This recipe makes just enough cookies to satisfy the craving without having to make whole batch and these do just the job! They’re chewy, soft and doughy on the inside!
I love a good chewy sugar cookie! There’s a grocery store in my area that gives away free cookies to kids. They give you the option of choosing a sprinkled sugar cookie or a chocolate chip cookie. So, every time we enter into the grocery store, they know exactly where to go, the bakery section. I secretly wish they would give me one too, but it’s okay ha-ha.
Tips to make the best sugar cookies!
Don’t overmix the cookie dough
Measure the ingredients properly with the proper tools
Allow the butter to cool before adding in the yolk
Chill the dough for at least 10 mins
Storage
Store at room temp in a sealed container. They should be good for 2-3 days.
Can I double the recipe?
Yes! but don’t use a whole egg, instead use two yolks
Can I roll the cookies into sprinkles?
Without question Yes! I would roll them into nonpareil sprinkles. You can do just the top or the whole scoop.
Small Batch Sugar Cookies
Ingredients
- 4 tbsp butter melted
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup flour plus 2 tbsp
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp sugar for rolling
Instructions
- In a medium sized bowl add the melted butter, sugar and mix
- Add the egg yolk, vanilla and mix
- Add the remaining dry ingredients and mix until just combined.
- Preheat Oven to 350 meanwhile you let the dough rest in the fridge for 10 minutes.
- After the ten minutes is up take out the dough and divide the dough into 6 balls.
- Roll into sugar and bake for 8 to 10 mins.
- The cookies will be ready when there is a slight golden-brown color just on the outer edge. Allow the cookies to cool and then enjoy!
If you make these cookies, I hope you’ll leave a review or tag me on Instagram!
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