Have you ever craved those perfect bite-sized treats that are buttery, sweet, and just a little crisp around the edges? This Mini Sugar Cookies Recipe is exactly what you need! They’re tiny, irresistible, and so easy to pop in your mouth (or the mouths of your guests) without any guilt over portion size. I love making this recipe when I need something quick yet comforting – they’re my go-to for holiday platters or a simple afternoon pick-me-up with tea.

What makes this Mini Sugar Cookies Recipe really stand out is the unique combination of powdered sugar and oil along with butter, giving these cookies such a tender, melt-in-your-mouth texture. Plus, I find that rolling the dough balls in sugar before baking adds just the right amount of crunch and sparkle. Trust me, once you try these little gems, you’ll reach for this recipe again and again – they’re that good and that reliable.

Ingredients You’ll Need

Gathering the ingredients for this Mini Sugar Cookies Recipe is a breeze, but picking quality items will definitely make a difference. Each plays a role in the texture, flavor, or appearance of the cookies, so I always keep these pantry staples on hand.

Unsalted butter: Using unsalted allows you to control the salt level better and enjoy a purer buttery flavor.
Granulated sugar: Divided into two uses – part for sweetness in the dough, part for rolling to get that delightful sugary crust.
Powdered sugar: This adds a subtle softness and tenderness to the cookie texture, making each bite smooth and gentle.
Canola or vegetable oil: This component keeps the cookies moist and tender without being greasy.
Pure vanilla extract: Vanilla is essential – it brings warmth and depth to the flavor you won’t want to skip.
Almond extract: Just a touch amps up the flavor beautifully, adding a delicate nuttiness that balances the sweet.
Large egg: This binds everything together and contributes to the soft crumb.
All-purpose flour: Spoon and level your flour carefully for the perfect density without toughness.
Baking soda: Leavens the cookies slightly, helping them rise to that perfect mini size with just a little puff.
Cream of tartar: This helps keep the cookies tender and adds a subtle tang that cuts sweetness.
Salt: Balances the sweetness and enhances flavors overall.

Variations

I love how flexible this Mini Sugar Cookies Recipe is—whether I want to keep it classic or add a little twist, it always turns out amazing. Don’t hesitate to play around with mix-ins or toppings to make them your own!

Lemon zest variation: Adding fresh lemon zest to the dough gave these a bright, refreshing flavor that was a hit at my last brunch.
Gluten-free version: I swapped regular flour for a gluten-free blend with xanthan gum and found the cookies stayed just as tender and chewy.
Chocolate dip: For special occasions, I dipped half the mini cookies in melted dark chocolate and let them set for an elegant treat.
Sprinkles on top: Perfect for kids or festive times—pressing colorful sprinkles onto the dough before baking adds a fun and crunchy surprise.

How to Make Mini Sugar Cookies Recipe

Step 1: Cream and Mix Your Wet Ingredients

Start by softening your butter just enough so it’s cool to the touch but easy to beat. In a large bowl, beat the butter, granulated sugar, and powdered sugar together until the mixture looks light and fluffy—this usually takes about 3-4 minutes on medium speed. Then, mix in the oil, vanilla, almond extract, and egg until everything is well combined and smooth. This thorough mixing helps the cookies develop their wonderful tender crumb, so don’t rush!

Step 2: Combine Dry Ingredients and Fold In

Whisk together the flour, baking soda, cream of tartar, and salt in a separate bowl. Gradually add this to the wet mixture, folding gently until just combined. Resist the urge to overmix here—overworking the dough can lead to tougher cookies and nobody wants that. The dough should be soft but not sticky, perfect for rolling into little balls.

Step 3: Roll, Coat, and Bake

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Using about a teaspoon of dough, roll into small balls and then roll each ball in half a cup of granulated sugar so they get a nice sugary coating. Place them on the prepared sheets with enough room to spread—about 1.5 inches apart.

Bake for about 8-10 minutes until the edges are just starting to turn a light golden, but the middle still looks soft. Right when they come out of the oven, sprinkle a little of the reserved ¼ cup granulated sugar over the tops for a sparkling finish. Let them cool on the pan for a few minutes before transferring to a wire rack.

