I love making sugar cookies during the Christmas season! But, they can be a lot of work and make WAY too many cookies. For all of you sugar cookie-loving bakers who just don’t want quiiiite as many of these little goodies lying around, I’ve whipped up a new recipe for small batch Christmas sugar cookies! These are so simple friends – so be sure to check them out!

Thanks to my sponsor, Instant Brands, for supplying the free product to help me write this post today, and for partnering with me to make these small-batch Christmas sugar cookies! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
Sugar cookie season is upon us my friends! I always get in the mood to make sugar cookies this time of year. But sometimes they can be a bit much! Lots of recipes make a very large amount of sugar cookies – which is great when you’re wanting to feed a crowd! But I know a lot of us who may just want to make a few to enjoy over the holidays.

This December, I’ve partnered with Instant Brands to bring you this recipe for small batch Christmas sugar cookies to enjoy! To make these snowflake sugar cookies, I used their Instant Omni Pro Toaster Oven and Air Fryer. It made baking these cookies a breeze – they bake in just 5 minutes in the Instant toaster oven!

If you’re looking for a simple sugar cookie recipe, read on for my tips on how to make the best small-batch sugar cookies. And be sure to head on over to my Instagram page too! I’m gifting one lucky winner their very own Instant Omni Pro Toaster Oven and Air Fryer! DON’T MISS IT!
Tips for Making Small-Batch Christmas Sugar Cookies
Making these small-batch sugar cookies is really quite simple! Just follow my tips below:
- Use room temperature butter. Be sure your butter is room temperature before mixing your cookie dough. Don’t use cold butter and don’t use melted! This will help to create the best dough and most tender sugar cookies.
- Chill your dough for at least 10 minutes. Be sure that your dough is cold before you start rolling it out for cookies. I recommend at least 10 minutes, but longer is better too! If you are using cookie cutters for your cookies, cold dough will help them keep their shape better as they bake. If your dough gets too warm, pop it back in the refrigerator for a few minutes before continuing to roll and cut out your cookies!
- Use fun cookie cutters! For these cookies, I used a variety of snowflake sized cookie cutters like these ones from Amazon. Feel free to use whatever you like! I would recommend baking similiar sized cookies together becuase the smaller ones tend to bake a bit faster! As you can see, I had a couple of sizes of snowflake cookie cutters that I used. The large cookies baked up in about 5 minutes and the small ones only took about 3 minutes in the Instant toaster oven!
- Decorate! Because I wanted to keep these cookies easy peasy for you, I simply dipped them in dark chocoalte and covered with various toppings and sprinkles. Definitely feel free to frost these if you wish, but I like the elegant look and ease of the dipped cookies!

High Altitude Adjustments for Sugar Cookies
For reference, I live at 5,800 feet. These adjustments would likely give you the result that you are looking for if you live within a few hundred feet of where I am at. But high altitude baking can be a lot of trial and error! I’ll provide my explanations below for each adjustment I made. This should then give you a starting point to go off of to experiment with your own ingredients at whatever elevation you live at! I would also recommend checking out this guide here.
- Flour – increase by 1 tbsp. Additional flour helps to strengthen the structure of the baked good so that it will rise correctly.
- Granulated Sugar – decrease by ½ tbsp. This should hold true at most high elevations. Always decrease your sugars by 1 tbsp. per cup.
- Baking Powder – decrease to ½ tsp. You can see this table on King Arthur’s website for how to adjust leavening agents for higher elevations (scroll down a ways to the “Leavening” section on their site). For my elevation, I typically cut all leavening agents in half. This allows for the right chemical reactions to happen between the other ingredients for the perfect rise. If there is too much leavening within the batter, not all of it gets used up (not all of it reacts with the other ingredients), so you are left over with a soapy bitter-tasting baked good due to the excess baking soda or baking powder in the batter.

Instructions for Small Batch Cookies in a Traditional Oven
Obviously, I know that most of you may not have a nifty toaster oven like the Instant Omni, but fear not! You can still make these small batch Christmas sugar cookies in your normal oven! Just follow these steps below for baking:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out dough as outlined in the recipe below. Place cookies on baking sheet and bake for 7-8 minutes, or until puffy.
- Cool on pan for 2 minutes and then transfer to a wire rack to cool completely.
- Repeat until all dough is used.
- Decorate with frosting or dip in chocolate once cooled!

I hope that you enjoy these small batch Christmas sugar cookies with your friends and family! And don’t forget to head over to my Instagram page to enter the giveaway for an Instant Omni Pro Toaster Oven! It does so much – from baking to roasting to air frying. Think of it as my Christmas gift to all of you – thank you so much for baking along with me this year! Looking forward to many more yummy bakes (and lots more chocolate) in 2022!

Small Batch Christmas Sugar Cookies
Equipment
- Instant Omin Pro Toaster Oven and Air Fryer
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- melted chocolate and sprinkles (for decorating)
Instructions
- Whisk the flour and baking soda together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until smooth (about 2 minutes). Beat in the eggs and vanilla until fluffy. Scrape the sides of the bowl with a spatula.
- Turn the mixer to low speed and add the flour mixture, one quarter at a time. Scrape the sides of the bowl as needed. The dough will form a ball around the paddle attachment and feel soft but not sticky.
- Wrap the dough in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes or up to 7 days.
- Preheat Instant Omin Pro Toaster Oven to 350°F. Line the cooking pan with aluminum foil for easy cleanup. Set aside.
- Roll out dough on a lightly floured surface to about ¼ inch thickness. Use additional flour as necessary to prevent sticking. Use your favorite cookie cutters to cut shapes into the dough and carefully transfer cookies to your cooking sheet, placing cookies about ¾ inch apart.
- Bake in toaster oven for 5 minutes, or until puffy. Let the cookies rest for 2 minutes on the cooking sheet and then transfer to a wire rack to cool.
- Repeat steps until all dough has been used.
- Once cookies have cooled, decorate as you wish! I kept these simple and just dipped in white chocolate and decorated with various toppings.
Notes
- Increase flour by 1 tbsp
- Decrease baking powder to ½ tsp
- Decrease sugar by ½ tbsp
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out dough as outlined in the instructions. Place cookies on baking sheet and bake for 7-8 minutes, or until puffy.
- Cool on pan for 2 minutes and then transfer to a wire rack to cool completely.
- Repeat until all dough is used.
- Decorate with frosting or dip in chocolate once cooled!