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This small batch sugar cookie recipe makes six soft, buttery cookies with a texture similar to classic Lofthouse Cookies. Topped with creamy buttercream frosting, these cookies are easy to make and perfectly portioned for one or two people. Whether you need a quick treat or a festive dessert, this frosted sugar cookie recipe delivers all the flavor without any leftovers.
If you’re looking for more small batch cookie recipes, explore our collection! Try our chewy Oatmeal Cookies, rich Molasses Cookies, decadent Double Chocolate Chip Cookies, and classic Butter Cookies.
Why You’ll Love This Recipe
- Buttery and Delicious: These sugar cookies are soft, rich, and melt in your mouth with every bite.
- Quick and Easy: Mix and bake in just 10 minutes, making them perfect for a quick treat.
- Perfectly Scaled: This small batch cookie recipe is easy to double if you want to share or save extras.
- Versatile Treats: Ideal for any occasion, whether it’s a casual snack or a special celebration.
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This small batch sugar cookie recipe delivers all the softness and buttery flavor of classic Lofthouse Cookies, but made at home and perfectly portioned for one or two people. These tender, cake-like cookies are topped with creamy buttercream frosting you can customize with colors and sprinkles. Quick, easy, and made with pantry staples, they’re a delicious homemade alternative to store-bought cookies. Perfect for a sweet treat or festive dessert, this recipe leaves you with just the right amount—no leftovers!
Ingredients
If you have any ingredients leftover from this small batch sugar cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened salted butter for rich flavor and buttery goodness in every bite. Softened butter is key to creaming with sugar, creating air pockets that make the cookies light and airy. It should feel cool to the touch but leave a slight indentation when pressed.
- Sugar: Granulated sugar provides just the right amount of sweetness for these cookies.
- Egg: One large egg is all you need to give the cookies structure and help bind the ingredients.
- Vanilla Extract and Salt: These ingredients enhance the overall flavor, making the cookies taste balanced and delicious.
- Flour: All-purpose flour works best for this recipe, giving the cookies the right texture.
- Baking Powder: This small but essential ingredient gives the cookies a slight lift, creating their perfect texture.
Recipe Variations
Get creative with your small batch of sugar cookies by trying these fun variations:
- Lemon Sugar Cookies: Mix in a little lemon zest and a squeeze of fresh lemon juice for a bright, refreshing flavor.
- Chocolate-Dipped Cookies: Dip or drizzle the baked cookies with melted chocolate for a rich, indulgent treat.
- Funfetti Sugar Cookies: Stir colorful sprinkles into the dough to make festive cookies that are perfect for celebrations or whenever you want to add a pop of color.
How To Make Sugar Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of frosted sugar cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In another medium bowl, use an electric mixer to beat the softened butter and granulated sugar for about 2 minutes until light and fluffy. Add the vanilla extract and egg, mixing until fully combined.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined. Cover the dough and refrigerate for 45 minutes.
- Preheat and Shape the Cookies: Preheat the oven to 350°F (177°C). Scoop about 1/4 cup of the chilled dough and roll it into a ball. Place the dough ball on a baking sheet and gently flatten it with your fingers or a spatula. Repeat with the remaining dough, spacing the cookies at least 2 inches apart.
- Bake the Cookies: Bake for 8-10 minutes, or until the cookies are just set. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Vanilla Buttercream Icing Ingredients
Refer to the recipe card below for exact ingredient measurements.
- Powdered sugar (confectioners’ sugar)
- Butter
- Vanilla extract
- Milk or cream
- Food coloring (optional)
Instructions:
- In a bowl, whisk together the powdered sugar, butter, vanilla extract, and milk until smooth and creamy.
- If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
- For colored frosting, mix in 3–4 drops of food coloring until evenly blended.
- Spread the frosting on your cookies using a knife or an offset spatula for a polished finish.
