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