Are you craving delicious, melt-in-your-mouth sugar cookies but don't want a huge batch? This guide provides the perfect small batch sugar cookie recipe, along with tips and tricks for achieving cookie perfection. Whether you're baking for a small gathering, a cozy night in, or simply want to avoid leftover cookies (a struggle we all know!), this recipe is your answer.
Why Choose a Small Batch Sugar Cookie Recipe?
A small batch recipe offers several advantages:
- Less Waste: Perfect for those who don't want a mountain of cookies lingering around.
- Experimentation: Ideal for trying out new flavor combinations or decorating techniques without committing to a large quantity.
- Convenience: Quick and easy to make, perfect for a last-minute baking craving.
- Portion Control: Easier to manage portions and avoid overindulging.
The Perfect Small Batch Sugar Cookie Recipe (Makes about 12 cookies)
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Cream Together the Butter and Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. An electric mixer makes this step much easier.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much while baking.
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll and Cut Cookies: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
- Bake: Place cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Store Small Batch Sugar Cookies
Store your cooled sugar cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Frequently Asked Questions (FAQ)
Can I use salted butter?
Yes, you can use salted butter, but reduce the amount of salt in the recipe by about 1/8 teaspoon.
What can I use to decorate my cookies?
The possibilities are endless! You can use royal icing, buttercream frosting, sprinkles, colored sugars, or even melted chocolate.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
What if my cookies spread too much?
This usually happens if the dough wasn't chilled long enough, the oven temperature was too high, or the butter wasn't cold enough. Try chilling the dough longer next time and ensure your oven is calibrated correctly.
Can I make this recipe with different extracts?
Absolutely! Experiment with almond extract, lemon extract, or peppermint extract for unique flavor combinations.
Conclusion
This small batch sugar cookie recipe is perfect for satisfying your sweet tooth without the commitment of a large batch. With its simple instructions and versatile nature, this recipe is sure to become a staple in your baking repertoire. Enjoy!
