Small Batch Sugar Cookies
Soft, buttery frosted sugar cookies topped with creamy buttercream frosting. This easy small batch sugar cookie recipe tastes just like classic Lofthouse cookies made at home.
Servings: 6 Cookies
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.
Video
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
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
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