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.
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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.
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.
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 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.
Allow to set completely on waxed paper. Store in an airtight container at room temperature.
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Small Batch Sugar Cookies
Ingredients
For the Sugar Cookies:
- ¼ cup butter, softened (no substitutes)
- ¼ cup sugar
- 1 egg yolk
- ⅛ teaspoon vanilla
- ⅛ teaspoon almond extract
- ¾ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ 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
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
