If you’re craving something sweet but small and perfectly classic, this Mini Sugar Cookies Recipe is a total winner. These bite-sized delights are perfect for holiday parties, lunchboxes, or just that moment when you want a quick, satisfying treat without overdoing it. I love making these because they bake fast, and you get that toasty sugar crunch with every bite—just enough sweetness and that buttery vanilla aroma that fills the kitchen with warmth.
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Why You’ll Love This Mini Sugar Cookies Recipe
This Mini Sugar Cookies Recipe strikes the perfect balance between simplicity and deliciousness, delivering tender, melt-in-your-mouth cookies that are just sweet enough without being overwhelming.
- Texture you want: Soft centers with crisp, sugary edges that won’t dry out.
- Flavor that pops: Classic vanilla and a hint of almond extract for warmth.
- Everyday ingredients: You probably already have everything on hand.
- Works for any night: Ready in under 20 minutes with easy steps.
Ingredient Spotlight
The secret to nailing this Mini Sugar Cookies Recipe every single time lies in the balance of ingredients — from cool, softened butter to that touch of almond extract. I like to keep it straightforward but feel free to swap oils depending on what you have nearby.
- Butter: Use unsalted and softened but still cool; it helps with the cookie’s soft yet structured texture.
- Granulated & Powdered Sugar: A mix that adds sweetness and slight chew, plus a dreamy sugar crust.
- Vanilla & Almond Extracts: Vanilla provides the main flavor, while almond adds a subtle, cozy depth.
Seasonality & Sourcing
I usually grab my vanilla extract from small-batch, local producers when I can; it makes a subtle flavor difference. As for the flour and sugar, they’re pantry staples year-round, but look for fresh baking powder and baking soda to ensure the cookies puff up nicely. Try to use unsalted butter who’s been refrigerated just a bit before baking season for the best consistency—especially in warmer months when butter can get too soft.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F and lining three baking sheets with parchment paper. Don’t skip lining; it prevents sticking and helps the cookies bake evenly. While the oven warms, soften your butter but keep it slightly cool to the touch—that’s key for the perfect cookie texture. The one mistake I see is using butter that’s too melty, which can make your cookies spread too thin while baking.
Step 2 — Cook & Build Flavor
Beat together your butter, granulated sugar, and powdered sugar until smooth. Then add the oil, egg, vanilla, and almond extracts. It might look a little curdled at this point, but you’re on the right track—don’t sweat it! Mix together your dry ingredients separately, then add them slowly into the wet mixture until everything is just combined. Scoop the dough into neat little 2-teaspoon-sized balls and roll generously in sugar for that sparkling crunch. I usually bake 9 to 12 minutes. They should puff up and set at the edges but still look a bit soft in the middle—that’s when you know they’ll stay tender inside. If they’re underbaked, pop them back for a minute or two; overbaking can dry them out, so watch closely!
Step 3 — Finish & Rest
Once the cookies come out of the oven, sprinkle them immediately with the reserved sugar while they’re hot; this gives that extra sparkle and crunch. Let them cool completely on wire racks. This resting time helps the edges crisp, while the centers remain soft and tender. It’s tempting to eat them warm, and honestly, I do sometimes, but waiting just a bit gives you the best texture overall.
Troubleshooting Mini Sugar Cookies Recipe
If your cookies turn out too dry, try reducing the baking time by a minute and check the oven temperature with a thermometer to be sure it’s accurate. For cookies that come out bland, double-check your vanilla and almond extracts—they should be fresh and good quality. If they’re soggy or too soft to handle, make sure your dough balls are evenly sized and aren’t too close together on the baking sheet, and try chilling your dough for 15 minutes before baking.
Pro Tips
Having made mini sugar cookies countless times, I’ve learned a few tricks that make all the difference.
- Heat control: Oven temps can vary, so consider an oven thermometer to avoid overbaking.
- Timing window: Check cookies starting at 9 minutes—the difference between perfectly soft and too crisp is subtle but important.
- Make-ahead move: You can refrigerate the dough balls for up to 2 days before baking without losing texture.
- Avoid this pitfall: Don’t skip rolling the dough balls in sugar; it’s what gives these minis their signature sparkle and crunch.
Variations & Substitutions
Want to shake things up? Try adding a bit of lemon zest for brightness or swap the almond extract with a teaspoon of peppermint oil for a seasonal twist. For dairy-free versions, use coconut oil instead of butter and vegetable oil, though the texture will be slightly different. You can also use whole wheat pastry flour for a nuttier flavor but keep the quantity the same to avoid dryness.
Great Debates
One classic discussion is butter versus oil in sugar cookies. Butter offers rich flavor and a tender crumb, while oil can make cookies softer and moister. This recipe combines both for a balanced texture, but you can experiment based on the effect you want. Another point is powdered sugar inclusion; it helps create a melt-in-your-mouth feel, so I don’t recommend swapping it out entirely.
Make-Ahead, Storage & Freezing
These mini sugar cookies store beautifully in an airtight container at room temperature for up to 5 days. If you want them crisp fresh, add a slice of bread to the container – it helps keep them moist. For freezing, place baked and cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Thaw at room temperature before serving. You can also freeze the dough balls for up to 2 months—just bake straight from frozen, adding a minute or two to the bake time.
Yield & Conversions
This recipe makes about 90 miniature cookies—perfect for sharing and parties. To double, just double all ingredients and use two large mixing bowls to keep things manageable. For half, halve ingredients carefully, especially the extracts, to maintain flavor balance. Metric conversions are provided alongside ingredients for smooth measuring.
Serving Ideas & Pairings
Mini sugar cookies go wonderfully with a warm cup of tea, coffee, or chilled milk. Dress them up by dipping half in melted chocolate or sprinkle with colored sanding sugar for festive occasions. Pair them with fresh berries or a light fruit compote for extra indulgence that’s still approachable.
FAQs
Yes, but reduce the added salt slightly to avoid oversalting. Taste the dough if you want and adjust accordingly.
Store them in an airtight container with a slice of fresh bread to retain moisture. Avoid refrigerating, as that can dry them out faster.
Absolutely! Freeze fully cooled cookies in a single layer on a baking sheet, then transfer to a container. Thaw at room temperature.
Use the spoon-and-level method: spoon flour into your measuring cup and level with a knife to avoid packing it down, which can lead to dense cookies.
Notes, Tools & Special Equipment
For best results, use a standard 1-teaspoon cookie scoop for portioning your dough evenly and a flat-bottomed glass or cookie stamp to flatten the dough balls uniformly. A reliable oven thermometer helps maintain consistent baking temperature. I prefer mixing with a stand mixer or a sturdy hand mixer for ease, but a strong whisk and some muscle can work too!
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Mini Sugar Cookies Recipe
Delightfully soft and sweet Mini Sugar Cookies with a crisp sugary coating, perfect for any occasion. These bite-sized treats combine buttery richness with a hint of vanilla and almond extracts, baked to golden perfection and finished with a sparkling sugar topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 90 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Sprinkling
- ¾ cup (173g) granulated sugar, divided
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line three baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and powdered sugar until combined. Add the canola or vegetable oil and continue beating, scraping down the sides and bottom of the bowl as needed. Mix in the egg, vanilla extract, and almond extract. It may look slightly curdled, which is normal.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, cream of tartar, and salt until evenly distributed.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients. Beat until combined, scraping the bowl to ensure all flour is incorporated.
- Prepare Sugar for Coating: Set aside ¼ cup of the granulated sugar for topping the cookies after baking. Place ½ cup of the sugar into a wide, flat container suitable for tossing the dough balls to coat them evenly.
- Shape and Coat Dough Balls: Using a 1-teaspoon cookie scoop, scoop heaping 2-teaspoon portions of dough. Drop the dough balls into the container with sugar, about 8-10 at a time. Gently shake the container or use your fingers to evenly coat each dough ball with sugar.
- Arrange and Flatten Cookies: Place the coated dough balls on the prepared baking sheets a couple of inches apart, about 30 dough balls per sheet. Flatten each dough ball using a cookie stamp or the bottom of a glass to create an even surface.
- Bake Cookies: Bake in the preheated oven for 12 minutes until the cookies have puffed up and are beginning to set around the edges. They will crisp further as they cool.
- Add Sugar Topping and Cool: Immediately after removing the baking sheets from the oven, sprinkle the tops of the cookies with the reserved ¼ cup sugar. Transfer the pans to wire racks and allow the cookies to cool completely before storing.
Notes
- Softened butter should feel cool to the touch but pliable to ensure proper creaming.
- Using a cookie scoop helps create uniform-sized cookies for even baking.
- If you don’t have a cookie stamp, pressing with the bottom of a glass works well to flatten the dough balls.
- For extra flavor, try substituting almond extract with lemon or orange extract.
- Store cookies in an airtight container at room temperature to maintain freshness.
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