These are the best Small Batch Sugar Cookies! They are soft with thick centers and a hint of almond flavoring. Top them with this easy homemade icing and sprinkles of choice.
You can use any shape cookies cutters for any holiday or occasion.
This recipe makes 10 to 12 cut-out sugar cookies perfect for a small group or give them as a gift to someone else.
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How to make Small Batch Sugar Cookies:
For the cut-out sugar cookies:
In the bowl of a stand mixer with the paddle attachment, mix butter, sugar, egg yolk, vanilla and almond extract until light and fluffy.
In another bowl whisk together flour, baking powder, baking soda and salt.
Gradually add into the butter mixture until well blended.
Remove from the bowl and wrap the dough with plastic wrap. Chill in the fridge for 4 hours.
Transfer the dough from the fridge to the counter and rest for 20 min.
Pre-heat the oven to 400°F.
Line a baking sheet with parchment paper.
On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
Cut the sugar cookie dough into desired shapes using cookie cutters. Re-roll once or twice to get cut more cookies.
Place cookies 2-inches apart on the cookie sheet.
Bake 4-6 minutes.
Remove the cookies to a wire rack to cool completely.
For the icing:
In a small bowl mix the confectioners’ sugar with milk.
Mix in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of milk).
Divide into as many separate bowls as you wish for different colors.
Add in food coloring of choice until desired hue is achieved.
Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
Allow to set completely on waxed paper. Store in an airtight container at room temperature.
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Small Batch Sugar Cookies
These Small Batch Sugar Cookies are soft with thick centers and a hint of almond flavoring. Top them with this easy homemade icing and sprinkles of choice.
Ingredients
For the Sugar Cookies:
- 1/4 cup butter, softened (no substitutes)
- 1/4 cup sugar
- 1 egg yolk
- 1/8 teaspoon vanilla
- 1/8 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
For the Frosting:
- 1 cup sifted confectioners' sugar (the sugar must be sifted)
- 1 1/2 tablespoon milk
- 1/2 tablespoon light corn syrup
- 1/4 teaspoon almond extract (can use vanilla extract instead)
- food coloring (optional)
Instructions
For the cut-out sugar cookies:
- In the bowl of a stand mixer with the paddle attachment, mix butter, sugar, egg yolk, vanilla and almond extract until light and fluffy.
- In another bowl whisk together flour, baking powder, baking soda and salt.
- Gradually add into the butter mixture until well blended.
- Remove from the bowl and wrap the dough with plastic wrap. Chill in the fridge for 4 hours.
- Transfer the dough from the fridge to the counter and rest for 20 min.
- Pre-heat the oven to 400°F.
- Line a baking sheet with parchment paper.
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut the sugar cookie dough into desired shapes using cookie cutters. Re-roll once or twice to get cut more cookies.
- Place cookies 2-inches apart on the cookie sheet.
- Bake 4-6 minutes.
- Remove the cookies to a wire rack to cool completely.
For the icing:
- In a small bowl mix the confectioners’ sugar with milk.
- Mix in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of milk).
- Divide into as many separate bowls as you wish for different colors.
- Add in food coloring of choice until desired hue is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set completely on waxed paper. Store in an airtight container at room temperature.
Notes
- You can use any shape cookies cutters for any holiday or occasion.
- These cookies make a great gift giving idea.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 72mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
