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A close-up of a pile of golden-brown mini sugar cookies, coated in sparkling sugar crystals.

Mini Sugar Cookies

These mini sugar cookies are soft, chewy, and perfectly sweet. They are easy to make and ideal for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 42 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter softened but still cool to the touch
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 cup canola or vegetable oil
  • 1 egg
  • 1/4 teaspoon almond extract
  • 2 1/3 cups all purpose flour spooned and leveled
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
For Rolling and Topping
  • 3/4 cup granulated sugar divided, for rolling and sprinkling

Equipment

  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Cookie scoop
  • Wire racks
  • Cookie stamp or glass bottom

Method
 

  1. Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and powdered sugar with an electric mixer until fluffy and pale.
  3. Add the oil and beat until combined. Scrape down the sides and bottom of the bowl as needed.
  4. Add the egg and almond extract. Beat until combined. The mixture might look a little curdled; this is okay.
  5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  6. Gradually add the dry ingredients to the wet ingredients and beat until just combined. Scrape down the sides and bottom of the bowl as needed.
  7. Set aside 1/4 cup of the remaining granulated sugar for topping the baked cookies.
  8. Place the rest of the sugar in a shallow container for rolling the dough balls.
  9. Scoop the dough into 2-teaspoon portions. Roll each portion into a ball and drop it into the sugar container. Gently shake or toss to coat the dough balls evenly in sugar.
  10. Place the sugar-coated dough balls a couple of inches apart on the prepared baking sheets.
  11. Use a cookie stamp or the bottom of a glass to flatten each dough ball.
  12. Bake for 9-12 minutes, or until the cookies have puffed and the edges are beginning to set.
  13. Remove the baking sheets from the oven and place them on wire racks. Immediately sprinkle the tops of the cookies with some of the reserved sugar.
  14. Let the cookies cool completely on the baking sheets before storing.

Notes

These mini sugar cookies are best stored in an airtight container at room temperature for up to 5 days.

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