Small batch sugar cookies are perfect to satisfy your sweet tooth. This easy sugar cookie recipe makes just a few cookies, that are topped with a sweet buttery vanilla frosting.
These sugar cookies for two are delicious sugar cookies, for when that late night craving hits, or when you don’t need a full batch of sugar cookies. It’s an easy dough that can be made in one bowl, and without any chilling!
Let me tell you something, so my mother in law makes some of the best sugar cookies. In fact, that is where I got my recipe for the best sugar cookies ever. But sometimes I don’t want a whole big batch of sugar cookies when I’m craving something sweet, so this small batch sugar cookie recipe is the perfect solution.
This recipe makes just about 4 to 6 cookies depending what size you make them, so it’s the perfect amount for one, two, or three people 😉
These sugar cookies for two are pretty perfect. They taste like the traditional sugar cookies I love, and I know you love too.
These sugar cookies are great because the dough can be scooped and rolled into balls and baked like a traditional drop cookie, or you can roll the cookie dough out and cut the cookies into different shapes. Either way they turn into delicious sugar cookies.
The cookies bake up nice and thick, and so soft, with chewy edges. They’re so delicious and perfect for when you’re craving something sweet.
Then you can frost the cookies and decorate them however you’d like. Or just eat them hot out of the oven unfrosted too.
How to make sugar cookies for two?
These sugar cookies for two can be made in one bowl, just a small bowl is great. Cream together your butter and white sugar till nice and smooth. Add in an egg yolk and a dash of vanilla extract and stir well to combine. Add in the salt, and baking soda and the flour, starting with 6 tablespoons. Add in more flour as needed if the dough is too sticky.
Roll out the dough to be about 1/4 inch thick then cut cookies out with a scoop. Or alternatively scoop the dough into about 1 1/2 to 2 tablespoon sized balls and roll into a smooth ball. Place on a baking sheet lined with parchment paper and bake for about 8 minutes until the cookies are set and start to turn light golden.
Allow to cool for a few minutes on the cookie sheet then remove to a cooling rack to cool completely. Combine all the ingredients for the frosting in a small bowl till you have a nice smooth frosting. Spread frosting evenly over the top of the cookies. Top with sprinkles if desired.
Tips and Tricks:
- Skip the frosting and top your cookies with a small amount of powdered sugar, or eat them plain if desired.
- Use room temperature ingredients for the best results, and the best soft sugar cookies.
- Add 1/8 or 1/4 teaspoon almond extract for a nice twist on the cookie flavor.
- Chill the cookie dough wrapped in plastic wrap in the fridge for about 30 minutes if you want the cookies to hold their shape from cookie cutters even more.
Frequently Asked Questions:
Can I double this small batch recipe?
If you want extra cookies, you can definitely double this recipe, just make sure to double each of the ingredients on the list as called for. I would however use a a whole egg instead of two egg yolks to not waste any egg whites, unless you want to use them for another recipe.
What makes cookies stay soft and chewy?
Cookies that have a good balance of moisture to dry ingredients will stay soft and chewy for days. These cookies have butter and an egg yolk to keep the cookies nice and soft.
What is a good thickness for sugar cookies?
The best thickness to roll out your sugar cookie dough is about 1/4 inch. That will help your cookies maintain their shape, while keeping them soft in the middle as they bake up with nice crispy edges.
How to store cookies?
While this small batch recipe only makes a few cookies and you might not have any left over, in case you do – the best way to store them is in an airtight container once they are fully baked, cooled, and decorated. They should stay soft and chewy for up to 3 days.
These sugar cookies are soft, delicious, with perfectly chewy edges. And are perfect when you need something sweet just for you, or just for you and a friend.
Looking for more small batch recipes?
- Eggless Cookie Dough
- Small Batch Muddy Buddies
- Small Batch Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookies for Two
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Sugar Cookies for Two
Ingredients
- 2 TBS butter (softened)
- 3 TBS sugar
- 1 egg yolk (or 3 TBS egg, about half)
- 1/4 tsp vanilla
- 1/8 tsp salt
- 1/4 tsp baking soda
- 6-8 TBS flour
For the Frosting
- 1 tsp butter
- 1 tsp milk
- 1/2 tsp vanilla
- 1/4 cup powdered sugar
- 1 drop food coloring (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine butter and sugar in a small bowl.
- Add egg yolk and vanilla and stir well.
- Add salt, baking soda and 6 TBS flour and stir to combine.
- Add additional flour 1/2 tablespoon at a time if dough is too sticky.
- Roll out dough to be 1/4 inch thick and cut with cookie cutters or scoop into 1 1/2 to 2 TBS sized balls and place on a baking sheet lined with parchment paper.
- Bake for about 8 minutes, or until a light golden color, then remove from oven.
- Allow to cool on cookie sheet for a few minutes before removing to cool additionally on cooling rack.
For the Frosting:
- Combine all ingredients for frosting (add more milk or more powdered sugar if too thick or too thin) and frost cookies once cool.
Nutrition
Sugar cookies for two first posted on September 5, 2013. Photos updated on March 2, 2020.
Regina says
Apparently I can’t read (lol!) and just made two giant balls instead of the ~6 I was supposed to make. Took 12ish minutes to bake but turned out great! Didn’t add frosting and was perfectly sweet. I underbaked the middle slightly resulting in a Crumbl cookie-esque vibe. Will make again! And I kinda like the two giant cookies so I might stick with that, we’ll see!
Aimee says
That sounds delicious! I will have to try that next time 😉