Small Batch Sugar Cookies Recipe | Soft Easy Cookies for Two or One
Soft, buttery small-batch sugar cookies with vanilla and tender centers, ready in under 30 minutes. Perfect when you want 6 to 8 cookies without leftovers.
Ingredients
Ingredients
- 4 tablespoons (57 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar, plus extra for rolling (optional)
- 1 tablespoon (12 g) light brown sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup + 2 tablespoons (85 g) all-purpose flour
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1 to 2 teaspoons milk or cream, as needed (optional)
- Sprinkles or coarse sugar (optional)
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Beat the softened butter, granulated sugar, and brown sugar in a medium bowl for 1 to 2 minutes until light and fluffy.
- Beat in the egg yolk and vanilla until smooth and creamy.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the butter mixture and stir just until a soft dough forms.
- If the dough looks crumbly, fold in 1 teaspoon milk; add a second teaspoon only if needed.
- Scoop 6 to 8 portions (about 1 tablespoon each) and roll into balls.
- Roll each dough ball in granulated sugar or sprinkles if desired and place on the prepared sheet about 2 inches apart.
- For thicker cookies leave as balls; for slightly flatter cookies gently press to about 1/2 inch thick.
- Bake for 8 to 10 minutes until edges look set and centers appear slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- While warm, optionally sprinkle with more sugar, or cool completely before frosting or glazing.
Notes
Makes 6 to 8 cookies. Store at room temperature in an airtight container for 3 to 4 days; add a slice of bread to keep them soft. Dough can be refrigerated up to 48 hours; rest 15 minutes before baking. Freeze baked cookies up to 2 months, or freeze scooped dough balls and bake from frozen at 350°F for 10 to 12 minutes. Variations: lemon sugar, almond, cinnamon sugar, confetti, simple glaze, or chocolate-dipped. Do not overbake; measure flour by spoon-and-level; do not skip the salt; cream room-temperature butter; avoid overmixing.