Mini Sugar Cookies Recipe
Introduction
These Mini Sugar Cookies are delightfully soft and sweet, perfect for any occasion or a simple treat. Coated in sugar for a delicate crunch, they bake up fluffy and full of vanilla and almond flavor. They’re easy to make and fun to share.
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
- 2⅓ cups (291g) all purpose flour (spooned and leveled)
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup (173g) granulated sugar, divided (for rolling and sprinkling)
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper to prevent sticking. Read the tips below before starting to ensure best results.
- Step 2: In a large bowl, use an electric mixer to beat the butter, granulated sugar, and powdered sugar until smooth and creamy. Add the oil and continue beating until fully combined, scraping down the bowl sides as needed.
- Step 3: Beat in the egg, vanilla extract, and almond extract. The mixture may look slightly curdled, but this is normal.
- Step 4: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this mixture to the wet ingredients, beating slowly until combined. Scrape the bowl to ensure everything is mixed well.
- Step 5: Set aside ¼ cup of the granulated sugar for topping after baking. Pour ½ cup of the remaining granulated sugar into a wide, shallow container for rolling the dough balls.
- Step 6: Scoop the dough into 2-teaspoon portions using a small cookie scoop or spoon. Place about 8 to 10 dough balls at a time into the sugar container. Gently shake or toss the container to coat each dough ball evenly in sugar.
- Step 7: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Step 8: Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and immediately sprinkle with the reserved ¼ cup sugar while warm.
- Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a citrus twist, add 1 teaspoon of lemon or orange zest to the dough along with the extracts.
- Use almond extract carefully; too much can overpower the vanilla. Stick to the ¼ teaspoon for balanced flavor.
- To make the cookies dairy-free, substitute the butter with a plant-based alternative.
- If you prefer a crunchier cookie, bake for an extra 1–2 minutes, watching closely to prevent burning.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed container for up to 3 months. Reheat frozen cookies briefly in a low oven or microwave to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all butter instead of oil and butter combined?
Yes, you can substitute the oil with an equal amount of softened butter, but the cookies may be slightly less tender. The oil helps keep them moist and soft.
Why do the dough balls need to be coated in sugar before baking?
Rolling the dough in sugar gives the cookies a sweet, crunchy exterior and helps them develop a beautiful, crackled appearance after baking.
Print
Mini Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: About 36 mini sugar cookies 1x
Description
These Mini Sugar Cookies are soft, chewy, and perfectly sweet, coated with a sparkling sugar crust that adds a delightful crunch. Made with a blend of butter and oil for moist texture and flavored with vanilla and almond extracts, they bake up quickly at 350°F, making them a convenient and delicious treat for any occasion.
Ingredients
Scale
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
Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling the dough balls and ¼ cup for sprinkling on top of baked cookies)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat together the softened butter, granulated sugar, and powdered sugar until well combined and fluffy.
- Add Oil, Egg, and Extracts: Mix in the canola or vegetable oil until incorporated, scraping the sides and bottom of the bowl as needed. Then add the egg, vanilla extract, and almond extract. The mixture might look slightly curdled, which is normal.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure they are evenly mixed.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture and beat until fully combined, scraping the sides and bottom of the bowl as necessary to incorporate all flour.
- Prepare Sugar for Rolling: Set aside ¼ cup of the granulated sugar for sprinkling on top of baked cookies. Place ½ cup of sugar in a shallow container suitable for tossing the dough balls to coat them evenly.
- Form and Coat Dough Balls: Using a 1-teaspoon scoop, scoop heaping 2-teaspoon portions of dough and place them into the sugar container (about 8-10 at a time). Gently shake or use your fingers to coat each dough ball completely with sugar.
- Place Cookies on Baking Sheets: Arrange the coated dough balls on the prepared parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but centers remain soft.
- Sprinkle with Remaining Sugar: Immediately after removing the cookies from the oven, sprinkle the reserved ¼ cup granulated sugar on top while the cookies are still warm to enhance the sugary crunch.
- Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before rolling can help prevent excessive spreading during baking.
- Use parchment paper for easy cleanup and to prevent cookies from sticking.
- The mix of butter and oil creates a tender cookie with good spread and moist texture.
- Be careful not to overbake; the cookies should look slightly underdone in the center for the best chewy texture.
- If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar.
- For extra flavor, consider adding a pinch of ground cinnamon or nutmeg to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: mini sugar cookies, soft sugar cookies, easy sugar cookie recipe, holiday cookies, chewy sugar cookies
