Can I make a double or triple batch of these cookies?

This recipe was specifically developed to make a small batch of sugar cookies. For a larger batch of cookies, we recommend following our soft and chewy sugar cookie recipe , which makes a larger, whole batch!

Why do my cookies look puffy after baking?

These cookies spread quite a bit in the oven, and should develop a slightly wrinkly texture with a puffy, domed top. You may also notice some very light browning around the outer edges of the cookie. The cookies will sink and the centers will solidify as they cool, which gives us that perfect, chewy interior. Cookies may also be puffy and more dense if too much flour is used. For best results, make sure you use a kitchen scale!

Can I add sprinkles to these cookies?

Yes! Stir a generous handful of rainbow sprinkles into the finished dough for colorful, funfetti-inspired cookies. (This is an especially great addition if you're baking with kids!) Because these cookies spread quite a bit in the oven, we recommend mixing sprinkles directly into the dough (as opposed to sprinkling them over the top of each cookie before baking) for a more uniform look.

Small Batch Sugar Cookies (Makes 6)

Description

This small batch recipe makes just six soft and chewy sugar cookies!

Ingredients

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3 Tablespoons unsalted butter, melted
1 egg white
110 grams sugar (½ cup)
4 grams vanilla extract (1 teaspoon)
120 grams all purpose flour (1 cup)
2 grams kosher salt (½ teaspoon)
3 grams baking soda (½ teaspoon)

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Instructions

Heat oven to 375° Fahrenheit. Line a small baking sheet with parchment paper.
Stir melted butter, egg white, sugar, and vanilla extract together in a medium mixing bowl until smooth.
Add flour, salt, and baking soda. Stir until you have a smooth, soft dough.
Use a large cookie scoop (we recommend a 3-Tablespoon scoop) to portion out cookie dough. Put each cookie dough scoop on your prepared sheet pan, leaving at least one inch of space between each cookie.
Bake at 375° F for 9-12 minutes, until cookies have spread and developed a slightly wrinkly texture with a puffy, domed center. You may also notice some very slight browning around the edges.
Remove cookies from oven; let them cool right on the baking sheet for 10-15 minutes (if you like, you can remove them to a wire rack to cool completely). Cookies may look a bit puffy right out of the oven, but the centers will sink down as they cool to form a beautiful, chewy texture.

Notes

Use a kitchen scale! Measuring dry ingredients by volume (with cups) is notoriously unreliable; for perfect-every-time measurements, use a kitchen scale to measure by weight and follow the gram measurements in the recipe above. If you don't have a scale, be sure to measure your flour with the scoop and level method for best results.

Substitutions and Additions. Swap the melted butter for vegetable oil, canola oil, or melted coconut oil. For extra texture, roll each cookie dough ball in a bit of sugar or turbinado sugar before baking. Add a dash of almond extract for extra flavor if you like (just a drop - about ⅛ teaspoon - will make a huge difference!)

What size cookie scoop should I use? We used a 3-Tablespoon cookie scoop to portion the dough in these photos, which gives us about 6 cookies, each about 3" in diameter. If you use a different sized cookie scoop, you'll likely need to adjust the bake time.