These small-batch protein sugar cookies are soft, flavorful and hold their shape super well! They’re a perfect sweet treat that packs 13g of protein per cookie. I love making these when I’m baking Christmas cookies, but honestly, they’re great any time of year. I can’t wait for you to try this recipe .
- High-protein dough: I used vanilla whey protein powder in this cookie dough, and it not only helps these cookies pack 13g of protein per cookie, it gives them a sweet vanilla flavor that’s a perfect complement for sugar cookies.
- Small-batch: Sometimes you just want to make 6 cookies! If you want to double this recipe, obviously you can, but I love making small batch cookies so the kiddos and I can enjoy them right out of the oven when they’re warm .
- Perfect for cutouts: This dough does amazingly well for cookie cut outs! It holds its shape with even delicate cookie cutters.
Key Ingredients
- All-purpose flour: AP flour is a great base for any baked good, including these cookies! It’s much less dense than whole wheat flour, and is super accessible at grocery stores in the US. Should you want to substitute here, I recommend Bob’s Red Mill 1:1 GF flour.
- Vanilla whey protein powder: I have ONLY tested this with vanilla whey protein powder! Please know that using a plant-based protein powder will likely require additional liquid, and will also influence the taste. I’ve found whey protein powder to be a much more mild taste in baked goods.
- Baking powder: You only need a liiiittle bit of baking powder for this small of a batch. If you add too much baking powder, it will yield cake-y cookies.
- Coconut oil: I love using coconut oil more than any other cooking oil in sweet baked goods. it’s mild, easy to find in grocery stores, and can be stored at room temperature.
- Brown sugar: Brown sugar is the GOAT for chewy cookies! It’s our go-to granulated sugar alternative.
- Egg: All you need is 1 egg for these small batch cookies!
- Sprinkles: Don’t skip these! Use whatever sprinkles your little heart desires. I like rolling my cookie dough balls in the sprinkles to get sprinks on every single inch of the cookie.
Find the list of full ingredients in the recipe card below.
How to Make Small-Batch Christmas Sugar Cookies
- Preheat the oven to 350℉. Line a pan with parchment paper. Set aside.
- Prepare the dry ingredients: Add the dry ingredients to a bowl and whisk together.
- Prepare the wet ingredients: In a separate bowl, add the coconut oil, brown sugar, egg, and vanilla extract to a large mixing bowl and whisk to combine.
- Combine the wet and dry ingredients: Fold the dry ingredients into the wet until combined.
- Make cookie dough balls: Divide the dough into 6 balls. Place the colored granulated sugar in a small bowl and roll each cookie in the sugar.
- Bake and enjoy: Bake for 10 minutes at 350℉. Let the cookies rest for 1 minute before transferring to a cooling rack. ENJOY!
Ways to Enjoy These Cookies
- Christmas cookie trays
- Decorating with the kiddos
- Paired with coffee or hot cocoa
Let these cookies cool completely. Then, transfer into an airtight container and store them in a cool, dark place for up to 5 days.
More of My Favorite Cookie Recipes
Do I need to chill the dough, or is this a no-chill sugar cookie recipe?
Not this cookie dough! That’s one of the main reasons I love this cookie recipe so much.
Will these cookies hold their shape well with detailed cookie cutters?
Definitely! This cookie dough is super forgiving, and will hold its shape well even with detailed cookie cutters. I’ve tested this recipe with small snow flake cookie cutters and they were so, so cute!
How long do cut-out sugar cookies last?
These cookies will last for 3-5 days when kept in an airtight container in a cool, dark place. You can also freeze them for up to 3 months.
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Preheat the oven to 350℉. Line a pan with parchment paper. Set aside.
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Add the dry ingredients to a bowl and whisk together. Set aside.
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In a separate bowl, add the coconut oil, brown sugar, egg, and vanilla extract to a large mixing bowl and whisk to combine.
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Fold the dry ingredients into the wet until combined. Divide the dough into 6 balls (~1.5 oz.).
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Place the colored granulated sugar in a small bowl and roll each cookie in the sugar.
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Place the cookies on the lined pan. Bake for 10 minutes at 350℉.
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Let the cookies rest for 1 minute before transferring to a cooling rack.
- I only tested this recipe with whey protein powder. Plant-based protein powder may need more liquid.
- I do not recommend using plant-based protein powder for these.
Calories: 148 kcal, Carbohydrates: 11 g, Protein: 13 g, Fat: 6 g, Fiber: 0.1 g, Sugar: 7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
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