Oh, you’re going to fall head over heels for this Addicting Mini Sugar Cookies Recipe! These tiny treats are perfectly sweet, melt-in-your-mouth soft, and just the right size to pop one (or three) in your mouth without any guilt. Made with a harmonious mix of butter and oil, they stay tender yet have a delightful crumb that holds up beautifully. If you love that classic sugar cookie flavor with a hint of vanilla and almond, these mini delights will become your go-to for every occasion.
Ingredients You’ll Need
The magic behind these mini sugar cookies lies in their simple yet thoughtful ingredients. Each one plays a key role: butter and oil keep them tender and moist, the dual sugars create a perfect texture contrast, and the vanilla and almond extracts add that irresistible aroma and depth of flavor. Here’s everything you’ll need to whip up these charming little cookies:
- ½ cup unsalted butter, softened but still cool to the touch: Gives richness and a buttery flavor that’s essential to classic sugar cookies.
- ½ cup granulated sugar: Adds sweetness and crunch when rolled on the outside.
- ½ cup powdered sugar: Contributes to overall tenderness and smooth texture in the dough.
- ½ cup canola or vegetable oil: Keeps the cookies soft and moist without making them greasy.
- 1¼ teaspoons pure vanilla extract: Delivers that warm, familiar flavor that sugar cookies are known for.
- ¼ teaspoon almond extract: A subtle but important note that elevates the cookie’s aroma.
- 1 large egg: Binds everything together while adding a little lift.
- 2⅓ cups all-purpose flour, spooned and leveled: The base that gives these cookies their structure.
- ¾ teaspoon baking soda: Helps the cookies rise just enough and keeps them light.
- ¾ teaspoon cream of tartar: Adds a slight tang that balances the sweetness perfectly.
- ½ teaspoon salt: Enhances the flavor and cuts through the sugar.
- ¾ cup granulated sugar, divided: For rolling the dough and sprinkling over the tops, creating a sparkling, sweet finish.
How to Make Addicting Mini Sugar Cookies Recipe
Step 1: Prep Your Workspace and Oven
Start by preheating your oven to 350°F and lining three baking sheets with parchment paper. This sets you up for a smooth baking session and ensures your cookies won’t stick.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar together until well combined. This mixture forms the foundation of your cookie’s sweetness and creaminess.
Step 3: Add Oil, Egg, and Extracts
Pour in the canola or vegetable oil, then beat until everything is well-mixed, making sure to scrape the bowl’s sides so no ingredient is left out. Next, add the egg, vanilla extract, and almond extract. It might look slightly curdled here—that’s perfectly normal and nothing to worry about!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Having these evenly mixed will help your cookies rise and bake evenly.
Step 5: Mix Dry Ingredients with Wet
Slowly add the dry ingredient mix to your wet ingredients and beat just until everything comes together. Overmixing can toughen cookies, so be gentle! Remember to scrape the bowl as needed to fully incorporate the flour.
Step 6: Sugar Time!
Set aside ¼ cup of sugar for sprinkling on baked cookies. Pour the other ½ cup sugar into a shallow container — this is where the dough balls take a sweet sugar bath before baking. Using a cookie scoop or two small spoons, portion out the dough into 2-teaspoon-sized balls and toss them gently in the sugar so each one is nicely coated.
Step 7: Shape Cookies on Baking Sheets
Arrange the sugar-coated dough balls on your prepared baking sheets, leaving a couple of inches between each to let them spread a bit. Use a cookie stamp or the bottom of a glass to gently flatten each dough ball — this helps them bake evenly and get that classic sugar cookie shape.
Step 8: Bake and Sugar Sprinkle
Bake the cookies for 9 to 12 minutes until they’re puffed up and just starting to set around the edges. As soon as they come out of the oven, sprinkle some of the reserved sugar on top for an extra sparkle and sweet crunch. Cool completely on wire racks before storing or digging in!
How to Serve Addicting Mini Sugar Cookies Recipe
Garnishes
While these cookies are fantastic as is, you can dress them up with a light drizzle of melted chocolate or a sprinkle of colored sugar for festive occasions. A tiny pinch of sea salt on top before baking can also highlight the sweetness beautifully.
Side Dishes
Pair these mini sugar cookies with a warm cup of tea, a rich hot chocolate, or even a glass of cold milk. They’re the perfect sweet companion for cozy afternoons or holiday gatherings.
