This is the best small batch sugar cookies recipe! This small batch recipe is definitely one for your recipe box. These soft, lofthouse style sugar cookies melt in your mouth and are topped with a rich buttercream frosting.
If you’re looking for the best sugar cookie recipe, you’ve come to the right place. This cookie recipe is a keeper and has been in my recipe files for years.
The cookies are easy to make and they’re buttery and soft. The ingredients are mixed in one bowl and bake in 10 minutes.
Soft Sugar Cookies
They’re made with a few pantry staples and bake up in minutes.
I’ve taken my easy sugar cookies recipe and converted it into a small batch recipe. This recipe will yield around six perfect sugar cookies.
Sugar cookies are wonderful cookies to make for the holidays or to bring to cookie swaps. They’re actually perfect for Easter, Mother’s Day, Christmas or Valentine’s Day too.
How To Make Sugar Cookies
See the recipe box below for ingredient amounts and instructions.
To make this small batch of sugar cookies, you will need:
- one egg
- vanilla extract
- baking powder
Pro Tip: The key to making spectacular sugar cookies is to refrigerate the cookie dough before baking. The reason is because chilling the dough solidifies the fat. As the cookies bake, the fat (butter) takes longer to melt which means the cookies won’t spread out as much.
Just a quick 45 minutes in the refrigerator, then use either a cookie scoop or spoon and create balls of cookie dough.
Slightly flatten the cookies with your fingers.
Bake the cookies for 8 to 10 minutes.
Icing For Sugar Cookies
Ingredients needed for sugar cookie icing:
- powdered sugar
- milk or cream.
Whip the ingredients together with a hand mixer and easily color the frosting with a few drops of whichever food coloring you choose.
How To Frost Sugar Cookies
These cookies are delicious on their own but why not take them up a notch by adding frosting.
After the cookies have baked and cooled, use a butter knife or offset spatula to spread the frosting over the tops of the cookies.
Tint the frosting in the color of your choosing and feel free to add sprinkles to the tops.
How Long Do Sugar Cookies Last?
My sugar cookies stay fresh for 2-3 days when stored in an airtight container at room temperature. If refrigerated, they last for 1 week.
Can I Double This Sugar Cookie Recipe?
Yes! If you want to make a dozen cookies, this sugar cookie recipe can be doubled.
When I make a dozen or more of these sugar cookies, I use my Kitchenaid mixer. If I’m making this small batch recipe, I use a hand mixer.
Can The Frosting Be Made Ahead Of Time?
The frosting can be made ahead of time and stored in a covered container in the refrigerator until you are ready to frost the cookies.
For best results, bring the frosting to room temperature before using and mix it with a spoon or hand mixer. You might need to add additional milk so that the frosting is easier to spread.
Other Small Batch Cookie Recipes
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Small Batch Sugar Cookies Recipe
FOR THE SUGAR COOKIES
- 1 cup all purpose flour
- 1 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter , softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
FOR THE FROSTING
- 1 1/4 cups confectioners’ sugar
- 1 1/2 tablespoons butter , softened
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk or cream (Start off by using 2 tablespoons of milk. If you would like the frosting to be thinner, add more milk)
- 3 to 4 drops food coloring , optional
- sprinkles , optional
TO MAKE THE SUGAR COOKIES
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
- Beat in the vanilla and the egg.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 45 minutes.
- When you are ready to bake the cookies, heat the oven to 350 degrees F (177 degrees C). Scoop up a quarter cup of the dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.
- Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.
TO MAKE THE FROSTING
- In a medium sized bowl, whisk together the confectioners’ sugar, butter, vanilla, and milk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.
- Tint with food coloring, if desired.
- Use a knife or offset spatula or spoon to frost the cooled cookies.
- Top with sprinkles, if desired.
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.
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