Small Batch Sugar Cookies
Try our easy small batch Sugar Cookies recipe, making six soft, buttery treats topped with creamy buttercream frosting. Simple recipe for cookies that melt in your mouth!
Servings: 6 Cookies
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.
Video
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
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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