Two Sugar Cookies- Yes! Just TWO sugar cookies! Crisp, soft and chewy centers! A one bowl recipe that is ready in just minutes. The best part: no chill needed!
You can never go wrong with another sugar cookie recipe! And while I know I have another small batch sugar cookie recipe that makes 6 cookies, this recipe makes 2 decent-sized cookies. This TWO sugar cookies are more bakery-style with nice round edges and medium thickness.
I was inspired to create a cookie recipe that created just two cookies. Perfect for gifting a box of cookies with a variety of flavors to a friend or loved one. With it being this time of year and Valentine’s Day around the corner you can bake your significant other a beautiful cookie box.
Follow my mini-series of just TWO cookie recipes.
I know we all have different preferences for cookies, thick and thin, crispy and soft, but I do have to say this is the perfect sugar cookie if you’re looking for bakery-style ones. This recipe is unique it calls for just one tablespoon of a large, whisked egg.
Why should you make this recipe?
- Simple! It’s so easy! Just continue reading the ingredients and you’ll be astonished by how small the ingredients are.
- One bowl! No mixer or even hand mixer. Only a whisk and bowl is needed. These cookies are simple drop sugar cookies.
- No time to soften butter? No worries! Melted butter is used in this recipe. No need for room temperature ingredients here!
Two Sugar Cookie Ingredients:
This easy Sugar cookie recipe is made with basic ingredients but with just different measurements you can achieve different results.
- Flour: All-purpose flour, make sure to fluff, scoop and level off with a knife. Putting in too much flour will result in a thicker cookie.
- Sugar: Gives the cookies the perfect amount of sweetness without making the cookies too overly sweet.
- Vanilla extract: Don’t skip out on the vanilla. Always measure with your heart! Lemon and almond extract can also be substituted!
- Baking soda: Helps spread the cookie.
- Salt: Enhances the flavor of the cookie, just a pinch goes a long way.
- Butter: Unsalted Butter
- Egg: One large egg, whisked! The recipe only calls for 1 tbsp but there are 4 tbsp of of whisked egg in a large egg.
How to make just Two sugar cookies:
Preheat oven to 350F.
Line a cookie sheet with parchment paper and set to the side.
In a medium bowl add the butter and melt. Add sugar, and vanilla extract and mix until well combined. Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients.
Mix the dry ingredients (flour, baking soda, salt) and mix until it just forms a dough. Divide the cookie dough in half and roll the cookie dough balls into granulated sugar or sprinkles.
Bake cookies for 8 to 10 minutes. The sugar cookies should be golden brown with crisp edges.
Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
If there are leftovers store them in an airtight container for up to 3 days.
Tips: Just TWO Sugar Cookies
- Improper measuring: Don’t overpack the flour, fluff, scoop and level off excess flour
- Overmixing the cookie dough: Since it’s such a small batch just hand-mix everything to reduce overmixing.
- Oven Temperature: Your oven may run hotter. Having an oven thermometer if your oven is a little older will help understand your oven more. These cookies are baked in my convection oven at 350F for 8 minutes. But I know my regular electric oven would take 10 minutes. So, just adjust the baking time according to your oven. And if you don’t know start at 8 minutes and then add one or two minutes until it’s done.
- Underbake: The best way to achieve gooey, soft chewy centers is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
- Use Parchment paper or Silpat: Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
- Round Cookies: Cookie Scooting is what it’s called. Right when the cookies come out of the oven, take a small bowl, cup, or cookie cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round. You can also use the back of a spoon and push the cookie edges in to have round edges.
- Variations: Roll your cookies in some nonpareil sprinkles or white sugar to achieve crunchy sugar cookies.
FAQS:
Double the recipe?
Yes! Easily!
Can this be made ahead?
Yes, but your cookies will be thick! For the best results take the cookie dough out of the fridge and allow it to come to almost room temperature. Flatten the cookies into a disc and this will help the cookies spread.
Just TWO Double Chocolate Cookies
Ingredients
- 2 Tbsp Butter melted
- 1 Tbsp Sugar
- 2 Tbsp Brown Sugar
- 1 Tbsp Large Egg Whisked
- 1/4 Tsp Vanilla Extract
- 5 tbsp All Purpose Flour
- 1 Tbsp Dutch Cocoa Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper and set to the side.
- In a medium bowl add the butter and melt. Add sugar, brown sugar and vanilla extract and mix until well combined. Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients.
- Mix the dry ingredients (flour, cocoa powder, baking soda, salt) and mix until it begins to form a dough. Add in the chocolate chips of choice and then some sprinkles if you're feeling festive. Divide the cookie dough in two and form into balls of dough. Decorate the tops of the cookies with chocolate chips.
- Bake cookies for 8 to 10 minutes.
- Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
- If there are leftovers store them in an airtight container for up to 3 days.
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