plain old granulated sugar, try rolling them in colored sanding sugar like pink for Valentine’s Day or red/green for Christmas. The possibilities are endless!
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for shortbread recipes try my Mini Chocolate Chip Shortbread Bars or Shortbread Thumbprint Cookies or Almond Flour Shortbread Cookies.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Small Batch Sugar Cookies
Equipment
- Baking sheet
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 80 g (2/3 cup) all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- 56 g (4 tbsp) unsalted butter, softened
- 66 g (1/3 cup) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- extra granulated sugar for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl whisk all-purpose flour, baking soda and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
- Add the egg yolk and vanilla extract until just combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Using a 3 tablespoon cookie scoop, scoop dough and roll in granulated sugar then place onto the prepared baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 12 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/8 tsp salt.
- Store Small Batch Sugar Cookies in an airtight container for up to 5 days at room temperature.
