Name: Homemade Small Batch Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, softened; 3 tablespoons granulated sugar; 1 large egg yolk; ¼ teaspoon vanilla extract; 6 tablespoons all-purpose flour; ⅛ teaspoon baking soda; Pinch of salt

Soft, chewy, and delightfully buttery, these Homemade Small Batch Sugar Cookies are the answer to your late-night cravings or cozy weekend baking sessions. Perfectly portioned for smaller households or spontaneous sweet tooth moments, these cookies have a tender crumb with just the right touch of sweetness. They’re simple, classic, and utterly irresistible with a cup of coffee or a tall glass of milk.

No need to roll out dough or fuss with cookie cutters. These cookies come together with pantry staples and bake into golden rounds that are slightly crisp on the edges and melt-in-your-mouth soft in the center. Whether you’re baking solo or sharing with a friend, this small batch is big on flavor and comfort.

Preparation Phase & Tools to Use

To make the perfect sugar cookie texture in a small batch, you’ll need a few reliable kitchen tools:

Mixing Bowl: A medium-sized bowl is ideal for combining all your ingredients without making a mess.
Hand Mixer or Stand Mixer: For creaming the butter and sugar properly, which helps give the cookies that fluffy, tender bite.
Measuring Cups and Spoons: Accuracy is everything in baking. Level off each ingredient to ensure consistent results.

Baking Sheet: A sturdy, flat baking sheet ensures even baking. Lining it with parchment paper prevents sticking.
Cookie Scoop (Optional but Helpful): This keeps your cookies uniform in size, which means they bake evenly.
Wire Rack: For cooling your cookies while maintaining their soft centers.

With the right tools, your cookies will come out picture-perfect every time. Simplicity meets efficiency in this easy sugar cookie prep.

Ingredients for the Homemade Small Batch Sugar Cookies

Every ingredient in these cookies plays a key role in the final taste and texture. Here’s what you’ll need:

Unsalted Butter: Softened butter creates that melt-in-your-mouth richness while helping with the soft texture.

Granulated Sugar: Adds sweetness and helps with the slight crispness on the edges.
Egg Yolk: Since it’s a small batch, one yolk adds richness and binds everything without over-moistening.
Vanilla Extract: Adds warmth and depth to balance the sweetness.

All-Purpose Flour: The main structure of the cookies, giving them body and shape.
Baking Soda: Helps with the slight rise and soft chew.
Salt: Just a pinch enhances all the flavors beautifully.

How To Make the Homemade Small Batch Sugar Cookies

Step 1: Cream Butter and Sugar

In a medium bowl, cream the softened butter and granulated sugar together using a hand mixer until the mixture is light and fluffy. This step is crucial for a tender cookie.

Step 2: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract until fully incorporated. The dough will start to come together and become smooth.

Step 3: Mix Dry Ingredients Separately

In another small bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and seasoning.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients into the wet ingredients and mix until no dry streaks remain. Do not overmix, or your cookies might be tough.

Step 5: Scoop and Chill (Optional but Recommended)

Use a cookie scoop or tablespoon to portion the dough onto a parchment-lined baking sheet. Chill the dough for 15-20 minutes if you have time—this prevents too much spreading.

Step 6: Bake

Bake in a preheated oven at 350°F (175°C) for about 9-11 minutes. The edges should be just golden while the centers remain soft.

Step 7: Cool

Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temp!

How to Serve and Store These Small Batch Sugar Cookies

These cookies are best served slightly warm with a gooey center and lightly crisp edges. Perfect alongside a hot cup of coffee, tea, or a cold glass of milk. For an extra treat, sprinkle a pinch of cinnamon sugar on top right after baking or dip half the cookie in melted chocolate for an elegant twist.

To store, place cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a zip-top bag with parchment between layers for up to 2 months. You can also freeze the cookie dough balls and bake them fresh when needed.

Frequently Asked Questions

How many cookies does this recipe make?

This small batch recipe makes about 8 to 10 cookies, depending on how large you scoop them.

Can I double this recipe?

Absolutely! You can easily double or triple the ingredients to make a larger batch for sharing.

Do I need to chill the dough?

Chilling isn’t required but helps reduce spreading and gives the cookies a thicker, bakery-style texture.

Can I use brown sugar instead?

You can swap half of the granulated sugar for brown sugar for a chewier cookie with a hint of molasses flavor.

What if I don’t have parchment paper?

You can lightly grease your baking sheet, but parchment helps cookies bake more evenly and prevents sticking.

Can I add mix-ins like chocolate chips?

Yes! Feel free to fold in mini chocolate chips, white chocolate chunks, or sprinkles for a fun variation.

If you loved these Homemade Small Batch Sugar Cookies, here are a few more cookie recipes you’ll enjoy from the Life With Olivia collection:

• Whipped Shortbread Cookies for a buttery, melt-in-your-mouth texture.
• Peanut Butter Texas Sheet Cake if you’re craving something rich and nutty.
• Coconut Snowballs to add a tropical twist to your dessert plate.
• Brownie Mix Cookies for when you want fudgy goodness in cookie form.
• Carrot Pound Cake with Vanilla Glaze for a soft spiced bite with a comforting glaze.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how your batch turned out. Did you go classic or add your own twist with mix-ins or toppings?

I love seeing the creative spins you put on my recipes. If you have any questions or baking tips to share, drop them below—let’s make baking even more fun together!

Homemade Small Batch Sugar Cookies

Author: Olivia McKenney

Total Time: 20 minutes
Yield: 8–10 cookies
Diet: Vegetarian

Print Recipe

Description

These Homemade Small Batch Sugar Cookies are soft, chewy, and full of buttery flavor. Perfect for small households or spontaneous cravings, this quick and easy recipe gives you just enough cookies to satisfy your sweet tooth without leftovers. No chill time required—but a short chill will elevate their texture even more!