Tiny, buttery, and perfectly sweet, these Mini Sugar Cookies are the kind you snack on happily and suddenly realize you need just one more. The dough is simple, the bake is quick, and the results are soft-centered with lightly crisp edges.
Why You’ll Love This Mini Sugar Cookies
- Buttery bakery flavor with a tender, melt-in-your-mouth bite.
- Bite-size for parties, lunchboxes, and gifting.
- No complicated chill time and ready fast.
- Foolproof dough with classic pantry ingredients.
Mini Sugar Cookies Ingredients & Substitutions
- All-purpose flour: 2 1/4 cups (270 g). For gluten-free, use a 1:1 baking blend with xanthan gum.
- Baking powder: 1/2 tsp for a gentle lift.
- Fine sea salt: 1/2 tsp to balance sweetness.
- Unsalted butter, softened: 1 cup (226 g). Dairy-free: use a plant-based butter stick.
- Granulated sugar: 3/4 cup (150 g) for sweetness and spread.
- Powdered sugar: 1/4 cup (30 g) for extra tenderness.
- Large egg, room temp: 1. Egg-free: use a flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes).
- Vanilla extract: 2 tsp. Optional: 1/2 tsp almond extract for bakery-style aroma.
- For rolling: 1/3 cup granulated or sanding sugar.
- Optional glaze: 1 cup (120 g) powdered sugar + 2 to 3 tbsp milk + 1/2 tsp vanilla + pinch of salt. Add sprinkles if you like.
Step-by-Step Instructions to Make Mini Sugar Cookies
Preheat and Prep Pans
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a bowl, whisk flour, baking powder, and salt; set aside.
Cream Butter and Sugars
In a large bowl with a hand mixer or stand mixer, beat the softened butter, granulated sugar, and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl.
Add Egg and Vanilla
Beat in the egg, vanilla, and almond extract (if using) until smooth and slightly thickened, about 30 seconds.
Mix in Dry Ingredients
Add the dry ingredients and mix on low just until a soft dough forms and no dry spots remain. Finish by folding with a spatula to avoid overmixing.
Chill Briefly if Warm
If your kitchen is warm or the dough feels sticky, cover and chill 15 to 20 minutes to keep the cookies mini and thick.
Portion and Sugar-Coat
Scoop dough into 2-teaspoon portions (about 8 g), roll into smooth balls, then roll in sugar. Arrange 2 inches apart on the prepared sheets. Gently press the tops to about 3/4 inch thick for an even bake.
Bake
Bake 7 to 9 minutes, until edges look set and the centers are pale and soft. Do not overbake; they will finish setting on the sheet.
Cool and Decorate
Cool on the sheets 5 minutes, then move to a rack. Once cool, drizzle or dip with the vanilla glaze and add sprinkles if desired.
Tips for Success
- Measure flour accurately; a kitchen scale keeps cookies soft, not dry.
- Room-temp butter should be cool and pliable, not greasy.
- Underbake slightly for a soft center. Look for pale tops and set edges.
- Consistent scoops equal even baking; use a 2-teaspoon or size 60 scoop.
- If cookies spread, chill the portioned dough 10 minutes before baking.
Variations of Mini Sugar Cookies
- Confetti: stir 1/3 cup rainbow sprinkles into the dough.
- Lemon or Orange: add 1 to 2 tsp fresh zest and swap 1 tsp vanilla for citrus extract.
- Cinnamon Sugar: roll in a 2:1 sugar-cinnamon mix for a snickerdoodle vibe.
- Almond Bakery Style: keep the almond extract and top with sliced almonds after glazing.
- Gluten-Free: use a 1:1 GF flour blend and bake to the early side.
Serving Suggestions: What to Pair with Mini Sugar Cookies
- A cold glass of milk or hot coffee for classic dunking.
- Scoop of vanilla or strawberry ice cream for mini ice cream sandwiches.
- Fruit salad or berries for a light, fresh contrast.
- Holiday cookie platters alongside brownies and fudge.
Storage & Reheating Instructions
Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Add a small piece of bread to the container to keep them soft.
To freeze baked cookies: wrap well and freeze up to 3 months; thaw at room temp. To refresh, warm on a sheet at 300°F for 3 to 4 minutes or microwave 8 to 10 seconds.
To freeze dough: scoop and sugar-coat, then freeze on a tray. Transfer to a bag and bake from frozen at 350°F, adding 1 to 2 minutes.
Memories Made Around the Table
These minis started as a baking project with my niece, who loved rolling each tiny ball in sparkly sugar. Now they are our go-to for quick celebrations and cozy movie nights.
FAQs
Can I make these as cut-outs? This dough is designed for soft, puffy minis. For simple shapes, chill 45 minutes and add 2 tbsp flour to keep edges sharp.
Why did my cookies spread too much? Butter may have been too warm, flour under-measured, or oven not fully preheated. Chill the dough briefly and weigh your flour.
How many cookies does this make? About 48 mini cookies, depending on scoop size.
Can I color the dough? Yes, use gel food coloring and mix on low just to combine.
Do I have to use both granulated and powdered sugar? The combo gives sweet flavor and a tender bite. In a pinch, use all granulated and bake to the early side.
Final Thoughts
Mini Sugar Cookies are simple, joyful, and endlessly shareable. Keep a stash of dough balls in the freezer and you are never more than minutes away from warm, buttery bites of happiness.
Mini Sugar Cookies (Soft, Bite-Size, No Chill!)
- Buttery bakery flavor with a tender, melt-in-your-mouth bite.
- Bite-size for parties, lunchboxes, and gifting.
- No complicated chill time and ready fast.
- Foolproof dough with classic pantry ingredients.
Equipment
- 2 Baking Sheet
- 2 Parchment Paper
- 1 Hand or stand mixer
- 1 Mixing Bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop 2-teaspoon or size 60
- 1 Wire rack
Ingredients
Cookie Dough
- 2.25 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup powdered sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 0.5 tsp almond extract optional
For Rolling
- 0.33 cup granulated or sanding sugar
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp milk up to 3 tbsp as needed
- 0.5 tsp vanilla extract
- 1 pinch fine sea salt
- sprinkles optional
Instructions
Make the Cookies
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a bowl, whisk flour, baking powder, and salt; set aside.
- In a large bowl with a hand mixer or stand mixer, beat the softened butter, granulated sugar, and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl.
- Beat in the egg, vanilla, and almond extract (if using) until smooth and slightly thickened, about 30 seconds.
- Add the dry ingredients and mix on low just until a soft dough forms and no dry spots remain. Finish by folding with a spatula to avoid overmixing.
- If your kitchen is warm or the dough feels sticky, cover and chill 15 to 20 minutes to keep the cookies mini and thick.
- Scoop dough into 2-teaspoon portions (about 8 g), roll into smooth balls, then roll in sugar. Arrange 2 inches apart on the prepared sheets. Gently press the tops to about 3/4 inch thick for an even bake.
- Bake 7 to 9 minutes, until edges look set and the centers are pale and soft. Do not overbake; they will finish setting on the sheet.
- Cool on the sheets 5 minutes, then move to a rack. Once cool, drizzle or dip with the vanilla glaze and add sprinkles if desired.
Optional Glaze
- Whisk powdered sugar, 2 tbsp milk, vanilla, and a pinch of salt until smooth, adding more milk a little at a time until drizzleable.