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Sugar Cookies

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 of cookie cutter 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.

sugar cookies with icing and sprinkles on a tray.
Small Batch of Sugar Cookies

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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.

butter, sugar, egg yolk, vanilla, and almond extract mixed in a bowl.

In another bowl whisk together flour, baking powder, baking soda, and salt.

flour, baking powder, baking soda, and salt whisked together in a bowl.

Gradually add into the butter mixture until well blended.

sugar cookie dough mixed in a bowl.

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.

Preheat 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 more cookies.

a cookie cutter pressed into sugar cookie dough.

Place cookies 2 inches apart on the cookie sheet.

10 snow flake and christmas tree shaped unbaked sugar cookies on a cookie sheet.

Bake 4-6 minutes.

Remove the cookies to a wire rack to cool completely.

10 baked cut-out sugar cookies cooling on a wire rack.

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).

cookie icing mixed in a bowl.

Divide into as many separate bowls as you wish for different colors.

Add in the food coloring of choice until the desired hue is achieved.

Paint the icing over the cookies using a brush, or dip the edges of the cookies into the icing.

decorated cut-out sugar cookies with icing and sprinkles on wax paper.
Small Batch Sugar Cookies

Allow to set completely on waxed paper. Store in an airtight container at room temperature.

decorated cut-out sugar cookies with icing and sprinkles on a tray.
Small Batch of Sugar Cookies

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decorated cut-out sugar cookies with icing and sprinkles on a tray.

Small Batch Sugar Cookies

Zona
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.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 5 minutes
Chill/Rest Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Course Cookies
Cuisine American
Servings 12
Calories 126 kcal

Ingredients

For the Sugar Cookies:

  • ¼ cup butter, softened (no substitutes)
  • ¼ cup sugar
  • 1 egg yolk
  • teaspoon vanilla
  • teaspoon almond extract
  • ¾ cup all-purpose flour
  • teaspoon baking soda
  • teaspoon baking powder
  • teaspoon salt

For the Frosting:

  • 1 cup sifted confectioners’ sugar (the sugar must be sifted)
  • 1 ½ tablespoon milk
  • ½ tablespoon light corn syrup
  • ¼ 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.

Video

Notes

  • You can use any shape cookie cutter for any holiday or occasion.
  • These cookies make a great gift-giving idea.

Nutrition

Serving: 1Calories: 126kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 68mgPotassium: 19mgFiber: 0.2gSugar: 15gVitamin A: 143IUCalcium: 9mgIron: 0.4mg
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small batch sugar cookies with icing and sprinkles on a tray.
Small Batch Sugar Cookies

Sugar Cookies Web Story

4.84 from 6 votes (6 ratings without comment)
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