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Addicting Mini Sugar Cookies Recipe

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★★★★★

4.9 from 705 reviews

These addicting mini sugar cookies feature a soft and tender texture thanks to a unique combination of butter and oil in the dough. Rolled in sugar and cleverly stamped or flattened before baking, these bite-sized treats are perfect for cookie swaps, parties, or anytime you crave a classic sweet bite.

Ingredients

Scale

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened but still cool to the touch
  • ½ cup (108g) canola or vegetable oil
  • 1 large egg
  • 1¼ teaspoons pure vanilla extract
  • ¼ teaspoon almond extract

Dry Ingredients

  • 2⅓ cups (291g) all purpose flour, spooned and leveled
  • ¾ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt

Sugar

  • ½ cup (115g) granulated sugar
  • ½ cup (60g) powdered sugar
  • ¾ cup (173g) granulated sugar, divided (for rolling and sprinkling)

Instructions

  1. Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper to ensure easy cookie removal and minimal sticking.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together the softened butter, granulated sugar, and powdered sugar until combined. Add the canola or vegetable oil and continue beating, scraping the sides and bottom occasionally. Mix in the egg, vanilla extract, and almond extract. The mixture may look slightly curdled, but this is normal.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly distributed.
  4. Form Dough: Gradually add the dry mixture to the wet ingredients and beat until just combined, again scraping the bowl sides and bottom as necessary.
  5. Prepare Sugar Coating: Reserve ¼ cup of the granulated sugar for topping after baking. Place ½ cup of the granulated sugar into a container suitable for coating the dough balls. This container should be wide and have sides to allow gentle shaking of the dough balls.
  6. Shape and Coat Dough Balls: Using a 1-teaspoon scoop (heaping to equal 2 teaspoons), scoop dough portions and drop them into the container with sugar. Coat the dough balls by gently shaking the container or using fingers to evenly cover them with sugar.
  7. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets about two inches apart. Flatten each dough ball with a cookie stamp or the bottom of a drinking glass to create an even shape.
  8. Bake Cookies: Bake in the preheated oven for 9-12 minutes until the cookies puff and start to set around the edges. They might still be soft in the center but will crisp as they cool.
  9. Finish with Sugar Topping: Immediately upon removing the baking sheets from the oven, sprinkle the reserved sugar on top of the warm cookies for added sparkle and sweetness.
  10. Cool and Store: Transfer the cookies to wire racks to cool completely before storing. Store at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 2 months.

Notes

  • Equipment: Use a 1-teaspoon cookie scoop for consistent dough portions and a cookie stamp or glass bottom to flatten the cookies for a professional look.
  • Dough Handling: The dough is soft due to the butter and oil combination; rolling in sugar helps manage the stickiness and adds texture.
  • Baking Strategy: Bake dough in batches if you only have one or two baking sheets. Always cool baking sheets completely between batches to prevent spreading.
  • Storage: These cookies keep well at room temperature, in the fridge, or frozen. They maintain texture and flavor beautifully when frozen.

Keywords: mini sugar cookies, bite-sized cookies, soft sugar cookies, classic sugar cookies, cookie recipe, holiday cookies, easy cookies

Find it online: https://hannahdelgado.com/addicting-mini-sugar-cookies-recipe/