Mini Sugar Cookies Recipe
Introduction
These Mini Sugar Cookies are soft, sweet, and perfectly bite-sized for any occasion. With a tender crumb and a sugary coating, they’re easy to make and delightful to share. Whether for a holiday treat or an everyday snack, these cookies never disappoint.
Ingredients
- ½ cup (113g) unsalted butter, softened but still cool to the touch
- ½ cup (115g) granulated sugar
- ½ cup (60g) powdered sugar
- ½ cup (108g) canola or vegetable oil
- 1¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup (173g) granulated sugar, divided (for rolling and sprinkling)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Prepare for baking by having all ingredients ready.
- Step 2: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar together until smooth. Add the oil and continue beating until combined, scraping the bowl as needed. Mix in the egg, vanilla extract, and almond extract. It may look slightly curdled, which is normal.
- Step 3: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, beating until fully combined and scraping the bowl as needed.
- Step 4: Reserve ¼ cup of sugar for sprinkling on the baked cookies. Place ½ cup of sugar into a wide container suitable for tossing dough balls.
- Step 5: Scoop dough into 2-teaspoon portions (a heaping 1-teaspoon scoop works well). Drop several dough balls into the sugar container at once (about 8-10), then gently shake or use fingers to coat them evenly with sugar.
- Step 6: Arrange the sugar-coated dough balls on the prepared baking sheets at least 2 inches apart (about 30 per sheet). Flatten each ball using a cookie stamp or the bottom of a glass.
- Step 7: Bake for 9–12 minutes until the cookies puff up and just begin to set around the edges. Remove trays from the oven, place on wire racks, and immediately sprinkle the tops with some of the reserved sugar. Allow cookies to cool completely before storing.
Tips & Variations
- For a different flavor, try substituting almond extract with lemon or orange extract.
- If you prefer a crunchier cookie, bake a minute or two longer but watch carefully to avoid burning.
- Use colored sugar or sprinkles for a festive touch when rolling the dough balls.
- Chill the dough briefly if the environment is very warm to prevent spreading during baking.
Storage
Store the cooled mini sugar cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh crispness, warm briefly in a low oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any additional salt in the recipe to prevent the cookies from becoming too salty.
What does cream of tartar do in this recipe?
Cream of tartar acts as a stabilizer and helps keep the cookies tender with a slight tang, contributing to their classic texture and flavor.
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Mini Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 90 mini cookies 1x
- Diet: Vegetarian
Description
These Mini Sugar Cookies are soft, tender, and perfectly sweet with a delightful crunch from the sugar coating. Made with simple ingredients like butter, sugar, and vanilla, these bite-sized treats are quick to prepare and bake, making them a perfect choice for any occasion or a sweet snack.
Ingredients
Scale
Main Ingredients
- ½ cup (113g) unsalted butter, softened but still cool to the touch
- ½ cup (115g) granulated sugar
- ½ cup (60g) powdered sugar
- ½ cup (108g) canola or vegetable oil
- 1¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
Dry Ingredients
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
Sugar for Rolling and Sprinkling
- ¾ cup (173g) granulated sugar, divided (½ cup for coating dough balls and ¼ cup for topping baked cookies)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Beat Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar together until smooth. Add the canola or vegetable oil and continue beating until combined, scraping down the sides of the bowl as needed. Then, add the egg, vanilla extract, and almond extract. The mixture may look slightly curdled, which is normal.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients. Beat on low speed until just combined, making sure to scrape the sides and bottom of the bowl to ensure everything is mixed thoroughly.
- Prepare Sugar for Rolling: Set aside ¼ cup of granulated sugar to sprinkle on top of the baked cookies later. Place the remaining ½ cup of sugar into a wide, shallow container that allows you to toss the dough balls easily for even coating.
- Form Dough Balls: Using a teaspoon or a 1-teaspoon cookie scoop (heaped to about 2 teaspoons), scoop the dough and drop the balls into the container with sugar. Do about 8-10 at a time. Gently shake or use your fingers to evenly coat each dough ball with sugar.
- Arrange on Baking Sheets: Place the rolled sugar cookie dough balls a couple of inches apart on the prepared baking sheets. Use a cookie stamp or the bottom of a glass to gently flatten each dough ball to your desired thickness.
- Bake the Cookies: Bake in the preheated oven for 9 to 12 minutes, until the cookies have puffed up and the edges begin to set. The cookies will continue to crisp as they cool.
- Finishing Touches: Immediately after removing the cookies from the oven, sprinkle the tops with the reserved ¼ cup sugar for added sparkle and crunch. Transfer the baking sheets to wire racks and let cookies cool completely before storing.
Notes
- Make sure the butter is softened but still cool to the touch to help achieve the right dough consistency.
- If the dough looks curdled after adding the egg and extracts, don’t worry—it will come together once dry ingredients are incorporated.
- Using a cookie stamp or the bottom of a glass helps to create a uniform shape and thickness for even baking.
- Cookies will be soft when removed from the oven but will crisp up as they cool, so do not overbake.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini sugar cookies, easy sugar cookie recipe, bite-sized cookies, vanilla sugar cookies, holiday cookies, soft sugar cookies
