Soft and Chewy Small Batch Sugar Cookies

Small batch sugar cookies are classic soft and chewy drop sugar cookies. This recipe is NO CHILL, uses melted butter and makes 8 of the best sugar cookies in less than 30 minutes!

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As a lifetime baker and busy mama, I have decades of sugar cookie making behind me. Every Christmas season I make multiple dozens of cut out cookies for decorating, but sometimes I crave all the classic sugar cookie flavor in a quick and simple recipe.

I'm sharing my favorite no chill, made with melted butter, get in my belly stat! best chewy small batch sugar cookies recipe. You'll be rewarded with eight thick and soft cookies ready in a jiffy.

two sugar bugs has dozens of sugar cookie recipes with all my secrets for making them. From coffee sugar cookies to lemon sugar cookies to chocolate chip sugar cookies and edible sugar cookie dough {a very small batch for one} or even Grinch sugar cookies, I've got you covered on flavors!

💗 why these are the best sugar cookies

• Simple recipe ~ 8 ingredients, a mixing bowl and spatula are all you need.
• Texture ~ these cookies have a soft centers and chewy edges.
• Flavor ~ with vanilla and a hint of almond, these cookies have that classic nostalgic taste. Don't worry, you can leave the almond out if you aren't a fan!
• No waiting ~ these drop sugar cookies are made with melted butter and need no chill time. Meaning you'll be eating them in about 30 minutes!

💭 what causes sugar cookies to be too hard?

The most common reason sugar cookies are too hard is because they are over baked. The small batch sugar cookies are done when the edges are set and the middles still look slightly underdone.

Over mixing the cookie dough can also make cookies harder and less tender. As can adding too much flour. Not storing them properly can also cause sugar cookies to get hard. See the how to store section at the end of the post for the best way to store cookies.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Granulated sugar ~ granulated {or white} sugar brings that classic sugar cookie flavor. Used in the cookie dough and to roll the cookies in before baking.
• Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
• Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
• Large egg yolk ~ provides structure and brings the sugar cookie dough together. Save the white for an egg white omelette or to make Swiss meringue buttercream.
• Vanilla bean paste ~ adds the classic sugar cookie flavor. You can use pure vanilla extract as a substitute.
• Almond extract {optional} ~ just a touch of pure almond extract gives the cookies a little something special in flavor. If you aren't a fan of almond extract you can leave it out with no other changes.
• Baking powder ~ helps to create thick and chewy small batch sugar cookies. I recommend an aluminum free baking powder.
• All-purpose flour ~ for structure. If you don't use a scale for measuring {this is the scale I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

🥣 how to make no chill sugar cookies

Preheat the oven to 350°F and line one baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, add the granulated sugar, melted butter and kosher salt and stir until well combined.

Now stir in the egg yolk, vanilla and almond extracts, making sure everything is very well combined.

Next add the baking powder and mix to combine.

Finally stir in the flour until just combined.

Take roughly 2 tablespoons of dough {I use a 30 scoop, about 52g dough per cookie} and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the sugar.

The dough can be soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with.

Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.

Bake for 10-12 minutes, the edges will be set and the centers may still look a little soft.

“Scoot” the cookies with a biscuit cutter or cup when they are hot out of the oven, if desired.

🧰 recommended equipment

Mixing bowl and spatula ~ I'm a big fan of these glass nesting bowls, but also love a stainless set of nesting bowls I've had since my wedding.

Kitchen scale ~ for the most accurate measuring of your ingredients. I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.

Light colored baking pans ~ lighter colored pans help cookies to bake more gently, which equals a softer cookie.

Parchment paper ~ I'm a big fan of parchment paper for baking. It helps the drop sugar cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.

Good cookie spatula ~ I love, love, love using a fish spatula to remove cookies from the baking pan!

Cooling rack ~ allows for air to circulate around the baked cookies, which helps them cool and firm up.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can you decorate these easy sugar cookies?

Yes! If you'd like a Crumbl type sugar cookie, frost with my favorite American buttercream.

