Get ready for the most addicting, delicious, melt-in-your-mouth sugar cookies ever! These tiny cookies are absolutely perfect for the holidays. Put them on your cookie platter, give them as a gift, or place them in a bowl for nonstop nibbling.
After discovering this recipe last year, it is safe to say that I will never go another holiday season without making these mini sugar cookies. Although I typically love a soft and chewy sugar cookie these crunchy little bites were an immediate favorite!
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Why you’ll love this recipe
Texture: Crispy, crunchy, melt-in-your-mouth texture.
Flavor: Sweet and buttery with vanilla and a hint of almond extract.
Size: This recipe makes a lot of tiny bite-sized cookies. Perfect for sharing during the holidays!
Freezer friendly: Freeze baked cookies for up to 2 months.
Key ingredients: what sets this recipe apart
A combination of butter and oil.
Granulated and powdered sugar in the cookie dough.
A touch of almond extract for bakery-style flavor.
Cream of tartar for a bit of tang (trust me!) and to keep the cookies from browning.
A sweet sugar coating on each cookie.
Recipe overview
*Full recipe below in recipe card*
Make the dough:
- Using an electric mixer, beat butter, oil, granulated sugar, and powdered sugar
- Add egg and both extracts
- Beat in flour, baking soda, salt, and cream of tartar
Scoop and roll:
Scoop dough into small 2-teaspoon sized balls. Roll the dough balls in sugar.
Place the dough balls on a parchment-lined baking sheet and use the bottom of a drinking glass or a cookie stamp to flatten each ball.
Bake:
Bake for 9-12 minutes. Place the pan on a wire rack to cool. Immediately sprinkle the warm cookies with 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.
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More holiday recipes
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
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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