This small batch cookie recipe is a classic sugar cookie. It is a simple, easy cookie recipe with a base of sugar, butter, and flour.
This is the Best Sugar Cookie Recipe!
I consider this one of my easy cookies recipes with few ingredients (6 total not including salt), that makes a small batch of sugar cookies. Another reason this cookie recipe is quick and basic is that there is no chilling required for these sugar cookies. No chilling required sugar cookies can go from bowl to bake without any wait time in between. If you’re looking for an eggless sugar cookie recipe, I have that, too.
What you’ll need for this Easy Sugar Cookie Recipe
Butter. I prefer unsalted butter for baking. In the case of this easy sugar cookie recipe, we will melt it before using, so it’s okay if it’s frozen or cold from the fridge. We only need half a stick, or 4 tablespoons/ 2 ounces. Granulated Sugar. When you read ⅓ cup of sugar, you might think that’s a small amount, but remember we’re only making 6 cookies. Egg Yolk. Please, do not use the whole egg for this recipe. We only need the egg yolk. Separate the egg and save the egg white for any of these recipes that use egg whites. If you double the recipe, use two egg yolks only. Similarly, if you triple, use three egg yolks. The reason I don’t use egg whites in my small batch sugar cookies is because the fat of the egg yolk makes for superior chewy cookies. I happen to love the crisp edge and chewy center style of cookie. Vanilla Extract. Flour. All-purpose regular flour that has been fluffed, scooped and leveled with a knife in the measuring cup. Baking Soda. We need a small amount of baking soda and a pinch of salt to round out this recipe.
Equipment
The best pan to use for these easy small batch sugar cookies is a quarter sheet pan. It’s what you see in the photos here, and I happen to love them. I recommend baking this easy sugar cookie recipe on parchment paper or a silicone mat. Using a nonstick surface on top of your cookie sheet keeps the cookies from sticking to the pan, but there is another benefit. Using these items helps with even heat distribution while baking. This makes the cookies spread uniformly and cook evenly, similar to the benefits of roasting the pan half-way through baking.
How to make Small Batch Sugar Cookies
This recipe is based off the sugar cookie recipe in my third cookbook: Sweet & Simple: Desserts for Two, and so if you love a simple small batch recipes, you should really grab a copy. All of the recipe have less than 10 ingredients to make sweet, simple desserts. While I always encourage humility, in this particular case, I feel confident saying I make the best homemade sugar cookies in the world, ever. They are soft, chewy, easy and quick. I understand this is a bold statement, but it’s one I am committed to stand behind for the rest of my life. Scroll through the comments and hundreds of 5-star reviews on this recipe below, if you’re inclined not to believe me. Also don’t miss my lavender cookies, which have the same dough.
How to store this Sugar Cookie Recipe
This easy sugar cookie recipe makes cookies that keep well at room temperature in an air-tight container for up to 3 days. Although, if the container isn’t completely air-tight, they could dry out, so make sure to use something that snaps tightly. I don’t recommend freezing these cookies once baked. I also don’t really recommend freezing the dough, because it will add several minutes to the baking time. You might end up with puffy, not crinkly cookies if you bake these from frozen. Truly, these small batch sugar cookies are so quick and easy to whip up, you don’t need to make them too far in advance.
Other Easy Cookie Recipes:
Chocolate Chip Cookies without Brown Sugar Candy Cane Sugar Cookies Chocolate Sugar Cookies
More Favorites from Dessert for Two
SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave Egg Yolk: This recipe does not use the whole egg for this recipe, just the egg yolk. Separate the egg and save the egg white for another recipe. If you double the recipe, use two egg yolks only. Similarly, if you triple, use three egg yolks. Never use the egg white for this recipe if you want perfect, chewy cookies.Flour: All-purpose flour that has been fluffed in the bag or jar, scooped and leveled with the back of a knife in the measuring cup.
