Mini Sugar Cookies

By Lily | Last modified on Dec 14, 2025

Featured in: Desserts

These mini sugar cookies are a delightful treat that combine a crunchy exterior with a buttery, melt-in-your-mouth texture. Perfectly petite, they invite endless nibbling and add a charming touch to any holiday cookie platter or gift box.

Their balanced sweetness and fragrant hints of vanilla and almond make them a timeless classic. Whether you’re baking for a festive gathering or just to savor with a cup of tea, these cookies are sure to please.

Why You’ll Love This Recipe

Crunchy yet tender texture that melts in your mouth
Easy to scoop and shape with simple ingredients
Perfectly portioned miniature size ideal for sharing and gifting
Delicious aromatic flavors from vanilla and almond extracts
Versatile for holiday platters or everyday snacking

Ingredients

Unsalted Butter (½ cup / 113g): Softened but still cool to touch, providing rich flavor and tender texture to the cookies.
Granulated Sugar (½ cup / 115g): Adds essential sweetness and helps create a crisp outer bite.
Powdered Sugar (½ cup / 60g): Gives smoothness and aids in soft, melt-in-mouth crumb.
Canola or Vegetable Oil (½ cup / 108g): Keeps the dough soft and moist while balancing richness.
Pure Vanilla Extract (1¼ teaspoons): Provides a warm, classic aroma that enhances cookie flavor.
Almond Extract (¼ teaspoon): Delivers a subtle nutty essence elevating the overall taste.
Large Egg (1): Binds ingredients and contributes to tender crumb structure.
All-Purpose Flour (2⅓ cups / 291g): The primary dry ingredient that builds structure when combined with leavening.
Baking Soda (¾ teaspoon): Leavening agent that helps cookies rise slightly and develop a light texture.
Cream of Tartar (¾ teaspoon): Works with baking soda to stabilize and provide subtle tartness.
Salt (½ teaspoon): Enhances flavors and balances sweetness.
Granulated Sugar (¾ cup / 173g, divided): Used for rolling dough balls and sprinkling for added texture and sparkle.

Instructions

Preheat and Prepare Baking Sheets: Set your oven to 350°F (177°C) and line three baking sheets with parchment paper to prevent sticking. Having multiple sheets ready allows you to bake batches efficiently.
Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and powdered sugar until smooth and creamy. This step creates an aerated base essential for tender cookies. Add the oil and continue beating well while scraping the sides for even mixing.
Add Egg and Flavorings: Mix in the egg, vanilla extract, and almond extract. The mixture might look slightly curdled here; that’s normal and will resolve once dry ingredients are added. These extracts infuse the dough with warm, inviting aromas.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This ensures the leavening agents and salt are evenly distributed for consistent flavor and texture in every bite.
Mix Dry into Wet Ingredients: Gradually add the dry mix into the wet ingredients, beating slowly and scraping the bowl’s sides to fully incorporate. The dough will be soft yet manageable due to the butter-oil combination, primed for shaping.
Prepare Sugar for Rolling: Reserve ¼ cup of granulated sugar for sprinkling on baked cookies. Pour ½ cup of sugar into a wide container for rolling dough balls. This coating adds sparkle and a slightly crisp surface.
Shape and Coat Dough Balls: Scoop the dough into 2-teaspoon portions using a cookie scoop or two spoons. Working in small batches, drop the dough balls into the sugar, then gently shake or roll them to fully coat each ball. Coating helps handle the soft dough and adds texture.
Arrange and Flatten Cookies: Place sugar-coated dough balls about two inches apart on prepared baking sheets, fitting about 30 per sheet. Use a cookie stamp or the bottom of a glass to gently flatten each ball to your preferred thickness. This step ensures even baking.
Bake and Sugar Sprinkle: Bake for 9–12 minutes until the cookies puff and begin setting at the edges, indicating doneness. Remove from the oven, place pans on wire racks, and immediately sprinkle reserved granulated sugar on top for a sparkling finish. The cookies will crisp as they cool.

You Must Know

This dough is soft due to the butter and oil combo; rolling in sugar helps handle it easily.
Baking sheets must be cool when adding dough to prevent spreading or melting prematurely.
Cream of tartar and baking soda work together for a subtle rise and tender texture.
Plan batches to bake while shaping others to save time efficiently.
Storage options include room temp, refrigeration, or freezing without flavor loss.

Storage Tips

Store these mini sugar cookies in an airtight container at room temperature for up to three days. Refrigerate for up to five days or freeze for up to two months to preserve freshness and texture.

Serving Suggestions

Perfect accompaniments include a warm cup of tea, coffee, or hot cocoa. These cookies also make cheerful additions to dessert tables, festive gift jars, or packed lunchboxes for a sweet surprise.

Professional Tips

Use a cookie scoop for uniform size and consistent baking results.
Flatten dough balls uniformly with a cookie stamp or glass bottom for even texture.
Work quickly to prevent the soft dough from getting too warm and sticky.
Rotate baking sheets halfway through baking for uniform color and crisping.

FAQs

Can I use salted butter instead of unsalted butter?: Yes, but reduce or omit the added salt in the dough to balance the flavors properly.
Can I substitute almond extract with another flavor?: Vanilla alone works well, or you can try lemon or orange extract for a citrus twist, adjusting quantities to taste.
Is it possible to make larger cookies with this dough?: Yes, but baking times will increase. Monitor closely to avoid overbaking and adjust flattening accordingly.
How do I prevent cookies from spreading too much?: Ensure baking sheets are cool, and chill the dough briefly if needed to maintain shape during baking.
Can I prepare the dough in advance?: Absolutely! Dough can be refrigerated for up to 24 hours before baking, helping enhance flavors and manage baking day.
Are these cookies gluten-free?: No, this recipe uses all-purpose flour. Substitute with a gluten-free flour blend if desired, adjusting liquid quantities as needed.
What’s the best way to store leftover cookies?: Keep them in airtight containers at room temperature or freeze in sealed bags for longer storage without losing crunch.