Small Batch Sugar Cookies
These small batch sugar cookies are pure perfection! They have slightly golden chewy edges and a soft buttery middle. This one bowl recipe takes only 20 minutes. No dough chilling required. Decorate them and devour them!
Why You’ll Love This Recipe
- These small batch sugar cookies are so quick and easy.
- Only one mixing bowl required.
- No dough chilling.
- They take less than 20 minutes total.
- Great for Christmas, birthdays, parties and more.
- Feel free to add some frosting or icing on top.
- This recipe makes only 4 large cookies or 6 regular cookies. These Small Batch Brownies are another winner!
- Use gluten free flour to make these gluten free. They are nut free.
- Only 6 pantry staple ingredients needed.
- For thicker cookies, check out these Gluten Free Sugar Cookies!
Ingredients & Substitutions
These are the main ingredients and substitutions for small batch sugar cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. Do not use softened or melted butter. The cold butter prevents these cookies from spreading too thin.
Granulated sugar adds the sweetness. I do not recommend another sugar or sweetener alternative.
Vanilla extract adds a classic homemade flavor.
Only use one egg yolk. Do not use the egg white. Discard egg or white or set aside for another use. For vegan, try these Vegan Sugar Cookies.
Baking soda helps these cookies slightly rise.
Use either gluten free 1 to 1 flour or all purpose flour. Both work equally as well.
Taste & Texture
These small batch sugar cookies are sweet and buttery! They taste like classic sugar cookies.
They have slightly chewy edges and a soft doughy middle.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add cold butter and sugar. Mix until no clumps of butter remain.
Add in vanilla and egg yolk. Stir to combine.
Add in baking soda and flour. Stir until combined.
Scoop out 4 equally sized dough balls. Place them at least 3 inches apart on pan. Alternatively, feel free to make 6 medium sized balls of dough.
Bake for 8 to 9 minutes or until edges are very slightly golden and centers are set.
Finally, remove small batch sugar cookies from oven. Allow cookies to cool on pan for 10 minutes.
Expert Tips & Tricks
Carefully measure all ingredients.
Use cold butter right from the fridge. This is imperative!
If using unsalted butter, feel free to add in a pinch of sea salt.
Use just the egg yolk. Do not use an entire egg. Discard or set aside the egg white.
Make dough balls equally sized. Make 4 larger dough balls or 6 regular sized ones.
Spread dough balls out on pan. These cookies do spread while baking.
The cookies are soft and gooey when they first come out of the oven. Allow them to cool before eating.
Top with a little icing and marshmallows like these Melted Snowman Cookies!
Flavor Variations & Add Ins
Spice up these small batch sugar cookies!
Use almond extract instead of vanilla extract.
Use lemon extract instead of vanilla extract. Add in some lemon zest too.
Top with frosting or icing.
Top with sprinkles.
Add in a pinch of cinnamon. They come out similar to Snickerdoodles!
Add in any color food dye to the cookie dough.
How to Serve & Store
Serve small batch sugar cookies once cool enough to handle. They are soft and fragile at first.
Serve with a tall glass of milk, cup of coffee or mug of hot chocolate.
They are great with ice cream too!
Store cookies at room temperature for up to 4 days.
Freeze for up to 1 month.
Frequently Asked Questions
Yes! They are more soft and gooey than cut out cookies, but they are great with frosting on top.
No, these are not meant to be cut out cookies. They spread too much in the oven to be cut out cookies.
You May Also Like
- Pink Sugar Cookies
- Sugar Cookies with Sprinkles
- Chocolate Chip Sugar Cookies
- Gooey Chocolate Chip Cookies
- Levain Chocolate Chip Cookies
If you make this small batch sugar cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Small Batch Sugar Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix until no clumps of butter remain.
- Add in vanilla and egg yolk. Stir to combine.
- Add in baking soda and flour. Stir until combined.
- Scoop out 4 equally sized dough balls. Place at least 3 inches apart on pan. Alternatively, feel free to make 6 medium sized balls of dough.
- Bake for 8 to 9 minutes or until edges are very slightly golden and centers are set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. They are gooey and fragile before cooling.
- Use cold butter right from your fridge. Do not use softened or melted butter.
- Use one egg yolk, not the whole egg. Discard or set aside egg white for another use.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- This recipe makes 4 large cookies or 6 medium sized cookies.
- Place dough balls at least 3 inches apart. These cookies spread while baking.
- Store leftovers at room temperature for up to 4 days.
- Freeze for up to 1 month.
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