You can also use the above frosting for decorating with piping tips. This small batch sugar cookies recipe makes drop cookies, so you will be decorating a round cookie.

can I double this small batch recipe?

Absolutely! Just make sure you use two egg yolks, not a whole egg. The egg whites can be saved for meringue cookies.

may I roll this cookie recipe to make cut out cookies?

I have not tested this recipe for cut outs. This cookie dough does spread a little, so I fear it wouldn't work how you'd like it to. My buttercream sugar cookies recipe is the perfect cut out recipe with no spread! For a smaller batch of roll out cookies for decorating, half the recipe and you can still use the whole egg.

can I make this cookie dough with sprinkles?

Yes, add ¼ cup of sprinkles with the flour!

👩🏻‍🍳 expert tips for the best drop cookies

• Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
• Use real butter, not margarine for the best tasting cookies; sugar cookie recipes are a good time to splurge on a premium butter like Plugrà or Kerrygold.
• Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
• Bake on lighter colored baking pans as the small batch sugar cookies will bake more gently, which equals a softer cookie {these USA Pans are my favorite}.
• Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. These sugar cookies never took longer than 11 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
• "Scoot" the cookies when they come out of the oven with a large round cookie cutter {I use this Ateco cutter set} or glass if you want perfectly round cookies. Scooting the cookies also helps to make them a bit thicker.

🫙 how to store

Cookies can be stored at room temperature in an airtight container for 3 - 4 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The chewy small batch sugar cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.

Allow to defrost at room temperature, this takes about 15 minutes.

Remember to snap a picture and tag me on Instagram if you make these Soft and Chewy Small Batch Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more small batch desserts

• Small Batch Peanut Butter Cookies
• Gooey Small Batch Brownies
• Small Batch Cinnamon Rolls

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Soft and Chewy Small Batch Sugar Cookies

recipe created and tested by:

Tasia Harper

Small batch sugar cookies are classic soft and chewy drop sugar cookies. This recipe is NO CHILL, uses melted butter and makes 8 of the best sugar cookies in less than 30 minutes!

5 from 6 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 11 minutes mins

Total Time 26 minutes mins

Course Sugar Cookies

Cuisine American

Servings 8 cookies

Calories 226 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ ¾ cup granulated sugar 150g
• ▢ ½ cup unsalted butter melted (113g)
• ▢ ¼ teaspoon kosher salt
• ▢ 1 large egg yolk
• ▢ 1 ½ teaspoons vanilla bean paste or pure vanilla extract
• ▢ ¼ - ½ teaspoon almond extract optional*
• ▢ ¼ teaspoon baking powder
• ▢ 1 cup + 2 tablespoons all-purpose flour 141g
• ▢ ¼ cup granulated sugar for rolling (50g)

Instructions

 

• Preheat the oven to 350°F and line one baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, add the granulated sugar (¾ cup/150g), melted butter (½ cup/113g) and kosher salt (¼ teaspoon) and stir until well combined. Now stir in the egg yolk (1 large yolk), vanilla (1 ½ teaspoons) and almond* extracts (¼ -½ teaspoon), making sure everything is very well combined.
• Next add the baking powder (¼ teaspoon) and mix to combine. Finally stir in the flour (1 cup + 2 tablespoons/141g) until just combined.
• Take roughly 2 tablespoons of dough (I use a 30 scoop, about 52g dough per cookie) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the sugar. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup to about ¼ inch.  (The dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with).
• Bake for 10-12 minutes, the edges will be set and the centers may still look a little soft. “Scoot” the cookies with a biscuit ring or cup when they are hot out of the oven, if desired.

Notes

*If you omit the almond extract, no other changes are needed.  I use ½ teaspoon of the almond extract, because I love the subtle flavor it adds.

For sugar cookies with sprinkles, you can add ¼ cup sprinkles with the flour, if desired.

Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.  

Cookies can be stored at room temperature in an airtight container for 3 - 4 days or in the freezer for up to 3 months. If frozen, they should defrost at room temperature in 10-20 minutes.

Nutrition

Serving: 1 cookieCalories: 226kcalCarbohydrates: 27gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 77mgSodium: 66mgSugar: 25g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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