Description
These Mini Sugar Cookies are soft, buttery, and perfectly sweet with a light vanilla and almond aroma. Rolled in sugar for a delicate crunch on the outside and baked to golden perfection, they make a delightful bite-sized treat ideal for any occasion or holiday celebration.
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 two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with both granulated and powdered sugars until light and fluffy. Add the canola or vegetable oil, vanilla extract, almond extract, and egg. Mix well until all wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender.
- Prepare for Rolling: Pour ½ cup (about 86g) of granulated sugar into a shallow dish for rolling the dough balls.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Then roll each ball generously in the reserved granulated sugar to coat the surface evenly.
- Place on Baking Sheets: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden but the centers remain soft.
- Add Topping Sugar: Immediately after removing the cookies from the oven, sprinkle the remaining ¼ cup granulated sugar evenly over the hot cookies to give a sparkling, sweet finish.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This ensures they set properly while staying soft inside.
Notes
- Ensure butter is softened but still cool to maintain the right dough consistency.
- Use a spoon and level method to measure flour for accuracy and best texture.
- Don’t overbake; cookies should be lightly golden on edges and soft in the center.
- Cooling on the baking sheet before transferring is essential to avoid breaking.
- These cookies can be stored in an airtight container at room temperature for up to one week.
Keywords: mini sugar cookies, soft sugar cookies, bite-sized cookies, easy cookie recipe, holiday cookies