Small Batch Soft Sugar Cookies
An easy recipe for no-chill small batch soft sugar cookies! The chewy cookies can be enjoyed as is, or made into fun cookie sandwiches, filled with vanilla butter free frosting and decorated in sprinkles to celebrate any special occasion or holiday.
Servings: 10 Cookies
Calories: 333kcal
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
Calories: 333kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 427IU | Calcium: 26mg | Iron: 2mg