Small Batch Soft Sugar Cookies
This post may contain affiliate links. See the Disclosure Policy.
These Soft Sugar Cookie Sandwiches are soft, chewy, and filled with a light vanilla butter free frosting. This is an easy small batch dessert that is perfect to celebrate any special occasion or holiday. Add fun sprinkles for a delicious, and festive, dessert!
Easy 4th of July Dessert
Any way you slice it, I like to keep my desserts pretty simple for summer holidays, and these Soft Sugar Cookie Sandwiches are a perfect example of that! I mean, all we are really doing is whipping up a small batch of soft sugar cookies and filling them with Vanilla butter-free frosting. And of course, some festive red, white, and blue sprinkles. Anytime you adorn a dessert with sprinkles, it looks like you spent hours creating your baking masterpiece. Am I right?!
Tips For Making Soft Sugar Cookie Sandwiches
- The cookie dough does not need to be chilled – You can certainly refrigerate the dough if you like (and that tends to be my preference for cookie dough). But it is not required.
- You can make the cookie sandwiches ahead of time – This is not a dessert that is best enjoyed straight from the oven. The frosting will melt if you do that.
- The vanilla frosting filling can be made ahead of time – Or, you could even buy a delicious tub of ready-made frosting. I won’t judge.
- No need for fancy piping or decorations – Unless you want to. But the frosting can be spooned on (you’re covering it with sprinkles), and the decoration star is the delightful sprinkles.
- These cookies are sweet – Sugar Cookie + Vanilla Frosting + Sprinkles = Sweet. If you want to cut back on the sweetness, I recommend piping a thin layer of the frosting on the cookie.
Soft Sugar Cookies
I will be honest – I prefer soft cookies over crunchy cookies. Unless they are Biscoff or Thin Mints. However, if you prefer a crunchier cookie, bake the cookies for a couple of extra minutes. I would advise you to watch them closely though, so the bottom of the cookies does not get too brown.
Small Batch Soft Sugar Cookies
Ingredients
Sugar Cookies
- ⅓ cup unsalted butter, room temperature
- ⅓ cup, plus 1 tablespoon granulated sugar
- 1 large egg yolk, room temperature
- ¾ teaspoon vanilla extract
- ¾ cup, plus 1 tablespoon all purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Frosting Options For Sandwich Cookies
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the baking sheet with parchment paper.
- In a medium bowl, add the butter and sugar. Use a handheld mixer on medium speed to cream the butter and sugar until light and fluffy – about 3 to 5 minutes. Add the egg yolk and vanilla, and continue to beat until fully mixed and smooth.1/3 cup unsalted butter, room temperature, 1/3 cup, plus 1 tablespoon granulated sugar, 1 large egg yolk, room temperature, 3/4 teaspoon vanilla extract
- In a small bowl, whisk together the flour, baking powder, and salt. You can also sift the dry ingredients over the wet ingredients (for one less bowl), using a mesh strainer or sifter.3/4 cup, plus 1 tablespoon all purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt
- Mix the cookie dough on medium-low speed until no dry streaks remain. Using a 2-tablespoon cookie scoop, scoop 10 even size cookie balls spaced at least 2-inches apart on the prepared baking sheet.
- Bake the cookies for 9 minutes, or until the edges just start to turn golden. If you want a crunchier cookie, bake for 2 extra minutes. Cool the cookies on the baking sheet set on a wire rack for 10 minutes. Then transfer the cookies to the wire rack to cool completely.
- While the cookies are baking and cooling, make your preferred frosting to make cookie sandwiches.
- The cookies can be stored covered at room temperature for 3 to 5 days. If making cookie sandwiches, cover and refrigerate any leftovers after 8 hours.Vanilla Butter Free Frosting, Strawberry Butter Free Frosting, Lemon Buttercream Frosting, Chocolate Fudge Frosting
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- Cookie Sandwiches – If filling the cookies with frosting, keep in mind they will be sweet, so you may want to only use a little frosting!
- Storage – The sugar cookies can be covered and stored at room temperature for 3 to 5 days. For cookie sandwiches, I recommend refrigerating them after 8 hours because of the frosting.
- Freezing Cookie Dough – The dough can be frozen for up to 3 months. Shape the dough into a disc, wrap in plastic wrap and place in a freezer bag. Thaw in the refrigerator then bring to room temperature to scoop and bake. Another method – Scoop the dough into cookie balls and place those in a freezer bag. Frozen cookie balls can be baked frozen, and add about 2 minutes to the bake time.
- Freezing Baked Cookies – After the cookies have cooled, place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →