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These small batch butter cookies are soft, buttery, and lightly crisp around the edges. Made with simple ingredients, they bake in minutes and are perfect for enjoying plain or with toppings like nuts, sprinkles, or a dip in chocolate.
Featured Comment
“EXCELLENT ! Made these small batch butter cookies 3 times now!…”
– Sherri
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes with just one bowl and minimal effort.
- No Chilling Needed: Skip waiting time, mix and bake immediately for fast, delicious results.
- Melt-in-Your-Mouth: Delightfully buttery, tender, and soft with just a hint of crisp at the edges.
- Rich, Butter-Forward Flavor: Every bite delivers that classic, rich buttery taste.
- Small-Batch or Scalable: The perfect single-batch for a smaller yield or easily double it for larger gatherings.
I love making these butter cookies because they’re simple, but they always taste like a treat. They remind me of the cookies I grew up enjoying around the holidays, and baking a small batch now fills my kitchen with that same warm, familiar aroma.
It’s a recipe I turn to often when I want something classic and comforting.
Looking for more delicious small batch cookie recipes? Try our small batch shortbread bites, small batch ricotta cookies, small batch frosted sugar cookies, and small batch molasses cookies.
Ingredients
If you have any ingredients leftover from this small batch butter cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter at room temperature. It should feel cool but soft enough to press into. Creaming the butter with sugar is what gives these cookies their light, tender texture.
- Sugar: Granulated sugar sweetens the dough and blends with the butter to create the base.
- Egg Yolk: One yolk adds richness and moisture. Save the white to use in our egg white recipes like small batch flourless chocolate cookies or mini Texas sheet cake.
- Vanilla Extract: Adds classic flavor.
- Flour: All-purpose flour provides structure and the perfect cookie texture.
- Optional Toppings: Add pecans, walnuts, sanding sugar, melted chocolate, or sprinkles for variety.
Recipe Variations
Butter cookies are easy to customize, and a few simple changes can give them a whole new flavor. Here are five variations to try:
- Nutty Butter Cookies: Press a pecan or walnut into the center of each dough ball before baking for a crunchy, nutty finish.
- Jam-Filled Butter Cookies: Add a teaspoon of fruit jam or a small cherry to the center before baking for a sweet, colorful touch.
- Spiced Butter Cookies: Mix in a pinch of cinnamon, nutmeg, or ginger to the dough for warm, aromatic flavor – especially great around the holidays.
- Lemon Butter Cookies: Stir in 1/4 teaspoon of lemon zest to brighten the cookies with a fresh, citrus note.
- Chocolate-Dipped Butter Cookies: Dip half of each baked cookie in melted chocolate and top with sprinkles or sea salt before the chocolate sets.
How To Make Butter Cookies
These photos and instructions help you visualize how to make a small batch of butter cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Cream Butter and Sugar: In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy, 1–2 minutes.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla until combined.
- Add Flour: Gradually blend in the flour until a dough forms.
- Shape Cookies: Scoop the dough onto a parchment-lined or silicone-lined baking sheet. Roll into balls.
- Flatten: Press each ball to about 1/4-inch thick using your hand or the bottom of a glass. Dip the glass in sugar if it sticks.
- Top and Bake: Add nuts or decorating sugar, if desired. Bake at 350°F (177°C) for 10 minutes, until edges are lightly golden. Cool before serving.
Expert Tips
- Read First: Review the recipe, ingredient notes, and process photos before starting so you know each step.
- Measure Flour Correctly: Use the spoon-and-level method. Scooping from the bag can pack the flour and make cookies dense.
- Prep the Pan: Line the baking sheet with parchment paper or a silicone mat. Do not grease, or the cookies may spread too much.
- Flatten Evenly: Press each dough ball with the bottom of a glass for even thickness and uniform baking.
- Watch the Bake: Remove cookies as soon as the edges turn golden. This keeps them soft and buttery.
Frequently Asked Questions
Butter cookies have a higher butter content, giving them a rich, melt-in-your-mouth texture. Sugar cookies are usually a bit firmer.
No, this recipe does not require chilling. The dough can be mixed and baked right away.
Bake just until the edges turn lightly golden. Overbaking will make the cookies dry and crisp instead of soft and buttery.
Melt 2 ounces (about 1/2 cup) of chocolate chips with 1/4 teaspoon of butter or oil in the microwave, heating in 15-second intervals and stirring until smooth. Dip half of each cookie into the melted chocolate and place on parchment paper until set.
Store butter cookies in an airtight container at room temperature for up to 5 days.
They are similar but not the same. Butter cookies are lighter and slightly sweeter, while shortbread cookies are denser with a crumbly texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch butter cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Butter Cookies
Watch How To Make This
Equipment
Ingredients
- 4 tablespoons salted butter -softened (¼ cup)
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- Optional toppings: walnuts, pecans, sanding sugar, melted chocolate or sprinkles
Instructions
- Heat oven to 350° F (177° C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy, 1–2 minutes.
- Mix in the egg yolk and vanilla until combined.
- Gradually blend in the flour until a dough forms.
- Using a medium sized cookie scoop or a large tablespoon, scoop the dough onto the baking sheet. Roll each portion into a ball spacing the dough 2-inches apart.
- Press each ball to about 1/4-inch thick using your hand or the bottom of a glass. Dip the glass in sugar if it sticks.
- Add nuts or decorating sugar, if desired. Bake for 10 minutes, until edges are lightly golden.
- Transfer the cookies to a cooling rack to cool completely.
Notes
- Read First: Review the recipe, ingredient notes, and process photos before starting so you know each step.
- Measure Flour Correctly: Use the spoon-and-level method. Scooping from the bag can pack the flour and make cookies dense.
- Prep the Pan: Line the baking sheet with parchment paper or a silicone mat. Do not grease, or the cookies may spread too much.
- Flatten Evenly: Press each dough ball with the bottom of a glass for even thickness and uniform baking.
- Watch the Bake: Remove cookies as soon as the edges turn golden. This keeps them soft and buttery.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you for these delicious recipes. I love making Butter Cookies but I live alone and not many ppl in my building can eat sweets so this is perfect! I never made them with just an egg yolk before, I always used 1 egg but WOW it really made a difference. I did add some pure lemon extract and ground ginger but since I am not used to small batch I need to add more next time. I will also double the recipe since it will still be smaller than my other recipe. This is now my favourite Butter Cookie recipe…..Thank You!
i followed the recipe and was pleased with the results except, the cookies turned quit dry i dont know if its supposed to be or i did something wrong.
but all and all it was tasty.
10/10
EXCELLANT!
Made these small batch butter cookies 3 times now!
First time, went right by recipe: and spot on!
Second batch, cut the dough into 8 balls, flattened by pressing balls between base of thumbs, dough worked great, no sticking to hands. Then, pressed each flattened cookie onto diced Macadamia nuts. Proceeded to bake, as in recipe, and DELICIOUS! Third time was repeat of second time, as they were eaten SO FAST! BTW, baked in toaster oven and cooled as stated in recipe.
GREAT texture, nice light brown crisp edges, and perfect texture to cookie.
GREAT versatile little recipe, that I will continue making and trying new combos of flavor ingredients to this great base.
I Live at High Altitude, 7,200′ and the recipe works PERFECTLY!
Thank you and will continue connecting to web site-ONE DISH RECIPES-!!
I’m so happy you love the butter cookies recipe, thank you so much for your feedback.
A nice simple cookie for those who don’t like chocolate.
A nice simple cookie for those that don’t care for anything chocolate.( I can’t imagine why). Can always dip an end in melted chocolate and chopped nuts to dress it up. Very good.