Small-batch Sugar Cookies (3 Ways)
User Reviews
4.9
Small-batch Sugar Cookies (3 Ways)
Description
The sugar cookie dough is crafted from softened butter, sugar, egg yolk, and vanilla or almond extract, combined with precisely measured flour, baking soda, and salt. Careful measurement ensures the right texture without dryness or spread. After mixing, dough is portioned into balls, optionally coated in sugar or sprinkles, then gently pressed to thickness before baking until the edges just turn golden. The result is a tender cookie with a balanced sweetness and subtle flavor.
The optional glaze mixes powdered sugar, milk, vanilla, and corn syrup to drizzle or coat cooled cookies, allowing for customization in sweetness and appearance. Food coloring can be added to create decorative effects.
These cookies are suited for small batches to avoid excess leftovers, and the recipe gives flexibility to make simple cookies or add a glaze for more festive occasions.
Accurate flour measurement is emphasized for best results. If corn syrup is unavailable for the glaze, it can be omitted with adjustment of milk to retain consistency, though glaze setting might vary.
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
Small-batch Sugar Cookies
- 1/3 cup butter softened, salted, 76g
- 1/3 cup granulated sugar 1 tablespoon (80g
- 1 egg large, yolk
- 1/2 teaspoon vanilla extract or 1/8 teaspoon almond extract
- 3/4 cup all-purpose flour measured by weight or using the spoon and sweep method, 1 tablespoon (98g
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup powdered sugar for rolling (optional, or granulated sugar or sprinkles
Optional Glaze
- 1 cup powdered sugar sifted, 120g
- 1 tablespoon milk + more to reach desired consistency
- 1/4 teaspoon vanilla extract
- 2 teaspoons light corn syrup *
- 2 to 4 teaspoons Food Coloring optional
Instructions
Small-batch Sugar Cookies
- Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, cream together butter and sugar until light and fluffy.
- Add egg yolk and vanilla (or almond extract) and beat until well-combined.
- Add flour, baking soda, and salt, and mix until there is no dry flour left at the bottom of the bowl and the dough begins to clump.
- Divide dough into six parts and roll into balls. If rolling in sprinkles or sugar, do so now.
- Place dough on the prepared cookie sheet, well-spaced, and use the palm of your hand to press cookies out to 1/2-inch thick (no thinner).
- Bake for 9 to 12 minutes, until you see just a hint of golden color around the bottom edges of the cookies. Cool completely on the cookie sheet.
Optional Glaze
- Once cookies are cooled, in a medium bowl, combine powdered sugar, milk, and vanilla. Stir until well-combined.
- Add corn syrup and stir until smooth. Add about 2 to 4 drops of food coloring if desired and stir until uniform in color. Add more milk if necessary to get a drizzling consistency.
- Spoon over cookies and allow 10 to 15 minutes for the glaze to set. Enjoy!
Notes
- Measure flour accurately by weight or using the spoon and sweep method to ensure proper dough texture.
- To make glaze without corn syrup, omit it and add milk gradually to reach a thick drizzling consistency; the glaze may not set as firmly.
- Powdered sugar is used for rolling cookies optionally and for the glaze; sprinkles or granulated sugar can be used for rolling as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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