Homemade Small Batch Sugar Cookies

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There are days when all I want is a warm, buttery cookie straight from the oven—nothing fancy, just soft, chewy perfection. That’s exactly what these Small Batch Sugar Cookies deliver. With just a handful of ingredients and a few simple steps, you get a dozen bakery-style cookies without the temptation of having dozens more staring at you from the counter. They’re quick, cozy, and taste like comfort.

I’ve made these cookies more times than I can count, especially when I crave something sweet but don’t want to commit to a full batch. They’re perfect for a quiet night in, a spontaneous dessert after dinner, or even when you just need a quick homemade treat to brighten the day. I love how they puff slightly in the oven and settle into soft centers with lightly crisp edges. Let’s dive into the details!

Why You’ll Love This Small Batch Sugar Cookies Recipe

• Only makes 10–12 cookies—just enough to enjoy without leftovers
• Soft, chewy texture with a delicate sugar-crusted exterior
• No chilling required, so they’re ready in under 30 minutes
• Uses pantry staples you probably already have
• Perfect for spontaneous cookie cravings or small households

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What Kind of Sugar Should I Use?

Granulated sugar is the classic choice for sugar cookies, and it’s exactly what this recipe calls for. It gives the cookies their signature crisp edges and sugary sparkle. You can also roll the dough balls in a bit of extra granulated sugar for that extra crunch on the outside. If you’re curious about alternatives like brown sugar or coconut sugar, those will change the flavor and texture—think softer, more caramelized results.

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Options for Substitutions

If you need to tweak the ingredients a bit, here are some simple swaps:

• Butter: Use plant-based butter for a dairy-free version.
• Egg yolk: If you don’t have eggs, a tablespoon of yogurt or applesauce can work, though the texture may be slightly different.
• Vanilla extract: Almond extract or a splash of lemon juice adds a different but delicious flavor twist.
• All-purpose flour: You can try a 1:1 gluten-free flour blend if you’re avoiding gluten.

These cookies are pretty forgiving, so feel free to play around and find your perfect combo.

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Ingredients for This Small Batch Sugar Cookies Recipe

• Unsalted Butter: Adds richness and helps create that tender, melt-in-your-mouth texture.
• Granulated Sugar: Sweetens the dough and creates that signature crisp, sugary coating.
• Egg Yolk: Helps bind the dough while keeping it soft and chewy without the extra volume of a full egg.
• Vanilla Extract: Infuses the cookies with warm, aromatic flavor.
• All-Purpose Flour: Provides structure to the cookie dough.
• Baking Soda: Lends a bit of lift and softness.
• Salt: Balances the sweetness and enhances overall flavor.

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

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Step 2: Cream the Butter and Sugar

In a mixing bowl, cream together 1/4 cup of softened unsalted butter and 1/3 cup granulated sugar until light and fluffy. This should take about 1-2 minutes using a hand mixer. Creaming adds air and helps give your cookies that beautiful puff.

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Step 3: Add Egg Yolk and Vanilla

Mix in 1 egg yolk and 1/2 teaspoon of vanilla extract. Stir until well incorporated. Using just the yolk helps achieve a denser, chewier cookie that’s ideal for a small batch.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1/2 cup + 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and a pinch of salt. Gradually add this dry mixture to your wet mixture, stirring until just combined. Avoid over-mixing to keep the cookies soft.

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Step 5: Shape the Dough

Scoop the dough into 1-inch balls and roll each one in a small bowl of granulated sugar for that classic sugar cookie coating. Place them on your prepared baking sheet about 2 inches apart.

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Step 6: Bake

Bake in the preheated oven for 8 to 10 minutes. The edges should be just set, and the centers will look slightly underbaked—that’s the key to soft sugar cookies. They will continue to bake on the hot sheet as they cool.

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Step 7: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set while staying soft inside.

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How Long to Prepare the Small Batch Sugar Cookies

The beauty of these cookies is just how fast they come together. From start to finish, you’re looking at around 25 minutes total, making them a fantastic last-minute treat.

• Prep Time: 10 minutes – Mixing the dough, forming the cookie balls, and rolling them in sugar takes very little time.
• Bake Time: 8–10 minutes – They bake quickly and don’t need to be chilled beforehand.
• Cooling Time: About 5 minutes on the sheet before moving to a rack.

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Tips for Perfect Sugar Cookies

• Don’t overbake: Take them out when the edges are just set, and the centers look slightly underdone.
• Use room temperature butter: It creams better with sugar and helps create the perfect texture.
• Roll in sugar generously: That coating gives them a beautiful sparkle and slight crunch.
• Scoop evenly: Using a small cookie scoop ensures even baking.
• Let them cool on the tray: They’ll finish baking and firm up as they rest.

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Watch Out for These Mistakes While Cooking

• Over-mixing the dough: This leads to tough cookies. Mix until just combined.
• Using melted butter: It will make your dough greasy and the cookies too flat.
• Crowding the baking sheet: Leave enough space for spreading.
• Not preheating the oven: Always start with a fully preheated oven for even baking.
• Skipping the sugar roll: It’s essential for the classic sugar cookie texture and look.

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What to Serve With Sugar Cookies?

1. A Cold Glass of Milk

The classic combo. These cookies were made for dunking.

2. Fresh Berries

The natural tartness of berries pairs beautifully with the sweetness of the cookies.

3. Hot Coffee or Espresso

A great balance for the sweet, buttery flavors.

4. Vanilla Ice Cream

Make a quick dessert by sandwiching ice cream between two cookies.

5. Whipped Cream & Berries Parfait

Crumble cookies into layers for an easy, elegant dessert.

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Storage Instructions

Room Temperature: Store in an airtight container for up to 4 days. They’ll stay soft and delicious.

Freezing Dough: You can freeze the cookie dough balls before baking. Flash freeze on a tray, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes.

Freezing Baked Cookies: Let them cool completely, then freeze in a single layer before transferring to a container or freezer bag. Thaw at room temperature or warm in the microwave for a fresh-baked feel.

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Estimated Nutrition (Per Cookie)

• Calories: 120
• Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 16g
• Sugar: 10g
• Protein: 1g
• Fiber: 0g
• Sodium: 40mg

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Frequently Asked Questions

How many cookies does this recipe make?

You’ll get about 10 to 12 cookies depending on the size of your dough balls.

Can I double the recipe?

Absolutely! Just double all the ingredients for a bigger batch.

Do I need to chill the dough?

Nope! This recipe skips chilling entirely, which makes it quick and easy.

Why are my cookies too flat?

Check your butter – if it was too soft or melted, that’s usually the culprit.

Can I add toppings or mix-ins?

Yes! Try adding mini chocolate chips, lemon zest, or a sprinkle of cinnamon sugar for a twist.

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Conclusion

These Homemade Small Batch Sugar Cookies are the answer to every small craving. They deliver bakery-style results without the commitment of a full batch. Soft, chewy, and perfectly sweetened, they’re ideal for anyone who wants fresh cookies in under 30 minutes. Whether you’re baking solo, sharing a few with a friend, or just want to avoid leftovers, this recipe is going to become your go-to.

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