There’s something truly comforting about a Mini Sugar Cookies Recipe — those small, sweet bites that feel just right with a cup of tea or coffee. I love making this recipe whenever I want a quick, delightful treat that’s perfect for sharing or lunchbox surprises. The best part? They’re straightforward to whip up and deliver a lovely balance of sugar sparkle and buttery softness every time.
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In the Kitchen
This Mini Sugar Cookies Recipe is a gem for busy days when you want fresh cookies fast, but it still feels like a special homemade treat. I find that the balance of butter and oil makes the dough silky and keeps the cookies tender without being greasy.
- Juicy and Tender Every Time: The combo of softened butter and oil creates a soft yet tender crumb that melts in your mouth.
- Golden, Satisfying Finish: Rolling the dough balls in sugar right before baking adds a sparkling, slightly crunchy crust.
- Simple Ingredients, Big Impact: Pantry staples come together for delightful cookies with a whisper of vanilla and almond extract.
- Weeknight to Weekend Ready: The dough mixes up quickly, making these cookies great for last-minute baking or prepping ahead.
Ingredients at a Glance
Choosing high-quality ingredients really shines in a Mini Sugar Cookies Recipe. Fresh butter and pure extracts elevate the flavor, while accurate measuring ensures the perfect texture every time.
- Unsalted Butter: Use softened but still cool butter for smooth creaming without melting the dough.
- Granulated and Powdered Sugar: Both bring sweetness and texture; powdered sugar helps keep the cookies tender.
- Canola or Vegetable Oil: Adds moisture and softness to the dough without overpowering the flavor.
- Vanilla and Almond Extracts: These extracts add depth; don’t skip the almond — it’s subtle but essential here.
- All-Purpose Flour: Spoon and level it for accuracy to keep cookies from turning out cakey.
- Baking Soda and Cream of Tartar: Work together to create that classic sugar cookie texture and a slight lift.
- Salt: Balances the sweetness and enhances the other flavors beautifully.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Mini Sugar Cookies Recipe
Step 1 — Cream Butter and Sugars Until Light and Fluffy
Start by preheating your oven to 350°F and lining three baking sheets with parchment paper. In a large bowl, beat the softened butter with granulated and powdered sugars using an electric mixer. It should get pale and fluffy, about 2-3 minutes—this aeration is key for that soft texture you want. Add the oil next, beating until everything combines smoothly, scraping the bowl's sides as needed. It may look a bit curdled once you add the oil, but don’t worry, that’s expected at this stage.
Step 2 — Add Egg and Extracts, Then Mix Dry Ingredients
Next, crack in the egg along with the vanilla and almond extracts. Beat just enough to combine; this builds flavor and richness without overmixing. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add the dry mix to the wet, beating slowly and scraping the bowl so no pockets remain. You’ll notice the dough coming together thick and soft, perfect for shaping.
Step 3 — Shape, Sugar-Coat, and Flatten the Dough Balls
Set aside ¼ cup of sugar for sprinkling after baking. Place about ½ cup of sugar in a wide container with sides — this makes it easy to toss the dough balls. Use a small cookie scoop or two teaspoons to portion out dough. Drop 8 to 10 dough balls into the sugar and gently shake or toss to coat evenly. Then, place the sugared dough balls two inches apart on your baking sheets. Use a cookie stamp or the bottom of a glass to gently flatten the dough—this ensures even baking and a pretty finish.
Step 4 — Bake and Finish with a Sparkling Sugar Sprinkle
Bake the cookies for 9 to 12 minutes until they puff up and edges start setting but the centers still look a bit soft. Remove from the oven, place the pans on wire racks, and immediately sprinkle the tops with the reserved sugar. This quick step gives you that irresistible sparkle and a delicate crunch that contrasts beautifully with the chewy interior. Let cookies cool completely before moving or storing.
Things to Remember
Getting these mini beauties just right isn’t complicated if you keep a few key notes in mind — I’ve learned a handful of tricks over the years that really take this Mini Sugar Cookies Recipe from good to excellent.
- Doneness Cue: The cookies should be puffed with set edges but still slightly soft in the center as they pop out of the oven.
- Temperature Trick: Don’t let your butter get too warm or the dough will be greasy; it should feel cool but soft to the touch.
- Make-Ahead Move: The dough freezes beautifully; scoop and coat in sugar, then freeze the dough balls on a tray before transferring to a bag.
- Common Pitfall: Avoid overbaking—the cookies will crisp as they cool, so err on the side of a shorter bake time for soft centers.
Ways to Serve It
Finishing Touches
I love sprinkling a little extra granulated sugar right after baking—it adds a tiny burst of crackling sweetness that pairs perfectly with the buttery chew. You can also dust them lightly with confectioner's sugar or add colorful sanding sugar for festive occasions. A quick brush with melted white chocolate or a drizzle of lemon glaze can turn these simple cookies into showstoppers.
