Mini Sugar Cookies

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.

Course Baking

Cuisine American

Prep Time 45

Cook Time 10

Total Time 55

Servings mini cookies

Calories 40kcal

Author Allison Mattina

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.

Nutrition