Small Batch of Chewy Sugar Cookies
Updated August 2026
I call these “small batch” sugar cookies because this recipe makes about 12 cookies, depending on the size of your cookie dough balls. Most of my cookie recipes make around two dozen, so anything that makes less than that is officially a small batch in my book!
And honestly, sometimes you just want a small batch of sugar cookies. You don’t need three dozen cookies sitting on your counter tempting you all week. This recipe makes just enough for a family, a small gathering, or a weekend baking project with the kids - and in my house, they never seem to last very long anyway.
These small batch chewy sugar cookies are one of my favorite easy cookie recipes because they come together with simple ingredients you probably already have in your kitchen.
I also shared a little behind-the-scenes video of making these cookies with my kids on Instagram here.
Ingredients for Small Batch Sugar Cookies
You only need a handful of basic baking ingredients to make these easy chewy sugar cookies:
Eggs
Butter
Salt
Baking powder
Vanilla extract
All-purpose flour
White granulated sugar
Sprinkles
That’s it! No fancy ingredients or complicated steps.
How to Make Chewy Sugar Cookies
I love adding sprinkles directly to the cookie dough, but there are a few different ways you can customize these soft and chewy sugar cookies.
You can roll the cookie dough balls in sprinkles before baking, roll them in white sugar, or leave them plain and frost the cooled cookies with vanilla frosting before adding more sprinkles.
I love these 365 brand sprinkles, which are the ones I used for this recipe. They’re a great option if you’re looking for dye-free sprinkles. I also love these Go Supernatural sprinkles.
What Makes These Different From Cut-Out Sugar Cookies?
These are chewy drop-style sugar cookies, not traditional cut-out sugar cookies.
Instead of rolling the dough out with a rolling pin and cutting the cookies into shapes, you’ll simply scoop and roll the dough into balls before baking. It makes this recipe much quicker and easier when you’re craving homemade sugar cookies but don’t want to pull out all the cookie cutters.
If you’re looking for a cut-out sugar cookie recipe, you can find my favorite sugar cookie cut-outs here. That recipe is perfect for decorating Christmas cookies, birthday cookies, or any other shaped sugar cookies.
Why I Love This Small Batch chewy Sugar Cookie Recipe
If you want a really good chewy sugar cookie that's soft and slightly thick, this is the recipe for you.
The cookies have a soft, chewy texture without being overly thick, and the edges get just a little golden as they bake. Since the recipe makes about 12 cookies, it’s also a great option when you want homemade cookies without making a huge batch.
Need more cookies? Double the recipe to make about two dozen!
And If you love cookies…
If you love cookies as much as I do, I also have a cookie cookbook filled with my top 10 favorite cookie recipes. It’s a fun one to keep on hand when you want to bake something sweet!
I also share new recipes, baking ideas, seasonal favorites, and things I’m loving over on my email newsletter. Subscribe to my newsletter and I’ll send the good stuff straight to your inbox.
If you make these small batch chewy sugar cookies, be sure to share them with me or tag me on Instagram at @urban.apron. I love seeing you make my recipes in your own kitchen!
Small Batch of Chewy Sugar Cookies
Makes 12-15 cookies
1 stick unsalted butter (1/2 cup), softened
¾ cup white sugar
1 egg
1.5 teaspoons pure vanilla extract
¼ teaspoon salt
1.5 tsp. baking powder
1.5 cups all-purpose flour
¼ cup sprinkles (plus more if you roll the dough balls in sprinkles before baking)
Directions:
In a mixer, cream the butter and sugar until creamy. Add in the egg and cream together.
Add the vanilla extract, salt and baking powder and mix. Slowly add in the flour and mix to combine. Add in the sprinkles, if using.
Roll into dough balls and bake at 350 degrees for 9-11 minutes. If you are rolling in sprinkles, put the sprinkles on a plate and roll the dough balls in the sprinkles and then put on the sheet to bake. Check on them at 9 minutes into baking and take out when edges are just starting to turn slightly golden brown. Take out and let cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
Once cool, you can frost the cookies, if desired and top with more sprinkles.
Store cookies in an air-tight container at room temperature for up to a week. I find that they are freshest if eaten within 3 days.
