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Addictive Mini Sugar Cookies Recipe

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★★★★★

4.7 from 137 reviews

These Addicting Mini Sugar Cookies are soft and tender with a delightful sugar-crisp coating. Made with a unique blend of butter and oil, vanilla and almond extracts, and rolled generously in sugar, these cookies bake up perfectly in 9-12 minutes. Ideal as bite-sized treats for any occasion, they are easy to scoop and flatten using simple tools, and come out beautifully golden and lightly cracked around the edges with a melt-in-your-mouth texture.

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 for sprinkling on baked cookies)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper. Make sure the baking sheets are completely cool if reused for subsequent batches.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar until combined. Add the canola or vegetable oil and continue beating, scraping down the sides and bottom of the bowl as needed. Then mix in the egg, vanilla extract, and almond extract until fully incorporated, noting the mixture may look slightly curdled.
  3. 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 salt.
  4. Incorporate Dry into Wet: Gradually add the flour mixture to the wet ingredients, beating just until combined. Scrape the bowl’s sides and bottom as necessary to ensure even mixing without overworking the dough.
  5. Prepare Sugar Coating: Reserve ¼ cup of the granulated sugar for sprinkling on the baked cookies. Place the remaining ½ cup sugar in a wide, shallow container suitable for tossing the dough balls in sugar.
  6. Scoop and Coat Dough Balls: Using a 1-teaspoon cookie scoop (heaping to make 2 teaspoons per ball) or two small spoons, portion out dough balls about 2 teaspoons each. Drop 8-10 dough balls at a time into the sugar container and gently shake or use your fingers to fully coat them with sugar.
  7. Arrange and Flatten Dough: Place the coated dough balls on the prepared baking sheets about 2 inches apart, arranging roughly 30 per sheet. Press down on each dough ball using a cookie stamp or the bottom of a glass to flatten slightly.
  8. Bake: Bake each tray for 9-12 minutes, or until the cookies have puffed and just start to set around the edges. The cookies will still be soft but will firm up as they cool.
  9. Sugar Topping and Cooling: Immediately after removing the cookies from the oven, sprinkle the tops with the reserved ¼ cup granulated sugar. Transfer pans to wire racks and allow cookies to cool completely before storing.
  10. Batch Baking Tips: If baking multiple batches, cool the baking sheets completely before reusing to prevent the dough from spreading too much. Bake one pan at a time and prepare subsequent batches while earlier ones bake for efficiency.

Notes

  • Equipment: A 1-teaspoon cookie scoop and a cookie stamp help with even portioning and flattening. If unavailable, two small spoons and the bottom of a drinking glass can be used instead.
  • Dough Texture: The dough is quite soft due to the combination of butter and oil. Rolling the dough balls in sugar before baking helps make them easier to handle and adds a delightful crispy sugar coat.
  • Baking Strategy: Use three baking sheets and bake batches sequentially, scooping dough for the next batch while the current one bakes, to save time.
  • Baking Sheets: Do not put dough on a warm baking sheet, cool completely between batches to maintain cookie shape and texture.

Keywords: mini sugar cookies, soft sugar cookies, easy sugar cookies, homemade mini cookies, sugar-coated cookies, bite-sized cookies

Find it online: https://islawhite.com/addictive-mini-sugar-cookies-recipe/