Can I double the recipe?

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.

Can I freeze the dough?

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.

Can I roll and cut this dough?

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.

Small Batch Sugar Cookies (No Chill)

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

Scale

87 g (2/3 cup) all-purpose flour
1/4 teaspoon baking soda
1/4 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

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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