If you’re on the hunt for a delightfully sweet, perfectly bite-sized treat, you’ve got to try this Mini Sugar Cookies Recipe. I absolutely love how these cookies turn out — crisp edges with a tender, melt-in-your-mouth center, all wrapped up in a sparkly sugar coating that’s simply irresistible. Whether you’re baking for a crowd or just craving a little something sweet, these mini cookies deliver on flavor and fun, every single time.

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Why You’ll Love This Recipe

Perfect Bite Size: These mini gems are fun to make and even more fun to eat — ideal for parties or snack time.
Soft Yet Crisp Texture: The combination of butter and oil creates cookies that crisp just right on the edges while staying soft inside.
Simple Ingredients: You probably have all the pantry staples already, no fancy shopping needed.
Bakes Quickly: You’ll have these sweet treats ready fast, making them perfect for last-minute cravings or gifts.

Ingredients You’ll Need

This Mini Sugar Cookies Recipe calls for classic pantry staples that come together beautifully to create a soft, tender dough that’s easy to work with. A blend of granulated and powdered sugar, alongside butter and oil, gives these cookies their signature texture.

Unsalted Butter: Make sure it’s softened but still cool to the touch; this helps with the perfect cookie texture.
Granulated Sugar: Used both in the dough and for rolling; it gives a nice crunch and sparkle.
Powdered Sugar: Adds extra tenderness to the dough, helping keep these cookies soft-centered.
Canola or Vegetable Oil: This keeps the cookies moist and soft, complementing the butter nicely.
Vanilla Extract: Pure vanilla is best for a rich, classic flavor.
Almond Extract: A touch here boosts depth and adds a subtle nutty note.
Large Egg: Binds everything together and adds moisture.
All-Purpose Flour: Make sure to spoon and level for accurate measurement—this recipe depends on it!
Baking Soda: Provides gentle lift for a tender crumb.
Cream of Tartar: Adds slight tang and helps with the cookie’s softness.
Salt: Balances the sweetness beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Mini Sugar Cookies Recipe is — once you have the basics down, you can really make it your own with just a little creativity. Feel free to mix in your favorite flavors or add festive touches.

Flavored Extract Swap: I sometimes skip the almond and use lemon or orange extract for a bright citrus twist that my family goes crazy for.
Sprinkles or Colored Sugars: Add fun colored sugars or sprinkles right before baking to dress them up for holidays or birthdays.
Gluten-Free Version: I’ve tried a 1:1 gluten-free flour blend, and it turns out wonderfully soft—just make sure your blend includes xanthan gum.
Chocolate Dipped: After baking, dip half the cookie in melted dark or white chocolate for a decadent finish.

How to Make Mini Sugar Cookies Recipe

Step 1: Cream Butter and Sugars

Start by preheating your oven to 350°F and lining three baking sheets with parchment paper — trust me, this step saves you so much cleanup! Then, beat together your softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. When I first tried this recipe, I worried that the dough looked curdled once I added the egg and extracts, but it’s totally normal and your cookies will bake up beautifully.

Step 2: Combine Dry Ingredients and Mix

In a separate bowl, whisk together your flour, baking soda, cream of tartar, and salt. Add this dry blend to your wet ingredients and beat until everything is combined. Be sure to scrape down the sides of your bowl so no flour pockets remain. The dough will be soft, but don’t worry — that’s exactly how it should be.

Step 3: Sugar-Coat Your Dough Balls

Here’s a little trick I discovered: setting aside some sugar for rolling the dough balls not only prevents sticking but creates a wonderful crackly sugar crust on your cookies. Scoop out 2-teaspoon-sized portions — I like using a 1-teaspoon cookie scoop, doubling up for the right size — and toss them gently in sugar using a shallow container. This step is really satisfying and mess-free!

Sugar cookie dough in a container of sugar.

