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Mini Sugar Cookies Recipe

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4.9 from 44 reviews

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.

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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, cream of tartar, and salt until evenly distributed.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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