These tiny cookies are crunchy and buttery with a melt-in-your-mouth texture. They are perfect for the holidays – put them on your cookie platter, give them as a gift, or place them in a bowl for nonstop nibbling.
Although I love a soft and chewy sugar cookie, these crunchy little bites are easily my favorite sugar cookie.
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What sets this recipe apart
Unique texture: A unique crispy, crunchy, melt-in-your-mouth texture.
Recipe size: This recipe makes a lot of tiny bite-sized cookies. Perfect for sharing during the holidays!
Old fashioned: This recipe has been adapted from a popular sugar cookie from my grandma’s recipe box.
Key ingredients
A combination of butter and oil gives these cookies a crispy, buttery texture.
Powdered sugar add sweetness and imparts a delicate texture.
A touch of almond extract gives a bakery-style flavor.
Cream of tartar for a bit of tang (trust me!) and to keep the cookies from browning.
A sugar coating on each cookie for crunch and sweetness.
Visual recipe overview
*Full recipe below in recipe card*
Make the cookie dough
Use a hand mixer or stand mixer to make the sugar cookie dough.
Roll in sugar
Scoop the dough and toss/roll in granulated sugar.
Flatten
Place the dough balls on a baking sheet and flatten them with the bottom of a glass or cookie stamp.
Bake
Bake for 9-12 minutes, then sprinkle the hot cookies with a little more sugar. Cool completely.
Storage
Store at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 2 months.
These cookies freeze beautifully! This is a great make-ahead treat for the holidays.
Recipe
Mini Sugar Cookies
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
- Preheat oven to 350°F. Line three baking sheets with parchment paper. Read the notes below before proceeding with the recipe.
- In a large bowl, using an electric mixer, beat butter, granulated sugar, and powdered sugar. Add the oil, beating until combined and scraping the sides and bottom of the bowl as needed. Add egg and both extracts. It might look a little curdled, that's ok.
- In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add the flour mixture to the wet ingredients and beat until combined, scraping the sides and bottom of the bowl as needed.
- Set aside ¼ cup of sugar for topping the baked cookies. Place ½ cup sugar in a container you can use the toss the dough balls with the sugar. Something wide and flat with sides. I used a rectangular food storage container.
- Scoop the dough into 2-teaspoon portions (I scoop a heaping portion with a 1-teaspoon cookie scoop) and drop the dough balls into the sugar container (I do about 8-10 at a time). Gently shake the container or use your fingers to coat the dough balls in sugar.
- Place the dough balls a couple inches apart on the prepared baking sheets (I do about 30 dough balls per sheet). Use a cookie stamp or the bottom of a glass to flatten each dough ball.
- Bake for 9-12 minutes until the cookies have puffed and are beginning to set around the edges (they will crisp up as they cool). Place the pans on wire racks and immediately sprinkle the tops with some of the reserved sugar. Cool completely before storing.
Notes
Equipment:
I use this 1-teaspoon cookie scoop and this cookie stamp (Target partner link). If you don’t have a scoop, use two small spoons. If you don’t have a stamp, just use the bottom of a drinking glass.Dough:
This dough is quite soft since it is made with a combination of butter and oil. I find that a cookie scoop or two small spoons work best for scooping it. Rolling the dough balls in sugar also makes them easier to work with.Assembly:
Once I have a full pan of cookie dough ready for the oven I bake it. While pan one is baking I work on scooping the second batch. While batch two is baking I scoop the third batch. It usually takes me three pans and about 40 minutes to make 90-100 cookies.Baking pans:
If you only have one or two baking sheets you will need to make these cookies in batches. Do not put cookie dough on a hot baking sheet, be sure to cool the baking sheets completely between batches.Storage:
Store at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 2 months. These cookies freeze beautifully!Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shelly Bartz says
Okay… these are soooooo melt in your mouth delicious!
I have a couple of questions… my dough didn’t hold onto the design of my glass while baking. Should I chill the dough ?
Also… I think next time I’ll do a double batch … the recipe only made 45 for me. So fast and delicious!!!
Allison says
Hi, Shelly. I’m glad you enjoyed them. You can try chilling the dough but it will stay quite soft since the cookies are made with oil and that won’t solidify when cold. My cookies don’t hold the design much (especially if I use something intricate). The cookie stamp is really more for flattening than for decorating. Sometimes I even just use the bottom of a drinking glass. Thanks for stopping by!
Christine Olson says
Why are these called mini cookies when it has 2 teaspoons of batter in each cookie?
Allison says
These are 1-2 bite cookies, which I consider mini. Most of my cookie recipes are about 2-tablespoons of dough.
Twila says
How do I adjust the salt if I use salted butter?
Allison Mattina says
I’d reduce the added salt by half. Enjoy!
Teri says
I’m a sugar cookie fan already but this recipe is absolutely the best. I love that they just melt in your mouth. I also add a little bit of colored sugar sprinkles for holidays. Family members are always requesting these cookies for our gatherings!
Sue Mitchell says
These are great. I used lemon extract instead of almond ( nut allergies), then sprinkled with pink sanding sugar and told the kids they were pink lemonade. They were a hit. I may try peppermint for Christmas
Allison Mattina says
Great idea! Thanks for sharing your experience. 🙂
Wendi says
Allison, this may seem strange, but who is your grandmother? That recipe and handwriting looks like my gram’s handwriting!
Allison Mattina says
Hi, Wendy! My grandmother is Betty. She lived the first part of her life in Minnesota and most of her adult life in California.
Merritt B says
Oh my gosh! My grandmothers writing also and she came from Minnesota originally!
This recipe, the one in your pictures with your grandmothers writing, was my grandmother’s sugar cookie recipe! My favorite! Don’t even have to make them right now to know they are awesome!
Allison Mattina says
Awwww! I love that. 🙂 Merry Christmas!
Cathy C says
Can I use olive oil instead of canola?
Allison Mattina says
You should be able to, just make sure it has a really mild flavor otherwise you might be able to taste it. Enjoy!
Sharon says
This is an awesome recipe. I love the tender, crunch! Not overly sweet, just perfect with coffee. Truly, you can’t eat just one. So yummy!
Allison Mattina says
I’m glad you enjoyed them! Thanks for the kind review. 🙂
Monica Y says
This is a great recipe! I made these to send as gifts and I really like the ease of making them and the taste. I have a go to sugar cookie recipe but am happy I tried this one. Its a keeper!
Allison Mattina says
I’m so glad! Thanks for taking the time to comment. 🙂
Patty says
can I refrigerate the dough and bake later?
Allison Mattina says
I haven’t tried it, but I assume that would be just fine.
Davina says
Would I be able to substitute gluten free flour and have good results?
Allison Mattina says
I haven’t tried it, but I assume it would work. Usually I have the best luck with a 1:1 gluten free baking blend as the sub for all purpose flour.