Easy Sugar Cookies (Small Batch)
User Reviews
5
Easy Sugar Cookies (Small Batch)
Description
This recipe for Easy Sugar Cookies starts by creaming softened unsalted butter with sugar until light and airy. Adding the egg yolk and vanilla integrates moisture and flavor. The dry ingredients—flour, baking powder, and salt—are sifted and folded in with milk to create a thick dough. Chilling the dough helps hydrate the flour and firm up the fats for easier rolling.
After chilling, the dough is rolled out to about an eighth of an inch thickness on a lightly floured surface, then cut into desired shapes using cookie cutters. The cookies are baked at 375°F until edges are set and lightly golden. The texture is tender but with enough structure to hold shapes well. Rerolling scraps maximizes dough use.
These cookies work well for small batches when fewer servings are needed and can be decorated or left plain. The recipe excludes baking soda, relying on baking powder for leavening to keep the cookies soft without spreading extensively. Simple ingredients make these suitable for everyday baking and easy customization.
Ingredients
- 6 tablespoon butter softened at room temperature, unsalted
- ⅓ cup granulated sugar or caster sugar, superfine
- 1 egg yolk
- 1 cup all-purpose flour or plain flour
- ¾ teaspoon baking powder
- pinch salt
- ½ tablespoon milk preferably full fat (whole) milk, but you can use 2% (semi-skimmed) too
- 2 teaspoon vanilla
Instructions
- Begin by creaming together your butter and sugar for about 2 minutes until light and airy.
- Next add in your egg and vanilla, beating to combine.
- Sift the flour, salt and baking powder into the mixing bowl with the sugar mixture and use a spatula to begin stirring together. Then add the milk and stir to combine into a thick dough.
- Form the dough into a ball and wrap in plastic wrap or cling film. Flatten slightly into a disk and refrigerate for about an hour.
- Meanwhile, preheat your oven to 375°F (190C/170C Fan) and line a couple of baking sheets with parchment paper or silicone baking mats.
- When the dough has chilled, remove from the refrigerator, unwrap and place on a lightly floured work surface. Using a rolling pin, roll the dough out to about ⅛" thickness. Use cookie cutters to cut out designs and place these on your prepared baking sheets.
- Reroll the cookie dough as many times as necessary to use this up. The dough is enough for about 18-20 cookies using small and medium cookie cutters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20small cookies
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 8.3g | 3% |
| Protein | 0.8g | 2% |
| Fat | 3.8g | 6% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 33mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 3.4g | 7% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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