Description
Delight in these Mini Sugar Cookies, a perfect blend of buttery softness and sweet crunch. Made with a unique combination of butter and oil, these cookies have a tender texture with a sugary coating that adds an irresistible sparkle. Easy to scoop and bake, they’re perfect for sharing or enjoying as a bite-sized treat.
Ingredients
Scale
Cookie Dough
- ½ cup (113g) unsalted butter, softened but still cool to the touch
- ½ cup (115g) granulated sugar
- ½ cup (60g) powdered sugar
- ½ cup (108g) canola or vegetable oil
- 1¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
For Rolling and Topping
- ¾ cup (173g) granulated sugar, divided (reserve ¼ cup for topping the baked cookies)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F and line three baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar using an electric mixer until light and creamy. Add the oil and continue beating until fully combined, scraping the bowl as needed. Next, add the egg along with the vanilla and almond extracts; a slightly curdled appearance is normal at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add this dry mix to the wet ingredients, beating until just combined, scraping the sides and bottom of the bowl to ensure even mixing.
- Prepare Sugar for Rolling: Set aside ¼ cup of the granulated sugar for sprinkling on top after baking. Place ½ cup of the granulated sugar into a wide, shallow container suitable for coating the dough balls.
- Scoop and Coat Dough Balls: Using a 1-teaspoon cookie scoop (or two small spoons), scoop about 2-teaspoon portions of dough and drop them into the sugar container in small batches of 8-10. Gently toss or shake to coat each dough ball thoroughly with sugar.
- Arrange and Flatten Cookies: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets, approximately 30 per sheet. Use a cookie stamp or the bottom of a glass to gently flatten each dough ball to help them bake uniformly.
- Bake and Finish: Bake the cookies for 9-12 minutes, or until they have puffed up and just begun to set around the edges. Remove from the oven and immediately sprinkle the tops with the reserved sugar. Allow them to cool completely on wire racks before storing.
Notes
- Equipment: A 1-teaspoon cookie scoop and cookie stamp make shaping the cookies easier, but two small spoons and the bottom of a glass work fine if you don’t have these tools.
- Dough: The dough is soft due to the butter and oil mix, so rolling in sugar helps handle it better and adds a sparkling finish.
- Assembly: Bake in three batches, scooping and preparing subsequent pans while others bake. This process typically yields about 90-100 cookies in 40 minutes.
- Baking Sheets: Cool baking sheets thoroughly between batches to prevent the dough from spreading prematurely.
- Storage: Store the cookies at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 2 months. They freeze and thaw beautifully.
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 6g
- Sodium: 95mg
- Fat: 4.2g
- Saturated Fat: 1.8g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 12mg
