Mini Sugar Cookies
Discover how to make Mini Sugar Cookies. A delicious recipe with detailed instructions.
20
Prep Time
12
Cook Time
32
Total Time
60
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Mini Sugar Cookies. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 2
2. Add the oil, vanilla extract, almond extract, and egg to the butter mixture. Beat on medium speed until well combined and smooth.
Step 3
3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Step 4
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly oily.
Step 5
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
Step 6
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7
7. Place the ¾ cup of granulated sugar for rolling in a small bowl.
Step 8
8. Using a teaspoon or small cookie scoop, portion the dough into 1-inch balls (about 10-12g each).
Step 9
9. Roll each dough ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart.
Step 10
10. Using the bottom of a glass or measuring cup, gently press each ball to flatten slightly to about ¼-inch thickness.
Step 11
11. Bake for 10-12 minutes, or until the edges are just barely golden and the centers look set but still pale.
Step 12
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
You Must Know
- ✓For perfectly uniform cookies, use a small cookie scoop and weigh each portion on a kitchen scale.
- ✓Don't overbake these cookies - they should remain pale with just a hint of golden color around the edges to maintain their tender texture.
- ✓The chilling step is crucial as it helps prevent the cookies from spreading too much and creates that classic crinkled top.
Chef's Notes
For perfectly uniform cookies, use a small cookie scoop and weigh each portion on a kitchen scale.
Don't overbake these cookies - they should remain pale with just a hint of golden color around the edges to maintain their tender texture.
The chilling step is crucial as it helps prevent the cookies from spreading too much and creates that classic crinkled top.
Serving Suggestions
These mini sugar cookies are perfect for holiday cookie platters, children's birthday parties, or as an accompaniment to afternoon tea or coffee. They also make excellent gifts when packaged in small boxes or cellophane bags tied with ribbon.
Nutritional Info (Per Serving)
60
Calories
8g
Carbs
3g
Fat
Tags
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More Desserts Recipes
Mini Sugar Cookies
Discover how to make Mini Sugar Cookies. A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the oil, vanilla extract, almond extract, and egg to the butter mixture. Beat on medium speed until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly oily.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place the ¾ cup of granulated sugar for rolling in a small bowl.
- Using a teaspoon or small cookie scoop, portion the dough into 1-inch balls (about 10-12g each).
- Roll each dough ball in the sugar until completely coated, then place on the prepared baking sheets about 2 inches apart.
- Using the bottom of a glass or measuring cup, gently press each ball to flatten slightly to about ¼-inch thickness.
- Bake for 10-12 minutes, or until the edges are just barely golden and the centers look set but still pale.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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