My small batch sugar cookies decorated as stocking cookies are sure to steal the show. These are topped with a super easy sugar cookie icing!
Now who doesn't know sugar cookies? Or hasn't seen those pretty sugar cookie decorating videos all around the internet?
Then what's so unique about today's post? Wait, Do I ask way too many questions? Well ask that to Pranay! But seriously, does the world even need another sugar cookie recipe? Are you asking me? Mmmm.. I'd say YES!
You remember those stale left over sugar cookies on your plate after Christmas? Sugar cookies topped with teeth breaking icing on the top. All sad and dead coz they weren't picked up!
Well, today I am here to save you that leftover cookies trouble!!!
We are baking a small batch sugar cookies recipe that will make around 9 large cookies. No more dying cookies on your plate. You are welcome!
What's so special about these small batch sugar cookies
- These are unbelievably chewy (not dry at all!) with slightly crispy edges.
- My sugar cookies bake up all puffy but have gorgeous flat tops (if this makes any sense). Isn't a cutout sugar cookie a winner if it doesn't spread too much and hold their designs well.
- Above all this homemade sugar cookie recipe makes the MOST flavorful and the MOST buttery cookies.
- And a hint of almond extract in the batter takes them all the way to the top!
- Studded with all those crunchy sprinkles to add festivity and a nice texture contrast.
Fail proof and easy sugar cookie icing
You know what I am going to say. And I know what you are thinking! Easy??? Let me spill the beans cutting all the crap!
- This icing uses no meringue powder. So it won't dry too fast while you are decorating your cookies, but it definitely dries hard.
- It doesn't taste shugary, all diabetic and boring. Thanks to the addition of almond extract here!
- You can thicken the icing by adding more confectioners' sugar if you find it too thin and can thin it out using water (small amount at a time) when find it too thick. All the power to you!
- You can store the icing covering tightly at room temperature for good 2-4 hours.
- Uses gel colors for that bright red and green stocking color.
Tips for making your small batch sugar cookies a success
- Measuring the flour correctly is crucial to this cookie's success. Too much flour and the dough will have a hard time coming together. Too less and you will have greasy, flat and crumbly cookies!
- Bake same sizes together and take extra care not to over bake these. As sharp edges will darken way sooner than the blunt ones.
- I like to lift my cutout cookies using metallic spatula in one hand and supporting the cookie with my other one. makes things super easy.
- If you want your cookies to bake thin and crispy, roll your disc to ⅛ of an inch and bake them till the edges get a light golden color.
- on the contrary, if you like your cookies to be thick and soft, roll them thick. About ¼ to ⅜ of an inch. Bake them only till you start seeing a very pale golden color on the edges.
Recipe
Small batch sugar cookies with easy sugar icing
My small batch sugar cookies decorated as stocking cookies are sure to steal the show. These are topped with a super easy sugar cookie icing!
Print Pin RateServings 9 Large cookies
Calories: 296kcal
Ingredients
- ½ Cup Butter, salted (room temperature)
- ½ Cup Sugar
- ½ Egg
- 1 ½ tsp Vanilla extract
- ⅛ tsp Almond extract
- 1 tsp Baking powder
- 1 ½ Cups Flour
Sugar cookie frosting
- 1 ½ Cups Confectioners' sugar
- 1-2 Tbsp Water
- 1 Tbsp Light corn syrup
- ¼ tsp Almond Extract
- Red and green Gel food coloring
- 1-2 Tbsp Sprinkles- ginger man, pearls and jimmies
Instructions
- 1. Beat butter and sugar together on high speed, using a hand held mixer until light and creamy. About 2 minutes.2. Beat in egg, vanilla and almond extract. Beat on high speed to combine until everything is incorporated well.3. Now add baking powder and half of the flour and mix on low. Add the remaining flour and mix till a dough is formed.4. Roll out the dough on a floured surface (no need to chill the dough) till it is about ¼ to ⅜" and cut into desired shapes with cookie cutter.
5. Bake the cookies for about 6-8 minutes in a preheated oven at 350 deg F. Don't get close to any of the heating elements. And keep an eye on them, you do not want to over bake these sugar cookies.Sugar cookie Icing:1. Mix corn syrup, almond extract and water as needed to confectioners' sugar and mix it well. Add water slowly and as needed to make the icing thick but pipeable.2. Add gel colors as needed. You will need two additional bowls. One for red and the other for green colored icing.3. Transfer the icing to a piping bag and using round icing tip#5, outline the cookies and then frost as desired.4. Top with sprinkles (optional, but pretty) while the icing is still wet.
Notes
- Iced and plain cookies stay fresh, covered tightly in an air tight container for about a week.
- These cookies can be stacked after the icing dries hard, which may take upto 24 hours, depending on the consistency of your icing.
Nutrition
Calories: 296kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
Adapted from twosisterscrafting.com
Ashley
I made these and they turned out delicious. The main problem was they made WAYYY too many. I thought it was gonna make 9 but it ended up maybe 2 dozens. The dough was also pretty sticky to work with. Kept sticking to the rolling pin. Other than that they were great
GreedyEats
Hi Ashley! Looks like you made them small sized. This dough shouldn't be sticky too work with. Make sure you are adding enough flour. Happy Baking!
Elaine
Perfect recipe! The cookies were delicious and exactly what I hoped for.
Svet Tour.Com
When I make a dozen or more of these sugar cookies, I use my Kitchenaid mixer. If I m making this small batch recipe, I use a hand mixer.
Beth
We have so much fun making cookies with the kids during the holidays! Going to give these a try! So pretty!
Suzy
These are really gorgeous! And the best part is that it's a small batch so I won't have too many leftovers!
Sadia Malik
These are cute. The word shugary was on purpose or by mistake? 🙂
Sharon
These cookies for Christmas are so cute! Easy and delicious too.
Swathi
I like this recipe as it has only small batch, my kids want it but I don't make as it has to make in bulk. Now I have this recipe, I will try this. Beautiful cookies.
Mommy Sigrid
They're so adorable! Especially when you connected them into those faux Christmas lights. 😀
blair villanueva
I love cookies and I wish I know how to bake. I'll save your recipe and will share it to my Mother.
Gavin
These look great - baking isn’t my strong point but I’m trying to do more with my toddler to get her active in the kitchen
Melanie Frost
You sold me the minute you said they are soft. I love soft cookies and these look incredible.
HolyVeggies
wow, these cookies look amazing, I wonder if I can use gluten free flour. Do you think they'll turn out as good?
GreedyEats
Thank you! I haven't tried them gluten free, so can't comment on that. You might find this post helpful though. https://www.bettycrocker.com/recipes/gluten-free-christmas-sugar-cookies/d3ab2026-54a3-4ff5-9c81-3f38b30acd89
Cristina Petrini
The cookies with ice seem to me more and more good, always more beautiful and exquisite! Do it very well!
Kristen Frolich
Thank you for the icing recipe! I feel like that's always what I mess up on. This definitely seems like something i could do following your steps.
Alexandra @ It's Not Complicated Recipes
Just gorgeous! I will definitely be making them soon. I may just eat the whole batch, though! 🙂
2pots2cook
Thank you for this lovely work ! Pinning !
Terah
Looks good. Your times are off in the description, though.
GreedyEats
Thanks for pointing that out Terah, just corrected!
Laura
Neha, these cookies are ADORABLE! I totally love the addition of almond flavoring, I think it completely elevates the cookie. Thanks also for the tips!
angiesrecipes
So very festive and beautiful!