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Expert Tips
- Use Softened Butter: Butter should be soft but cool to the touch. When pressed, it should leave a slight indentation. Let it sit at room temperature for about 30 minutes, or microwave for 10–15 seconds if you’re short on time. Avoid melting the butter.
- Measure Flour Correctly: Always use the spoon and level method. Spoon flour into a dry measuring cup, slightly overfill, and level it off with a knife. Scooping directly from the bag can pack the flour, leading to dry cookies.
- Chill the Dough: Refrigerate the dough before baking. Chilling helps solidify the butter, preventing the sugar cookies from spreading too much and keeping their shape.
- Bake with Care: Watch the cookies closely in the oven. They should be just set and lightly golden, not overly browned.
Serving, Storing, and Gifting Tips
Serving Suggestions
- Add a Personal Touch: Frost the cookies with colorful icing or sprinkles to match the occasion.
- Occasions: These cookies are perfect for holidays, birthdays, or casual gatherings.
Storage Tips
- Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days. Frosted cookies can be stored in a single layer in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature and frost when ready to serve.
Gifting Ideas
- Gift Wrapping: Pack cookies in decorative boxes, tins, or bags with ribbons for a festive touch.
- Personalized Tags: Add a handwritten note or recipe card to make the gift more special.
- Holiday Baking: These cookies are great for cookie swaps or as part of a holiday gift basket.
Frequently Asked Questions
Leave the butter at room temperature for about 30 minutes. If you’re short on time, microwave the butter for 10–15 seconds, being careful not to melt it.
The cookies are done when they are just set and lightly golden around the edges. Avoid overbaking to keep them soft.
Yes! These sugar cookies are delicious on their own, but frosting adds an extra layer of sweetness and customization.
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies can be refrigerated for up to 5 days.
Absolutely! Simply double the ingredient amounts to make a larger batch.
More Small Batch Cookie Recipes
If you’re looking for more small batch cookies, here are some of our most popular and reader-loved recipes:
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 these frosted sugar cookies 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 Sugar Cookies
Watch How To Make This
Ingredients
For the sugar cookies
- 1 cup all purpose flour
- 1 ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons salted butter -softened
- 6 tablespoons granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
For the frosting
- 1 ¼ cups powdered sugar
- 1 ½ tablespoons salted butter -softened
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk (Start with 2 tablespoons of milk to reach the desired frosting consistency. For a thinner frosting, add more milk as needed. For a richer, creamier texture, use cream instead of milk. can use cream for a creamier texture.)
- 3 to 4 drops food coloring -optional
- sprinkles -optional
Instructions
Make the sugar cookies
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another medium bowl, use an electric mixer to beat the softened butter and granulated sugar for about 2 minutes until creamy. Add the vanilla extract and egg, mixing until fully combined.
- Combine Wet and Dry Ingredients: On low speed, gradually mix the dry ingredients into the wet ingredients until fully incorporated. Cover the dough and refrigerate for 45 minutes.
- Preheat and Shape the Cookies: Preheat the oven to 350°F (177°C). Scoop 1/4 cup of chilled dough, roll it into a ball, and place it on the prepared baking sheet. Flatten the dough ball gently with your fingers or a spatula. Repeat with the remaining dough, spacing the cookies at least 2 inches apart.
- Bake the Cookies: Bake for 8–10 minutes, or until the cookies are just set. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Make the frosting
- Prepare the Frosting: In a medium bowl, whisk together powdered sugar, softened butter, vanilla extract, and milk until smooth. If needed, add more milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
- Add Color (Optional): If you’d like colored frosting, mix in 3–4 drops of food coloring until evenly blended.
- Frost the Cookies: Once the cookies are completely cooled, generously frost them using a knife, offset spatula, or spoon. For a fun finishing touch, top with sprinkles.
Notes
- Use Softened Butter: Butter should be soft but cool to the touch. When pressed, it should leave a slight indentation. Let it sit at room temperature for about 30 minutes, or microwave for 10–15 seconds if you’re short on time. Avoid melting the butter.
