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Mini Sugar Cookies Recipe

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4.5 from 11 reviews

These Mini Sugar Cookies are soft, buttery, and perfectly sweetened bite-sized treats. Rolled in sugar before baking and sprinkled with extra sugar while warm for a delightful crunchy top, these easy-to-make cookies are ideal for sharing and snacking.

Ingredients

Cookie Dough

  • 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

For Rolling and Topping

  • ¾ cup (173g) granulated sugar, divided

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F and line three baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together butter, ½ cup granulated sugar, and powdered sugar until combined. Add canola or vegetable oil and continue beating, scraping the bowl as needed. Then add the egg, vanilla extract, and almond extract; the mixture may look slightly curdled, which is normal.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, cream of tartar, and salt until evenly mixed.
  4. Form Dough: Gradually add the dry ingredients to the wet mixture and beat until fully combined, scraping down the sides and bottom of the bowl as necessary.
  5. Prepare Sugar for Coating: Set aside ¼ cup of granulated sugar for sprinkling on top of baked cookies. Place ½ cup of granulated sugar in a wide, flat container suitable for tossing dough balls to coat.
  6. Shape and Coat Dough Balls: Using a teaspoon or a 1-teaspoon cookie scoop for a heaping portion (about 2 teaspoons of dough), scoop dough balls and place them into the sugar container in batches of 8-10. Gently toss or shake to coat the dough balls evenly with sugar.
  7. Arrange on Baking Sheets: Place coated dough balls on prepared baking sheets about two inches apart (approximately 30 dough balls per sheet). Flatten each dough ball using a cookie stamp or the bottom of a glass to create mini cookies.
  8. Bake Cookies: Bake in the preheated oven for 12 minutes until cookies puff up and start setting around the edges. They will firm up as they cool.
  9. Top and Cool: Immediately after removing the baking sheets from the oven, sprinkle the reserved ¼ cup sugar over the warm cookies. Transfer baking sheets to wire racks and let cookies cool completely before storing.

Notes

  • Softened butter should be cool to the touch to prevent the dough from becoming oily but still mix well.
  • If you don’t have a cookie stamp, use the bottom of a clean glass to flatten the dough balls.
  • For extra flavor, you can experiment by adding a pinch of cinnamon or a touch of lemon zest to the dough.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking and for easy cleanup.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Find it online: https://sweetworldtastes.com/mini-sugar-cookies-recipe/