Mini Sugar Cookie Delights

These mini sugar cookies are a tender, sweet treat perfect for any occasion. They have a delicate crumb and just the right amount of sugary crunch on the outside. This recipe makes a large batch so you can share or save some for later.

I first made these during a holiday baking frenzy and now they are a staple whenever company comes over. There’s something comforting about rolling dough in sugar and hearing the gentle crunch as you bite in.

Ingredients

• Unsalted butter: softened but still cool to the touch this ensures a tender texture while helping with dough consistency
• Granulated sugar: key for sweetness and that crunchy sugar coating
• Powdered sugar: adds extra softness inside the cookie
• Canola or vegetable oil: keeps cookies moist without overpowering flavor
• Pure vanilla extract: a classic flavor enhancer, use good quality for best aroma
• Almond extract: adds a subtle, nutty depth, but use sparingly so it doesn’t dominate
• Large egg: binds dough and adds richness
• All purpose flour: spooned and leveled the structure of the cookie, be precise to avoid drying out
• Baking soda: helps the cookies rise just enough
• Cream of tartar: adds a slight tang and chewiness, a traditional ingredient in sugar cookies
• Salt: balances sweetness and enhances flavor
• Granulated sugar for rolling and sprinkling on top: creates that perfect sugary crust

Instructions

Preheat oven:

Preheat oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper to prevent sticking and ensure even baking.

Sift dry ingredients:

Sift together the dry ingredients flour, baking soda, cream of tartar, and salt in a separate bowl. This ensures even distribution of leavening and adds lightness.

Beat butter and sugars:

In a large bowl, use an electric mixer to beat softened butter with both sugars until fluffy and smooth. This step is crucial to create that light and tender crumb in the cookies.

Add oil:

Add the oil and continue beating the mixture. Scrape down the bowl sides and bottom to ensure all ingredients combine evenly.

Incorporate extracts and egg:

Incorporate the egg, vanilla extract, and almond extract. Do not worry if the mixture looks a little curdled this is normal and will smooth out once dry ingredients are added.

Add dry ingredients:

Gradually add the dry ingredients to the wet mixture. Beat until fully combined but avoid overmixing, which can make cookies tough. Scrape down the bowl again to mix everything thoroughly.

Reserve sugar for topping:

Set aside a quarter cup of sugar for topping after baking. Pour half a cup of sugar into a container wide enough to toss dough balls for coating.

Portion dough:

Using a small scoop approximately two teaspoons or a heaping one-teaspoon scoop, portion the dough into balls. Toss several at a time in the sugar until fully coated with a shiny sugary crust.

Place dough balls:

Place the dough balls spaced a couple of inches apart on the prepared baking sheets. You can fit about thirty dough balls per sheet.

Flatten dough balls:

Use a cookie stamp or the flat bottom of a glass to gently press down and flatten each dough ball. This helps cookies bake evenly and get those classic shapes.

Bake:

Bake for nine to twelve minutes until cookies puff up and edges begin to set. They will look soft but will crisp up upon cooling.

Cool and sprinkle sugar:

Remove baking sheets and place them on wire racks immediately. While still hot, sprinkle the tops with the reserved sugar to add extra sparkle and sweetness.

Finish cooling:

Allow cookies to cool completely before storing to finish setting.

I remember baking these with my kids and how the kitchen filled with vanilla and almond scents felt like the warmest place on earth.

Storage Tips

Store cooled mini sugar cookies in an airtight container at room temperature. Layer them between parchment paper if stacking to prevent sticking.

Ingredient Substitutions

Butter can be swapped with margarine if needed but flavor and texture will vary slightly. Vegetable oil can be replaced with light olive oil or melted coconut oil for a different flavor profile. If you don’t have cream of tartar, use double the amount of baking powder as a substitute though it may slightly change texture.

Serving Suggestions

Serve these mini sugar cookies with hot tea or coffee for a classic afternoon treat. Top with a small dab of jam or cream cheese frosting for a festive touch. They are perfect as party favors or packaged in cellophane bags tied with ribbons for gifting.

Enjoy baking these delightful mini sugar cookies that bring a perfect balance of texture and flavor with every bite.

FAQs about Recipes

→ What type of flour works best for these cookies?

All-purpose flour is ideal as it provides the right structure for tender yet sturdy cookies.

→ Can I substitute the almond extract?

Yes, you can omit it or replace it with additional vanilla extract if preferred.

→ How do I keep the cookies soft and tender?

Using a mixture of butter and oil helps maintain a soft texture, while baking just until edges set prevents over-drying.

→ Why is sugar used both inside and on top?

Sugar in the dough adds sweetness and texture, while the topping sugar provides a crunchy, shimmering finish.

→ Can I prepare the dough ahead of time?

Yes, chilling the dough for up to 24 hours helps meld flavors and makes shaping easier.