Learn to make a small batch of sugar cookies recipe. This easy sugar cookie recipe requires no chilling. The cookies hold their shape and taste great.
I already shared my very small batch of sugar cookies recipe when I first started off this blog.
But over time, I have received a lot of feedback and suggestions.
Based on that, I have updated my small batch of chewy sugar cookies recipe and it’s so much better!
My husband ate the whole batch in two sittings, which means this recipe is a winner!
Depending on the size of your cookie cutter, this can be a 1 dozen sugar cookie recipe or you can easily double the recipe to make 2 dozen sugar cookie recipe.
I want to be clear and point out that these are NOT small batch drop sugar cookies.
These are a small batch of cut out cookies!
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This easy sugar cookie recipe is PERFECT because:
- The cookies hold their shape. There is no spreading during baking, which makes them perfect for cookie decorating.
- Unlike most classic cut out sugar cookies, which become hard as rock in a few hours after baking... these cut out cookies remain crispy on the outside and slightly soft on the inside.
- There is NO chilling required! You just mix all the ingredients, roll out the small batch sugar cookie dough, cut out shapes and bake.
- These sugar cookies from scratch can easily be modified with various spices and extracts to yield different flavors.
- This small batch sugar cookie recipe is perfect for days when you suddenly have the craving for cut out cookies but only want a small number of cookies to munch on.
- You can also use gel coloring to color the cookie dough and bake a tray of colorful sugar cookies.
How to make a small batch of sugar cookies from scratch?
The process is very SIMPLE. Start off by creaming together butter and sugar until light and fluffy. Add egg yolk, vanilla extract, sour cream and mix until smooth. Add flour, baking powder and salt and mix until you have a small batch of sugar cookie dough. Roll between 2 sheets of wax paper. Cut with cookie cutters. Bake and enjoy!
This small batch of sugar cookies recipe is always a hit with my family and friends and the recipe is pretty much always REQUESTED!
I have made this simple sugar cookies recipe for birthday parties/ tea parties, decorated them and used them as party favors at small events and even taken them at family picnics.
You can decorate them with royal icing or glace icing (both will give you a hard finish) or classic American buttercream frosting.
By the way, if you like this small batch of soft sugar cookies recipe, you might also like some of these other delicious cookie recipes:
Recipe
Small batch of sugar cookies
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Ingredients
- ¼ cup Butter Unsalted, Room temperature
- ⅓ cup Sugar Granulated
- 1 Egg yolk From large egg
- 1 tablespoon Full fat sour cream OR greek yogurt OR cream cheese
- ½ tablespoon Vanilla extract
- 1 cup All-purpose flour
- ⅛ teaspoon Salt
- ⅛ teaspoon Baking powder
Instructions
- Cream sugar and butter in a deep bowl.
- Add egg yolk and vanilla extract. Mix until everything is well-blended.
- Add sour cream and mix again. I think sour cream added some moisture to these cookies and prevented them from becoming very hard.
- Add flour, baking powder and salt.
- Mix everything. The batter will start to curdle and look odd. That’s perfectly normal… you haven’t done anything wrong.
- When the curdling happens, it’s time to use your hands to start mixing until you form a ball of cookie dough!
- Roll this dough between 2 sheets of wax paper or parchment paper.
- Use a cookie cutter to cut out cookie shapes.
- Bake these cookies on a cookie tray, lined with parchment paper at 350 degrees for 6 minutes. Then rotate your tray and bake for another 3 minutes. Your baking times may vary depending on the thickness of your cookies. Cookies are done when they are light golden brown along the edges.
- Allow the cookies to cool down completely before removing them from the parchment paper. Enjoy!
Video
Notes
- You are only using an egg yolk... NOT the whole egg!
- To make Orange sugar cookies, replace vanilla extract with ½ tablespoon orange extract or orange oil and also add ½ tablespoon orange zest. You can add more or less zest depending on your preference.
- To make Almond sugar cookies, add ¼ teaspoon vanilla extract and ½ teaspoon almond extract.
- To make Spiced sugar cookies, add ½ teaspoon cinnamon powder and ¼ teaspoon nutmeg powder.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Until next time, tata my lovelies!
baker
I am a cheer coach and im making these for my girls who are good!!!
Sunday
This is the best cut-out cookie recipe I've tried in years! Love, love, love! So easy and so delicious and much lower in sugar and sodium than most. A must-have recipe!
Abeer
I am so glad you like this recipe Sunday! It's my favorite and never fails
Shay
This is perfect. It's the only recipe my fiancé will eat. He thinks anything without chocolate chips taste like bread... But we were both sneaking back for these in the middle of the night lol. Thanks!!
Abeer
@ Shay... Hahah! It's so nice to hear you guys like this recipe. It's one of my favorites too
gina
I've made these cookies for every holiday so far in 2013! St. V's, St. P's and Easter! Just makes the perfect amount for my boyfriend...and he absolutely goes crazy for them! thanks!!!
Chris
They look great. How many cookies do they make, and what type of flour did you use?
Abeer
@ Chris... I used bleached all purpose flour. As for the number of cookies you will get, that depends on the size of your cookie cutter and how thick you roll out your dough. When i use a large circle cutter (Wilton brand), I get about 5 cookies.
Marion
Did you let your dough rest or anything? It came out too soft to roll out, so I cooked them as drop cookies. My 8yo daughter loved these! I think I'll use a tad more flour next time...
Abeer
@Marion...it's great your daughter likes these coz they are tough to please.
No, i don't let the dough rest. The dough is very managable coz it's not very soft. Did you roll between two sheets of wax paper?
If so, I am thinking of what could have happened.... Maybe your butter was too soft, almost "liquidy"??? OR your kitchen was too hot??? Both those things would affect the consistency of your dough.... Would love to hear back.
Asmita
Yummy!
Geena
These cookies are super yum! I made them with my 3 year old and he loves them as well~ Next time I'm going to try and double the recipe~
Pierre Bordeaux
I made these tonight for my girlfriend, for a just because gift. They turned out delicious and I was able to make about 10 letters and two big hearts and still have left over dough, but not too much. I added sugar sprinkles on the top before I baked them and they turned ot great. I baked them for 6 minutes, then rotated the pan then baked for three minutes, checking them when they had about a minute left. 5/5 recipe!
cakewhiz
@Pierre... Yay! I am so glad you liked this recipe and it was so sweet of you to make them for your girlfriend
Yaneri
Awesome! I googled for a short batch of cookie decorating dough and so glad I found your blog!!! I sometimes want to make 4 or 6 cookies to decorate and end up with a BIG batch of cookie dough. And working full time, i sometimes don't have time to decorate cookies like i want to. So it stays in the fridge for 3 weeks or a 1 month. And not sure if the dough is good to use.
What is your feedback on how long you can keep and use refrigerated dough?
cakewhiz
@Yaneri...So nice to hear you found my recipe. These cookies are the best! I am actually not a fan of refrigerating or freezing cookie dough. So, i don't do it at all and that's why I developed this small batch recipe, eliminating the chance that I even have any leftover dough...heheh
Unlike homemade baked cakes, which taste so much better after freezing...I think cookies are a whole different ball game. I DON'T think they taste as good after freezing or refrigerating. But, that's just me and maybe I have over-active taste buds...lol