These small batch sugar cookies are perfect for smaller gatherings, intimate celebrations, or when you simply want a few cookies without the need for dozens!
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Small Batch Sugar Cookies
Small batch Christmas sugar cookies are a delightful and festive treat, perfect for celebrating the holiday season. These soft sugar cookies are crafted with care and attention to detail, offering a cozy and intimate baking experience.
This easy sugar cookie recipe is a great way for the whole family to get involved in the baking process. Happy baking!
The Players for Small Batch Sugar Cookies
The Ingredients:
- Butter – You’ll need one stick of room temperature butter. Leave your stick of cold butter out on the counter for about an hour before you start.
- Sugar – Granulated sugar is what you’ll need for this sugar cookie dough.
- Eggs – Two large eggs at room temperature are needed.
- Vanilla Extract – Using a good vanilla extract will bring a lovely warmth to our cut-out sugar cookies.
- Almond Extract – While this ingredient is optional, I highly recommend using almond extract in these cut-out sugar cookies. Almond extract brings a slight nuttiness and compliments the vanilla extract very well.
- Flour – I use all purpose flour in this cut-out cookie recipe. You’ll need a little extra for rolling out the dough.
- Baking Powder – This serves as a leavening agent in these cut-out cookies, contributing to their texture and overall structure.
- Salt – Using salt will help balance out all of the flavors in these perfect sugar cookies.
The Tools:
- Cookie Sheet – These are my absolute favorite cookie sheets to use for baking the perfect sugar cookies!
- Parchment Paper – To make transferring cookies easier, I like to use parchment paper or reusable baking silicone mats.
- Rolling Pin – I love a good French rolling pin for rolling out this dough to the perfect thickness.
- Electric Mixer – A good stand mixer is one of my favorite kitchen tools. Alternatively, you can use a hand mixer or wooden spoon to mix your dough.
- Favorite Cookie Cutters – Some fun cookie cutters are great for the Christmas baking season!
How to Make Small Batch Sugar Cookies
In a large bowl of a standing mixer, use the paddle attachment to beat the softened butter and sugar together for about 1 minute. Secondly, add in your eggs, vanilla extract, and almond extract if using, and mix for an additional minute. Make sure to scrape the bottom of the bowl to ensure that all of the ingredients are mixing properly.
Additionally, to the same bowl, add your dry ingredients of flour, baking powder, and salt and mix well.
Form your sugar cookie dough into a disc and wrap your dough with plastic wrap and allow the dough to chill in the refrigerator for at least 20 minutes before using. Chilling the dough helps firm up the butter and prevents spreading during the baking process.
Firm dough holds its shape better, allowing cut-out cookies to maintain their intricate designs. Additionally, cold dough is easier to handle, especially when rolling it out for small batch sugar cookies.
Chill your cookie dough
You can even keep your cookie dough in the refrigerator for up to 3 days before using or in the freezer for up to 3 months.
Once the dough has chilled, preheat your oven to 400 degrees Fahrenheit and prepare a couple of baking sheets with parchment paper or silicone baking mats.
Sprinkle enough flour on the countertop to prevent the cookie dough from sticking and roll out your sugar cookie dough to about 1/2 inch thickness. Use cookie cutters to cut out into desired shapes. Transfer your cookie cutouts to your prepared baking sheet, leaving some space between each cookie.
Place your cookie sheets in the preheated oven and bake cookies for 7-8 minutes or until the edges of the cookies are a nice golden brown. Allow the cookies to cool completely on a cooling rack.
Once the sugar cookies have cooled, you can decorate the cookies with icing, sprinkles, or other toppings!
Buttercream Frosting for Christmas Sugar Cookies
For these small batch sugar cookies, you can either frost your cookies with store-bought frosting, whip up your own royal icing, or make a small batch of buttercream frosting. Here’s how I like to make my homemade buttercream frosting:
- 1 stick softened butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Gel Food coloring (optional)
In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add 1-2 tablespoons of heavy cream to the mixture, depending on the desired consistency.
If you want a thicker frosting, use less liquid; for a thinner consistency, add more liquid. Adjust until you reach the desired thickness for spreading or piping. Add vanilla extract for flavor.
Storage and Freezing Instructions
Once the cookies have cooled, transfer them to an airtight container. Layer the cookies with sheets of parchment paper to prevent sticking. The small batch sugar cookies will last up to 1 week on the counter.
To freeze, ensure the cookies are individually wrapped or separated by layers of parchment paper to prevent sticking. Place the wrapped cookies in a resealable freezer bag for up to 3 months.
Pin it for Later
If you end up making these small batch sugar cookies, leave me a comment. I’d love to chat with you!
Looking for other sweet treats? Check out these dessert recipes next!
- Kevin McCallister’s Christmas Eve Cookies
- Starbucks Copycat Pumpkin Loaf Recipe
- How to Make Starbucks Iced Shaken Espresso Recipe
- Copycat Starbucks Pumpkin Scone Recipe
- The Best Copycat Starbucks Blueberry Muffins Recipe
- Starbucks White Chocolate Macadamia Nut Cold Brew (Copycat)
- Starbucks Dupe Iced Lemon Loaf Recipe
- One-Bowl Fudgy Espresso Brownies Recipe (Starbucks Copycat)
The Best Small Batch Rolled Christmas Sugar Cookies
Ingredients
Wet Ingredients
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract, optional
Dry Ingredients
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees F and prepare baking sheets with silicone mats or parchment paper. Set aside.
- In a large bowl, mix together butter and sugar. Add in your eggs, vanilla extract, and almond extract, if using.
- To the same bowl, add in your dry ingredients and mix well.
- Form your cookie dough into a disc and wrap with plastic wrap, and allow the dough to sit in the fridge for at least 20 minutes before rolling.*
- Roll out your cookie dough onto a floured countertop. Roll the dough to about 1/2 inch thickness. Using your favorite cookie cutters, cut your dough into shapes. Additionally, you can make drop sugar cookies by taking 2 tablespoons of the dough and rolling into a ball and place on the prepared cookie sheet.
- Bake for 7 to 8 minutes or until edges are golden brown. Allow the cookies to cool completely before frosting. Enjoy!
Notes
2 Corinthians 4:16 - "Therefore we do not lose heart. Though outwardly we are wasting away, yet inwardly we are being renewed day by day. "
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