Easy sugar cookie recipe that makes a small batch of sugar cookies. No chilling required sugar cookies.
I make the best damn easy sugar cookies in the world, ever. This is a bold statement, but it’s one I intend to stand behind for the rest of my life. Scroll through the comments on this recipe below, if you’re inclined not to believe me.
When I found out I was going to be a Mom, I knew a great classic sugar cookie recipe needed to be in my arsenal. I have visions of being the favorite house on the block because of my amazing, speedy easy sugar cookies recipe. Fast forward to my baby being a toddler these days, and I now try to limit her sugar intake as much as possible. She definitely eats these cookies on occasion, but I am not the cookie factory I said I would be after I became a Mom.
My grandmother’s sugar cookie recipe uses shortening for fluff, but I went with all butter for this version. Over the years, I think we’ve all lost our taste and tolerance for shortening, haven’t we? All butter just tastes better, and you can definitely quote me on that.
The flavor is a classic sugar cookie with slightly crisp edges, a chewy center, and crackles on the surface. Even if you’re not looking for a small batch cookie recipe, you should make this recipe.
I love this easy sugar cookie recipe because it starts with melted butter. Personally, I always forget to the put the butter out on the counter to soften for baking, but I still want cookies in 20 minutes. It’s a sad recurrent theme in my life, but I don’t have to worry about that with this recipe. For this easy sugar cookie recipe, I can pull a stick of frozen butter out of the freezer, hack it in half with my biggest knife and melt it to make cookies in just 20 minutes!
Easy sugar cookies recipe:
The recipe makes 6 perfect sugar cookies that spread, puff, and crackle perfectly in the oven. They’re super chewy, which is precisely what makes them so addictive. You can press a chocolate peanut butter heart in them like I do for the photos, (these were inspired by my red velvet sugar cookies recipe), or eat them plain. Or, you can smush lavender buds or tea leaves into the sugar to flavor them. Your favorite citrus zest is very welcome here, too, as are plenty of pretty sprinkles.
This sugar cookie dough is completely no chill; in fact, chilling the dough will prevent them from spreading. Finally, you’ve found the best no chill sugar cookie recipe on the internet!
I also recommend tattooing the recipe on the inside of your right arm because that’s how much you’ll use this recipe.
I love the way the leftover heat from the oven slightly melts these peanut butter hearts on top of the cookies. What a cute Valentine’s Day cookie, am I right?
Classic sugar cookie recipe that is easy to make:
This recipe is based off the sugar cookie recipe in my Sweet & Simple: Desserts for Two cookbook, and so if you love a simple small batch recipes, you should really grab a copy. But my opinion is heavily biased, naturally.
I love that this recipe uses just 1/2 a stick of butter, and I love even more that it only bakes up 6 cookies. This built-in portion control is what keeps my life in order.
Plus, when my daughter comes home from school and wants to bake cookies, it’s pretty simple to pull out all the ingredients to make these. Camille wants me to mention that YES, sprinkles are very welcome here.
If you like small batch cookie recipes (or just lack self-control around a big plate of cookies like I do), you have to try my recipe for small batch chocolate chip cookies!
This recipe uses just an egg yolk, click to see my recipes that use a leftover egg white.
How to store sugar cookies:
These cookies keep well at room temperature in an air-tight container. If they’re not completely sealed, the cookies will dry out, so make sure you’re using something that snaps tightly. They’ve lasted for up to 3 days on my counter, but it was really hard to not eat them quickly!
However, I make these cookies a few times a month in my house, and there’s no shortage of people to share the cookies with. Make these for a small cookie tray to deliver to a new neighbor or someone who’s had a baby recently. In the case of someone who had baby, I recommend doubling the recipe.
Yes, I’ve successfully doubled this recipe many times, because I bring this easy sugar cookie recipe to many of my book signings. Actually, to be honest, my Mom helps me bake a lot of the things for my book signings, and since these sugar cookies are so easy, she usually makes these! We’ve never actually tripled them, but it’s a pretty straight-forward recipe with simple ratios, so you can try it. If you do and it works, please, let us all know in the comment section below.
I should mention: these are not cut-out sugar cookies; these are no-chill drop sugar cookies. If you’re looking for cut-out cookies, I have those, though! I have Christmas Cut-Outs and plain Cut Out Sugar Cookies with Frosting. I even have gingerbread cut-out sugar cookies with hot pink frosting, too!
The best pan to use for these easy small-batch sugar cookies is a quarter sheet pan. The one I’ve used for years and love is this one by NordicWare.
If you have any questions about these cookies, leave them in the comments section and I’ll answer them below. Be sure to scroll through the comment section first, as someone else may have already asked your question.
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 large egg yolk, white reserved for another use
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 6 peanut butter chocolate hearts (like Reese's)
- Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
- Stir together the melted butter, sugar, egg yolk, and vanilla extract. Stir very well to combine.
- Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.
- Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
- Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
- Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
- Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
- After the cookies have cooled for 10 minutes, press a chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes.
- Bring to room temperature before serving.
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Amount Per Serving: Calories: 230 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 170mg Carbohydrates: 23g Fiber: 1g Sugar: 19g Protein: 4g