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This small batch sugar cookie recipe makes six cookies and they come together in minutes. There is no chilling required.
Why You’ll Love This Recipe!
I crave these sugar cookies often but it is so dangerous to make a regular size batch because I am going to want to eat them all!!
I have no self control when it comes to cookies. This small batch sugar cookie recipe is the perfect solution. The recipe makes 6 cookies which is the perfect amount for our reduced size family and I can even share a couple if I want! There is no chilling required for the dough either so you wait time!
I am a big fan of frosting so I always frost my sugar cookies but these cookies will stand alone without frosting if you prefer.
Ingredients Needed
- Butter, salted
- All Purpose Flour
- Granulated Sugar
- Salt
- Almond Extract. You can switch it out for vanilla if you prefer.
- Baking Powder
Be note there are NO EGGS in this recipe so it is perfect for anyone allergic to eggs.
How to Make Small Batch Sugar Cookies
For small batch recipes I usually just use a bowl and mix by hand. You can use a hand mixer if you prefer.
- Combine butter, sugar and extract in a medium bowl. Mix to combine.
- Add in flour, baking powder and salt.
- Mix until combined and dough is crumbly.
- Dough will look a bit dry but using your hands it will easily come together into a ball.
- Divide dough into six evenly sized balls and place on a parchment lined baking sheet.
- Dampen the bottom of a glass and dip into granulated sugar.
- Flatten the ball of dough to about 1/2 in thick using the bottom of a glass.
- Bake cookies at 400 degrees F for 7-9 minutes or until lightly browned around the edges.
- Place cookies on a cooling rack to cool completely.
- Combine powdered sugar, extract and whipping cream to make frosting. Add enough cream to have a nice spreading consistency.
- Frost cookies
Tips from leigh Anne
- For small batch recipes I usually just use a bowl and mix by hand. You can use an electric hand mixer if you prefer.
- With small batch recipes it is important to be accurate in your measurements.
- There are NO eggs in this recipe so it is a perfect cookie for people with egg allergies.
Frequently Asked Questions
How do you Store Small Batch Sugar Cookies?
Because this is a small batch recipe you probably won’t have too many leftover cookies but in case you are showing lots of self control and you do, just store them in an airtight container on the counter for up to three days.
I actually think these cookies taste better, if that’s possible, the second day. They soften up a bit over time.
If you want to freeze any of them, follow my directions in this post on how to freeze cookies.
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Small Batch Sugar Cookies
Ingredients
- 1/4 cup butter softened
- 4 Tbsp sugar
- 1/2 tsp almond extract
- 1/2 cup all purpose flour plus 2 Tbsp
- 1/4 tsp baking powder
- pinch of salt
Frosting
- 1/3 cup powdered sugar
- 1/2 tsp almond extract
- 1-2 tsp milk or whipping cream
Instructions
- Mix together butter, sugar and extract in a bowl.
- Mix until creamy, 1-2 minutes.
- Add in dry ingredients until crumbly.
- Use hands to bring dough together into a ball.
- Form dough into six balls.
- Bake at 400 degrees F for7-9 minutes.
- Cool on a rack.
Glaze
- Combine ingredients and stir until smooth and a good spreading consistency.
- Frost cookies.
Tips & Notes:
- For small batch recipes I usually just use a bowl and mix by hand. You can use an electric hand mixer if you prefer.
- With small batch recipes it is important to be accurate in your measurements.
- There are NO eggs in this recipe so it is a perfect cookie for people with egg allergies.
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Nutrition Facts:
Loretta says
Great idea for 2 older people
Bubbie Jones says
these are wonderful!
so simple, quick and delicious!
used limoncello to turn the powdered sugar into frosting and they were divine
Julia Bucy says
I’m just curious, if I wanted to make this recipe into cookie bars – would I need to tweak anything in the measurement of ingredients do you think ?