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?
Easy Sugar Cookie Recipe
Small batch sugar cookies recipe for two.
Ingredients
- 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)
Instructions
- 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.
Notes
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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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 170mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 4g
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Jenny says
Wow! I made this recipe and could barely stop myself from eating the whole batch but it was so delicious I’ll admit I ate 3 😂 I added a quarter teaspoon of almond extract and it was just delightful. Definitely making this again!
Sandra Friesen says
I made these tonight and they were super fast to mix up. I added a couple of tablespoons of multi coloured jimmies to the mix just to “jazz them up”.
Phyllis M Thomas says
Can I use use margarine instead of butter
Christina Lane says
I'm a little worried about the dough spreading too much while baking, since margarine is oil. If you try it, refrigerate the dough for 20 minutes before baking, just to be sure.
Matt says
This won't work with most modern margarines. In the past, they were made of oils that firmed up in the fridge like transfats and hydrogenated oils. These were fine for baking purposes (though awful for your body). Modern margarine is an emulsion, it's "solidity" depends on a chemical balance that breaks when you melt it. No amount of refrigeration will firm it back up and this simply doesn't work for things like cakes and cookies where you need the fats to set back up after baking to help form those sugar and starch latices that give us the various textures you're looking for.
Lily Dunbar says
Best cookie recipe ever! It was so easy and only took about 30 minutes of my time. My family loved them and I got to get creative and put fun things in the cookies. I rolled 2 in cinnamon sugar, and I put sprinkles in 2, and put chocolate chips in the other 2. They got gobbled up so fast, I have to make more!
Traces says
great idea, I did the sprinkles dots, next time I will try cinnamon sugar ..Yess how about peanut butter chips, man so many choices
Amanda says
Could you make this in a 6" pan or would you need to double the recipe?
Philip says
1/2 cup + 2 Tbsp of flour = how many grams for this recipe?
Unfortunately not all measuring cups are exactly the same, and many websites list the weight of flour per cup differently as the weight can change drastically depending how you measure or scoop the flour.
I used about 76g of flour and I’m wondering if I used too much or too little as the cookies didn’t come out looking the same as yours. Looking forward to hearing back from you.
Thank You.
Kim says
I made these last night. They live up to their easy name for sure. So I have been into all things maple since fall hit. I subbed 1/4 teaspoon maple extract for half of the vanilla. I had some maple sugar left over from another recipe and rolled the dough balls into it. I pressed a 1/2 pecan onto each cookie in place of the heart. Yum yum and more yum. I'm glad this only made 6 because they are dangerously delish!
John says
could you please make the same recipe with 12 servings instead of one? Ima big fan and it was so delicious and i cant convert. If you do i swear you are the best!
Claire says
Made these today for our Christmas cookies and they turned out SO good! We do sugar cookies every year and these have been by far the best!
Rina says
Recipe says to sprinkle the flour, baking soda and salt evenly over the dough. What dough? We haven't Madde any yet?
Christina Lane says
Sprinkle it over the wet ingredients you already have in the bowl.