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Mini Sugar Cookies Recipe

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These Mini Sugar Cookies are soft, buttery, and perfectly sweetened treats, ideal for holiday gatherings or everyday snacking. Coated with a sugared crust and delicately flavored with vanilla and almond extracts, they offer a delightful melt-in-your-mouth experience in every bite.

Ingredients

Wet 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

Dry Ingredients

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

For Coating

  • ¾ cup (173g) granulated sugar, divided (for rolling and sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
  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. Then, add the oil and continue beating, scraping down the sides and bottom of the bowl as needed. Next, incorporate the egg and both vanilla and almond extracts. The mixture may look slightly curdled, which is normal.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, beating until fully incorporated. Scrape the bowl to ensure no pockets of flour remain.
  4. Prepare Sugar for Coating: Reserve ¼ cup of the granulated sugar for sprinkling on the baked cookies. Pour the remaining ½ cup sugar into a shallow container suitable for rolling cookie dough balls.
  5. Shape and Coat Dough Balls: Using a 1-teaspoon cookie scoop, scoop heaping 2-teaspoon portions of dough and drop them into the sugar container in batches of 8-10. Gently shake or use fingers to coat each dough ball thoroughly with sugar.
  6. Arrange on Baking Sheets: Place the coated dough balls about two inches apart on the prepared baking sheets, roughly 30 per sheet, ensuring enough room for spreading. Flatten each dough ball using a cookie stamp or the bottom of a glass.
  7. Bake and Finish: Bake the cookies for 9-12 minutes, until they puff up and just start to set around the edges. Remove from the oven, immediately sprinkle the tops with the reserved ¼ cup sugar, then transfer the baking sheets to wire racks to cool completely before storing.

Notes

  • Do not overbake; cookies should be soft and just set at the edges when removed from the oven.
  • Using a cookie stamp or glass helps achieve uniformly flat tops and an attractive appearance.
  • Chilling the dough is not necessary, but you can refrigerate the dough for 15-20 minutes if the dough feels too soft to handle easily.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

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