Easy Sugar Cookies (Small Batch)
Easy small batch sugar cookie recipe. The ultimate no spread cookie recipe, scaled down for a smaller crowd. Perfection for holidays or anytime with tea or coffee.
Ingredients
- 6 tablespoon unsalted butter softened at room temperature
- ⅓ cup superfine granulated sugar or caster sugar
- 1 egg yolk
- 1 cup all purpose flour or plain flour
- ¾ teaspoon baking powder
- pinch salt
- ½ tablespoon milk preferably full fat (whole) milk, but you can use 2% (semi-skimmed) too
- 2 teaspoon vanilla
Instructions
- Begin by creaming together your butter and sugar for about 2 minutes until light and airy.
- Next add in your egg and vanilla, beating to combine.
- Sift the flour, salt and baking powder into the mixing bowl with the sugar mixture and use a spatula to begin stirring together. Then add the milk and stir to combine into a thick dough.
- Form the dough into a ball and wrap in plastic wrap or cling film. Flatten slightly into a disk and refrigerate for about an hour.
- Meanwhile, preheat your oven to 375°F (190C/170C Fan) and line a couple of baking sheets with parchment paper or silicone baking mats.
- When the dough has chilled, remove from the refrigerator, unwrap and place on a lightly floured work surface. Using a rolling pin, roll the dough out to about ⅛" thickness. Use cookie cutters to cut out designs and place these on your prepared baking sheets.
- Reroll the cookie dough as many times as necessary to use this up. The dough is enough for about 18-20 cookies using small and medium cookie cutters.
- Bake the cookies in your preheated oven for about 8 minutes. Exact times will vary based on size and thickness of the cookies, but look for edges to start going ever so slightly golden.
Nutrition
Calories: 70kcalCarbohydrates: 8.3gProtein: 0.8gFat: 3.8gSaturated Fat: 2.3gCholesterol: 20mgSodium: 33mgPotassium: 29mgFiber: 0.2gSugar: 3.4gCalcium: 12mg
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