- Measure Flour Correctly: Always use the spoon and level method. Spoon flour into a dry measuring cup, slightly overfill, and level it off with a knife. Scooping directly from the bag can pack the flour, leading to dry cookies.
- Chill the Dough: Refrigerate the dough before baking. Chilling helps solidify the butter, preventing the sugar cookies from spreading too much and keeping their shape.
- Bake with Care: Watch the cookies closely in the oven. They should be just set and lightly golden, not overly browned.
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.
Hi Joanie, we made these cookies with gluten free flour and they turned out really well except we had to bake them for a total of 18 minutes. It was a brand new stove so I don’t think it was the oven and I’ve never had that problem with gf flour before. Despite this they were melt in your mouth yummy!
Delicious recipe! If I wanted to make the butter cream frosting look like a matt finish so I could write on it would you recommend heating the butter cream frosting for 30 seconds to loosen it up? Thanks
I would add in more powdered sugar which will absorb some of the frosting’s oil from the butter. You can also cool the frosting by putting it in the refrigerator for 5-10 minutes. This should make the frosting easier to write on.
I made these yesterday, I was just wondering how to adjust the recipe to make cutout type cookies. We really liked them, I have never made a successful sugar cookie before. I am going to add a tad more sugar to the dough. These were really good!
I’m so glad you enjoyed the cookies. This sugar cookie recipe doesn’t work very well for cut-out sugar cookies and we don’t have a recipe for those types of cookies yet – stay tuned though.
Hi,
Is this suitable for preparing ahead of time and freezing (without the icing)?
Thanks!
MJ
The baked cookies can be frozen. I haven’t frozen the cookies before baking but I see no reason why you couldn’t.
Joanie,
Do you have diabetic (keto) recipes? I live alone and enjoy your recipes, but I must watch my sugar.
Thanks
Yes we do, Roxie. Please use the search box which looks like a magnifying glass in the upper right hand corner of the page and search for low carb and keto recipes.
I made these cookies for me and my daughter since we were craving something sweet. These were so easy to make and came out delicious! So buttery and soft! Will be making them a lot for Christmas
I’m so glad you and your daughter enjoyed the cookies. Thank you for taking the time to let me know.
My cookies didn’t spread/rise, do I need to add more baking powder or maybe use baking soda instead?
Hi Katie,
The cookies really don’t spread all that much. They should be big and puffy though. The ingredient amounts are accurate, I would check the expiration date of the baking powder you used. Expired baking powder loses its potency after its use-by date and this can cause your cookies to improperly rise.
Delicious! This is my second batch, hubby who is a die-hard chocolate chip cookie fan has just declared his new favourite.
Only change I made was to use a mocha buttercream frosting- thanks for sharing.
Hi Pat,
I’m so glad you and your husband enjoyed the cookies – they’re some of my favorites too. I bet they were fantastic with mocha buttercream, I’ll have to try that.
Take care,
Joanie
Can I add Ricotta cheese to the Sugar Cookie recipe, reminds me so much
of the Italian cookies. Thanks for your time and trouble
Hi Jayne,
I’ve never tried adding ricotta cheese to the recipe. If you add it, please let me know how they turn out.
Thank you.
Joanie
Thanks Joanie for your quick reply… Will start experimenting and let
you know.
Hello..I was just wondering what amount of almond extract to use instead of vanilla? These cookies are magnificent by the way ❤
Can’t I substitute cake and pastry flour and not add baking powder.
Angela,
Just about any substitution will alter the taste and texture of anything you are baking. In the case of these sugar cookies, I have not tested the recipe with anything other than the ingredients listed in the recipe. If you do use cake or pastry flour, you would still need to add baking powder because flours need a leavener to make the cookies rise. Feel free to experiment though and if you do, please let me know how they turn out.
Joanie