Creative Ways to Present
Serve these mini gems on a pretty tiered stand for parties or gift them in a cute jar layered with ribbons for a thoughtful homemade present. You can also sandwich them with a dollop of frosting or jam to turn them into delightful mini cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If you want to extend their freshness, refrigeration works well for up to 5 days, just bring them back to room temperature before enjoying.
Freezing
These cookies freeze wonderfully! Place them in a single layer on a baking sheet first to freeze, then transfer to a freezer-safe container or bag. They’ll keep perfectly for up to 2 months, so you can bake ahead for holidays or last-minute cravings.
Reheating
To bring frozen or refrigerated cookies back to life, warm them in a low 300°F oven for about 5 minutes. This refreshes their soft texture and melts that sparkling sugar just slightly. Watching these mini cookies warm up is just as delightful as the first bite!
FAQs
Can I use all butter instead of the butter and oil mix?
Absolutely! Using all butter will result in a slightly different texture—more crisp and less tender—but just as delicious. The combination of butter and oil in this recipe keeps the cookies soft and moist.
Why do I need both baking soda and cream of tartar?
The baking soda helps the cookies rise and spread, while the cream of tartar adds a pleasant tang and tender crumb. Together, they create that irresistibly light and delicate texture.
Can I add food coloring to these cookies?
Yes! Adding a few drops of food coloring to the wet ingredients before mixing in the flour is a simple way to customize your cookies for holidays or themed parties.
How big are the mini cookies when baked?
They come out around 1.5-2 inches in diameter—perfect for a small, sweet treat that won’t overwhelm but will instantly satisfy your sugar cravings.
Can I make this dough ahead of time?
You sure can! Store the dough tightly wrapped in the fridge for up to 24 hours before baking. This often helps the flavors meld even better and makes the dough easier to handle.
Final Thoughts
If you’ve been searching for that perfect little treat to brighten your day, this Addicting Mini Sugar Cookies Recipe is just the ticket. With simple ingredients, straightforward steps, and a guaranteed crowd-pleasing flavor, these cookies bring joy in every bite. I can’t wait for you to try them and watch how quickly they disappear—fair warning, these little cookies really do disappear fast!
Print
Addicting Mini Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 90-100 mini sugar cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These addicting mini sugar cookies boast a tender, soft texture achieved by combining butter and oil in the dough. Rolled in sugar and delicately flattened before baking, they develop a delightful crisp edge while staying soft inside. Perfectly sweet with vanilla and almond extracts, they are quick to prepare and bake, making them an irresistible treat for cookie lovers.
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 and Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling and ¼ cup reserved for topping)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar until well combined. Add the canola or vegetable oil and continue beating, scraping down the sides of the bowl as needed. Next, add the egg, vanilla extract, and almond extract. The mixture may look slightly curdled at this point, which is normal.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure even distribution.
- Incorporate Dry into Wet: Add the flour mixture to the wet ingredients and beat until combined, scraping the sides and bottom of the bowl as necessary to form a smooth dough.
- Prepare Sugar for Coating: Set aside ¼ cup of the granulated sugar for sprinkling on top of the baked cookies. Place the remaining ½ cup granulated sugar into a wide, flat container suitable for tossing the dough balls.
- Shape and Coat Dough Balls: Using a cookie scoop or two small spoons, scoop the dough into 2-teaspoon portions. Drop the dough balls into the sugar container in batches of 8-10, then gently shake or use your fingers to evenly coat them with sugar.
- Arrange and Flatten Dough Balls: Place the coated dough balls a couple of inches apart on the prepared baking sheets, roughly 30 balls per sheet. Flatten each dough ball using a cookie stamp or the bottom of a glass to create even cookies.
- Bake: Bake the cookies for 9-12 minutes, or until they have puffed up and just begun to set around the edges. They will crisp more as they cool.
- Finish and Cool: Immediately after removing the baking sheets from the oven, sprinkle the tops of the cookies with the reserved ¼ cup sugar. Transfer the baking sheets to wire racks and allow the cookies to cool completely before storing.
Notes
- Dough: This dough is quite soft due to the blend of butter and oil. Using a cookie scoop or two small spoons works best for portioning. Rolling the dough in sugar also helps manage the softness.
- Assembly: Bake one full pan at a time. While one pan bakes, prepare the next batch. It usually takes about 40 minutes and three baking sheets to make 90-100 cookies.
- Baking Pans: Cool baking sheets completely between batches to prevent dough from melting on hot pans. If you only have one or two sheets, bake in batches accordingly.
- Storage: Store cookies at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to 2 months. They freeze exceptionally well.
