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–+ servings
three chocolate dipped butter cookies on a plate next to a pink napkin.
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5 from 23 votes

Small Batch Butter Cookies

Soft small batch butter cookies with crisp edges and tender centers. Easy to make in minutes and perfect plain or topped with nuts, sprinkles, or chocolate.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American, British
Diet: Vegetarian
Keyword: butter cookies, chocolate dipped butter cookies, cookies, small batch butter cookies
Servings: 6 cookies
Author: Joanie Zisk

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
US - Metric

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.

Video

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

Serving: 1cookie | Calories: 138kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 11mg | Fiber: 1g | Sugar: 6g | Vitamin A: 274IU | Calcium: 6mg | Iron: 1mg

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