Small Batch Sugar Cookies
MAKES
4 cookies
TAKES
Prep time: 20 minutes
Cook time: 15 minutes
Total: 1 hour 35 minutes
✻ ABOUT THIS RECIPE
Soft, chewy - and ready so fast. You can go from zero to sugar cookie in about 20 minutes, using regular pantry ingredients. Makes six perfectly sized cookies - an excellent back pocket recipe for when you need a lil sweet treat.
INGREDIENTS
56 g / 4 tablespoons unsalted butter, freshly melted
53 g / ¼ packed cup light or dark brown sugar
37 g / 3 tablespoons granulated sugar, plus more for rolling the cookies in
21 g / 1 large egg yolk, at room temperature
4 g / 1 teaspoon vanilla bean paste or vanilla extract
90 g / ¾ cup all purpose flour
2 g / ¼ teaspoon baking soda
1 g / ¼ teaspoon fine sea salt
More Small Batch Baking:
METHOD
1. Preheat the oven to 350°F / 175°C with an oven rack in the center. Line a baking sheet with parchment paper.
2. In a medium bowl, use a spatula or wooden spoon to mix the butter, brown sugar, and granulated sugar, and mix until well combined, and the sugar nearly looks dissolved in the butter, 3-4 minutes.
3. Add the egg yolk and vanilla and mix until evenly combined, about 1 minute. Add the flour, baking powder, and salt and mix until a smooth dough forms.
4. Divide the dough into 4 even pieces (about 44 g / ¼ cup each). Roll each piece of dough into a ball. Scoop some sugar into a bowl, and roll each dough ball well in granulated sugar to coat.
5. Transfer each piece to the prepared baking sheet, staggering the cookies to evenly space them. Use your fingers to flatten the cookies slightly.
6. Transfer to the oven and bake until lightly browned around the outside edge, and slightly puffed in the center, 9-12 minutes. Cool for 5 minutes, then transfer to a wire rack to cool completely.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
