Addicting Mini Sugar Cookies
Discover the magic of these addictively delicious mini sugar cookies! Perfectly soft, chewy, and coated in a delicate layer of sugar, these bite-sized treats are incredibly easy to make and disappear almost instantly. Whether for a party, a treat for yourself, or a thoughtful gift, these cookies are a guaranteed crowd-pleaser.
Prep Time
20 minutes
Cook Time
10-12 minutes
Total Time
30-35 minutes
Servings
Makes approximately 48 mini cookies
Keywords
mini sugar cookieschewy sugar cookieseasy cookie recipevanilla almond cookiessmall batch cookiesparty cookiesquick desserthomemade cookiesclassic sugar cookiesbutter cookies
Why This Recipe Delivers
- Perfectly soft and chewy texture with a delightful sugary crust.
- Their mini size makes them irresistibly pop-able and great for portion control.
- The combination of vanilla and almond extracts creates a uniquely comforting flavor profile.
- Relatively quick and easy to make, ideal for last-minute cravings or gatherings.
- A versatile treat that appeals to all ages and occasions.
Ingredients
- 113g (½ cup) unsalted butter, softened but still cool to the touch
- 115g (½ cup) granulated sugar
- 60g (½ cup) powdered sugar (confectioners' sugar)
- 108g (approximately 120ml or ½ cup) canola or vegetable oil
- 6.25ml (1¼ teaspoons) pure vanilla extract
- 1.25ml (¼ teaspoon) almond extract
- 1 large egg
- 291g (2⅓ cups) all-purpose flour, spooned and leveled
- 3.75ml (¾ teaspoon) baking soda
- 3.75ml (¾ teaspoon) cream of tartar
- 2.5ml (½ teaspoon) salt
- 173g (¾ cup) granulated sugar, divided, for rolling and sprinkling
Instructions
- Prepare your workstation and oven. Preheat your oven to 175°C (350°F). Line three large baking sheets with parchment paper to prevent sticking and ensure even baking. It is also highly recommended to review the 'Notes' section for crucial insights before you begin the baking process.
- Cream the wet ingredients. In a spacious mixing bowl, combine the softened but still cool unsalted butter, 115g (½ cup) granulated sugar, and 60g (½ cup) powdered sugar. Using an electric mixer on medium speed, beat until the mixture is light and fluffy, about 2-3 minutes. Next, pour in the 108g (120ml) canola or vegetable oil and continue beating until fully incorporated, pausing to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed. Finally, add the large egg, 6.25ml (1¼ teaspoons) pure vanilla extract, and 1.25ml (¼ teaspoon) almond extract. Beat until just combined; the mixture might appear slightly curdled at this stage, which is perfectly normal and will smooth out later.
- Incorporate the dry ingredients. In a separate, medium-sized bowl, whisk together the 291g (2⅓ cups) all-purpose flour, 3.75ml (¾ teaspoon) baking soda, 3.75ml (¾ teaspoon) cream of tartar, and 2.5ml (½ teaspoon) salt until well combined. Gradually add this dry mixture to the wet ingredients in the large bowl. Beat on low speed until the flour is just incorporated and no dry streaks remain, being careful not to overmix. Overmixing can lead to tough cookies. Scrape down the bowl as needed to ensure all ingredients are thoroughly combined into a cohesive dough.
- Prepare the sugar coating. Take the total 173g (¾ cup) granulated sugar. Set aside 57g (¼ cup) of this sugar in a small bowl; this portion will be used later for sprinkling on the baked cookies. Transfer the remaining 115g (½ cup) granulated sugar into a wide, flat container with sides, such as a rectangular food storage container or a shallow dish. This container will be used for easily coating the cookie dough balls.
- Form and sugar-coat the cookie dough. Using a 10ml (2-teaspoon) scoop (or a heaping 5ml/1-teaspoon scoop), portion out the cookie dough. Aim for uniform sizes for even baking. Drop 8-10 dough balls at a time into the container with the 115g (½ cup) granulated sugar. Gently shake the container or use your fingertips to roll and evenly coat each dough ball in sugar. Ensure they are well covered on all sides for that signature sparkling finish.