How to Serve Mini Sugar Cookies Recipe

The image shows eight small white bowls and a white square dish arranged neatly on a white marbled surface. In the top left white square dish, there is a solid, smooth block of light yellow butter. To its right in a white bowl, there is a mound of fine white powder with a soft texture, likely flour. Below the butter, a small white bowl contains light purple granulated sugar. Next to that, a clear glass bowl filled with golden-yellow oil is placed. Below the flour bowl, a larger white bowl is filled with a bigger mound of light white powdery substance with a slightly coarse texture. A small white bowl below the oil has thick white cream-like substance with a smooth texture. In the center, a tiny white bowl holds dark brown vanilla extract. To the right bottom corner, an egg with a smooth brown shell rests in another white bowl. Lastly, next to the egg, a tiny clear glass bowl contains white grains, probably salt. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite garnish is a simple dusting of powdered sugar or a quick drizzle of melted white or dark chocolate for a bit of elegance. Sometimes, I’ll sprinkle a pinch of coarse sanding sugar on the tops before baking to create that perfect, delicate crunch. These little touches elevate the mini cookies without masking their buttery sweetness.

Side Dishes

These Mini Sugar Cookies are perfect alongside a warm cup of coffee, tea, or even a cold glass of milk. I’ve also enjoyed pairing them with fresh fruit or a scoop of vanilla ice cream for a simple dessert spread that everyone loves. They’re so versatile—you can easily dress them up or keep it casual.

Creative Ways to Present

For holiday parties or birthdays, I like arranging these mini cookies on a tiered serving tray decorated with sprigs of fresh mint or edible flowers. Another fun idea I tried was packaging them in small cellophane bags tied with colorful ribbons as little gifts. It’s such a sweet way to share a homemade treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftover mini cookies fresh by storing them in an airtight container at room temperature for up to a week. To keep their sugar coating crisp, I place a small piece of parchment paper between layers. This has worked really well for me and keeps the cookies tasting freshly baked.

Freezing

Freezing works great too—either freeze the unbaked dough balls on a tray and then transfer them to a freezer bag, or freeze baked cookies in an airtight container. When I’ve done this, the cookies retain all their flavor and texture perfectly. Just thaw them at room temperature before serving, and they taste like they just came out of the oven.

Reheating

If you want to enjoy the mini sugar cookies warm, pop them in the oven at 300°F (150°C) for 5-7 minutes. Avoid microwaving if you can—it tends to make baked goods a bit chewy. Gently reheating helps revive their original soft, tender texture without drying them out.

FAQs

Can I make these Mini Sugar Cookies without almond extract?

Absolutely! Almond extract adds a lovely depth of flavor, but it’s completely optional. If you don’t have it on hand or prefer to avoid it, just omit it or replace it with an equal amount of vanilla extract. Your cookies will still be delicious and classic with just vanilla.
Why do I need cream of tartar in the recipe?

Cream of tartar acts as a stabilizer and tenderizer in sugar cookies. It helps balance the sweetness with a slight tang, giving the cookies their classic soft yet slightly chewy texture. If you can’t find cream of tartar, you can try substituting with lemon juice or vinegar, but it might alter the texture a bit.
Can I use salted butter instead of unsalted butter?

You can, but since salted butter already contains salt, I recommend reducing or skipping the added salt in the dry ingredients to avoid your cookies becoming too salty. I generally prefer unsalted for better control over the flavor balance.
How do I prevent my mini sugar cookies from spreading too much?

Make sure your butter is properly softened but not melted, and chill the dough if it feels too warm before rolling. Also, avoid flattening the dough balls before baking—they’ll spread just enough on their own for that perfect mini cookie shape.
Can I add mix-ins like chocolate chips or nuts?

Definitely! Mini chocolate chips, finely chopped nuts, or even dried fruit can be gently folded into the dough before rolling for an extra layer of texture and flavor. Just keep in mind that adding mix-ins might slightly change the baking time, so keep an eye on them.

Final Thoughts

This Mini Sugar Cookies Recipe has become my little culinary secret whenever I want a sweet, simple treat that feels a bit special. They’re quick to whip up, delightful to eat, and perfect for sharing or holding onto all to yourself (I won’t tell!). Give them a try—you’ll soon discover how these tiny cookies can bring so much joy with just a few pantry staples and a bit of love.