Introduction

These addicting mini sugar cookies are soft, buttery, and coated in a sweet, sparkling sugar crust. Perfectly bite-sized, they make a delightful treat for any occasion or just a simple snack to satisfy your sweet tooth.

A close-up view of many small, round cookies with a light golden color, each marked with a grid pattern on top. The cookies have a coarse sugar coating that adds a slightly frosted look. Some cookies are whole, while a few are broken showing a soft, crumbly inside with a pale yellow hue. They are all scattered on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F. Line three baking sheets with parchment paper.
Step 2: In a large bowl, use an electric mixer to beat butter, granulated sugar, and powdered sugar until combined. Add oil and beat again, scraping the bowl as needed.
Step 3: Add the egg, vanilla extract, and almond extract. The mixture may look curdled; this is normal.
Step 4: In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Add this to the wet ingredients and beat until combined, scraping the bowl as needed.
Step 5: Set aside ¼ cup of sugar for topping. Place ½ cup sugar in a container wide enough to toss dough balls for coating.
Step 6: Scoop 2-teaspoon portions of dough and drop them in the sugar container. Gently shake or use fingers to coat dough balls evenly.
Step 7: Place coated dough balls a couple inches apart on prepared baking sheets. Flatten each ball using a cookie stamp or the bottom of a glass.
Step 8: Bake for 9-12 minutes, until cookies have puffed and edges begin to set. Immediately sprinkle with reserved sugar once out of the oven.
Step 9: Transfer baking sheets to wire racks and cool cookies completely before storing.

Tips & Variations

If you don’t have a cookie scoop, use two small spoons to portion dough. For flattening, the bottom of a drinking glass works well if you lack a cookie stamp.
The dough is soft due to the butter and oil combination; rolling in sugar helps prevent sticking and adds a nice crunch.
Make cookies in batches if you have limited baking sheets. Cool trays thoroughly before reusing to prevent spreading.
Try adding a sprinkle of colored sugar or finely chopped nuts on top before baking for a decorative twist.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze up to 2 months. Thaw frozen cookies at room temperature and they retain their texture and flavor beautifully.

How to Serve

A close-up view of many small round cookies with a light golden color and a slightly rough sugar-coated surface, each cookie has a criss-cross fork pattern on top. They are placed on a white baking tray with some cookies scooped up by a red spatula, revealing the soft texture. More cookies are visible stacked inside a clear rectangular container in the background. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oil instead of canola or vegetable oil?

Yes, mild-flavored oils like light olive oil or grapeseed oil can work, but avoid strong-flavored oils to keep the cookie taste balanced.

Why is the dough curdled after adding the egg and extracts?

A slightly curdled appearance is normal because of the cold butter mixed with lighter ingredients. It won’t affect the final texture, so continue mixing as directed.