This is the best sugar cookie 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 tasting sugar cookie recipe, you’ve come to the right place. This recipe here is a keeper and has been in my recipe files for years.
In fact, I’ve been making these soft sugar cookies for a very long time and they’ve made appearances at many of my children’s classroom parties.
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Soft Sugar Cookies
The reason these sugar cookies are so perfect is because they taste heavenly and are so easy to make.
They’re similar to the lofthouse style soft sugar cookies you find in a grocery store but so much better.
These cookies are perfectly sweet. They bake up in minutes are are topped with a lovely buttercream frosting.
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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.
These cookies make wonderful cookies to give for Christmas or take to cookie swaps, and are actually perfect for any occasion.
This recipe also doubles well so you can make a dozen easily.
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.
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How To Make Sugar Cookies
Ingredients needed:
To make this small batch of sugar cookies, you will need:
- butter
- sugar
- one egg
- vanilla extract
- flour
- baking powder
- salt
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.
Step 1
Just a quick 45 minutes in the refrigerator, then use either a cookie scoop or spoon and create balls of cookie dough.
Step 2
Slightly flatten the cookies with your fingers.
Step 3
Bake the cookies for 8 to 10 minutes.
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Icing For Sugar Cookies
Ingredients needed for sugar cookie icing:
- butter
- powdered sugar
- vanilla
- milk or cream.
Whip this together with a hand mixer and easily color the frosting with a few drops of whichever food coloring you choose.
Looking for Single Serving recipes? CLICK HERE to receive the latest recipes in your inbox.Other Small Batch Cookie Recipes
Flourless Chocolate Pecan Cookies
Tropical White Chocolate Chip Cookies
Shortbread Cookies Oatmeal Raisin Cookies
For this sugar cookie recipe, I use a quarter sheet pan and a quarter sized silicone baking mat.
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Small Batch Sugar Cookie Recipe
Prep Time: 10 minutesCook Time: 10 minutesChill: 1 hourTotal Time: 20 minutesServings: 6 CookiesCalories: 262kcalIngredients
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
Instructions
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.
Nutrition
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 205mg | Potassium: 109mg | Sugar: 26g | Vitamin A: 480IU | Calcium: 44mg | Iron: 1.2mg Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
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
Instructions
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.
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.
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