Small Batch Sugar Cookies (Soft, Chewy Sugar Cookie Recipe)

These small batch sugar cookies are soft, chewy, and so easy to make. You get perfectly sweet sugar cookies with crisp edges and tender centers, plus that classic vanilla bakery cookie flavor in every bite. And since this recipe makes just a handful of cookies, it is perfect when you want a little something sweet without committing to a huge batch. There is even an optional powdered sugar glaze for decorating, so you can keep them simple or dress them up for the holidays. I consider myself somewhat of a pro at creating small batch recipes – my Small Batch Pancakes and Small Batch French Toast are reader favorites – and this small batch sugar cookie recipe is one of my go-to cookies all holiday season.

Why I Love This Easy Small Batch of Sugar Cookies

Most sugar cookie recipes are built for a crowd. They make a dozen, two dozen, sometimes more, which is great for parties but not always what you want on a random weeknight or low-key holiday movie night. That is why I love this small batch sugar cookie recipe so much. It gives you just enough cookies to satisfy the craving – usually about six – without leaving you with an overwhelming amount of leftovers.

The dough comes together in just a few minutes with simple pantry ingredients. There's minimal chill time, no fussy rolling, and nothing hard to work with. You mix the dough, scoop, bake, and you're done. The cookies bake up with lightly crisp edges, soft chewy centers, and a rich vanilla sugar aroma that makes your whole kitchen smell like a bakery.

I also include a quick powdered sugar icing you can use for glazing and decorating. It's perfect if you want to let the kids decorate a couple of cookies each around the holidays, or if you just want that extra sweet finish without making a giant batch of royal icing. You get all the fun of decorating sugar cookies, but on a small, manageable scale, which makes this my go-to sugar cookie recipe when I do not need (or want) a full batch.

And they're not just my go-to; check out what this reader had to say about the recipe:

These are going to be my new sugar cookies I make, they were fantastic in every sense of the word. -Katheleen

Ingredients Needed

For the sugar cookie dough:

• ⅓ cup Unsalted Butter, at room temperature
• ⅓ cup Granulated Sugar
• 1 Egg Yolk
• ½ tsp. Vanilla Extract
• ⅛ tsp. Almond Extract
• ¾ cup All-Purpose Flour
• ¼ tsp. Baking soda
• ⅛ tsp. Salt

For the small batch sugar cookies glaze:

• 1 cup Powdered Sugar 
• 1-2 tbsp. Milk
• 1 tsp. Lemon Juice (optional)
• Food coloring (optional)
• Sprinkles for topping

By the way, you can use all of these same ingredients to make this edible sugar cookie dough recipe and these crumbl cookies. So, if you have some ingredients leftover after making these sugar cookies, you can put them to good use by making those.

How To Make Small Batch Sugar Cookies

Step 1: Make the Cookie Dough

In a medium bowl, mix the softened butter and sugar together until smooth and creamy. Add the egg yolk, vanilla extract, and almond extract, and mix again until everything is well combined.

Add the flour, baking soda, and salt directly into the bowl. Mix with a spoon or spatula until the dough comes together. It will look a little crumbly at first, but keep mixing and pressing it together until you have a soft dough.

Step 2: Shape the Cookies

Scoop the dough into 6 equal portions (about 2 tablespoons each). Roll each portion between your hands to form smooth balls and place them on a parchment-lined baking sheet, spacing them a few inches apart.

Step 3: Chill The Dough

Transfer the baking sheet to the fridge and chill the dough balls for about 45 minutes. This helps the small batch sugar cookies hold their shape and keeps them thick and chewy instead of spreading too much.

Step 4: Bake the Cookies

Preheat your oven to 350°F (180ºC). Bake the cookies for 10–12 minutes, or until the edges are just set and lightly golden and the centers still look soft. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely.

Step 5: Make the Glaze & Decorate

Once the cookies are cool, whisk the powdered sugar and lemon juice together in a bowl until smooth. Spoon or drizzle the glaze over the cookies, add sprinkles if you like, and let the glaze set before serving.

