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.Jump to Recipe
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.
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.
- 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 Crumbl Sugar Cookies
- Sprinkle Cookies
- Brownie Mix Cookies
- Buckeyes Brownies
- Lofthouse Sugar Cookies Recipe
- Chocolate Chip Cookie Dough Dip Recipe
Small Batch of Sugar Cookies
- 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
- Preheat the oven to 350° F. 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.
- Scrape the sides of the bowl and add in the egg yolk, corn syrup and vanilla. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms.
- Divide the dough into 6 equal sized portions and roll into balls.
- Bake at 350° F 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.