Easy small batch butter cookies recipe with soft, buttery texture. Quick and simple homemade cookies perfect for single servings or small batches. Made with all-purpose flour, egg yolk, and granulated sugar, these cookies can be customized with nuts, sprinkles, or chocolate. Ideal for baking at home, quick dessert, or snacks for kids and family.

Ingredients

4 tablespoons (¼ cup / 57 g) salted butter, softened
3 tablespoons (38 g) granulated sugar
1 large egg yolk
½ teaspoon (2.5 ml) vanilla extract
½ cup (60 g) all-purpose flour
Optional toppings: walnuts, pecans, sanding sugar, melted chocolate, or sprinkles

Instructions

Preheat the Oven
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugar
In a medium bowl, beat the softened butter and granulated sugar with an electric mixer for 1–2 minutes, until light and fluffy.
Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract until fully combined.
Incorporate Flour
Gradually add the flour, mixing until a soft dough forms.
Shape the Cookies
Using a medium cookie scoop or large tablespoon, portion the dough onto the prepared baking sheet. Roll each portion into a ball, spacing them about 2 inches apart.
Flatten and Decorate
Press each dough ball to about ¼-inch thick using your hand or the bottom of a glass (dip the glass in sugar if it sticks). Add optional nuts or decorating sugar on top.
Bake
Bake for 10 minutes, or until the edges turn lightly golden.
Cool
Transfer the cookies to a wire rack and allow them to cool completely before serving.

Why You’ll Love This Recipe

These small batch butter cookies are perfect when you want a quick homemade treat without making a large batch. Soft, buttery, and slightly crisp at the edges, they are easy to customize with your favorite toppings.

Tips

Use softened butter, not melted, for the best texture.
Don’t overmix the dough once the flour is added to keep cookies tender.
Space the cookies evenly to prevent them from sticking together while baking.

Variations and Substitutions

Replace granulated sugar with brown sugar for a deeper flavor.
Swap all-purpose flour with gluten-free flour for a gluten-free version.
Mix in chocolate chips, dried fruit, or coconut flakes for extra flavor.

FAQs

Q: Can I double the recipe?
A: Yes, simply double all ingredients and bake on multiple sheets if needed.

Q: How should I store these cookies?
A: Keep them in an airtight container at room temperature for up to 5 days.

Q: Can I freeze the dough?
A: Yes, roll into balls and freeze on a baking sheet. Transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Serving

Serve with a cup of tea, coffee, or a glass of milk for a simple, comforting snack. They also make a sweet addition to lunchboxes or holiday gift tins.

Suggestions

Sprinkle a little coarse sugar on top before baking for added crunch.
Drizzle melted chocolate over cooled cookies for a decorative touch.
Add finely chopped nuts for a subtle nutty flavor and texture.