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Mini Sugar Cookies

Mini Sugar Cookies

Crunchy, buttery miniature sugar cookies with a melt-in-your-mouth texture, perfect for holiday platters, gifting, or snacking anytime.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course baking, cookie
Cuisine American
Servings 90 people
Calories 40 kcal

Equipment

  • 1 electric mixer for creaming butter and sugars
  • 3 baking sheets lined with parchment paper
  • 1 cookie scoop 1-teaspoon size for dough portions
  • 1 container wide and flat for tossing dough balls in sugar
  • 1 cookie stamp or glass bottom to flatten dough balls

Ingredients
  

  • ½ cup unsalted butter softened but cool to touch
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • ½ cup canola or vegetable oil
  • 1¼ teaspoons pure vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg
  • 2⅓ cups all-purpose flour spooned and leveled
  • ¾ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt
  • ¾ cup granulated sugar divided (for rolling and sprinkling)

Instructions
 

  • Preheat oven to 350°F and line three baking sheets with parchment paper.
  • Beat butter, granulated sugar, and powdered sugar with an electric mixer in a large bowl until creamy.
  • Add oil, then egg, vanilla and almond extracts; mix until combined, scraping bowl sides as needed.
  • Whisk flour, baking soda, cream of tartar, and salt in a separate bowl.
  • Add flour mixture to wet ingredients and mix until fully incorporated.
  • Reserve ¼ cup sugar for topping; place ½ cup sugar in a wide container for coating dough balls.
  • Scoop dough into 2-teaspoon portions using a cookie scoop or two spoons.
  • Toss dough balls in sugar to coat evenly and place on baking sheets spaced apart.
  • Flatten dough balls gently using a cookie stamp or the bottom of a glass.
  • Bake for 9-12 minutes until puffed and edges begin to set, then immediately sprinkle tops with reserved sugar.
  • Transfer pans to wire racks and cool cookies completely before storing.

Notes

  • Use a 1-teaspoon scoop and cookie stamp for ease and uniformity.
  • Cookie dough is soft; rolling in sugar helps handleability.
  • Bake in batches if you have fewer than three baking sheets.
  • Store cookies at room temperature up to 3 days or freeze for up to 2 months.