Description
These Mini Sugar Cookies are delightfully soft and buttery with a perfect crumbly texture, enhanced by a subtle hint of almond and vanilla. Rolled in sugar for that extra sweet crunch, they make an ideal treat for any occasion or a simple, satisfying snack.
Ingredients
Scale
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 Rolling and Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling dough balls, ¼ cup reserved for topping baked cookies)
Instructions
- Prepare the wet ingredients: In a mixing bowl, combine the softened unsalted butter with granulated sugar and powdered sugar. Mix until the mixture is creamy and well incorporated. Add the canola or vegetable oil, pure vanilla extract, almond extract, and the large egg, then continue mixing until all wet ingredients are smoothly blended together.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Make sure all dry ingredients are evenly combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix until a soft dough forms, ensuring no streaks of flour remain but avoid over-mixing to keep a tender texture.
- Preheat oven and prepare sugar for rolling: Preheat your oven to 350°F (175°C). Pour ½ cup of the granulated sugar into a shallow dish for rolling the dough balls.
- Form dough balls and roll in sugar: Using your hands or a small cookie scoop, form approximately 1-inch round dough balls. Roll each ball thoroughly in the prepared granulated sugar until fully coated.
- Bake the cookies: Place the sugar-coated dough balls evenly spaced on a baking sheet lined with parchment paper. Bake in the preheated oven for about 8-10 minutes, or until the cookies have spread slightly and the bottoms are lightly golden but the tops remain soft.
- Top cookies with sugar and cool: Once out of the oven, immediately sprinkle the reserved ¼ cup granulated sugar over the warm cookies for an extra sweet crust. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened but still cool to maintain proper dough consistency.
- Do not overmix the cookie dough to keep cookies tender and soft.
- Using cream of tartar helps give these cookies a slight tang and chewy texture.
- Rolling dough balls in sugar before baking adds a delightful crunch and sparkle.
- Allow cookies to cool completely to firm up and achieve best texture.
