Description
These melt-in-your-mouth small batch sugar cookies are perfect for when you want a quick, delicious treat without making a large batch. Soft, buttery, and lightly sweetened with a hint of vanilla and almond extract, these cookies are easy to prepare and bake in just minutes. Optional sprinkles add a festive touch for any occasion.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour (King Arthur recommended)
- 1/4 tsp baking soda
- 1/8 tsp salt
Wet Ingredients
- 1 large egg yolk
- 1/3 cup unsalted butter, softened to room temperature
- 1/3 cup sugar
- 1/2 tsp vanilla extract (pure vanilla preferred)
- 1/8 tsp almond extract
Optional
- 2 tbsp sprinkles (adds a festive touch)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In another large bowl, using a hand mixer or stand mixer, cream the softened unsalted butter and sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add Egg Yolk and Extracts: Beat in the egg yolk, vanilla extract, and almond extract until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix to keep the cookies tender.
- Incorporate Sprinkles (Optional): Gently fold in the sprinkles if using, dispersing them evenly throughout the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 9-10 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to achieve a light, fluffy dough.
- Do not overbake; cookies should be just set and slightly soft in the center for a melt-in-your-mouth texture.
- You can substitute almond extract with an equal amount of additional vanilla extract if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Sprinkles are optional but add a fun, colorful element suitable for celebrations.