Plays Well With
These mini sugar cookies go wonderfully with a warm mug of hot chocolate, chai tea, or black coffee. They also pair nicely alongside a bowl of fresh berries or a scoop of vanilla ice cream for a simple dessert duo. For a party, arrange them with salted nuts or sliced cheeses to balance sweetness with a savory touch.
Simple Plating Upgrades
For everyday serving, a rustic stack on a pretty plate works beautifully. For special occasions, try lining a platter with parchment paper and scattering edible flowers or peppermint sticks around the cookies. Small glass jars tied with twine filled with these mini cookies also make charming gifts or party favors.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store your mini sugar cookies in an airtight container at room temperature for up to 4 days. If you want the cookies to stay soft, placing a slice of bread inside the container helps maintain moisture and prevents them from drying out.
Freezing Tips
This Mini Sugar Cookies Recipe is freezer-friendly. After shaping and sugar-coating the dough balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. When ready to bake, pop them straight in the oven without thawing for perfect cookies any time.
Reheating Mini Sugar Cookies Recipe Without Drying Out
To warm up leftover cookies, briefly heat them in a 300°F oven for 5 minutes or microwave on medium power for 10 seconds. If the cookies feel dry, placing a damp paper towel nearby while reheating can add moisture gently. Avoid overheating to keep them tender and fresh-tasting.
Frequently Asked Questions
Yes, you can skip the almond extract or replace it with a bit more vanilla extract, but almond adds a subtle nuttiness that enhances the overall flavor profile uniquely.
The combination balances sweetness and affects texture: powdered sugar adds tenderness while granulated sugar creates a slight crunch and sparkle.
Make sure your butter is only softened but not melting. Also, chill the dough briefly if your kitchen is warm, and avoid flattening the dough too thin before baking.
Absolutely! The dough can be refrigerated for up to 2 days or frozen as shaped, sugared dough balls for up to 3 months, making it super convenient for baking fresh cookies later.
Final Thoughts
This Mini Sugar Cookies Recipe has been one of my go-to favorites when I want quick, pretty cookies that don’t skimp on flavor or texture. I hope you find joy in the process as much as in the final bite — there’s really something special about simple ingredients coming together into tiny, toasty gems. Whether for an afternoon pick-me-up or a festive platter, these cookies will always feel like a warm hug from the kitchen.
PrintFull Printable Recipe
Mini Sugar Cookies Recipe
Mini Sugar Cookies are soft, buttery, and perfectly sweet little treats coated with sparkling sugar. These easy-to-make cookies feature a delightful combination of granulated sugar and powdered sugar with a hint of vanilla and almond extracts. Perfect for parties, holidays, or anytime sweet cravings strike, these cookies bake quickly to golden perfection and crisp edges while remaining tender inside.
- Total Time: 27 minutes
- Yield: 90 cookies
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
For Coating and Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling and ¼ cup for sprinkling)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F. Line three baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Butter and Sugars: In a large bowl, use an electric mixer to beat together the softened butter, granulated sugar, and powdered sugar until well combined and fluffy.
- Add Oil, Egg, and Extracts: Slowly add the oil while continuing to beat the mixture. Scrape down the sides and bottom as needed. Add the egg, vanilla extract, and almond extract. It’s normal if the mixture looks slightly curdled; this will come together once the dry ingredients are added.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly mixed.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and beat until just combined. Scrape the bowl occasionally to ensure everything is evenly mixed without overbeating.
- Prepare Sugar for Coating: Set aside ¼ cup of granulated sugar in a small bowl for topping. Place ½ cup of sugar in a wider container suitable for rolling the dough balls in sugar.
- Shape and Sugar Coat Dough Balls: Using a 1-teaspoon scoop, gather a heaping 2 teaspoons worth of dough per cookie. Drop 8-10 dough balls at a time into the container with sugar. Gently shake or use your fingers to coat each dough ball thoroughly in sugar.
- Arrange and Flatten on Baking Sheets: Place the sugared dough balls a couple of inches apart on the prepared baking sheets, roughly 30 per sheet. Use a cookie stamp or the bottom of a glass to gently flatten each dough ball to your desired thickness.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the cookies puff up and start to set around the edges. They will crisp up further as they cool.
- Sugar Sprinkle and Cool: Immediately after removing the baking sheets from the oven, sprinkle the tops of the cookies with some of the reserved ¼ cup sugar. Transfer the pans to wire racks and allow the cookies to cool completely before storing.
Notes
- For best results, use room temperature butter but ensure it is still cool to the touch to prevent the dough from getting too soft.
- If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar, though this may slightly alter flavor.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Make sure not to overbake; cookies should look slightly underdone when you remove them as they firm while cooling.
- You can store these cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- For a different flavor twist, try swapping almond extract for lemon or orange zest.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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