Easy Small Batch Sugar Cookies: Perfect for Any Occasion
These classic Small Batch Sugar Cookies offer the delightful combination of buttery flavor, crispy edges, and a soft, chewy center. The best part? You don’t need to soften the butter or chill the dough! This recipe is perfect for those last-minute cookie cravings or for adding a homemade touch to your Christmas cookie tray.
As a passionate baker, I’m always on the lookout for convenient and delicious small batch cookie recipes. There’s something incredibly satisfying about creating a batch of fresh, homemade cookies without being overwhelmed by excessive leftovers.
With December in full swing, it’s officially cookie season! The air is filled with the aroma of warm spices and sweet treats, and the desire to bake something comforting is practically irresistible.
Baking small batch cookies for a grand holiday like Christmas might seem unconventional, but it’s the perfect solution for smaller households like mine. It allows us to indulge in a variety of flavors without the daunting task of consuming a mountain of cookies. Variety is the spice of life, after all!
One of the first cookie recipes I ever mastered was the classic sugar cookie. I remember being captivated by their crispy edges that gave way to a soft, chewy middle. Rolling them in sugar before baking adds a subtle crunch that elevates the entire experience.
Over the years, I’ve meticulously perfected my sugar cookie recipe. Now, I’ve scaled it down to create these wonderful 6 Small Batch Sugar Cookies using only basic pantry ingredients. This recipe is designed for simplicity and ease, ensuring anyone can bake delicious sugar cookies without any fuss.
I like to call this my easy sugar cookie recipe because they are drop sugar cookies. Forget the rolling pin and cookie cutters! All you need to do is mix, scoop, and bake. The simplicity of this method makes it incredibly appealing, especially when time is of the essence.
No need to cream the butter or chill the dough beforehand. This is a recipe that embraces spontaneity and delivers incredible results in minimal time.
In fact, you can easily whisk the dough by hand without the need for a stand mixer. As long as you whisk vigorously enough to thoroughly blend the sugar and melted butter, you’ll achieve the perfect cookie dough consistency.
Whether you choose to savor them immediately or save some for later, these cookies are a true delight. Their simple sweetness makes them a perfect treat any time of day.
Although sugar cookies might not be exclusively associated with Christmas, adding a touch of festive flair can instantly transform them into a holiday favorite. Simply roll them in red and green sprinkles and voila – instant holiday cheer!
Whether you bake this small batch of sugar cookies as an everyday indulgence or as a delightful addition to your Christmas cookie plate, they are sure to bring joy to your kitchen throughout the year. The warmth and aroma of freshly baked cookies are simply unmatched.
What are Drop Cookies?
Drop cookies are a type of cookie where spoonfuls of dough are simply dropped onto a baking sheet. This method is celebrated for its simplicity and convenience. Some popular drop cookies include small batch chocolate chip cookies, small batch peanut butter cookies, and now these irresistible small batch sugar cookies.
While you can certainly scoop the dough by hand using a spoon, I highly recommend using a #40 cookie scoop. This handy tool ensures that each cookie is uniform in size, resulting in even baking and a more aesthetically pleasing final product.
Unlike other cookie recipes, like my small batch gingerbread cookies, chocolate chip cut out cookies, and red velvet sugar cookies, these sugar cookies don’t require any rolling or cutting. This saves you valuable time and effort, making them perfect for busy bakers.
I’m currently working on developing a recipe for cut-out sugar cookies, but it’s not quite ready for publication yet. Stay tuned for that in the future!
If you’re craving a sugar cookie fix in even less time, be sure to check out my Microwave Sugar Cookie recipe. It’s ready in under 5 minutes and offers a quick and satisfying treat!
Ingredients for Small Batch Sugar Cookies
You only need a handful of basic pantry staples to bake up the perfect sugar cookies for two! These are the ingredients you’ll need:
- All-purpose flour: Due to the limited amount of liquid in the dough, it’s crucial to measure your flour accurately using the spoon and level method rather than the scoop and pack method. This ensures the correct flour-to-liquid ratio, which is essential for achieving the desired cookie texture. Learn more about how to measure flour.
- Baking soda: This leavening agent gives the cookies their signature crisp edges and soft, chewy middle. It reacts with the acids in the dough to create carbon dioxide, which helps the cookies rise.
- Salt: Salt enhances the flavor of the cookie, especially since you’re using unsalted butter. It balances the sweetness and brings out the other subtle flavors in the recipe.
- Granulated Sugar: Adding white sugar contributes to the cookie’s delightful chewy texture. Plus, rolling the dough in sugar before baking adds a nice subtle crunch and visual appeal.
- Butter: Using unsalted butter allows you to precisely control the amount of salt in such a small batch of cookies. It also helps the dough spread during baking, resulting in that perfect cookie shape.
- Egg yolk: Using a whole egg can add too much moisture, causing the cookies to be more cakey than chewy. Using an egg yolk not only cuts down on excess moisture but also helps bind the dough together, creating a richer, more flavorful cookie.
- Vanilla extract: Much like salt, vanilla extract enhances the other flavors in the dessert. It adds a warm, comforting aroma and complements the buttery and sugary notes perfectly.
What To Do With Leftover Egg Whites
This small batch sugar cookie recipe calls for 1 egg yolk, which leaves you with 1 leftover egg white.
