Published: · Modified: by Abeer Rizvi · This post may contain affiliate links · 222 Comments
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Learn to make a small batch of sugar cookies recipe. This easy sugar cookie recipe requires no chilling. The cookies hold their shape and taste great.
I already shared my very small batch of sugar cookies recipe when I first started off this blog.
But over time, I have received a lot of feedback and suggestions.
Based on that, I have updated my small batch of chewy sugar cookies recipe and it’s so much better!
My husband ate the whole batch in two sittings, which means this recipe is a winner!
Depending on the size of your cookie cutter, this can be a 1 dozen sugar cookie recipe or you can easily double the recipe to make 2 dozen sugar cookie recipe.
I want to be clear and point out that these are NOT small batch drop sugar cookies.
These are a small batch of cut out cookies!
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This easy sugar cookie recipe is PERFECTbecause:
- The cookies hold their shape. There is no spreading during baking, which makes them perfect for cookie decorating.
- Unlike mostclassic cut out sugar cookies, which become hard as rock in a few hours after baking... these cut out cookies remain crispy on the outside and slightly soft on the inside.
- There is NO chilling required! You just mix all the ingredients, rollout the small batch sugar cookie dough, cut out shapes and bake.
- These sugar cookies from scratch can easily be modified with various spices and extracts to yield different flavors.
- This small batch sugar cookie recipe is perfect for days when you suddenly have the craving for cut out cookies but only want a small numberof cookies to munch on.
- You can also use gel coloring to color the cookie dough and bake a tray of colorful sugar cookies.
How to make a small batch of sugar cookies from scratch?
The process is very SIMPLE. Start off by creaming together butter and sugar until light and fluffy. Add egg yolk, vanilla extract, sour cream and mix until smooth. Add flour, baking powder and salt and mix until you have a small batch of sugar cookie dough. Roll between 2 sheets of wax paper. Cut with cookie cutters. Bake and enjoy!
This small batch of sugar cookies recipe isalways a hit with my family and friends and the recipe is pretty much always REQUESTED!
I have made this simple sugar cookies recipe for birthday parties/ tea parties, decoratedthem and used them as party favors at small events and even taken them at family picnics.
You can decorate them with royal icing or glace icing (both will give you a hard finish) or classic American buttercream frosting.
By the way, if you like this small batch of soft sugar cookies recipe, you might also like some of these other delicious cookie recipes:
Funfetti sugar cookies
Coconut sugar cookies
Crackly sugar cookies
Chocolate sugar cookies
Pinwheel sugar cookies
Recipe
Small batch of sugar cookies
Abeer Rizvi
Learn to make a small batch of sugar cookies recipe. This easy sugar cookie recipe requires no chilling. The cookies hold their shape and taste great.
4.86 from 67 ratings
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Prep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Course Cookies, Dessert
Cuisine American
Servings 8 Cookies
Calories 150 kcal
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Ingredients
- ¼ cup Butter Unsalted, Room temperature
- ⅓ cup Sugar Granulated
- 1 Egg yolk From large egg
- 1 tablespoon Full fat sour cream OR greek yogurt OR cream cheese
- ½ tablespoon Vanilla extract
- 1 cup All-purpose flour
- ⅛ teaspoon Salt
- ⅛ teaspoon Baking powder
Instructions
Cream sugar and butter in a deep bowl.
Add egg yolk and vanilla extract. Mix until everything is well-blended.
Add sour cream and mix again. I think sour cream added some moisture to these cookies and prevented them from becoming very hard.
Add flour, baking powder and salt.
Mix everything. The batter will start to curdle and look odd. That’s perfectly normal… you haven’t done anything wrong.
When the curdling happens, it’s time to use your hands to start mixing until you form a ball of cookie dough!
Roll this dough between 2 sheets of wax paper or parchment paper.
Use a cookie cutter to cut out cookie shapes.
Bake these cookies on a cookie tray, lined with parchment paper at 350 degrees for 6 minutes. Then rotate your tray and bake for another 3 minutes. Your baking times may vary depending on the thickness of your cookies. Cookies are done when they are light golden brown along the edges.
Allow the cookies to cool down completely before removing them from the parchment paper. Enjoy!
Video
Notes
- You are only using an egg yolk... NOT the whole egg!
- To make Orange sugar cookies, replace vanilla extract with ½ tablespoon orange extract or orange oil and also add ½ tablespoon orange zest. You can add more or less zest depending on your preference.
- To make Almond sugar cookies, add ¼ teaspoon vanilla extract and ½ teaspoon almond extract.
- To make Spiced sugar cookies, add ½ teaspoon cinnamon powder and ¼ teaspoon nutmeg powder.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 35mgSodium: 45mgPotassium: 32mgSugar: 8gVitamin A: 205IUCalcium: 11mgIron: 0.8mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social
Until next time, tata my lovelies!
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Reader Interactions
Comments
Mary Elaine Jones
I've used the recipe for years. You can't mess this cookie up. This cookie has become part of our Christmas cookie making tradition.
Reply
Brittany
Hi! Excited to try this out with my daughter. I love that it’s a small batch as it’s quick to make. Question tho, how thin should I be rolling it out to?
Thanks!
Reply
Abeer Rizvi
The thickness really depends on you. Thicker cookies= longer baking time. Thinner cookies= shorter baking time. I like thinner cookies.
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Jennifer
First time making sugar cookies so I did't want to make a regular batch and have them be nasty... but now I wish I could have made a full one because these were delightful! PERFECT! Will make again!! I was able to use the unused the egg white and make small batch royal icing!
Reply
Diane
Hi Amber,
Do you ever freeze these? Without frosting.Reply
S Terry
These turned out great When rolled with rolling pin, one recipe actually yields about 16 cookies.
Reply
Courtney
You are the real MVP for a tired parent on Christmas Eve with a 4 year old who wants to make cookies for Santa. These turned out great!
Reply
Abeer Rizvi
Awwwww... thank you!
Reply
Stephanie
I needed a small batch of sugar cookies yesterday and am so glad I came across your recipe- thank you for sharing! It was so easy to follow and these cookies were absolutely PERFECT! Seriously- they were DE-LICIOUS!! I'm making the spiced version today! Thank you!
Reply
Sher09876
Best sugar cookies recipe I have ever used! They were perfect . I made them thick and still the recipe produced the best tasting delishhh cookies ever! This is a keeper!
Reply
Judy Riccio
I have been making the small batchof sugar cookies for years now. Its my go to sugar cookie , I love it. Other than doubling the ingredients is there a larger recipe for these.????
Reply
Abeer Rizvi
I just double the ingredients.
Reply
Jennifer
This recipe is perfect! The flavor and texture are great. The cookies turn out firm, but still soft and hold whatever shapes you cut out perfectly. This is my go-to cookie for the holidays!
Reply
Melanie
These came out really good and the perfect amount for the 3 of us. I did need to add a bit more flour and chill a bit since it is really warm where I live.
Reply
Nitesh Dadhich
i love this site. all recipes are amazing!
Reply
Susan Rossman
These are a hit with me and my family. They held their shape and still had a good taste with out being dry. I like the ability to change up the flavor from almond to orange to lemon, etc. they will be part of my cookie complement for all the holidays. Thanks for sharing.
Reply
Kathy S
Love, love, love this recipe!!! So much that I need to know how to get a large batch. I know it's for a small batch, but please help with ingredient amounts to get a large batch. About 25-30 cookies.
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Nancy G. Lerer
Multiply each ingredient by 4. Or I would suggest doing a double batch and rolling them and baking them and then do another double batch so the dough doesn't dry out.
Reply
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