When you’re craving something sweet but don’t need dozens of cookies, these Small Batch Sugar Cookies are your answer. This easy, no chill sugar cookie recipe makes just five large cookies with soft, chewy centers and crisp edges–ready in under 30 minutes!
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Quick and Easy Sugar Cookies
There’s just something about a classic sugar cookie that always hits the spot. Whether dressing up the cookies with frosting like these frosted soft vanilla sugar cookies (Lofthouse style) or in a bar form like these frosted sugar cookie bars, the rich buttery vanilla flavor is pure comfort in a cookie form.
But sometimes you don’t need two dozen cookies. You just want a few to satisfy that craving. That’s where these small batch sugar cookies come in. They have that nostalgic flavor and come together in under 30 minutes with zero chill time (mom and kids approved!).
Ingredients Notes
This recipe uses just 7 basic baking ingredients you likely already have in your kitchen. Each one plays a key role in creating delicious, soft, and chewy cookies.
- Flour: If you’re not measuring by weight, fluff your flour, spoon it into your measuring cup, and level it off with the back of a knife. This will help prevent over measuring the flour.
- Granulated sugar: Classic white sugar gives these cookies their sweet flavor and those slightly crisp edges we love! I love rolling the cookie dough in the sugar before baking, but this is completely optional.
- Egg yolk: Using just the yolk keeps the batch small and the texture rich and chewy. Be sure to bring the yolk to room temperature.
- Vanilla: Adds warmth and rounds out that classic sugar cookie flavor. It’s worth the splurge for a good quality vanilla.
Please see the recipe card for the complete list of ingredients and measurements.
Step-By-Step Instructions
- Whisk the dry ingredients. In a small bowl, give the flour, baking soda, and salt a good mix.
- Cream the butter and sugar. Beat together until light and fluffy. This should take about 2 minutes and is key for those soft, chewy centers–don’t rush it!
- Add the egg yolk and vanilla. Mix in the yolk and vanilla until everything is smooth and combined.
- Mix in the dry ingredients. Mix until a soft dough forms. It might look crumbly at first–keep mixing and it’ll come together.
- Scoop and shape. Use a 2-tablespoon scoop to divide the dough into 5 equal portions. Shape each cookie into a ball and then roll in a bowl of granulated sugar to coat. Place the cookies on your baking sheet a few inches apart.
- Bake! Bake for 11-12 minutes until each cookie is spread and slightly puffed. They’ll look a little underdone in the center–exactly what you want for these soft cookies. Let them cool on the hot pan for 5 minutes and then transfer to a wire rack to cool.
Customize Your Small Batch Sugar Cookies
Simply customize this quick and easy sugar cookie recipe depending on your mood or occasion. Here are a few of my favorite ways to add a twist:
- Add a touch of citrus: Mix in ½ to 1 teaspoon of finely grated lemon, orange, or lime zest to the dough for a bright, refreshing flavor.
- Turn them into snickerdoodles: Roll the cookie dough balls in a mixture of cinnamon and sugar before baking.
- Add almond extract: Replace ¼ teaspoon of the vanilla with almond extract, or simply add it in addition. It gives a lovely depth and a subtle, nostalgic bakery-style aroma.
Storage
These cookies are best enjoyed the day they’re made, but they do store well if you have any leftovers (which is rare in our house!). Store the cooled cookies in an airtight container at room temperature for up to 3 days.
FAQ
Yes, absolutely! This recipe doubles and triples beautifully if you’d like to make a large batch. I recommend baking the cookies on two baking sheets, one at a time, for the best results.
Yes! To freeze, shape the dough into balls (without rolling in sugar) and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag. When ready to bake, roll in granulated sugar and bake directly from frozen–just add an extra 1-2 minutes to the baking time.
This particular dough is quite soft and best for scooping rather than rolling and cutting. If you’re looking for a sugar cookie that’s perfect for cut-out shapes and decorating, I recommend trying my funfetti cutout cookies. You can cut the recipe in half for a smaller batch.
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Small Batch Sugar Cookies
- Total Time: 22 minutes
- Yield: 5 cookies 1x
Description
When you’re craving something sweet but don’t need dozens of cookies, these Small Batch Sugar Cookies are your answer. This easy, no-chill sugar cookie recipe makes just five large cookies with soft, chewy centers and golden crisp edges–ready in under 30 minutes!
Ingredients
- 87 g (⅔ cup) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 55 g (4 tablespoons) unsalted butter, at room temperature
- 100 g (½ cup) granulated sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- Granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F/177°C. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the bowl, add in the egg yolk and vanilla, and beat until combined.
- Add the dry ingredients and mix on medium-low speed until just combined.
- Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll each cookie into a ball and then into the granulated sugar.
- Arrange the cookies on the prepared sheet pans, leaving 3 inches of space between each one.
- Bake for 11-12 minutes or until edges are just set and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
Freeze: Shape the dough into balls (without rolling them in sugar) and place them on a parchment-lined baking sheet. Freeze until solid and then transfer to a freezer-safe container. When ready to bake, roll in sugar and bake from frozen, adding 1-2 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
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