Small Batch Sugar Cookies
User Reviews
5
Small Batch Sugar Cookies
Description
The recipe mixes cold butter directly with granulated sugar until smooth before adding vanilla extract and an egg yolk for richness. Baking soda and all-purpose or gluten-free flour combine to create a dough that scoops into separate balls spaced at least three inches apart to account for spreading. Baking at 350°F for 8 to 9 minutes produces cookies with lightly golden edges and set centers.
The cookies cool on the pan to firm up, being soft and fragile right out of the oven. They achieve a balance of tenderness with slight crisping around the edges, making them versatile for enjoying plain or decorating when fully cooled. The small batch nature suits those wanting a modest quantity without excess.
Both gluten-free and all-purpose flour options are supported. The dough requires cold butter and only the yolk to maintain the texture and richness desired. These cookies store well for several days at room temperature and also freeze effectively for up to a month.
Ingredients
- ⅓ cup butter cold
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk
- ½ tsp baking soda
- ¾ cup flour all purpose or gluten free 1 to 1 flour
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix until no clumps of butter remain.
- Add in vanilla and egg yolk. Stir to combine.
- Add in baking soda and flour. Stir until combined.
- Scoop out 4 equally sized dough balls. Place at least 3 inches apart on pan. Alternatively, feel free to make 6 medium sized balls of dough.
- Bake for 8 to 9 minutes or until edges are very slightly golden and centers are set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. They are gooey and fragile before cooling.
Notes
- Use cold butter, not softened or melted, to maintain proper dough texture.
- Incorporate one egg yolk only; egg white can be saved for other uses.
- Both gluten-free 1-to-1 and all-purpose flour work well in this recipe.
- Space dough balls at least 3 inches apart to prevent cookies from merging while baking.
- Store finished cookies at room temperature up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large cookies
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 261mg | 11% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 538IU | 11% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