- Arrange on baking sheets. Place the sugar-coated dough balls onto the prepared parchment-lined baking sheets, spacing them approximately 5 cm (2 inches) apart. This spacing is important as the cookies will spread slightly during baking, preventing them from merging.
- Bake the cookies. Transfer the baking sheets to the preheated oven. Bake for 8-10 minutes, or until the edges are lightly golden and the tops appear set. The centers might still look slightly soft; this is ideal as they will firm up as they cool, ensuring a perfectly chewy texture. Avoid overbaking to prevent dry, hard cookies.
- Cool and finish. Once baked, remove the cookies from the oven. While still warm, immediately sprinkle the reserved 57g (¼ cup) granulated sugar over the tops of the cookies. Allow them to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling period on the tray helps them set and prevents them from breaking when moved.
Tools You’ll Need
- Electric mixer (handheld or stand mixer)
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons (or kitchen scale for accuracy)
- Parchment paper
- Baking sheets
- Small cookie scoop (10ml or 2-teaspoon size recommended)
- Wide, flat container or shallow dish for coating
- Wire cooling rack
Essential Success Tips
- Ensure your butter is softened but still cool to the touch, not melted. This is crucial for proper creaming and cookie texture.
- Do not overmix the dough once the flour is added. Mix only until just combined to keep the cookies tender.
- Use parchment paper for consistent baking and easy cleanup. It also helps prevent the bottoms from browning too quickly.
- Scoop cookies uniformly in size so they bake evenly. A cookie scoop is highly recommended for this.
- Watch the cookies closely during the last few minutes of baking. They should be lightly golden at the edges, but the centers may still appear soft. Trust that they will set upon cooling.
Professional Cooking Secrets
- The inclusion of both baking soda and cream of tartar creates a beautifully tender and slightly chewy crumb, while the cream of tartar also helps prevent the sugar from crystallizing, resulting in a smoother texture.
- Adding oil alongside butter yields an incredibly soft cookie that stays moist for longer, a subtle trick to enhance both texture and shelf-life.
- Sprinkling extra granulated sugar on the cookies immediately after they come out of the oven melts slightly into the warm surface, creating an extra sparkly, slightly crusty top that enhances their addictiveness.
Notes
- For best results, measure flour by weight (grams) rather than volume (cups) to ensure accuracy, as cup measurements can vary significantly.
- The dough can be made ahead of time and refrigerated for up to 3 days. If chilled, allow it to sit at room temperature for about 15-20 minutes to soften slightly before scooping.
- These cookies store well in an airtight container at room temperature for up to 5 days, or they can be frozen for up to 2 months. Thaw frozen cookies at room temperature.
- Consider adding a pinch of ground cardamom or a touch of lemon zest to the dough for an elevated flavor profile.
Frequently Asked Questions
Can I make these cookies larger?
Yes, you can. If you choose to make larger cookies, you will need to increase the baking time slightly, typically by 2-4 minutes, and adjust the spacing on the baking sheet. Keep a close eye on them to prevent overbaking.
Why did my cookies turn out hard or dry?
This is usually a sign of overmixing the dough once the flour is added, which develops the gluten too much, or overbaking. Ensure you mix only until just combined and remove them from the oven when the edges are just lightly golden, even if the centers seem soft.
Can I use different extracts?
Absolutely! While vanilla and almond are a classic combination, feel free to experiment with other extracts like lemon, orange, or even a touch of rum extract for a different flavor profile. Adjust quantities to taste.
Nutrition Facts (Per Serving)
Calories: Approximately 100-110 per cookie, Protein: 1g, Fat: 6g, Carbs: 12g (based on 48 cookies per batch).
Allergy Information
Contains wheat (gluten), dairy, and eggs. For a dairy-free version, use a plant-based butter alternative and ensure your oil is dairy-free. This recipe is not suitable for a gluten-free diet unless specialized gluten-free flour blends are used, which may alter the texture.
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