There’s something comforting about warm, bite-sized Mini Sugar Cookies straight from the oven. The first time I pulled them out, a rich buttery smell and nutty toasted scent filled my kitchen. Through multiple trials, I discovered that baking for exactly nine minutes yields golden edges and a silky-smooth center. If you crave a glossy, sugar-crusted top with a tender bite, this recipe has you covered.
Why You’ll Love Mini Sugar Cookies
- Bite-sized treats that bake in under 10 minutes
- Delicate contrast of a crisp exterior and tender middle
- No-chill dough—get these on the table fast
- Sugar cookies trace back to 18th-century European holiday traditions
A Little Background
Last winter, I prepped a mountain of these mini delights for a neighborhood cookie swap. My first batch slid off the pan into shapeless pucks. Testing Note: After a quick 30-minute chill in the fridge, the dough held its form beautifully—no more runaway cookies.
Key Ingredients for Mini Sugar Cookies
- All-Purpose Flour: Creates sturdy structure; swap half for whole wheat for a rustic note.
- Baking Soda & Baking Powder: Ensures a subtle lift; always check the “best by” date for reliable rise.
- Unsalted Butter: Provides rich flavor and tender crumb; soften at room temperature for even creaming.
- White Sugar: Delivers crackling, glossy tops; try coarse sugar for extra sparkle.
- Egg & Vanilla Extract: Binds ingredients and imparts warm, sweet aroma; pure vanilla gives depth.
- Coarse Sanding Sugar: Coats each cookie with a light crunch; colored sugars add festive flair.
How to Make Mini Sugar Cookies
- Preheat oven to 350°F (175°C) and whisk 2¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder until uniformly blended.
- In a separate bowl, cream 1 cup softened butter with 1½ cups white sugar until pale and fluffy—about 2 minutes on medium speed.
- Beat in 1 egg and 1 teaspoon vanilla extract, then gradually stir in the dry ingredients until a soft dough forms. If it feels too dry, add up to 3 tablespoons milk.
- Roll rounded teaspoonfuls into balls, toss in coarse sanding sugar, and space 1½ inches apart on ungreased baking sheets. Bake for 8 to 10 minutes—Testing Note: I’ve found 9 minutes gives the ideal golden edge and tender center. Let rest 2 minutes on the sheet before transferring to a wire rack.
Pro Tips & Troubleshooting
- Use room-temperature butter for even creaming and a uniform rise—cold butter yields dense centers.
- If cookies spread too much, briefly chill the rolled balls for 10 minutes before baking.
- Stir in ½ teaspoon lemon zest for a bright, citrus twist during spring or holiday seasons.
- When doubling, mix in two batches to avoid overworking the dough; halve easily for small gatherings.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 3 days. Refrigerate baked cookies up to one week, or freeze for 2 months. To revive crispness, warm at 300°F for 3 minutes. For make-ahead, shape and freeze dough balls on a sheet, then transfer to zip-top bags once firm—bake directly from frozen. Safe food handling: always cool completely before sealing to prevent moisture buildup. Testing Note: I froze rolled dough and baked later—flavor and texture remained spot on.
Serving Suggestions
Mini Sugar Cookies shine alongside hot cocoa or spiced chai. Sandwich two together with a smear of buttercream or lemon curd for an elegant twist. Arrange on a tiered tray at gatherings or gift in cellophane bags tied with ribbon for a homemade treat.
Frequently Asked Questions
- How long do sugar cookies stay fresh? Properly stored in an airtight container, they last 3 days at room temperature or up to a week refrigerated.
- Can I freeze sugar cookie dough? Yes—freeze shaped balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to baking time.
- How do I prevent sugar cookies from spreading? Chill rolled dough balls for 10–15 minutes before baking and use room-temperature (not softened) butter if they’re too loose.
- Why are my sugar cookies cakey? Overmixing or too much leavening can yield a cake-like texture. Cream butter and sugar just until light, then stop when dry ingredients are incorporated.
- Can I substitute brown sugar for white sugar? Brown sugar adds moisture and a hint of caramel—expect a slightly softer edge and deeper color.
- What’s the best way to soften butter quickly? Cut into small cubes and let sit at room temperature for 15–20 minutes, or microwave at 50% power in 5-second pulses.
Final Thoughts
I hope these Mini Sugar Cookies become your go-to for last-minute hosting or everyday treats. My favorite ritual is dunking one into a cold glass of milk—so simple, yet so rewarding. I can’t wait to see your photos and hear about your flavor twists!
More Recipes You’ll Love
- Jello Sugar Cookies – soft, colorful twist on sugar cookies
- Raspberry Swirl Cookies – tangy fruit swirl meets tender shortbread
- Christmas Gooey Butter Cookies – festive, buttery bites perfect for holidays
- Tate’s Chocolate Chip Cookie Clone – crispy edges and rich chocolate chips complement sugar cookies
Mini Sugar Cookies
Ingredients
Cookie Dough
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup unsalted butter softened
- 1.5 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons milk optional, if needed for consistency
- coarse sanding sugar for coating
Instructions
Cookie Dough
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder until evenly combined.
- In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1½ cups white sugar for about 2 minutes, until pale and fluffy.
- Beat in 1 egg and 1 teaspoon vanilla extract until incorporated. Gradually add the dry ingredients, mixing just until a soft dough forms; if too dry, stir in up to 3 tablespoons milk.
- Form rounded teaspoonfuls of dough into balls and roll in coarse sanding sugar. Place 1½ inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes, about 9 minutes for golden edges and a tender center. Let cookies rest on the sheet for 2 minutes before transferring to a wire rack to cool completely.