Step 4: Flatten and Bake

Arrange the sugared dough balls about 2 inches apart on your prepared sheets — I find you can comfortably fit about 30 per sheet. Then, use a cookie stamp or the bottom of a glass to gently flatten each dough ball. Baking takes just 9 to 12 minutes until the cookies puff up and set around the edges but still look tender in the middle. Right when they come out, sprinkle a little extra sugar on top for that sparkle. Cooling them on a wire rack makes all the difference, as they crisp up perfectly once cooled.

Unbaked sugar cookies on a parchment-lined baking sheet.

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Pro Tips for Making Mini Sugar Cookies Recipe

Use a Cookie Scoop: It helps keep your cookie sizes uniform, so they bake evenly — I use a 1-teaspoon scoop doubled up.
Don’t Skip the Sugar Roll: Coating dough balls in sugar before baking not only prevents sticking but creates that signature crunchy coating.
Bake One Sheet at a Time: To avoid uneven baking, give your pans a chance to cool fully before adding dough for the next batch.
Watch the Bake Time Closely: Slightly underbake for chewy centers — they’ll firm up as they cool, so pull them at the first sign of setting edges.

How to Serve Mini Sugar Cookies Recipe

Garnishes

I love finishing these mini treats with a light dusting of extra granulated sugar right out of the oven — it gives them a lovely sparkle and crunch that everyone notices. For holidays, I sometimes sprinkle colorful sanding sugar or add tiny edible pearls to make them extra festive.

Side Dishes

These cookies pair beautifully with a cozy cup of tea or coffee, and my kids especially love them alongside a cold glass of milk. For brunch or a party, I like arranging them on a platter with fresh fruit or alongside other small desserts for a fun cookie spread.

Creative Ways to Present

One of my favorite ways to present these mini sugar cookies is stacked in a clear jar tied with a pretty ribbon — perfect for gifting! For holiday parties, arranging them on festive plates or tiered stands makes them look extra special and inviting. And if you’re feeling crafty, try stamping a themed design on top before baking.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature — they stay fresh for about 3 days that way. I’ve also kept them refrigerated for up to 5 days without losing any of their delicious texture, which is great if you’re prepping ahead for a big event.

Freezing

These mini sugar cookies freeze beautifully! After cooling, I pop them in a sealed freezer bag or airtight container with layers of parchment paper in between so they don’t stick. When I want a sweet treat later, I just pull out however many I want — they thaw quickly at room temperature and taste just as good as fresh.

Reheating

If you want to enjoy them warm, I reheat leftover cookies in a 300°F oven for 5 minutes or so. Avoid microwaving, since it can make them chewy or overly soft; an oven refresh keeps the crisp edges intact and the centers lovely and soft.

FAQs

Can I use salted butter instead of unsalted in this Mini Sugar Cookies Recipe?

Yes, you can use salted butter, but I recommend reducing or skipping the added salt in the recipe to avoid overly salty cookies. Unsalted butter gives you more control over the seasoning, but salted butter can work in a pinch.
Why do these cookies have both baking soda and cream of tartar?

Great question! The baking soda helps the cookies rise gently, while cream of tartar adds a slight tang and helps create that tender, soft crumb that sugar cookies are famous for. Together, they balance each other to make these cookies just right.
Can I make these cookies gluten-free?

Absolutely! Using a 1:1 gluten-free flour blend that contains xanthan gum works well. Just be sure to measure the flour the same way, by spooning and leveling, for best results.
How do I know when to take these cookies out of the oven?

Look for cookies that have puffed up and started to set around the edges but still look a tiny bit soft in the center. They’ll firm up as they cool, so pulling them out too late can make them a little too crisp.
Can I use a glass instead of a cookie stamp to flatten dough balls?

Yes! I often use the bottom of a glass if I don’t have a cookie stamp handy. Just press gently to flatten the dough balls evenly, and you’re good to go.

Final Thoughts

This Mini Sugar Cookies Recipe has quickly become a go-to for me whenever I want a sweet, simple treat that always impresses. I absolutely love how these little cookies strike the perfect balance between crisp and tender, and the sugary coating just adds that extra magic. Give this recipe a try — I bet you’ll find yourself baking batch after batch, just like me. Happy baking, friend!