Sometimes all you need is a little sweetness to brighten your day. These Homemade Small Batch Sugar Cookies are soft, chewy, and delicately crisp on the edges—perfect for when a full batch feels like too much. Whether you’re baking for a cozy night in, a last-minute treat, or just because, this recipe delivers all the comfort of classic sugar cookies in a smaller, manageable portion.
These cookies are buttery with a hint of vanilla, and just the right amount of sweetness. They take minimal time, require only a handful of ingredients, and don’t need any chilling. You’ll love how effortlessly they come together, with results that rival your favorite bakery.
What Kind of Sugar Should I Use?
Granulated white sugar is your go-to for this recipe. It provides the signature crisp edges and light texture that make sugar cookies so irresistible. Avoid brown sugar here—its moisture and molasses flavor will change the outcome, making them softer and altering the taste profile.
Ingredients for the Homemade Small Batch Sugar Cookies
- 1/4 cup (56g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup + 2 tablespoons (75g) all-purpose flour
- Additional sugar for rolling (optional)
How To Make the Homemade Small Batch Sugar Cookies
Step 1: Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This helps incorporate air, giving the cookies a light texture.
Step 2: Add Flavor and Moisture
Mix in the vanilla extract and milk until well combined. These bring moisture and that classic sugar cookie aroma.
Step 3: Combine the Dry Ingredients
In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and stir until a soft dough forms.
Step 4: Shape the Cookies
Scoop or roll the dough into 1-inch balls. If desired, roll them in granulated sugar for a sparkly finish. Place on a parchment-lined baking sheet, spaced about 2 inches apart.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the edges are just beginning to turn golden. Don’t overbake—they’ll continue to set as they cool.
Serving and Storing Homemade Small Batch Sugar Cookies
Serve these cookies slightly warm for maximum comfort, or let them cool completely and store in an airtight container. They stay fresh for up to 3 days at room temperature, though they’re usually gone long before that! For longer storage, you can freeze them in a zip-top bag for up to one month.
Frequently Asked Questions
Can I double this recipe?
Absolutely! Just double each ingredient and proceed as usual. You may need to bake in two batches depending on your oven space.
Can I add sprinkles or colored sugar?
Yes! You can roll the dough balls in colored sugar or top them with sprinkles before baking for a festive twist.
Do I need to chill the dough?
No chilling required. This dough is ready to bake right after mixing.
Can I use almond extract instead of vanilla?
Sure! A little almond extract (1/4 teaspoon) adds a lovely twist. You can even use both vanilla and almond.
Why did my cookies spread too much?
Too much butter or not enough flour can cause spreading. Be sure to measure your ingredients accurately.
Can I make these gluten-free?
Yes, try a 1:1 gluten-free flour blend. Just keep in mind the texture might vary slightly.
Want More Cookie Ideas with a Twist?
If you love these Homemade Small Batch Sugar Cookies, try exploring other creative takes:
- Christmas Maraschino Cherry Shortbread Cookies for festive flavor.
- Lemon Sugar Cookies if you’re craving citrusy brightness.
- Pecan Pie Bites for a nutty, gooey treat.
- Cherry Chocolate Cheesecake if you’re looking for decadent richness.
- Nutella French Toast Casserole for your next sweet breakfast idea.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Nina Dishes Pinterest.
Let me know in the comments how your cookies turned out! Did you add a special twist or keep them classic? I love hearing your baking stories and questions—let’s keep the cookie creativity going!
Homemade Small Batch Sugar Cookies
- Total Time: 20 minutes
- Yield: 6 cookies
- Diet: Vegetarian
Description
These Homemade Small Batch Sugar Cookies are buttery, soft, and just the right amount of sweet. With crisp edges and a chewy center, they’re perfect when you want a treat without baking a full batch. Quick to make and requiring no dough chilling, they’re ideal for spontaneous cravings or small gatherings.
Ingredients
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons all-purpose flour
Extra granulated sugar for rolling (optional)
Instructions
1. Cream the butter and sugar in a bowl until light and fluffy.
2. Add vanilla extract and milk; mix until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually stir the dry mixture into the wet ingredients to form a soft dough.
5. Roll dough into 1-inch balls. Optionally, roll in extra sugar.
6. Place on a parchment-lined baking sheet, 2 inches apart.
7. Bake at 350°F (175°C) for 8–10 minutes until edges begin to brown.
8. Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Use room temperature butter for the best texture.
Avoid overbaking for soft centers—edges should just be golden.
You can freeze unbaked dough balls for quick cookies any time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: sugar cookies, small batch, easy cookie recipe
