Small Batch Sugar Cookies
A quick and easy recipe for small batch sugar cookies, perfect for beginner bakers craving a sweet treat without leftovers.
Servings: 10 cookies
Calories: 100kcal
Ingredients
Cookie Ingredients
- 1 stick Unsalted butter, softened Brings flavor and helps cookies hold their shape.
- 1/2 cup Granulated sugar Classic sweetness with light crunch.
- 1 large Egg yolk Adds richness without making a huge batch.
- 1/2 teaspoon Vanilla extract Use real vanilla for the best aroma.
- 1 1/4 cups All purpose flour Provides structure; measure lightly.
- 1/4 teaspoon Baking powder Gentle lift, prevents cookies from being flat.
- 1/8 teaspoon Salt Enhances flavor.
Optional Ingredients
- 1/4 teaspoon Almond extract Adds a lovely flavor.
- as needed Colored sugar or glaze For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 1 to 2 minutes.
- Add vanilla extract and egg yolk; mix until smooth and glossy.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and stir until no dry spots are visible. The dough should be soft but not sticky.
- If the dough feels warm, chill in the refrigerator for 10 to 15 minutes.
Shaping and Baking
- For drop cookies, scoop dough into 1 tablespoon balls and gently flatten the tops. For cutouts, roll to about 1/4 inch thick and cut out shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 8 to 10 minutes until edges are set and centers are pale; pull before they brown for softer cookies.
- Allow cookies to rest on the baking sheet for 2 minutes before transferring to a cooling rack. Decorate with sprinkles or glaze if desired.
Notes
Store in an airtight container at room temperature for 3 to 4 days. For long-term storage, freeze dough or baked cookies. Thaw at room temperature before serving.