Continuing on with my “Cookies for Two” posts, I’ve got the sugar cookie variety for you today. If you enjoyed the peanut butter cookies for two, you’re going to LOVE these sugar cookies for two. They’re everything you love about buttery, soft, and chewy sugar cookies—just in a much smaller batch. And they’re ready to eat in under 15 minutes.

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Ingredient Notes

• Unsalted butter works best so we can control the amount of salt in this small-batch recipe. If it’s all you have, just omit the salt completely from the recipe.
• Egg yolk only. The yolk alone adds richness and moisture without making the dough too wet, which is crucial for such a small batch. A whole egg would be too much.
• Sprinkles add a little color and crunch, making these cookies feel extra fun without changing the texture too much. Fold them in or press a few on top before baking for that classic sugar cookie look.
• A small splash (1/4 teaspoon) of almond extract gives these cookies that classic bakery-style sugar cookie flavor.

Step-By-Step Instructions

1. Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
2. In a small mixing bowl, cream together the softened butter and sugar until it’s nice and smooth.
3. Next, add in the vanilla extract and egg yolk. Stir until everything is well combined.
4. Add the flour, sea salt, and baking soda to the bowl. Mix until no streaks of flour remain.
5. If you’re feeling festive (and honestly, why wouldn’t you be?), fold in your favorite sprinkles.
6. Divide the dough in half or, if you have a 4-tablespoon cookie scoop, scoop two heaping scoops of dough and place them on the lined baking sheet. These cookies are meant to be big and bold, haha.
7. Bake at 350 degrees for 11 minutes. Make sure to rotate the pan halfway through to ensure even baking. You want your cookies to be golden around the edges but still soft in the center. Don’t let them brown.
8. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This step is crucial – it helps the cookies finish cooking and set up. Then devour!

Storage & Reheating

If by some miracle you have a cookie left over, you can store it in an airtight container for 3-4 days, though I doubt it’ll last that long. You can also freeze these cookies (after baking and cooling) for up to 3 months. Place them in a Ziplock freezer bag and remove as much air as possible before freezing.

Sugar Cookies for Two

By: Kristine Underwood

These sugar cookies for two are the perfect treat, with crispy edges and soft, chewy centers. They have a rich, buttery flavor with a hint of vanilla. Topped with crunchy sugar, these delicious little cookies are just right for sharing or indulging on your own.

5 from 7 votes

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 2 cookies

Calories 330 kcal

Ingredients

• 2 TBS unsalted butter (room temperature)
• 3 1/2 TBS sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
• 5 1/2 TBS flour (all-purpose)
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1-2 TBS sprinkles (optional, but why not?)
• Extra sugar (for sprinkling on top)

Instructions

• Preheat oven to 350 degrees and line one baking sheet with parchment paper.
• In a small mixing bowl, cream together the softened butter and sugar until smooth and light colored
  2 TBS unsalted butter, 3 1/2 TBS sugar
• Add the vanilla extract and egg yolk and stir to combine.
  1 egg yolk, 1/2 tsp vanilla extract
• Add the flour, sea salt, and baking soda to the bowl and mix until no streaks of flour remain.
  5 1/2 TBS flour, 1/4 tsp baking soda, 1/8 tsp sea salt
• If you're adding sprinkles, fold them in now.
  1-2 TBS sprinkles
• Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
• Generously sprinkle the tops of each cookie with sugar.
  Extra sugar
• Bake at 350 degrees for 11 minutes, rotating the pan halfway through to ensure even baking.
• Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
• If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.

Notes

• There’s no need to weigh ingredients for this recipe, just gently scoop and level off the ingredients before adding them to the bowl.

Nutrition

Serving: 1 cookieCalories: 330kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 127mgSodium: 289mgPotassium: 37mgFiber: 1gSugar: 30gVitamin A: 480IUCalcium: 18mgIron: 1mg