Expert Tips for The Best Small Batch Sugar Cookies

• Use room temperature butter and egg yolk: Soft butter and a room temp yolk mix much more easily with the sugar and help create a smooth dough. If the butter is too cold, it won’t cream properly; if it’s melted, the cookies can spread too much.
• Cream the butter and sugar properly: Even though this is a small batch, take a minute to mix the butter and sugar until it looks lighter and a bit fluffy. That tiny bit of air makes a difference in giving you tender, slightly chewy sugar cookies instead of dense ones.
• Keep mixing even if the dough looks crumbly: When you add the flour, baking soda, and salt, the dough will look dry and crumbly at first. Keep pressing and folding with a spatula or your hands, and it will come together into a soft dough. Don’t be tempted to add extra butter or liquid too early.
• Chill the dough balls, not the whole bowl: Shaping the dough into balls before chilling helps them firm up evenly and makes it easier to go straight from fridge to oven. Chilling is key for small batch sugar cookies so they bake up thicker with crisp edges and soft centers.
• Bake just until the edges are set: These cookies can go from soft and chewy to dry pretty quickly. Pull them from the oven when the edges are set and just starting to color, but the centers still look slightly soft. They’ll finish setting on the hot pan as they cool.
• Let them cool completely before glazing: If the cookies are even a little warm, the glaze will soak in or slide off. For that pretty, glossy finish, make sure the cookies are completely cool to the touch before you spoon on the icing.
• Adjust glaze consistency a little at a time: Lemon juice is strong and a little goes a long way. Add it gradually to the powdered sugar until you get a thick but pourable glaze. If it ends up too thin, whisk in more powdered sugar; if it’s too thick to drizzle, add some more milk, a teaspoon at a time.
• Play with flavors and decorations: You can skip the almond extract for a pure vanilla sugar cookie, or swap the lemon juice in the glaze for more milk and a splash of vanilla if you prefer a classic vanilla icing. Then, for decorating, sprinkles and a drop of food coloring in the glaze work well for a small batch like this.
• Store them correctly to keep them soft: Once the glaze is set, store the cookies in an airtight container at room temperature for 2–3 days. If you want them extra soft, you can tuck a small piece of bread or a slice of apple in the container (change it every day or two) to keep them from drying out.

Small Batch Sugar Cookies FAQS

Can I double this small batch recipe?

Yes, you can easily double (or even triple) this recipe if you want more cookies. Just make sure to use a larger bowl for mixing and bake the cookies on multiple baking sheets, so they have enough space to spread. Keep the dough balls the same size and bake them in batches so they cook evenly.

Do I really need to chill the sugar cookie dough?

For this recipe, chilling the dough balls makes a big difference. It helps the butter firm back up so the cookies spread less in the oven, which gives you thicker cookies with crisp edges and soft, chewy centers. Technically, you can bake them without chilling if you are in a rush, but the cookies will be thinner and a bit less sturdy for glazing and decorating.

What thickness is best for rolling sugar cookies?

For cut-out style sugar cookies, about ¼ inch thick is the sweet spot. At that thickness, the cookies hold their shape, have a nice balance of soft and chewy texture, and are sturdy enough to glaze and decorate without falling apart. If you prefer a softer, bakery-style cookie, go a tiny bit thicker; if you like them crispier, roll them a bit thinner and reduce the bake time by a minute or so.

What is the difference between shortbread cookies and sugar cookies?

Sugar cookies and shortbread look similar, but the texture is different. Sugar cookies usually contain a leavening agent like baking soda, which makes them lighter, softer, and chewier. Shortbread has no leavening and more butter, so it bakes up denser, crisper, and more crumbly. If you want a soft, chewy cookie with a bit of snap on the edges, sugar cookies are the way to go.

Can I make the dough ahead of time?

Yes, you can make this small batch sugar cookie dough ahead. Shape the dough into balls, chill them on a baking sheet until firm, then transfer to an airtight container or bag and refrigerate for up to 2 days. When you are ready to bake, place the chilled dough balls on a lined baking sheet and bake as directed, adding 1–2 extra minutes if needed.

Can I freeze the dough or baked cookies?

You can freeze both. For the dough, freeze the shaped dough balls on a baking sheet, then transfer to a freezer bag and freeze for up to 2–3 months. Bake from frozen, adding a couple of minutes to the bake time. For baked cookies (without glaze), freeze in an airtight container with parchment between layers. Thaw at room temperature, then glaze and decorate once they are fully thawed.

How should I store small batch sugar cookies?

Once the glaze is fully set, store the cookies in an airtight container at room temperature for 2–3 days. If your kitchen is very warm or humid, you can refrigerate them, but let them come back to room temperature before serving so the texture softens. To keep them extra soft, you can place a small piece of bread or a slice of apple in the container and replace it every day or two.

Can I skip the almond extract or change the flavor?

Yes, the almond extract is optional. If you prefer a classic vanilla sugar cookie, just use more vanilla and leave out the almond. You can also play with flavors by adding a tiny bit of lemon or orange zest to the dough, or using a flavored extract (like lemon or coconut) in the glaze for a fun twist.

More Dessert Recipes

• Oreo balls
• Gingerbread cookies
•  No chill sugar cookies
• Toll House cookie bars
• No bake Oreo pie
• Jello pudding pie
• No bake peanut butter pie
• 3 Ingredient Sugar Cookies with M&Ms
• Funfetti Cookies
• No bake chocolate cookies
• Caramel rolls