Small Batch Sugar Cookies
These small batch sugar cookies are perfect to decorate and snack on! They’re tender and buttery, and don’t spread in the oven. It makes around 12-16 cookies depending on the size of cutter used.Use the toggle to switch between metric and US-customary measurements.
Ingredients
- 85 g butter softened to room temperature
- 65 g granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla paste or extract
- 1/8 tsp almond extract optional
- 1/4 tsp baking powder
- 1/8 tsp salt
- 156 g all-purpose flour
Instructions
- Preheat the oven to 180C /350F and line cookie sheets with parchment paper.
- In a medium bowl, with an electric mixer, cream the butter and sugar until light and fluffy.
- Add in the egg yolk, vanilla, almond extract, baking powder and salt and beat together. Finally add the flour and mix into a crumbly dough. When pressed with your hands it should hold together easily.
- Form it into a mound and place it on a sheet of parchment paper. Add a second sheet on top and roll the dough into a 1/2 cm (1/4 inch) thick rectangle.
- Chill the dough for 30-60 minutes until cold and firm.
- Use your preferred cookie cutter to cut the cookies. Any scraps can be re-rolled and cut again.
- Bake the cookies, spaced 2cm apart for around 12 minutes until just lightly golden brown. This time will need to be adjusted depending on the size and thickness of your cookies.
- Let them cool on a cooling rack to room temperature.
Notes
The cookies can be frozen for up to 3 months. Lay the cookies with parchment paper in a freezer-safe container. To thaw, simply place in the refrigerator or at room temperature. You can also freeze the dough for up to 3 months.
Nutrition
Serving: 1cookieCalories: 124kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 80mgPotassium: 18mgFiber: 0.4gSugar: 5gVitamin A: 197IUCalcium: 10mgIron: 1mg
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