Small Batch Sugar Cookies

Soft bakery style sugar cookies topped with classic buttercream frosting and colored sprinkles. No dough refrigeration required, just make the dough and bake!

My husband’s name is David. David doesn’t care for sugar cookies. In fact, he sort of hates them. I, on the other hand, LOVE a frosted sugar cookie.

Actually there are a lot of foods I like that David doesn’t like. There are even some foods I don’t like, but admittedly I’m not that picky. I’m a firm believer that if you think you don’t like a certain food you should try it time and time again anyway, because at some point you might find a way of preparing it that you love.

This is probably why I haven’t given up on quinoa yet. I try it every few weeks, and I usually still don’t like it, BUT I did find these little brown rice and quinoa packets that I just love. See? If I had totally written off quinoa I may have never tried Seeds of Change. <—- BTW, that wasn’t a sponsored sentence. I’m just a girl in love with a brand of microwave-ready rice packets and I want the world to know.

aaaaaand I’m rambling about health food in a post about cookies.Small Batch Sugar Cookies. Recipe makes just 6 cookies! // bakingyum.comPoint being, I think you can learn to love any food. I’ve always been certain that I could get David to love a sugar cookie.

Speaking of, he says that these are the best sugar cookies he’s ever had. I won’t even tell you how many of this small batch he ended up eating; but let’s just say he ate enough of them for me to know that he was being honest.Small Batch Sugar Cookies. Recipe makes just 6 cookies! //

They are very good. If I didn’t have so many small batch treat ideas on my “to make” list, I’d probably make/eat them every day. They’re soft and perfectly sweet. The dough requires no refrigeration which is great because it cuts down on the waiting time between, “Man, I want a cookie” and the moment where you stuff said cookie in. your. face. YUM.
Small Batch Sugar Cookies. Recipe makes just 6 cookies! //
I used red, white, and blue sprinkles to make things a little festive, since it is almost the 4th. BUT you could top with any sprinkles you like. If you follow me on instagram, I posted a picture of these sugar cookies a couple of weeks ago with a bunch of assorted colorful sprinkles. I made them with my younger sister and we had a lot of fun decorating them together. She’s a gem.

Just a note about the mixing method. This cold butter method is how I make most of my small batch cookies. It really cuts down on prep time. You’re essentially softening a small amount of cold butter with your beaters, instead of *heaven forbid* having to wait for it to soften at room temperature OR, even worse, softening it too much in the microwave and ending up with paper thin cookies. So familiarize yourself with this cookie mixing method, because it’ll show up on this blog again. *Ahem, small batch chocolate chip cookies.*

Small Batch Sugar Cookies
Recipe Type: Cookie
Author: © Amanda Jenks
Prep time:
Cook time:
Total time:
Serves: 6 cookies
  • Cookies:
  • 1/4 cup [b][i]cold[/i][/b] unsalted butter, cut into 1/4″ cubes
  • 1/3 cup sugar
  • 1 egg yolk, from a [i]large[/i] egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2/3 cup flour
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • Frosting:
  • 3 tbsp [b][i]cold[/i][/b] salted butter, cut into 1/4″ cubes
  • 1 cup powdered sugar
  • 1/4 tsp almond extract
  • 1/8 tsp vanilla extract
  • 2-3 tsp 1%milk
  • assorted sprinkles (optional)
  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. Measure cubed butter, sugar, egg yolk, vanilla, and almond extract into a medium/small mixing bowl. Set aside while mixing dry ingredients.
  3. In a small bowl, whisk together flour, salt, and baking powder. [url href=””%5DI use my mini whisk![/url] Set aside.
  4. Using a hand mixer, start on a low speed and gently start mixing the butter/sugar mixture. The butter will start to soften, and as it does increase the speed on the mixer until the butter and sugar are creamed. This should only take about 1 minute.
  5. Add the dry ingredients and mix on low speed, increasing the speed as the flour starts to incorporate. Stop mixing when a dough forms.
  6. Divide dough into six equal pieces (I use a medium cookie scoop). Roll into balls. Place on parchment lined sheet. Press down [i]slightly[/i] with the bottom of a glass cup.
  7. Bake for 10-12 minutes. Remove from oven and cool 5 minutes on cookie sheet before removing to cooling rack. Cool completely before frosting.
  1. Combine butter, powdered sugar, almond extract, vanilla extract, and 2 tsp milk together in a small mixing bowl. Starting on a low speed, use the hand mixer to start mixing the frosting ingredients together. The butter will start to soften, and as it does increase the speed on the mixer until the butter is totally softened and the frosting is creamy. Add up to one additional teaspoon of milk if needed for desired frosting consistency.
  2. Frost cookies and decorate with sprinkles! Enjoy!




21 thoughts on “Small Batch Sugar Cookies

  1. These are by far some of the best sugar cookies I’ve ever made. AND my little girl loves the frosting. So easy to whip up and we can eat the whole batch and not feel too guilty. 🙂


  2. Hi, I think your site might be having browser compatibility issues.
    When I look at your blog in Opera, it looks fine but when opening in Interet Explorer,
    it has some overlapping. I just wanted to give you a quick heads up!
    Other then that, very good blog!


  3. I made these adorable, small batch of sugar cookies. These cookies are incredibly delicious. I skipped the frosting just this once (to lower my sugar intake). Thank you for sharing small batch recipes, I look forward to baking them again AND frosting them. 🙂


  4. First off I would like to say terrific blog! I had a quick question in which I’d like to ask if you don’t mind. I was curious to find out how you center yourself and clear your mind prior to writing. I’ve had trouble clearing my mind in getting my thoughts out. I truly do enjoy writing but it just seems like the first 10 to 15 minutes are usually lost simply just trying to figure out how to begin. Any suggestions or hints? Many thanks!|


  5. Hi – these turned out very well and was wondering if I should just double the quantities to make more? If yes, would I need 2 egg yolks or Can I use a full egg instead?


  6. So I was looking for a small batch recipe for sugar cookies to make a honey/almond/chocolate roll type cookie and stumbled across yours.

    I ended up adjusting by using maple flavoring instead of almond but this batch size was perfect for 6 rolls!
    Moist, and delicious this recipe was awesome.


  7. I made these cookies and they were absolutely amazing, but the only problem is i want to make a whole batch of these cookies without making them 6 at a time, do you have a recipe for a whole batch?


  8. Wonderful blog! I came across it while browsing on Yahoo News.
    Are you experiencing any suggestions on the way to get placed in Yahoo News?
    I’ve been trying for some time but I never manage to get there!



  9. Are you able to use the whole egg instead of egg yolks because I don’t think my mom would like it if I wasted part of the egg?


    1. Hi Sarina! You really should only use the egg yolk. Using the whole egg will add more liquid to the recipe, and the rest of the recipe (the amounts of sugar, fat, flour, etc) is formulated for just the liquid from an egg yolk. If you are concerned about wasting an egg white, save it in a container in the refrigerator and add it to some scrambled eggs for breakfast. Or, save it to make one of my recipes with just an egg white, like these oatmeal creme pie bars:

      Hope you try these and enjoy them!


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