Mini Sugar Cookies Butter

There is something about these tender, sugary mini sugar cookies that delights everyone who tries them. With their crisp edges and melt-in-your-mouth center, they are the perfect bite-sized treat for any celebration or cozy night in.

My family is always thrilled when I pull out a batch of these—they disappear fast and make even regular days feel a little special. The first time I baked these cookies was for a neighborhood block party and now they are a go-to for every gathering.

Gather Your Ingredients

• Unsalted butter: Adds rich flavor and tender texture Look for butter that is fresh without any oily smell
• Granulated sugar: Used both in the dough and for rolling Creates those classic crackly cookie tops Choose a fine grain for smooth blending
• Powdered sugar: Helps the cookies stay soft and delicate Always sift for the most even dough
• Canola or vegetable oil: Provides extra moisture and softness Pick a neutral oil to keep flavors pure
• Pure vanilla extract: Brings warm aroma and classic taste Choose real extract for depth
• Almond extract: Adds a subtle nutty note Be sure to use pure almond extract for best results
• Large egg: Binds everything together Use the freshest eggs for best rise and texture
• All purpose flour: The backbone of the cookie Make sure to spoon and level for accurate measuring
• Salt: Balances sweetness Opt for fine sea salt to distribute evenly in the dough
• Baking soda: Ensures the right rise and spread in the oven Make sure yours is fresh for best bake
• Cream of tartar: Helps create tender crumb and classic sugar cookie flavor Always use new cream of tartar for most effective results

How to Make It

Make the Dough:

In a large bowl use an electric mixer to beat together the softened unsalted butter granulated sugar and powdered sugar Scrape down the sides and bottom to fully blend

Add Wet Ingredients:

Pour in the canola oil then beat until combined The mixture may look a bit separated which is normal Add the egg vanilla extract and almond extract Continue mixing until smooth

Combine Dry Ingredients:

In a separate bowl whisk the all purpose flour salt baking soda and cream of tartar Slowly add the dry mixture to the wet mixture and mix on low just until you have a soft cohesive dough

Preheat and Prepare Baking Sheets:

Set your oven to 350 degrees Fahrenheit Line three baking sheets with parchment paper for easy cleanup and even baking

Shape Cookie Dough:

Scoop dough and roll into small one inch balls Place half a cup of granulated sugar into a wide container and toss each dough ball to coat well

Flatten the Cookies:

Arrange the sugar-coated dough balls a couple inches apart on the prepared sheets Use a cookie stamp or the bottom of a glass to gently press and flatten each ball

Bake to Perfection:

Bake for nine to twelve minutes until the cookies are puffed and just beginning to set around the edges Watch closely as sugar cookies can go from pale to brown quickly

Finish and Cool:

Once out of the oven place the pans on wire racks and sprinkle each cookie with some of the reserved granulated sugar Allow cookies to cool completely before storing They will firm up as they cool

One of my favorite moments was baking these with my little niece She loved rolling the dough in sugar and pressing them flat with a glass There is real joy in sharing these simple steps across generations

Flavor Boosters

Keep cooled cookies in an airtight container at room temperature for up to five days For longer storage slide them into a freezer bag and freeze for up to one month Thaw at room temperature before serving

Serving Suggestions

Serve these mini cookies as part of a dessert board with fruits and chocolate dip They also make sweet gifts packed in a festive tin For a special touch drizzle with white chocolate or top with sprinkles before baking

Creative Twists

If you are out of almond extract just increase the vanilla No canola oil Swap for melted coconut oil in the same measure For a gluten free option substitute with your favorite one to one gluten free flour blend

Let kids help with sugar rolling or stamping It adds fun and memories to the baking process

Common Questions About This Recipe

→ What makes mini sugar cookies so soft?

The combination of both butter and oil in the dough keeps them soft and tender, while powdered sugar adds to the delicate crumb.

→ Can I substitute vanilla extract with another flavor?

Almond extract is used here for a hint of flavor, but you may try lemon or orange for a citrus twist.

→ Why roll dough balls in sugar before baking?

Rolling in sugar helps create a crisp, sweet exterior that contrasts with their soft interior.

→ How do I prevent the cookies from spreading too thin?

Chilling the dough is not required, but ensuring it's not too warm and spacing dough balls apart will help the mini cookies maintain their shape.

→ What is the best way to flatten the dough balls?

Use the bottom of a glass or a cookie stamp to gently flatten each dough ball before baking for even results.