Easy Sugar Cookie Recipe- Small Batch of Cookies. This is a sugar cookie recipe that makes just a small batch of 6. No chilling required!
The search for the easy sugar cookie begins:
Easy sugar cookie recipe tips:
How many cookies is small batch?
Why a homemade cookie recipe tastes better:
- I think making delicious food is a skill we should strive to have that requires practice.
- You can take a base recipe and have fun with it, adding citrus zest, lavender buds, tea leaves, top them with colored sprinkles or candies. There are so many options to have fun with when you bake from scratch.
- It helps me be grateful whenever we go out to eat and I know how much work someone else put into feeding me.
What makes a classic sugar cookie recipe that is easy to make:
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!
The best way to store sugar cookies:
Can I use this recipe with cookie cutters?
What kind of Pan should I use?
- 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 large egg yolk, white reserved for another use
- ½ teaspoon vanilla extract
- ½ cup + 2 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ⅛ 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.
This recipe starts with melted butter, which makes it so simple. Yes, you can double the recipe.
Also, please note that the recipe uses just 1 egg yolk, not the entire egg. If you add the entire egg, the dough will be too soft.
If you double the recipe, use 2 egg yolks, not 1 whole egg.
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Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 170mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 4g