Mini Sugar Cookies Recipe

If you’re a fan of sweet, tender little bites, then this Mini Sugar Cookies Recipe is about to become one of your new favorites. I absolutely love these because they’re perfectly soft with just the right amount of crunch on the edges, plus they’re small enough to pop in your mouth without guilt. Whether you want to bake a big batch for parties or just have a sweet snack on hand, you’ll find that this recipe is straightforward, fun to make, and gives delicious results every time.

Ingredients You’ll Need

The ingredients for this Mini Sugar Cookies Recipe are simple pantry staples that work together beautifully. The softened butter combined with oil keeps the dough soft and easy to handle, while a mix of granulated and powdered sugar ensures just the right sweetness and texture. A little vanilla and almond extract makes the flavor pop—trust me, don’t skip the almond extract, it brings that extra something special.

• Unsalted butter: Use softened but still cool butter for the right dough consistency; too warm and it gets messy.
• Granulated sugar: Adds classic sugar cookie sweetness and crunch.
• Powdered sugar: Helps give the cookies a soft and tender crumb.
• Canola or vegetable oil: Keeps the dough moist and makes these cookies super soft.
• Pure vanilla extract: Essential for that warm, familiar flavor that sugar cookies need.
• Almond extract: Adds a subtle nutty flavor that really elevates this recipe.
• Large egg: Binds the ingredients and adds richness.
• All purpose flour: Use spooned and leveled for accurate measuring and the best texture.
• Baking soda and cream of tartar: These leavening agents help create a slight lift and tenderness.
• Salt: Balances the sweetness and enhances the flavors.
• Extra granulated sugar (for rolling): Coating the dough balls in sugar before baking gives a lovely sparkle and slight crunch.

Variations

I’m all about customizing recipes to match my mood or occasion, and this Mini Sugar Cookies Recipe is super flexible. Whether you want to tweak the flavor profile or cater to a dietary need, there’s an easy direction to take.

• Gluten-free version: I swapped out all purpose flour with a gluten-free blend once and the cookies still turned out just as soft and delicious—just double-check your blend has xanthan gum.
• Lemon twist: Adding a teaspoon of lemon zest or swapping almond extract for lemon extract makes a bright, fresh variation perfect for spring.
• Decorating fun: Sometimes I freeze the dough balls and then dip half the cookies post-bake in melted chocolate for a fancy touch.
• Mini cookie sandwiches: Sandwich two cookies with a bit of vanilla buttercream or Nutella for a crowd-pleaser treat.

How to Make Mini Sugar Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F and lining three baking sheets with parchment paper. Trust me, parchment is a must—it keeps the cookies from sticking and helps them bake evenly. If you only have one or two baking sheets, plan on baking in batches, and be sure to let the pans cool between batches so your cookies don’t spread too much.

Step 2: Cream Butter and Sugars

Grab a large bowl and an electric mixer. Beat the softened butter with both granulated and powdered sugar. This step is crucial because it sets the texture foundation. Once it’s light and fluffy, add the oil. Keep mixing, scraping down the sides so everything combines smoothly. Don’t worry if the mixture looks a little curdled after adding the oil, that’s totally normal.

Step 3: Add Egg and Extracts

Next, crack in the egg followed by the vanilla and almond extracts. These extracts make all the difference, giving your cookies that classic, yet uniquely delicious flavor. Beat everything together until it looks well combined, but don’t overmix at this point.

Step 4: Combine Dry Ingredients and Mix

In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this dry mix to the wet ingredients. Beat just until combined, scraping the bowl’s sides and bottom so it’s all incorporated but not overdone—the dough should be soft and a little sticky.

Step 5: Roll and Sugar-Coat Your Dough Balls

Save about ¼ cup of sugar for sprinkling after baking, and put ½ cup of sugar into a shallow container. I like to use a rectangular food storage container—it makes shaking the dough balls in sugar super easy! Use a 1-teaspoon cookie scoop to portion 2-teaspoon heaping balls, drop them into the sugar, then gently shake to coat evenly. This little step makes the dough manageable and gives your cookies a lovely sugary sparkle.

Step 6: Arrange and Flatten

Place your sugar-coated dough balls a couple of inches apart on the lined baking sheets—this recipe yields quite a few cookies, so I do about 30 per sheet. Use a cookie stamp or the bottom of a glass to gently flatten each ball evenly. This step ensures even baking and that perfect mini-disc shape every time.

Step 7: Bake and Add Final Sugar Sprinkle

Bake for 9-12 minutes, keeping an eye out for when the cookies puff up and start to set around the edges. They might look a tiny bit underbaked in the center, but trust me—they will crisp up as they cool. Right when they come out of the oven, sprinkle a little of the reserved sugar on top. This gives a beautiful sparkle and just the right extra crunch on top. Cool completely before storing.

How to Serve Mini Sugar Cookies Recipe

Garnishes

I love sprinkling a little coarse sanding sugar or colored sugar crystals on the cookies after baking when I want to add a festive touch. Sometimes I dust a tiny bit of powdered sugar just before serving for a snowy effect. These little extras make them feel more special when guests come over.

Side Dishes

These Mini Sugar Cookies go wonderfully with hot beverages—think a steaming cup of coffee, chai tea, or hot chocolate topped with marshmallows. I’ve also paired them with fruit platters during holiday gatherings to balance sweet and fresh flavors.

Creative Ways to Present

For holiday parties, I like to arrange these mini cookies in colorful tiered trays or glass jars decorated with ribbons. Making little cookie gift bags with a mix of mini sugar cookies and other small treats always wins smiles. If you’re serving at a kids’ party, adding cute edible glitter or decorating with colorful royal icing piping turns these into little edible works of art.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mini sugar cookies in an airtight container at room temperature where they stay fresh for up to 3 days. If you want to stretch their life a bit, storing them in the fridge extends freshness up to 5 days without sacrificing that soft texture.

Freezing

These cookies freeze beautifully, which is great when I bake a big batch. I freeze cooled cookies in a single layer on a baking sheet first, then transfer to freezer bags. They keep well for up to 2 months. When you want some fresh cookies, you can thaw them at room temperature or reheat briefly.

Reheating

To refresh leftover cookies, I pop them in a 300°F oven for 3-4 minutes—this lightly crisps the edges back to life while keeping the centers soft. Microwave works too for a few seconds if you’re in a rush, but you risk making them a little too soft.

FAQs

Final Thoughts

When I first tried this Mini Sugar Cookies Recipe, it quickly became a staple in my kitchen because it’s forgiving, fun, and always results in those perfectly tender little cookies everyone asks for again and again. Whether you’re baking for a crowd or just want a sweet treat, I highly recommend giving these a go—you’ll love how effortless and tasty they are. Now grab that mixing bowl, and let the baking (and tasting!) begin!

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