I know it’s slightly inconvenient not to use the entire egg, but I promise you these cookies taste significantly better with just the yolk! The yolk provides richness and enhances the chewiness of the cookie.
If you’re unsure what to do with the leftover egg white, here is a list of recipes using leftover egg whites including flourless chocolate cookies and baked coconut shrimp (hey, we still need to eat dinner after all that cookie baking!).
How to Make Small Batch Sugar Cookies
Making this small batch sugar cookie recipe is incredibly easy! You don’t even need a mixer, technically speaking. Whether you prefer using your trusty stand mixer or whisking by hand, here’s a step-by-step guide on how to make these delectable sugar cookies:
- Whisk: In a medium-sized bowl, whisk together the flour, baking soda, and salt until thoroughly combined. This ensures that the leavening agent is evenly distributed throughout the dough.
- Beat: In a separate, larger mixing bowl, beat the sugar and melted butter together until the mixture is smooth and the sugar has dissolved. This process incorporates air into the dough, resulting in a lighter, more tender cookie.
- Add: Add the egg yolk and vanilla extract to the sugar and butter mixture. Beat until everything is well combined and the mixture is smooth.
- Stir: Gradually stir in the flour mixture until a soft dough forms. Be careful not to overmix the dough, as this can lead to tough cookies.
- Scoop: Use a cookie scoop or spoon to portion the dough into equal-sized balls.
- Roll: Roll each ball of dough in granulated sugar (or sprinkles, if desired) until it’s evenly coated.
- Bake: Bake at 350°F (175°C) for 8-10 minutes, or until the edges are golden brown. The cookies will be slightly puffed up while baking but will deflate slightly as they cool.
Store leftover sugar cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months (more details on freezing below).
How to Decorate Drop Sugar Cookies
Typically, drop sugar cookies are not decorated beyond rolling them in granulated sugar before baking. The simple sweetness and delicate crunch of the sugar coating is often enough.
However, you can definitely get creative and decorate them for the holidays, such as Christmas or Halloween, by using sprinkles! This adds a touch of festive fun and allows you to personalize your cookies.
Consider using colored sugar, nonpareil sprinkles, or jimmie sprinkles to add visual appeal and holiday cheer.
How to Freeze Drop Sugar Cookies
This easy sugar cookie recipe freezes incredibly well, making it a great option for getting ahead on holiday baking or for those who don’t want to eat all 6 cookies at once. Freezing allows you to enjoy these cookies at your own pace without worrying about them going stale.
There are two main methods for freezing sugar cookies for up to 3 months:
- Freeze before baking: After scooping the dough but before rolling it in sugar, place the dough balls on a baking sheet or plate and refrigerate for about 1 hour. Once the dough is firm, transfer it to a freezer-safe bag or container. When you’re ready to bake, let the dough thaw for approximately 30 minutes, roll it in sugar, gently flatten each cookie with a fork (optional), and then bake as directed.
- Freeze after baking: Allow the cookies to cool completely after baking. Once cooled, place them on a baking sheet or plate and freeze for about 1 hour. Once the cookies are firm, transfer them to a freezer-safe bag or container. When you’re ready to eat them, simply let them sit out on the counter until they reach room temperature.
More Small Batch Cookie Recipes
If you enjoyed these classic sugar cookies, be sure to check out my other small batch cookie recipes. There’s a cookie for every taste!
- Peanut Butter Cookie Cups
- Snickerdoodle Recipe Without Cream Of Tartar
- M&M Cookie Recipe
- Chocolate Sugar Cookies
- Cheesecake Cookies
- Orange Cookies
Small Batch Sugar Cookies
6 cookies
20 minutes
10 minutes
30 minutes
These classic Small Batch Sugar Cookies are 6 buttery cookies with crispy edges and a soft and chewy middle. The best part is you don’t need to soften the butter or chill the dough, so you can make them as a last minute cookie to eat or add to your Christmas cookie tray.
Ingredients
- 3/4 all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon table salt
- 1/3 cup granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- Granulated sugar or sprinkles, for rolling
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer) or by hand with a whisk, beat together the sugar and melted butter until smooth and creamy, about 1 minute.
- Beat in the egg yolk and vanilla until incorporated.
- Gradually beat in the flour mixture until a soft dough forms.
- Add some granulated sugar or sprinkles to a small bowl shallow enough for rolling.
- Using a #40 cookie scoop or by hand, divide the dough into 1 + 1/2-inch balls, roll into sugar or sprinkles, then place on the baking sheet about 2 inches apart.
- Bake 8-10 minutes or until edges are golden brown and center no longer looks wet. They’ll be puffy but will deflate. Cool on the sheet for 5 minutes then transfer cookies to a wire rack to finish cooling.
Store in an airtight container for up to 1 week.
Notes
- Not sure what to do with the extra egg white? Check out my Recipes Using Leftover Egg Whites.
- Looking for more small batch cookies? Check out Small Batch Chocolate Chip Cookies, Small Batch Peanut Butter Cookies, and Small Batch Snickerdoodles.
- If you’re looking for cut out cookies, check out Chocolate Chip Cut Out Cookies, Small Batch Gingerbread Cookies, and Red Velvet Sugar Cookies.
Recommended Products
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- #40 Cookie Scoop
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