Sugar Cookie Recipe Small Batch

By Published: Nov 18, 2020 · Updated: Dec 28, 2020 · This post may contain affiliate links · Please read my disclosure

a sugar cookie with blue frosting and white sprinkles next to a glass of milk.

This is the best small batch sugar cookies recipe! This small batch recipe is definitely one for your recipe box. These soft, lofthouse style sugar cookies melt in your mouth and are topped with a rich buttercream frosting.

one sugar cookie on a white plate next to a rack of cookies.

If you're looking for the best sugar cookie recipe, you've come to the right place. This cookie recipe is a keeper and has been in my recipe files for years.

Why This Recipe Works

This is a scaled down version of the sugar cookie recipe I've used to make lofthouse cookies for my kids' classroom parties, for school bake sales, and for holiday parties.
The cookies are easy to make and they're buttery and soft. The ingredients are mixed in one bowl and the cookies bake in 10 minutes.
This recipe will yield about six perfect sugar cookies.
Sugar cookies are wonderful cookies to make for the holidays or to bring to cookie swaps. They're actually perfect for Easter, Mother's Day, Christmas or Valentine's Day too.

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Blue Frosted Lofthouse Sugar Cookies with white crystal sprinkles on a cooling rack

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Ingredient Notes

See the recipe box below for ingredient amounts and instructions.

Butter: I use room temperature, slightly softened salted butter. Butter helps make these sugar cookies tender and it adds flavor.
Sugar: Use granulated sugar to deliver the perfect amount of sweetness.
Egg: 1 egg is all you need to add structure to the cookies.
Vanilla extract and salt: For flavor.
Flour: Use all-purpose flour.
Baking powder: Helps give the cookies a little lift.

How To Make This Recipe

Step 1

In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
Beat in the vanilla and the egg.
With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 45 minutes.
When you are ready to bake the cookies, heat the oven to 350 degrees F (177 degrees C). Scoop up a quarter cup of the dough and roll it into a ball and place it on a baking sheet.

6 raw cookie dough balls on an orange silicone mat on a baking sheet.

Step 2

Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.

6 cookies ready to be baked in an oven on a baking sheet.

Step 3

Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.

Six Sugar Cookies on a cooling rack with one cookie topped with blue frosting next to a glass bowl of blue frosting

Vanilla Buttercream Icing Ingredients

See recipe box below for ingredient amounts.

Softened salted butter
Powdered sugar
Vanilla
Milk or cream
Food coloring (optional)

Whip the ingredients together with a hand mixer and easily color the frosting with a few drops of whichever food coloring you choose.

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Expert Tips

Use softened butter, not cold butter in this sugar cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
Measure the flour by using the spoon and level method. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
The key to making spectacular sugar cookies is to refrigerate the cookie dough before baking. The reason is because chilling the dough solidifies the fat. As the cookies bake, the fat (butter) takes longer to melt which means the cookies won't spread out as much.

Frequently Asked Questions

How Long Do Sugar Cookies Last?

Sugar cookies stay fresh for 2-3 days when stored in an airtight container at room temperature. If refrigerated, they last for 1 week.

Can I Double This Sugar Cookie Recipe?

Yes! If you want to make a dozen cookies, this sugar cookie recipe can be doubled.

Can The Frosting Be Made Ahead Of Time?

The frosting can be made ahead of time and stored in a covered container in the refrigerator until you are ready to frost the cookies.
For best results, bring the frosting to room temperature before using and mix it with a spoon or hand mixer. You might need to add additional milk so that the frosting is easier to spread.

What Are Lofthouse Cookies?

Are you familiar with lofthouse cookies? They're the ones that you often see in the bakery section of supermarkets. Lofthouse cookies are popular because they're not only soft and sweet, but they're so pretty too. Often topped with colorful frosting and a scattering of candied sprinkles, they're perfect for parties.
These soft sugar cookies are very similar to lofthouse cookies but they're so much tastier.

Lace Cookies
Flourless Chocolate Pecan Cookies
Meringue Cookies
Tropical White Chocolate Chip Cookies
Shortbread Cookies Oatmeal Raisin Cookies
Soft Ginger Cookies
Peanut Butter Blossoms
DoubleTree Chocolate Chip Cookies
Peanut Butter Cookies

A bite missing from a blue frosted sugar cookie with white crystal sprinkles on a small plate

For this small batch sugar cookies recipe, I use a quarter sheet pan and a quarter sized silicone baking mat. Both of these items can be found in our bakeware page.

If you would like additional information on the cooking and baking dishes I use in our "recipes for one", please visit our FAQ page.

To see examples of the dishes used at One Dish Kitchen, please visit our Store page.

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If you've tried these sugar cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we'd love to see!

quarter sheet pan
quarter sized silicone baking mat
Mixing bowl
Electric hand mixer

FOR THE SUGAR COOKIES

▢ 1 cup all purpose flour
▢ 1 ⅛ teaspoon baking powder
▢ ¼ teaspoon salt
▢ 6 tablespoons salted butter , softened
▢ 6 tablespoons sugar
▢ 1 ½ teaspoons vanilla extract
▢ 1 large egg

FOR THE FROSTING

▢ 1 ¼ cups confectioners' sugar
▢ 1 ½ tablespoons salted butter , softened
▢ 1 teaspoon vanilla extract
▢ 2 to 3 tablespoons milk (Start off by using 2 tablespoons of milk. If you would like the frosting to be thinner, add more milk). Use cream as alternative.
▢ 3 to 4 drops food coloring , optional
▢ sprinkles , optional

TO MAKE THE SUGAR COOKIES

Line a baking sheet with parchment paper or a silicone baking mat.
In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
Beat in the vanilla and the egg.
With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 45 minutes.
When you are ready to bake the cookies, heat the oven to 350 degrees F (177 degrees C). Scoop up a quarter cup of the dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.
Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.

TO MAKE THE FROSTING

In a medium sized bowl, whisk together the confectioners' sugar, butter, vanilla, and milk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.
Tint with food coloring, if desired.
Use a knife or offset spatula or spoon to frost the cooled cookies.
Top with sprinkles, if desired.

Expert Tips

Use softened butter, not cold butter in this sugar cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
Measure the flour by using the spoon and level method. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
The key to making spectacular sugar cookies is to refrigerate the cookie dough before baking. The reason is because chilling the dough solidifies the fat. As the cookies bake, the fat (butter) takes longer to melt which means the cookies won't spread out as much.

Nutrition Facts

Small Batch Sugar Cookies Recipe

Amount Per Serving (1 cookie)

Calories 262 Calories from Fat 99

% Daily Value*

Fat 11g 17%

Saturated Fat 9g 56%

Cholesterol 68mg 23%

Sodium 205mg 9%

Potassium 109mg 3%

Carbohydrates 33g 11%

Sugar 26g 29%

Protein 3g 6%

Vitamin A 480IU 10%

Calcium 44mg 4%

Iron 1.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women's Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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