Mini Sugar Cookie Treats (Printable Version)
Tender mini sugar cookies, subtly flavored with vanilla and almond, finished with a crisp sugar coating.
# What You'll Need:
→ Fats and Oils
01 -
½ cup (113g) unsalted butter, softened but cool
02 -
½ cup (108g) canola or vegetable oil
→ Sugars
03 -
½ cup (115g) granulated sugar
04 -
½ cup (60g) powdered sugar
05 -
¾ cup (173g) granulated sugar, divided
→ Extracts and Flavorings
06 -
1¼ teaspoons pure vanilla extract
07 -
¼ teaspoon almond extract
→ Eggs
08 -
1 large egg
→ Dry Ingredients
09 -
2⅓ cups (291g) all-purpose flour, spooned and leveled
10 -
¾ teaspoon baking soda
11 -
¾ teaspoon cream of tartar
12 -
½ teaspoon salt
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line three baking sheets with parchment paper.
02 -
In a large bowl, beat butter, granulated sugar, and powdered sugar with an electric mixer. Add oil and continue mixing, scraping bowl sides as needed. Incorporate egg and both extracts; mixture may curdle slightly, which is acceptable.
03 -
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
04 -
Add dry mixture to wet ingredients. Beat until just combined, scraping sides and bottom of bowl as necessary.
05 -
Reserve ¼ cup of granulated sugar for topping finished cookies. Pour ½ cup of sugar into a wide, shallow container for coating dough balls.
06 -
Scoop dough into approximately 2-teaspoon portions using a 1-teaspoon scoop heaping full. Place 8-10 dough balls at a time into the sugar container and gently toss or shake to coat thoroughly.
07 -
Place coated dough balls about two inches apart on prepared sheets, roughly 30 per sheet. Flatten each ball using a cookie stamp or bottom of a glass.
08 -
Bake for 9 to 12 minutes until the cookies puff and edges begin to set; they will crisp further while cooling.
09 -
Immediately after removing pans from oven, sprinkle tops with reserved sugar. Transfer sheets to wire racks and cool completely before storing.
# Additional Notes:
01 -
The dough may appear curdled after adding egg and extracts, which is normal and does not affect final texture.