I call these “small batch” because they make about a dozen cookies, depending on the size. Usually my cookies make about 2 dozen, so anything less I always consider a smaller batch. Which I feel like is the perfect amount if you don’t want a lot left over. This batch never lasts too long in my house! But relatively easy to whip up with my kids. I showed a little behind the scenes making them on my Instagram here.

The recipe for these small batch sugar cookies is pretty simple, and with ingredients most have in their kitchen and pantry:

Eggs
Butter
Salt
Baking Powder
Vanilla Extract
Flour
White Sugar

I like to add sprinkles to these, and you can also roll in sprinkles before baking. Or, you can roll in white sugar! You could also frost the top with some vanilla frosting and add more sprinkles. I love this 365 brand of sprinkles and it’s what I used here in this recipe. It’s a great brand of dye-free sprinkles! I also love these Go Supernatural sprinkles.

I also call these “chewy” sugar cookies because these are like drop cookies, and they will not be a cut-out sugar cookie. These you will roll into balls and then bake. This is different from the sugar cookie you roll out with a rolling pin and cut into shapes. If you want a cut-out sugar cookie recipe, here is my favorite one.

This small batch chewy sugar cookie recipe is great if you want a really, really good chewy sugar cookie. It’s a little thick, but not too thick! It will make about a dozen, but you could also double the batch to have about 2 dozen cookies.

If you make these cookies, be sure to share them with me or tag me on Instagram at @urban.apron! I love connecting and seeing your creations in your own kitchen.

Small Batch of Chewy Sugar Cookies

Makes 12-15 cookies

1 stick unsalted butter (1/2 cup), softened
¾ cup white sugar
1 egg
1.5 teaspoons pure vanilla extract
¼ teaspoon salt
1.5 tsp. baking powder
1.5 cups all-purpose flour
¼ cup sprinkles (plus more if you roll the dough balls in sprinkles before baking)

Directions:

In a mixer, cream the butter and sugar until creamy. Add in the egg and cream together.
Add the vanilla extract, salt and baking powder and mix. Slowly add in the flour and mix to combine. Add in the sprinkles, if using.
Roll into dough balls and bake at 350 degrees for 9-11 minutes. If you are rolling in sprinkles, put the sprinkles on a plate and roll the dough balls in the sprinkles and then put on the sheet to bake. Check on them at 9 minutes into baking and take out when edges are just starting to turn slightly golden brown. Take out and let cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
Once cool, you can frost the cookies, if desired and top with more sprinkles.
Store cookies in an air-tight container at room temperature for up to a week. I find that they are freshest if eaten within 3 days.