Mini Sugar Cookies Recipe
These Mini Sugar Cookies are delightfully soft and chewy with a perfect balance of sweetness and a hint of almond. Ideal for snacking or sharing, they are rolled in sugar for a sweet, sparkling finish and baked to golden perfection. This recipe combines both butter and oil for a tender crumb and uses cream of tartar and baking soda for a delightful texture.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: About 36 mini cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Then, add the oil, vanilla extract, almond extract, and the egg. Mix well until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking soda, cream of tartar, and salt to ensure even distribution of the leavening agents and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape and Roll Dough Balls: Using your hands or a small cookie scoop, form the dough into 1-inch balls. Roll each ball in the reserved ½ cup granulated sugar, coating it evenly.
- Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden but the centers remain soft.
- Add Topping Sugar: Immediately after removing the cookies from the oven, sprinkle each one with the reserved ¼ cup granulated sugar while they are still warm. This adds a sparkling and sweet finish.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking; remove them when edges are just turning golden.
- Using both butter and oil gives a unique texture – butter adds flavor while oil keeps cookies moist.
- You can substitute almond extract with extra vanilla extract if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, try rolling the dough balls in colored sugar instead of plain granulated sugar.
Keywords: mini sugar cookies, soft sugar cookies, easy sugar cookies, holiday cookies, almond extract cookies
Find it online: https://busyrecipe.com/mini-sugar-cookies-recipe/