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Small-batch Sugar Cookies (3 Ways)
4.9 from 69 votes

Small-batch Sugar Cookies (3 Ways)

These Small-batch Sugar Cookies produce a soft, buttery cookie dough in a manageable quantity, perfect for fresh baking. The dough is lightly sweetened and flavored with vanilla or almond extract, then shaped into cookies with a hint of golden edges when baked. An optional glaze adds a sweet finish with flexible coloring for decorating varieties.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6 cookies
Calories: 197 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
  2. In a medium bowl, cream together butter and sugar until light and fluffy.
  3. Add egg yolk and vanilla (or almond extract) and beat until well-combined.
  4. 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.
  5. Divide dough into six parts and roll into balls. If rolling in sprinkles or sugar, do so now.
  6. 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).
  7. 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
  1. Once cookies are cooled, in a medium bowl, combine powdered sugar, milk, and vanilla. Stir until well-combined.
  2. 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.
  3. 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

Calories 197kcal (10%)

Nutrition Facts

Serving: 6 cookies

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.