A high altitude tested, small batch recipe for just two big, thick, soft and chewy sugar cookies. These sugar cookies for two are wonderful plain, either warm from the oven with a scoop of ice cream, or frosted with buttercream.
You might also love these high altitude recipes for chocolate chip cookies for two, mini oatmeal skillet cookie for two, and mini apple crisp for one.
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Why You’ll Love This Recipe
Perfect for Sharing. These cookies are pretty big, so they’re certainly big enough to share if you don’t want to eat the whole thing. And since there’s two cookies, you can enjoy one right away, and save one for later.
Quick and Easy. You won’t need a mixer to make the cookie dough, just a bowl and spoon! From start to finish, these sugar cookies for two are ready in less than an hour.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Since you won’t be using a mixer, be sure your butter is very soft (but not melted), so you can easily mash it up into the cookie dough by hand.
- Egg Yolk. You won’t be using the whole egg, just the yolk, so save the extra white for another use, or add it to your scrambled eggs for breakfast.
- Cardamom. A pinch of ground cardamom is a lovely spice for sugar cookies, but feel free to use cinnamon or nutmeg instead.
Instructions
- In a bowl, combine the softened butter with the sugar, egg yolk and vanilla. Use a fork to mash everything together until well combined.
- Add the flour, corn starch, baking powder, salt and cardamom, and combine. You may need to get your fingers into the mixture to bring it together into a dough.
- Divide the dough into two equal portions, and roll each portion into a ball. Coat the cookie dough balls in granulated sugar, then flatten each ball into a thick disk, about 1/2 inch thick. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the chilled dough on the baking sheet, and bake the cookies for about 15 minutes, until the edges are golden brown and crisp, but the centers are still soft.
- Cool the cookies for several minutes on the baking sheet, then transfer to a cooling rack.
- You can enjoy the cookies while they’re warm, plain or topped with a scoop of ice cream. Or cool them completely if you’re going to be frosting them with buttercream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
I almost always have small amounts of leftover buttercream in my freezer, after frosting cakes. I used some vanilla buttercream on these sugar cookies.
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High Altitude Sugar Cookies for Two
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¼ cup (4 tbsp) unsalted butter, very soft
- ¼ cup granulated sugar, plus extra for rolling the dough balls
- 1 large egg yolk
- ½ tsp vanilla extract
- ¾ cup all purpose flour, fluffed, spooned and leveled
- ½ tsp corn starch
- ¾ tsp baking powder
- â…› tsp coarse Kosher salt
- small pinch ground cardamom, optional
Instructions
- In a bowl, combine the softened butter with the sugar, egg yolk and vanilla. Use a fork to mash everything together until well combined.
- Add the flour, corn starch, baking powder, salt and cardamom, and combine. You may need to get your fingers into the mixture to bring it together into a dough.
- Divide the dough into two equal portions, and roll each portion into a ball. Coat the cookie dough balls in granulated sugar, then flatten each ball into a thick disk, about 1/2 inch thick. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the chilled dough on the baking sheet, and bake the cookies for about 15 minutes, until the edges are golden brown and crisp, but the centers are still soft.
- Cool the cookies for several minutes on the baking sheet, then transfer to a cooling rack.
- You can enjoy the cookies while they're warm, plain or topped with a scoop of ice cream. Or cool them completely if you're going to be frosting them with buttercream.
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