mini sugar cookies

Mini Sugar Cookies are bite-sized versions of our best sugar cookie recipe. Just as soft and tender, you&#039;ll have dozens ready in 30 minutes!

Mini Sugar Cookies + Video

unsalted butter (2 sticks, room temperature)

sugar

eggs (room temperature)

vanilla extract

almond extract (divided)

all-purpose flour

salt

milk

corn syrup

Christmas nonpareils (round sprinkles)

Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and 1 teaspoon of the almond extract. Beat until combined.

Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together.

Roll out the dough on a lightly floured clean counter top or cutting board. Roll dough into a rectangle with a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Add more flour as necessary.

Use a sharp knife or a pizza cutter to cut dough into 1” squares.

Note: If you are not going to glaze the baked cookies, you can sprinkle the unbaked cookies with sanding sugar at this point.

Place cookie bites on a baking sheet about 1” apart (they should not spread too much).

Bake the cookies for about 3-5 minutes (depending on size) or until the edges are just starting to brown.

Remove from the oven and let cookies cool on the baking sheet for 5 minutes.

Meanwhile: prepare the icing. In a medium bowl combine powdered sugar, milk, corn syrup, and 1/4 teaspoon of remaining almond extract. Mix with an electric mixer or whisk until smooth and creamy.

Drizzle the icing over the cookies and add sprinkles.

Use a spatula to place cookies on a cooling rack to cool completely.

Serve and enjoy!

My little once can't ever finish a sugar cookie, these are so cute and the perfect size for them! They are delicious!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1608015367/v9m9cn2ctfahk095wrjv.mp4

Cookie bites are tiny versions of the our best sugar cookie recipe that are just as soft and tender. Make these mini sugar cookies today in just 30 minutes!

Sugar Cookie Bites

These tiny cookies are crunchy and buttery with a melt-in-your-mouth texture. They are perfect for the holidays - put them on your cookie platter, give them as a gift, or place them in a bowl for nonstop nibbling.

Mini Sugar Cookies

(113 grams) unsalted butter

(115 grams) granulated sugar

(60 grams) powdered sugar

(108 grams) canola or vegetable oil

almond extract

(291 grams) all purpose flour (spooned and leveled)

baking soda

¾ teaspoon cream of tartar

(173 grams) granulated sugar, divided (for rolling and sprinkling)

Preheat oven to 350°F. Line three baking sheets with parchment paper. Read the notes below before proceeding with the recipe.

In a large bowl, using an electric mixer, beat butter, granulated sugar, and powdered sugar. Add the oil, beating until combined and scraping the sides and bottom of the bowl as needed. Add egg and both extracts. It might look a little curdled, that&#39;s ok.

In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add the flour mixture to the wet ingredients and beat until combined, scraping the sides and bottom of the bowl as needed.

Set aside ¼ cup of sugar for topping the baked cookies. Place ½ cup sugar in a container you can use the toss the dough balls with the sugar. Something wide and flat with sides. I used a rectangular food storage container.

Scoop the dough into 2-teaspoon portions (I scoop a heaping portion with a 1-teaspoon cookie scoop) and drop the dough balls into the sugar container (I do about 8-10 at a time). Gently shake the container or use your fingers to coat the dough balls in sugar.

Place the dough balls a couple inches apart on the prepared baking sheets (I do about 30 dough balls per sheet). Use a cookie stamp or the bottom of a glass to flatten each dough ball.

Bake for 9-12 minutes until the cookies have puffed and are beginning to set around the edges (they will crisp up as they cool). Place the pans on wire racks and immediately sprinkle the tops with some of the reserved sugar. Cool completely before storing.

Wonderful recipe! I decided to change up the ending by rolling them and topping them in cinnamon sugar instead of regular sugar and I swear they taste like Cinnamon Toast Crunch cereal! They were an absolute hit at my family reunion :)

I made these today and they spread quite a bit in the pan. I don’t know if it is the humidity here in Florida or what it could be but all my cookies lately are spreading.  They do taste delicious though, and I thank you very much for your recipe.

can I refrigerate the dough and bake later?

Oh my gosh! My grandmothers writing also and she came from Minnesota originally!
This recipe, the one in your pictures with your grandmothers writing, was my grandmother’s sugar cookie recipe! My favorite! Don’t even have to make them right now to know they are awesome!

This is a great recipe! I made these to send as gifts and I really like the ease of making them and the taste. I have a go to sugar cookie recipe but am happy I tried this one. Its a keeper!

Top 2 mini sugar cookies recipes from across the web

The most viewed mini sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini Sugar Cookies + Video

Mini Sugar Cookies

Top 2 mini sugar cookies recipes from across the web

The most viewed mini sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Sugar Cookies + Video

Mini Sugar Cookies

The most viewed mini sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine