Mini sugar cookies are the ultimate bite-sized treat, packed with buttery flavor and a delightful crunch that simply melts in your mouth. Perfect for the holidays or any time of year, these tiny delights are as fun to make as they are to eat. Whether you’re filling a festive cookie platter, preparing edible gifts, or just craving a sweet nibble, mini sugar cookies are a guaranteed crowd-pleaser. This easy-to-follow recipe creates about 90 cookies in under an hour, making it ideal for sharing or stocking up. Let’s dive into the irresistible world of mini sugar cookies!
Why You’ll Love This Mini Sugar Cookies Recipe
These mini sugar cookies are more than just adorable—they’re absolutely delicious. Each cookie boasts a golden edge, a tender crumb, and a perfectly sweet finish. The blend of butter and oil gives them a melt-in-your-mouth texture that’s light yet satisfying. The dough is easy to work with, and no chilling is required, meaning you can go from mixing bowl to oven quickly. Whether you’re an experienced baker or a beginner, this recipe is simple to master. They also store beautifully, making them a great make-ahead option for events, gifts, or festive gatherings.
Ingredients
- 1/2 cup (113g) unsalted butter, softened but still cool to the touch
- 1/2 cup (115g) granulated sugar
- 1/2 cup (60g) powdered sugar
- 1/2 cup (108g) canola or vegetable oil
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 2 1/3 cups (291g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup (173g) granulated sugar, divided for rolling and sprinkling
Step-by-Step: How to Make Mini Sugar Cookies
- Preheat and Prep: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large bowl, use an electric mixer to beat the butter, granulated sugar, and powdered sugar until smooth. Add the oil and beat until fully blended. Add the egg, vanilla extract, and almond extract, and mix until everything is well combined. Don’t worry if the mixture appears slightly curdled.
- Combine the Dry Ingredients: In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt together. Slowly incorporate this dry mix into the wet ingredients, stirring until the dough comes together evenly.
- Prepare for Rolling: Set aside 1/4 cup of granulated sugar for sprinkling over the baked cookies. Pour 1/2 cup of sugar into a shallow container for coating the dough balls.
- Shape the Dough: Scoop dough into 2-teaspoon-sized balls using a small cookie scoop or spoons. Roll each dough ball in the sugar and place them a few inches apart on the prepared baking sheets.
- Flatten the Cookies: Use the bottom of a glass or a cookie stamp to gently press each dough ball flat.
- Bake: Bake for 9 to 12 minutes, until the cookies puff up and the edges are just starting to firm. Take the cookies out of the oven and immediately sprinkle them with the reserved sugar.
- Cool and Store: Let the cookies cool completely on a wire rack before storing them.
Helpful Tips
- Use a Cookie Scoop: A 1-teaspoon cookie scoop helps you portion out consistent dough balls, making for evenly baked cookies.
- Cool Baking Sheets: Never put cookie dough on a hot baking sheet. Always let sheets cool between batches.
- Batch Baking: If you’re short on baking sheets, work in batches. While one batch bakes, prep the next.
- Avoid Overbaking: Take the cookies out of the oven as soon as the edges begin to set. They will continue to firm up as they cool.
Substitutions and Variations
- Oil Options: Swap canola or vegetable oil with sunflower oil or light olive oil for a subtle flavor twist.
- Flavor Boosts: Enhance the almond flavor by adding a touch more extract, or replace it with lemon or orange extract for a citrusy version.
- Decorative Sugar: Roll the dough in colored sanding sugar or sprinkles to add a festive look, especially around holidays.
- Larger Cookies: Prefer bigger cookies? Scoop larger portions and bake a minute or two longer.
Storage Instructions
Mini sugar cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh for a longer period, refrigerate them for up to 5 days. For even longer storage, freeze them in a sealed container or zip-top bag for up to 2 months. They defrost quickly and maintain their delicious texture, making them perfect for make-ahead baking.
Nutritional Information
Each mini sugar cookie contains approximately:
- Calories: 40
- Carbohydrates: 4g
- Protein: 0.4g
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 31mg
- Sugar: 2g
Please keep in mind that these nutritional estimates can vary based on the specific brands and measurements you use.
Serving Suggestions
These mini sugar cookies are perfect served:
- With Coffee or Tea: Their light sweetness makes them a lovely companion to your afternoon beverage.
- On a Dessert Platter: Pair with brownies, fudge, or other cookies for a beautiful holiday display.
- As Edible Gifts: Package them in cute tins or clear bags with ribbon for a homemade present.
- With Ice Cream: Crumble them over a scoop of vanilla or chocolate ice cream for a crunchy topping.
Frequently Asked Questions About Mini Sugar Cookies
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 15 minutes to soften slightly before scooping.
Do I need to chill the dough?
No chilling is necessary for this recipe, which makes it super convenient when you want cookies fast.
Can I freeze the dough?
Absolutely. Roll the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
What if I don’t have a cookie scoop or stamp?
No problem! Use two small spoons to shape the dough and the bottom of a drinking glass to flatten the cookies.
Are these cookies soft or crunchy?
They have a delicate crunch on the outside and a tender, buttery bite. As they cool, they develop a melt-in-your-mouth texture that’s irresistible.
Conclusion
Thank you so much for stopping by and baking these mini sugar cookies with me! I absolutely love how simple, flavorful, and charming these little treats are. They’re easy to whip up, fun to share, and impossible to stop eating. Whether you’re gifting them or just enjoying a sweet moment to yourself, I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking, and thank you for being a part of this cookie-loving community!
Print
Mini Sugar Cookies
- Total Time: 55 minutes
- Yield: 90 mini cookies 1x
- Diet: Vegetarian
Description
Mini Sugar Cookies are buttery, crunchy, and perfectly bite-sized. They’re a holiday favorite for cookie trays, gifting, or everyday snacking. This easy, no-chill recipe makes 90 cookies in under an hour. Great for make-ahead baking and freezer-friendly. Bake a batch today!
Ingredients
1/2 cup (113g) unsalted butter, softened but cool
1/2 cup (115g) granulated sugar
1/2 cup (60g) powdered sugar
1/2 cup (108g) canola or vegetable oil
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
2 1/3 cups (291g) all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup (173g) granulated sugar, divided (for rolling and sprinkling)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large bowl, use an electric mixer to beat the butter, granulated sugar, and powdered sugar until smooth. Add the oil and beat until fully blended. Add the egg, vanilla extract, and almond extract, and mix until everything is well combined. Don’t worry if the mixture appears slightly curdled.
- Combine the Dry Ingredients: In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt together. Slowly incorporate this dry mix into the wet ingredients, stirring until the dough comes together evenly.
- Prepare for Rolling: Set aside 1/4 cup of granulated sugar for sprinkling over the baked cookies. Pour 1/2 cup of sugar into a shallow container for coating the dough balls.
- Shape the Dough: Scoop dough into 2-teaspoon-sized balls using a small cookie scoop or spoons. Roll each dough ball in the sugar and place them a few inches apart on the prepared baking sheets.
- Flatten the Cookies: Use the bottom of a glass or a cookie stamp to gently press each dough ball flat.
- Bake: Bake for 9 to 12 minutes, until the cookies puff up and the edges are just starting to firm. Take the cookies out of the oven and immediately sprinkle them with the reserved sugar.
- Cool and Store: Let the cookies cool completely on a wire rack before storing them.
Notes
Avoid overbaking—cookies will firm as they cool.
Use a cookie scoop for even portions.
Let baking sheets cool between batches.
Dough is soft but easy to manage once rolled in sugar.
Store at room temp up to 3 days, refrigerate for 5, or freeze for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 40 kcal
- Sugar: 2g
- Carbohydrates: 4g
- Protein: 0.4g