Are you craving the delicious taste of homemade sugar cookies, but don't want to be burdened with a giant batch? This guide provides the perfect small batch sugar cookie recipe, ideal for satisfying your sweet tooth without excessive leftovers. We'll cover everything from the recipe itself to tips and tricks for achieving that perfect, melt-in-your-mouth texture.
The Small Batch Sugar Cookie Recipe (Makes about 12 cookies)
This recipe is designed for a smaller baking project, perfect for a cozy night in or a small gathering.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Cream the butter and sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is best done with an electric mixer, but can be accomplished with a good amount of elbow grease and a sturdy spoon.
- Add egg yolk and vanilla: Beat in the egg yolk and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Chill the dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This chilling step is crucial for preventing the cookies from spreading too much during baking.
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll and cut cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
This section addresses common questions regarding small batch sugar cookies, ensuring you have all the information you need for baking success.
Can I freeze the sugar cookie dough?
Yes, absolutely! Freezing the dough is a great way to prepare ahead. Simply wrap the dough tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
What can I use to decorate my small batch sugar cookies?
The possibilities are endless! You can use classic royal icing, simple powdered sugar glaze, sprinkles, melted chocolate, or even fresh fruit. Get creative and have fun with it!
How do I prevent my sugar cookies from spreading too much?
Chilling the dough is key! Make sure to chill it for at least 30 minutes, and even longer if you have time. Also, don't overmix the dough, and be sure not to overcrowd the baking sheet.
Can I make this recipe with different types of sugar?
While this recipe uses granulated and brown sugar, you can experiment with other types. Using only granulated sugar will result in a crispier cookie, while using only brown sugar will make them chewier.
How long do small batch sugar cookies last?
Properly stored in an airtight container at room temperature, small batch sugar cookies will last for about 3-5 days.
Tips for Perfect Small Batch Sugar Cookies
- Use high-quality ingredients: The better your ingredients, the better your cookies will taste.
- Don't overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies.
- Chill the dough thoroughly: This is crucial for preventing spreading.
- Use parchment paper: This prevents sticking and makes cleanup a breeze.
- Let the cookies cool completely before decorating: This prevents the icing from melting.
This comprehensive guide provides you with everything you need to bake delicious small batch sugar cookies. Enjoy the process and the sweet reward!
