Get the Recipe: Small Batch Sugar Cookies
These small batch sugar cookies are sweet and buttery! This quick and easy recipe takes less than 20 minutes total. One mixing bowl, no dough chilling and the most delicious cookies!
Ingredients
- ⅓ cup cold butter
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk
- ½ tsp baking soda
- ¾ cup flour, all purpose or gluten free 1 to 1 flour
Instructions
- 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.
Notes
- 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.
Calories: 301kcal, Carbohydrates: 35g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 261mg, Potassium: 36mg, Fiber: 1g, Sugar: 17g, Vitamin A: 538IU, Calcium: 14mg, Iron: 1mg