This post may contain affiliate links. Please read our disclosure policy.
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.
Can I add cocoa powder to these?
Yes. To add cocoa powder, reduce the amount of flour by the amount of cocoa powder you add.
Always looking for small batch recipes, and this one is a winner! Just made these but added about a 1/4 cup of chopped cooked apples I had on hand and the cookies were great. Will definitely check out other small batch recipes here.
Can I make these into thumbprint cookies and put jam in the middle??
Yes, you sure can.
Omg! So good. I actually made a double batch because I found coconut flakes and chopped walnuts in my pantry! Also made some into thumbprint cookies ! I didn’t know which way to make them so I went crazy and made all flavors! Lol
I needed to bake to lift my spirits, these were quick-delicious-and dare I say convenient. The recipe was perfectly sized for me to yield 5 and honestly I just loved the lack of milk in this recipe. Perfect for my kitchen, perfect for me;
thanks for sharing this recipe xo
I’m so happy you enjoyed the cookies. Thank you so much for your feedback.
These satisfied my sweet craving perfectly and very easy to make. They are so good I think I will make double batch next time and freeze them.
I’m so glad you enjoyed the cookies! Thank you for taking the time to let me know.
The cookies are so yummy. A winner!!!!
I’m so glad you enjoyed the cookies. Thank you so much for taking the time to let me know.
Thank you — these were a tasty, easy snack for my family! I undercooked them a little, but I’ll adjust that next time.
Butter Sugar Cookie recipe: (tried and true many times) This time I was out of vanilla and used almond extract. I added Heath brickle chips just before baking. OMG! Decadent pleasure!I love your recipe!
Oh my, that sounds heavenly!
Just me here, so small batch is perfect for me. I just made the Small Batch Butter Cookies, and it’s a good thing it only made five cookies because I ate them all as soon as they cooled off. What delicious little butter bombs! I meant to save a couple for tomorrow, but I couldn’t stop myself. So good!
I’m so glad you enjoyed the cookies, Susan. Thank you so much for taking the time to let me know.
I am so very thankful for One Dish Kitchen. I live alone and the recipes are perfect for me. What a savings
As there is no waste. I used the recipes to make out my grocery list
this week. Also love the simplicity of the recipes…which I need in my 86th year. Thanks
Thank you so much, June! I’m so happy you are enjoying the recipes and that they are helpful to you.