Easy sugar cookie recipe that makes a small batch of sugar cookies. No chilling required sugar cookies.
I make the best damn sugar cookies. Ever.
Small batch or not, you should make this recipe.
I love this easy sugar cookie recipe because it starts with melted butter. 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–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…all in 20 minutes!
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, (these were inspired by my red velvet sugar cookies recipe), or eat them plain. You can smush lavender buds or tea leaves into the sugar to flavor them. Your favorite citrus zest is very welcome here, too.
I also recommend tattooing the recipe on the inside of your right arm because that’s how much you’ll use this recipe.
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. Heavily!
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 Camille 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.
This recipe uses just an egg yolk, click to see my recipes that use a leftover egg white.
Yields 6 cookies
Small batch sugar cookies recipe for two.
10 minPrep Time
11 minCook Time
21 minTotal Time
- 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.