Mini Sugar Cookies Recipe

If you’re looking for a sweet little treat that’s big on flavor and perfectly bite-sized, this Mini Sugar Cookies Recipe is exactly what you need. These cookies are tender, flavorful, and have such a delightful cinnamon-sugar crunch on top—it’s like a cozy hug in cookie form. Whenever I’m craving something simple yet satisfying, I know these little gems will hit the spot.

What I love most about this Mini Sugar Cookies Recipe is how versatile it is—perfect for a quick snack, a small party favor, or just something fun to bake with friends or kids. They bake up beautifully in about 10 minutes, so you don’t have to wait long, plus they keep their soft texture even after a couple of days. Trust me, once you try these, they’ll become your go-to sugar cookie recipe for all occasions.

Ingredients You’ll Need

Each ingredient in this Mini Sugar Cookies Recipe comes together to create that perfect balance of buttery, sweet, and slightly crisp. Using both granulated and powdered sugar adds a nice texture contrast, while the almond extract gives an unexpected but lovely depth to the flavor.

• Unsalted butter: Make sure it’s softened but still cool, so it blends smoothly without turning greasy.
• Granulated sugar: You’ll use it both in the dough and for rolling the cookie balls to get that fun crunchy exterior.
• Powdered sugar: Adds tenderness and subtle sweetness—don’t skip this!
• Canola or vegetable oil: This keeps the cookies super soft and moist, balancing the butter’s richness.
• Vanilla extract: Go for pure vanilla—nothing beats that natural aroma.
• Almond extract: Just a touch adds a unique twist that makes these cookies stand out.
• Egg: Helps bind everything while keeping the dough light.
• All purpose flour: Spoon and level for accurate measurement to get the dough just right.
• Baking soda: Gives a little lift without making them cakey.
• Cream of tartar: Adds a slight tang and helps keep the texture tender.
• Salt: Enhances the sweet flavors and balances the dough.

Variations

I love playing with this Mini Sugar Cookies Recipe to fit whatever mood or occasion I’m in. Baking is all about making a recipe your own, so don’t be afraid to tweak it a little!

• Lemon zest variation: Adding a teaspoon of fresh lemon zest brightens up the cookie and pairs beautifully with the vanilla and almond extracts—I especially enjoy this tweak in springtime.
• Gluten-free twist: I’ve swapped the all-purpose flour for a gluten-free blend successfully; just be sure to pick one with xanthan gum for best texture.
• Colored sugars: For a festive look, rolling the cookie dough balls in colored sanding sugar before baking adds a pop of fun, especially around holidays.
• Spiced sugar topping: Mix a bit of ground cinnamon or nutmeg into the topping sugar to give that warm spice kick.
• Vegan adaptation: Though I haven’t tried it myself yet, substituting the egg with a flax egg and using vegan butter should work well.

How to Make Mini Sugar Cookies Recipe

Step 1: Cream and Combine Your Wet Ingredients

Start by creaming the softened butter, granulated sugar, and powdered sugar until the mixture is smooth and fluffy—about 2-3 minutes with a hand mixer. This step is key for that tender crumb, so don’t rush it! Then, slowly add the oil, vanilla, almond extract, and egg, mixing until everything is evenly combined. The dough will look luscious and creamy, which makes you want to sneak a taste (go ahead, I won’t judge!).

Step 2: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all purpose flour, baking soda, cream of tartar, and salt. This helps evenly distribute the leavening agents and prevents clumps. Once mixed, gradually add the dry ingredients into your wet mixture and gently fold until the dough comes together. It’ll be soft but easy to handle—if it feels sticky, a quick chill for 10 minutes in the fridge can help.

Step 3: Roll and Coat the Cookie Dough

Pour half a cup of granulated sugar into a shallow dish for rolling. Pinch off small pieces of dough—about 1 tablespoon each—and roll them into perfect little balls. Then, roll each ball in the sugar, making sure every bit is covered. This coating gives the cookies that irresistible crunch and sweet sparkle on top.

Step 4: Bake and Add the Finishing Touch

Place the dough balls spaced about 2 inches apart on a baking sheet lined with parchment paper to prevent sticking. Bake in a preheated 350°F (175°C) oven for 8-10 minutes until the edges just start to turn golden. Immediately after taking them from the oven, while they’re still warm, sprinkle the reserved ¼ cup of granulated sugar over the tops to create that perfect glossy sugar finish. Let them cool for a few minutes on the pan before moving them to a rack to cool completely.

How to Serve Mini Sugar Cookies Recipe

Garnishes

I typically keep these mini sugar cookies simple, since the sugar topping shines on its own, but a light dusting of cinnamon sugar or a drizzle of melted white chocolate adds a nice touch when hosting friends. Sometimes I toss on a couple of sprinkles for festive occasions—that little pop of color is irresistible!

Side Dishes

These cookies are a perfect partner to a cup of hot tea, coffee, or even a cold glass of milk. During the holidays, I like pairing them with fresh fruit or a scoop of vanilla ice cream for a simple but elegant dessert spread. They’re so versatile, you can experiment as much as you want.

Creative Ways to Present

For birthdays or parties, I’ve arranged these mini sugar cookies on tiered dessert stands sprinkled with edible flowers or fresh mint leaves. Another fun idea is to wrap batches in clear cellophane bags tied with a colorful ribbon for easy gifting. And for holiday baking exchanges, stacking them with parchment paper between layers keeps them looking lovely and fresh.

Make Ahead and Storage

Storing Leftovers

I store leftover mini sugar cookies in an airtight container at room temperature—they stay soft and delicious for up to 4 days. If you notice they’re starting to dry out, placing a slice of bread in the container helps keep them moist thanks to the bread’s moisture absorption.

Freezing

I usually freeze the cookie dough balls before baking, rolling them in sugar as the recipe suggests. I pop them onto a baking sheet to freeze individually, then transfer to a freezer-safe bag. This way, they’re ready to bake fresh whenever you want, and they come out just as wonderful as fresh-baked.

Reheating

If you want to refresh previously baked cookies, a 10-15 second zap in the microwave does the trick. Just be careful not to overheat, or they can become tough. You can also warm them in a 300°F oven for about 5 minutes for a just-out-of-the-oven feel.

FAQs

Final Thoughts

This Mini Sugar Cookies Recipe has become one of my favorite easy-to-make treats because it delivers warm nostalgia with every bite but also leaves room for creativity. Whether you’re baking with family, prepping for a party, or just indulging a sweet tooth, these cookies make the kitchen feel a little brighter and your day a lot sweeter. I hope you enjoy making and sharing them as much as I do—it’s such a simple pleasure that never gets old.

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