Homemade Small Batch Sugar Cookies
I’m so excited to share this Homemade Small Batch Sugar Cookies recipe with you! Whenever I bake these cookies, it feels like a warm hug on a chilly day. They are soft, chewy, and just sweet enough to satisfy that craving without leaving you feeling overwhelmed. Plus, who doesn’t love a fresh batch of cookies straight from the oven? Let’s dive right in so you can whip these up in no time!
What Are Small Batch Sugar Cookies?
Small batch sugar cookies are dainty little delights that usually yield just enough cookies to satisfy your sweet tooth without overwhelming your kitchen counter. This means less guilt when you inevitably go for seconds or thirds, and it’s a fabulous option for anyone who wants to enjoy the baking process without a mountain of leftovers. These cookies are soft, buttery, and can easily be customized to fit any season or occasion.
Ingredients Overview for Small Batch Sugar Cookies
Here’s everything you will need to whip up these delightful cookies. I promise they’re simple ingredients you likely already have on hand!
- All-Purpose Flour: The base of your cookies. For gluten-free options, try using almond flour or a gluten-free blend.
- Granulated Sugar: Sweetness is key! If you’re looking for a slightly different flavor, try brown sugar.
- Butter: Use unsalted butter for better control over the saltiness. You can even replace it with coconut oil if you want a dairy-free version.
- Egg Yolk: Keeps your cookies extra rich. Yes, just the yolk! Save the white for meringues later.
- Vanilla Extract: A must-have for flavor! You could swap it with almond extract for a different twist.
- Baking Powder: This gives your cookies a slight lift so they’re not as dense.
- Salt: Just a pinch brings out the sweetness!
Step-by-Step Instructions for Small Batch Sugar Cookies
- Preheat Your Oven: Start by setting your oven to 350°F (175°C). Your cookies will bake perfectly when the oven is nice and hot.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside for later.
- Cream Butter and Sugar: In another bowl, use a hand mixer to beat softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes and helps create a beautiful texture.
- Add the Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until it’s well blended. You can already smell that deliciousness!
- Incorporate Dry Ingredients: Gradually add your dry mixture into the wet one, mixing until everything is just combined. Avoid overmixing, or your cookies might be a bit tough.
- Scoop the Batter: Using a cookie scoop or just a tablespoon, drop heaping dollops of dough onto a baking sheet lined with parchment paper, giving them some space to spread.
- Bake: Place them in your preheated oven and bake for about 8-10 minutes or until the edges are golden, but the center still looks slightly soft.
- Cool and Enjoy: Let them cool on the sheet for a couple of minutes before transferring them to a wire rack. Trust me; the first bite into that warm cookie is heavenly!
Serving Suggestions
These cookies are perfect with a cup of coffee or a glass of milk. You can also sprinkle a bit of sea salt on top before baking for that sweet-and-salty vibe. If you want something extra fun, try adding food coloring and sprinkles for holidays or special occasions. They’re a hit at birthday parties, too!
Tips for the Perfect Small Batch Sugar Cookies
- Don’t Skimp on Butter: Using quality butter makes a big difference in flavor!
- Chill the Dough: If you have the time, chilling your dough for 30 minutes can help with the texture.
- Watch the Bake Time: Keep an eye on them as every oven is different. You want them to look slightly underbaked for a chewy texture.
- Experiment with Flavors: Add citrus zest, chocolate chips, or nuts to make them your own!
Q&A Section
1. Can I double the recipe?
Of course! Just adjust the measurements accordingly, and you will have enough cookies for everyone.
2. How long can I store these cookies?
You can keep them in an airtight container at room temperature for about a week.
3. Can I freeze the dough?
Absolutely! You can freeze the cookie dough for up to three months. Just roll it into balls and place them in a freezer-safe container.
4. What if I don’t have all-purpose flour?
No problem! You can substitute it with cake flour for a softer cookie or whole wheat flour for a more rustic taste.
Why You’ll Adore These Cookies
You’re going to love these Homemade Small Batch Sugar Cookies because they are quick, comforting, and perfect for any occasion. They come together in no time and can be easily customized. There’s something incredibly satisfying about creating a little bit of joy with home-baked goodies. Plus, you’ll have just the right amount to share or keep all to yourself!
Behind The Scenes
When I first experimented with this small batch sugar cookie recipe, I encountered quite a few flops. There were a few burnt edges, and a handful of cookies turned out a bit too crumbly. But honestly, it taught me so much about balancing ingredients and the effects of chilling the dough. Each time, I added a little more sugar or butter, and soon, I got my perfect cookie. If you want to see more delicious experiments, hop over to my Pinterest page at MyRecipeCast. I’d love for you to join me in my kitchen adventures!
Happy baking, and I can’t wait to hear all about your own cookie creations!
Homemade Small Batch Sugar Cookies
- Total Time: 25 minutes
- Yield: 6 cookies
- Diet: Vegetarian
Description
Soft, chewy, and just sweet enough, these small batch sugar cookies are perfect for satisfying your sweet tooth without overwhelming your kitchen.
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/4 cup Unsalted Butter, softened
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- Pinch of Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat together the softened butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract and mix until well combined.
- Gradually add the dry mixture into the wet mixture, mixing until just combined.
- Scoop heaping dollops of dough onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, until edges are golden but the center is slightly soft.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough for 30 minutes can help with texture. Keep an eye on the bake time since ovens can vary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg