recipes/small batch/sweets

Small Batch Cookie Baking Tips – Use 1 Egg in 4 Different Cookie Recipes: Snickerdoodle, Chocolate Chip, Sugar, and Ginger

Posted December 21, 2018 by Stephanie

Sometimes I want to make cookies. Okay, I always want to make cookies. I don’t know, there’s just something about making cookies that makes me happy. Sometimes I even make them when I don’t want to eat them. You might think that this isn’t a problem because I could easily give my cookies to family and friends, but I have major anxiety about giving away cookies. I’m always worried that they’re just saying that they want them but don’t really because who knows what’s going on in people’s lives. Maybe they’re on some sort of anti-cookie diet or they’re too shy to say they don’t like my cookies. I run through various scenarios – usually ones where they think my cookies are horrible – and generally drive myself crazy. I’ve decided that the best thing to do in cases like this are to not give away cookies.

So, we always end up having a lot of cookies hanging around. Sometimes it makes me sad. But it also makes me happy because if I’m ever in a cookie emergency, they’re around. But, if you volunteer as tribute to eat my cookies, I’ll be forever grateful. Someone please just eat my cookies! Anyway, in a way to combat my prolific cookie making habits, I’ve been trying to make smaller and smaller batches. I find that the number one most annoying thing about scaling cookie recipes are the eggs.

Cookie Baking Tips | www.iamafoodblog.com

Every cookie recipe out there has eggs in it and apparently they’re crucial. They help with structural integrity, add liquid, fat, protein, and help emulsify everything together. So, my answer to smaller cookie batches is scaling the eggs. I’ve peeped online that some people are absolutely against doing 1/2 an egg in a cookie recipe but I think it’s rather clever and went even further and whipped up FOUR different cookie recipes with just 1/4 egg in each.

Mike thought this was a crazy post and didn’t get why it’s so genius. Maybe you’re on his side of the fence too and are wondering why the heck you would crack an egg into a bowl, whisk it up, then divide it into four. It’s because you can have four different varieties of cookies with one egg! As a food variety loving person, this is just the best. I mean, I can use one egg and make 4 different cookie recipes in one baking session!? YES PLEASE! It wasn’t even painful and now when it’s tea time, I can nom on 4 different flavors cookies instead of just one. I don’t know, it’s just awesome to me.

Cookie Baking Tips | www.iamafoodblog.com

But, some people don’t dig variety, so I’m going to sell you on this instead: small batch baking is the greatest thing ever. If you’re ever looking to make just 4-6 cookies, small batch baking is here for you. Maybe you are only one person or have a very small family. Maybe you have cookie-giving-away anxiety, just like me. Maybe if you make a whole batch of cookies you’ll eat the whole batch. If you ever don’t bake because you don’t want a huge amount of goods on hand, small batch baking is here.

So, here are some small batch cookie baking tips! My number one tip is: get a kitchen scale. They usually cost between 10-15 dollars and they are the best thing you could ever buy for baking. No more measuring flour out in cups. Flour is one of those things that is easily mis-measured in cups –everyone packs in their flour differently and it usually results in cookies that don’t spread, spread too much, are too tall, too thin, and the list goes on. If you buy a scale and only use it to measure flour for your cookies, you’ll be a happy baker. Once you have a scale to measure your flour, you can weigh out your egg too! For these recipes, I cracked an egg into a bowl, whisked it, then evenly divided it by weight. (If you don’t have a scale, you can use teaspoons, but a scale is way superior).

Cookie Baking Tips | www.iamafoodblog.com

Some other tips particular to these four recipes: Use the microwave to melt the butter. Usually I’ll melt butter on the stove, but the amount of butter for these recipes is so small that using the microwave makes the most sense. I use the microwave to barely melt the butter, about 10-20 seconds, then just stir the remaining small lumps away.

I like to put out four small bowls and weigh/measure out all the dry ingredients at the same time. Just make sure you label your bowls so you don’t mix them up. Once all the dry ingredients are measured out, making each recipe goes pretty quick. I’d say it took me about 20 minute to put all the recipes together, assembly line style.

Since 3 out of the 4 the cookies need chilling time, start off by making those ones (chocolate chip, sugar, chewy ginger) and finish on the snickerdoodle so that one can go in the oven right away. By the way, the chilling is crucial. Chilling your cookies means that they won’t spread too much and they’ll be a nice and chewy thickness.

Alright, that’s it! I’m off to go snack on some cookies. I might take just a bite of each one because I’m savage like that LOL

Happy baking!

PS – You can make just one of these recipes, if you don’t want 20+ cookies. Just use your quarter egg and scramble up the rest for a small snack.
PPS – Forgot to say that all of these cookies are the soft and chewy variety :)

Cookie Baking Tips | www.iamafoodblog.com

Small Batch Chocolate Chip Cookie Recipe
makes about 6-8 cookies


  • 6 tablespoons (45 grams) flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon table salt
  • 2 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 1/4 large egg (2 1/4 teaspoons lightly beaten egg, about 13-14 grams)
  • 1/4 teaspoon vanilla
  • 1/4 cup dark chocolate chunks/chips
  • flaky sea salt

via i am a food blog

In a small bowl, mix together the flour, baking soda, and salt. In another small bowl, whisk together the butter and sugars until light and fluffy. Mix in the egg and vanilla. Stir in the flour mix, being careful not to over mix, a couple of visible streaks of flour are okay. Stir in the the chocolate until just mixed – at this point there should be no visible streaks of flour.

Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), then place on a parchment paper lined cookie sheet, 2 inches apart. Sprinkle with flaky sea salt and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.

When the oven is ready, remove the plastic wrap and bake for 8-10 minutes, rotating halfway through, until the cookies are cracked and lightly golden at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!

Small Batch Sugar Cookie Recipe
makes 4 cookies


  • 6 tablespoons (45 grams) flour
  • 1/4 + 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons sugar
  • 1/4 large egg (2 1/4 teaspoons lightly beaten egg, about 13-14 grams)
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sprinkles, plus more for topping, optional

via Sally’s Baking Addiction

In a small bowl, mix together the flour, baking powder, and salt. Cream the butter with the sugar until fluffy, then mix in the egg and vanilla extract. Stir in the flour mix until just combined then stir in the sprinkles, if using.

Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), then place on a parchment paper lined cookie sheet, 2 inches apart, and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.

When the oven is ready, remove the plastic wrap and bake, rotating halfway through, until the cookies are lightly golden at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!

Small Batch Chewy Ginger Cookie Recipe
makes about 4-5 cookies


  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon + 1 teaspoon sugar, plus extra for rolling
  • 1 tablespoon + 1 teaspoon light or dark molasses
  • 1 tablespoon packed brown sugar
  • 1/4 large egg (2 1/4 teaspoons lightly beaten egg, about 13-14 grams)

via Bon Appetit

In small bowl, mix together the flour, baking soda, cinnamon, ginger, cardamom, cloves, and salt.

In another small bowl, whisk together the melted butter with the sugars and molasses. Stir in the dry ingredients until just combined.

Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), roll in sugar, then place on a parchment paper lined cookie sheet, 2 inches apart, and cover with plastic wrap. Place in the fridge for 20 minutes while you heat the oven to 375°F.

When the oven is ready, remove the plastic wrap and bake for 8-10 minutes, rotating halfway through, until the cookies are puffy, cracked, and just set at the edges. Remove from the oven and cool on the tray on a wire rack. Enjoy!

Small Batch Snickerdoodle Cookie Recipe
makes about 5-6 cookies


  • 3/4 cups (90 grams) flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, at room temp
  • 1/4 cup + 1 tablespoon sugar
  • 1/4 large egg (2 1/4 teaspoons lightly beaten egg, about 13-14 grams)
  • 1/2 teaspoon vanilla extract
  • + 1 tablespoon sugar and 1/4 teaspoon cinnamon for topping

via Sally’s Baking Addiction

Heat the oven to 375°F. In a small bowl, mix together the flour, cream of tartar, baking soda, 1/4 teaspoon cinnamon, and salt. In another small bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Stir in the flour. The dough will be very thick.

In a small bowl, mix together the tablespoon of sugar and 1/4 teaspoon cinnamon. Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), and roll in the cinnamon-sugar, then place on a parchment paper lined cookie sheet, 2 inches apart.

Bake for 10 minutes, until very puffy and soft. Remove from the oven and while still warm, use a glass to gently press down to flatten slightly. Cool on the baking sheet for 10 minutes, then cool on a rack. Enjoy!

33 Comments

  1. Rachel says:

    In case no one says this, I have bookmarked this and you’re an utter genius.

    Have a great Christmas!

    1. Stephanie says:

      thanks rachel!! :D hope you had a great christmas!!

  2. Monica says:

    I can totally relate and I love that you did this! I love small batch baking since I can then do more of it. I usually get away with dividing an average recipe in half and since there are 3 of us (2 very willing fellas out of the 3), it usually works. The egg(s) is always the problem. I typically halve an egg when I have to so I’m not against dividing it into 4 if I can get 4 cookie varieties. You are a bit of a genius baking mad scientist. : ) Keep doing what you’re doing. Enjoy those cookies and Merry Christmas!

    1. Stephanie says:

      you are totally right, when you small batch you can get away with baking more, which is always better! i always do the half egg thing but then, was like, why not quarter it?!??! LOL
      hope you had a lovely christmas!!

  3. These are so genius, Steph! I’m super excited to try some of these because scaling down cookie recipes is often tricky so I just make the whole batch and regret it. :P

    1. Stephanie says:

      no regrets here justin!! just small batch cookies!!!

  4. Sarah says:

    Your worries about cookie sharing resonated SO MUCH with me! Thanks for sharing this genius tip! Love your recipes as always :)

    1. Stephanie says:

      aww, sarah, i will eat your cookies any day. us anxious cookie peeps need to stick together!

  5. Jenn says:

    amazing! I always want to make cookies, but I end up eating too many, aka all of them! Thanks for these small batch recipes.

    1. Stephanie says:

      i too always end up eating all the cookies. so much better to just weight out the egg and just make one tiny batch :)

  6. Sara says:

    I love this whole idea!! I saw this in the morning and have spent all day looking forward to going home and baking them. It’s so creative!!

    1. Stephanie says:

      hi sara,
      yay! thanks for leaving a comment and i hope you got a chance to try them!

  7. Janice says:

    This is genius! I love baking and I love variety, but hate having dozens of cookies to eat/give away! Sometimes a person just wants a few cookies! Thanks for creating these recipes ❤️

    Maybe next would be mini cakes/small batch style? I have a 4″ cake round that needs some action! Haha

    1. Stephanie says:

      yes to baking and yes to variety! and um, you know my feelings on giving away cookies >_< everyone is asking for small batch cakes, definitely next on the list!!

  8. Jules says:

    This is fantastic!!!

    1. Stephanie says:

      thanks so much jules :)

  9. Michelle says:

    Thank you so much! This is genius! I love a little treat but like you have issues worrying about giving away the cookies.

    1. Stephanie says:

      right?!?! cookie-giving-away anxiety is REAL.

  10. Linda says:

    Thank you so much for this. I was just telling my husband that I wanted to start baking with our 2 1/2 year old granddaughter. These will work out perfectly 😊

    1. Stephanie says:

      thanks so much for the kind comment linda and i hope you and your granddaughter have fun :)

  11. Sandz says:

    Holidays is not fun without cookies and maybe you can do recipes for small cakes because back in the day youthfulness has it imagination but to make products already measured out for you and just add to ingredients when needed. Thanks my grands will love these small batches ..also helps me with math 😁😁

    1. Stephanie says:

      math is the worst part of baking, so whenever i finally figure the math out, i’m like, YES!! i should totally do some small cakes, thanks for the idea :)

  12. Annette K Hentz says:

    I love this idea, and have printed it out to use after Christmas. There are only two of us in the house, so this is a genius idea for us – AND I DO have a kitchen scale, which I use all the time. (Never thought to use it to divide an egg, though.)
    I just have one question. Both of the first two recipes (for Chocolate Chip and Sugar Cookies) call for “6 Tablespoons” of flour, but then one says 40 grams and one says 45 grams. Seems odd to me.

    1. Stephanie says:

      hi annette,
      thanks for catching that – it’s 45 grams for both, i’ve updated the recipe :)

  13. Amy says:

    There is nothing wrong with using partial eggs – in fact, a lot of baking is so precise that pastry chefs will beat an entire egg to get those last 2g. ;)

    1. Stephanie says:

      ooh you’re absolutely right amy! a lot of those professional pastry recipes have the eggs in grams!

  14. Cheryl Ching says:

    Oh man, I totally agree. The most annoying part about scaling recipes is always the eggs! I often do something similar, but for making cakes into small batch cupcakes. Also, your blurb about cookie-giving anxiety is HILARIOUS.

    1. Stephanie says:

      it’s always the egg LOL i have got to get into doing small batch cakes/cakes

      heehee on the anxiety. it’s funny but it’s also SO REAL. i mean, do people even like my cookies?!??!?!

  15. Heidi says:

    Having just come out of back to back holiday cookie exchanges, I couldn’t justify making a whole batch of cookies (knowing I would demolish them all!) This post resonated with me more than any of your other posts, and that’s saying a lot 😊

    1. Stephanie says:

      heehee it’s the best because it’s a whole batch of cookies, but VARIETY! which is my everything :)

  16. yolly says:

    for the eggs, maybe i can use smaller eggs?

    1. Stephanie says:

      hi yolly,
      this recipe works with 1 large egg split in 4 :)

  17. gordon ramsay says:

    how tf am I supposed to get 1/4 egg, should I use a knife?

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