If you love soft, chewy cookies that practically melt in your mouth, these Mini Sugar Cookies will be your new go-to treat. They’re tiny, irresistibly sweet, and full of warm vanilla and almond flavor. Because they bake quickly and make a big batch, they’re perfect for parties, holidays, lunchboxes, or anytime you want a simple cookie that still feels special. Even better, the crinkled tops give them that classic bakery-style look without any extra effort. Once you try them, you’ll want to make them again and again.
Step-by-Step Instructions
1. Prepare your baking sheets
Before you start mixing, preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper. Having the pans ready first helps the baking process move smoothly.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy. This usually takes around 2–3 minutes and creates the perfect base for soft cookies.
3. Add the oil and extracts
Next, mix in the canola or vegetable oil. Then add the egg, vanilla extract, and almond extract. The batter may look slightly separated at this stage, but it will come together once the dry ingredients are added.
4. Combine the dry ingredients
In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing so the cookies stay tender.
5. Prepare the sugar coating
Pour ½ cup of granulated sugar into a shallow bowl. This will be used to coat the dough balls before they bake. Set aside the remaining ¼ cup of sugar for sprinkling after baking.
6. Roll and coat the dough
Scoop the dough into small portions, about 2 teaspoons each. Drop several dough balls at a time into the sugar and gently roll them until coated. Place them on the prepared baking sheets, leaving space between each cookie.
7. Flatten the dough balls
Use a cookie stamp or the bottom of a small glass to gently press each dough ball until slightly flattened. This step helps create the beautiful crinkled tops.
8. Bake the cookies
Bake the cookies for 9–12 minutes. The edges should look set while the centers remain soft. They will continue to firm up as they cool.
9. Finish with a sugar sprinkle
While the cookies are still warm, sprinkle the tops with the remaining granulated sugar. Allow them to cool completely before storing.
Tips for Perfect Mini Sugar Cookies
- Watch the bake time: Since these cookies are small, they bake quickly. Removing them as soon as the edges set keeps them soft.
- Use cool-soft butter: Butter that’s soft but still cool to the touch creates the ideal cookie texture.
- Don’t pack the flour: Lightly spoon flour into your measuring cup and level it off for accuracy.
- Give space to spread: Even mini cookies need room to expand, so leave at least 2 inches between each dough ball.
- Customize the flavor: A little citrus zest or a dash of peppermint extract can completely change the flavor profile.
FAQs
1. Why did my cookies turn out flat?
They may have been baked on overly warm baking sheets. Always use cooled or fresh pans between batches to help the cookies hold their shape.
2. Can I freeze the dough for later?
Yes! Scoop and coat the dough balls in sugar, then freeze them on a baking sheet. Once frozen, store them in a freezer bag. Bake from frozen and simply add 1–2 extra minutes.
3. Can I make these cookies larger?
Absolutely. However, larger cookies will need a longer bake time, usually 12–15 minutes. Keep an eye on the edges so they don’t overbake.
4. Can I substitute the almond extract?
Yes, you can use more vanilla extract or even lemon extract. Almond adds a lovely bakery-style flavor, but the recipe works without it.
5. How do I keep them soft for days?
Store the cookies in an airtight container with a slice of bread. The bread releases moisture and helps maintain that soft, chewy texture.
