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These soft, frosted sugar cookies are buttery, tender, and topped with creamy buttercream frosting. An easy small batch recipe that tastes just like Lofthouse cookies made at home.
Featured Comment
“These really are all that and more! Always buttery soft and so deliciously frosted. These homemade cookies are truly amazing. The recipe is so easy to follow and it’s nice that there are doubling directions.”
– Beth
Why You’ll Love This Recipe
- Soft and Buttery: These frosted sugar cookies are tender, rich, and full of classic buttery flavor.
- Easy to Make: Simple ingredients and quick prep make this an easy sugar cookie recipe for any skill level.
- Perfect Small Batch: Yields just the right amount for one or two people but can be doubled when needed.
- Great for Any Occasion: Perfect for holidays, birthdays, or anytime you want a sweet homemade treat.
What I love most about these small batch frosted sugar cookies is how they capture the soft, buttery texture and sweet flavor of classic Lofthouse cookies, only made fresh at home. Each cookie is tender, cake-like, and topped with a creamy buttercream frosting you can tint or decorate with colorful sprinkles.
They come together quickly with simple pantry staples and bake into the perfect small batch for one or two people. Whether you’re baking for a celebration or just want a sweet homemade treat, this easy sugar cookie recipe delivers bakery-style flavor in every bite.
If you’re looking for more small batch cookie recipes, explore our collection! Try our small batch oatmeal cookies, small batch molasses cookies, small batch double chocolate chip cookies, and small batch butter cookies.
Ingredients
If you have any ingredients leftover from this small batch sugar cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter that has been softened to room temperature for rich flavor and a tender, buttery texture. The butter should be cool to the touch but soft enough to leave a slight indentation when pressed. Softened butter helps trap air when creamed with sugar, giving the cookies a light texture.
- Sugar: Granulated sugar adds the perfect amount of sweetness and helps the cookies bake with lightly crisp edges.
- Egg: One large egg provides structure and binds the ingredients together.
- Vanilla Extract and Salt: These two ingredients enhance and balance the overall flavor of the cookies.
- Flour: All-purpose flour gives the cookies their ideal texture and structure.
- Baking Powder: A touch of baking powder helps the cookies puff slightly and stay soft in the center.
- Frosting Ingredients: Powdered sugar (confectioners’ sugar), butter, vanilla extract, milk or cream, food coloring (optional).
Recipe Variations
Change up your small batch sugar cookies with these simple and flavorful ideas. Each variation keeps the cookies soft, buttery, and perfect for any occasion.
- Lemon Sugar Cookies: Add a ¼ teaspoon of lemon zest and a squeeze of fresh lemon juice for a bright, citrusy flavor.
- Chocolate-Dipped Sugar Cookies: Dip cooled cookies halfway in melted chocolate or drizzle on top for a rich, bakery-style finish.
- Funfetti Sugar Cookies: Fold a tablespoon or two of colorful sprinkles into the dough for festive cookies that are great for birthdays or holidays.
- Spiced Sugar Cookies: Stir in a pinch of cinnamon, nutmeg, or ginger for lightly spiced cookies with cozy flavor.
How To Make A Small Batch Of Sugar Cookies
Follow these step-by-step photos and directions to see exactly how to make soft, frosted sugar cookies in a small batch. Scroll to the recipe card below for the ingredient amounts and full printable recipe.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the softened butter and sugar for about 2 minutes, until light and fluffy. Add the vanilla and egg, mixing until fully combined.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until 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 dough and roll into a ball. Place on a baking sheet and gently flatten. Repeat with the remaining dough, spacing the cookies about 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: In a small bowl, whisk together powdered sugar, butter, vanilla, and milk until smooth and creamy. If the frosting is too thick, add more milk, 1 teaspoon at a time. For colored frosting, mix in 3–4 drops of food coloring until evenly blended.
- Frost the Cookies: Spread the frosting on cooled cookies using a knife or offset spatula for a smooth finish.
