Small Batch Sugar Cookies
I loveee sugar cookies, but sometimes I don’t need a full batch. Whether I just want a few for myself, or to take a couple to a friend, this small batch of sugar cookies is perfect for just that.
Small Batch Sugar Cookies Recipe
This recipe makes just 6 small cookies. If you want a small batch, but not that small, you can double the recipe to get 12 cookies (just be sure to use a full egg if doubling the recipe).
Ingredients for Small Batch Sugar Cookies
- Salted Butter (softened) – I always prefer salted butter, but if you only have unsalted just add an extra pinch of salt to the dough. You can also substitute margarine, if needed.
- Granulated Sugar – Because this is a sugar cookie, we’ll only use granulated sugar in this recipe.
- Egg Yolk – This is such a small batch, so we will only be using the yolk for this recipe. Don’t worry, you don’t have to waste the egg white. You can freeze egg whites for up to 3 months and use it later in a different recipe.
- Corn Syrup – The corn syrup in this recipe gives these sugar cookies an extra fudgy texture.
- Vanilla – This is my favorite vanilla for baking.
- All Purpose Flour
- Baking Soda – Baking soda is what helps the cookies spread while baking.
- Salt
How to Make a Small Batch of Sugar Cookies
- Begin by preheating the oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using an electric hand mixer, cream together the softened butter and sugar until well combined.
- Scrape the sides of the bowl with a spatula to ensure all ingredients are in the mixture.
- Then add in the egg yolk, corn syrup, vanilla, and continue to mix until combined.
- Add the flour, baking soda, salt, and mix until the dough forms.
- Divide the dough into 6 equal portions and roll each into a ball, then place on your prepared baking sheet.
- Bake in the preheated oven for 7-9 minutes, or until the center of the cookies no longer look wet and glossy.
- Allow the cookies to cool completely on the pan.
- ENJOY!
- Store your cookies in an airtight container at room temperature for up to 3 days.
What happens if you put too much butter in sugar cookies?
If you use too much butter in sugar cookies they will unfortunately turn out greasy. Remember, baking is a science! Each ingredient and ratio is vital, and changing anything will affect the final cookie.
Can I make cut-out cookies with this recipe?
If you want to make a small batch of cut-out sugar cookies, follow this recipe, but increase the flour to 3/4 cup – then they will be perfect!
Recipes Similar to Small Batch Sugar Cookies
Small Batch of Sugar Cookies
This Small Batch Sugar Cookie recipe is perfect for when you just want a few cookies. This recipe makes just 6 sugar cookies.
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Servings: 6 cookies
Calories: 210kcal
Ingredients
- 3 tbsp butter
- 4 tbsp granulated sugar
- 1 egg yolk
- 1/2 tbsp corn syrup
- 1/2 tsp vanilla extract
- 2/3 cup + 2 tbsp all-purpose flour
- 1/8 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat the oven to 350° F (180°C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.3 tbsp butter, 4 tbsp granulated sugar
- Scrape the sides of the bowl and add in the egg yolk, corn syrup and vanilla. Mix until combined.1 egg yolk, 1/2 tbsp corn syrup, 1/2 tsp vanilla extract
- Add the flour, baking soda and salt, mix until the dough forms.2/3 cup + 2 tbsp all-purpose flour, 1/8 tsp baking soda, 1/8 tsp salt
- Divide the dough into 6 equal sized portions and roll into balls.
- Bake at 350°F (180°C) for 7-9 minutes or until the center of the cookies no longer look wet and glossy.
- Allow the cookies to cool on the pan.
- Store in an airtight container for up to 3 days.
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Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 120mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 218IU | Calcium: 11mg | Iron: 2mg
Great but I had to add a full egg since it was too dry
I did the same and they came o it super cakey
Could i not use the corn syrup in the sugar cookie reciepe?
Yes, the cookies just won’t spread as much.
I was asking the same thing. I would love this try this recipe but don’t have corn syrup and funny want to use corn syrup. Hopefully there’s a substitution for the corn syrup.
Thanks for making a small batch recipe- I don’t eat them but I make them for my husband. As mentioned from another commenter, the dough was dry. I added another egg you and 1 more tablespoon of butter.
It wasn’t cooked at 9 mins but it could be my oven.
I also rolled the cookie balls in sugar to give it that extra sprinkle.
LOVE these small batch recipes! These cookies were perfect. Very soft, a little chewy and took what felt like a few seconds to throw together. Thank you Karli!!! 💛
To the too dry comment, I’m assuming it wasn’t mixed well enough. I thought the same thing but scraped the sides and continued to mix. The dough was perfect! Xoxo
They are very good, i used to sell them and double the recipe and everyone loved them! This is a great recipe
you can give me this recipe in grams, please?
Hi! I am working on adding metric measurements to all of my recipes – stay tuned!
I haven’t made them yet but I was wondering if I have to store them for 3 days because I want to make these for tomorrow
Hi – you can definitely enjoy these as soon as they come out of the oven! After they are made, they will last for up to 3 days stored in an airtight container.
What can I use instead of corn syrup?
You can omit the corn syrup, if desired! The cookies just won’t spread quite as much.
They didn’t spread and had to leave them in for a little longer (12 min). I did have an oven thermometer to ensure the temperature was right. I also did convert it to grams oppose to cups because it’s more accurate. It doesn’t look like the picture but then again I am new. Going to try these again till I get them right!
Hi Julia! A few things may have changed slightly in the conversions. It sounds like there might have been a little too much flour, I would follow the imperial measurements and see if that makes a difference. But, fun news: I am working on adding metric measurements to all of my recipes – stay tuned!
Not usually one to leave reviews on recipes but these just might be the best sugar cookies I’ve ever had. They’re so soft and fudgy! I used half almond and half vanilla extract because I prefer that flavor but other than that, I made zero adjustments. They’re perfect!
Awesome recipe, super easy and very tasty!