Expert Tips
- Use Softened Butter: The butter should be soft but still cool to the touch and leave a slight indentation when pressed. Let it sit at room temperature for about 30 minutes, or microwave for 10–15 seconds if needed. Avoid melting it completely.
- Measure Flour Accurately: Use the spoon-and-level method to prevent adding too much flour. Scooping directly from the bag can pack the flour, resulting in dense or dry cookies.
- Chill the Dough: Refrigerate the dough before baking. This step helps the cookies hold their shape and keeps the texture soft and thick.
- Watch the Bake Time: Sugar cookies bake quickly. Remove them when they’re just set and lightly golden around the edges to keep them soft and tender inside.
- Cool Before Frosting: Always let the cookies cool completely before adding frosting so it spreads smoothly and doesn’t melt.
Serving, Storing, and Gifting Tips
Serving Suggestions
- Decorate for Any Occasion: Frost with colorful icing or sprinkles to match holidays, birthdays, or celebrations.
- Perfect for Sharing: These soft, frosted sugar cookies make a beautiful addition to dessert trays or cookie platters.
Storage Tips
- Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days. Keep frosted cookies in a single layer in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before frosting or serving.
Gifting Ideas
- Gift Presentation: Package cookies in decorative tins, boxes, or cellophane bags tied with ribbon for a festive look.
- Add a Personal Touch: Include a handwritten note or recipe card for a thoughtful homemade gift.
- Holiday Ready: Ideal for cookie swaps, party favors, or holiday dessert boxes.
Frequently Asked Questions
These cookies stay soft because the dough includes enough butter and egg to create a light, cake-like texture. Be sure not to overbake, they should be just set when removed from the oven.
I highly recommend chilling the dough. It helps the cookies hold their shape and stay thick.
A simple buttercream made with powdered sugar, butter, vanilla, and milk is classic. It spreads easily and sets beautifully once applied.
Keep frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
Lofthouse-style cookies are soft and cake-like with a fluffy buttercream frosting, while traditional sugar cookies are often crisp and meant for cut-out designs.
Yes, simply double all ingredients to make a larger batch. Baking time and temperature stay the same.
More Small Batch Cookie Recipes
If you’re looking for more small batch cookie recipes, 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.
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Small Batch Sugar Cookies
Watch How To Make This
Ingredients
For the Cookies
- 1 cup all purpose flour
- 1 ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons salted butter -softened to room temperature
- 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 to room temperature
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- 3 to 4 drops food coloring -optional
- sprinkles -optional
Instructions
Make the Cookies
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, use an electric mixer to beat the softened butter and sugar for about 2 minutes, until light and fluffy. Add the vanilla and egg, mixing until fully combined.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Cover the dough and refrigerate for 45 minutes.
- Preheat the oven to 350°F (177°C). Scoop about 1/4 cup of dough and roll into a ball. Place on a baking sheet and gently flatten with your fingers or a spatula. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- 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
- In a small bowl, whisk together powdered sugar, butter, vanilla, and milk until smooth and creamy. If the frosting is too thick, add more milk, 1 teaspoon at a time. For colored frosting, mix in 3–4 drops of food coloring until evenly blended.
- Spread the frosting on cooled cookies using a knife or offset spatula for a smooth finish.
Notes
- Use Softened Butter: The butter should be soft but still cool to the touch and leave a slight indentation when pressed. Let it sit at room temperature for about 30 minutes, or microwave for 10–15 seconds if needed. Avoid melting it completely.
- Measure Flour Accurately: Use the spoon-and-level method to prevent adding too much flour. Scooping directly from the bag can pack the flour, resulting in dense or dry cookies.
- Chill the Dough: Refrigerate the dough before baking. This step helps the cookies hold their shape and keeps the texture soft and thick.
- Watch the Bake Time: Sugar cookies bake quickly. Remove them when they’re just set and lightly golden around the edges to keep them soft and tender inside.
- Cool Before Frosting: Always let the cookies cool completely before adding frosting so it spreads smoothly and doesn’t melt.
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