Description
These Mini Sugar Cookies are delightfully soft with a sweet, delicate crunch from the sugar coating. Perfectly portioned for bite-sized treats, they are easy to prepare and bake, making them an ideal choice for parties, holidays, or everyday snacking. The blend of vanilla and almond extracts adds a subtle depth of flavor, while the cream of tartar ensures a tender texture with a slight puff.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
For Coating and Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling, ¼ cup reserved for sprinkling)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper to prevent sticking and allow easy cleanup. This set-up ensures even baking.
- Mix Wet Ingredients: In a large bowl using an electric mixer, beat together the softened butter, granulated sugar, and powdered sugar until creamy and smooth. Add the canola or vegetable oil and continue mixing until fully combined. Scrape the sides and bottom of the bowl as needed. Then, incorporate the egg, vanilla extract, and almond extract. The mixture may look slightly curdled, which is normal.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, beating until combined. Remember to scrape the sides and bottom of the bowl to ensure even mixing.
- Prepare Sugar Coating: Set aside ¼ cup of granulated sugar for topping baked cookies later. Pour ½ cup of granulated sugar into a wide, flat container with sides—ideal for tossing dough balls to coat them evenly.
- Shape and Coat Dough Balls: Using a 1-teaspoon cookie scoop, take a heaping portion equivalent to about 2 teaspoons of dough. Drop 8-10 dough balls at a time into the sugar container. Gently shake or use your fingers to evenly coat each ball in sugar.
- Place and Flatten Dough: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them a couple of inches apart to allow spreading. Flatten each dough ball using a cookie stamp or the bottom of a glass to achieve an even thickness and decorative pattern.
- Bake and Finish: Bake the cookies in the preheated oven for 9-12 minutes. They are ready when they have puffed up and the edges begin to set; they will crisp further upon cooling. Immediately after removing the trays from the oven, sprinkle the tops with the reserved ¼ cup of sugar for extra sparkle and sweetness. Transfer the baking sheets to wire racks and allow cookies to cool completely before storing.
Notes
- For best results, ensure the butter is softened but still cool to touch; overly melted butter can affect the dough consistency.
- The curdled appearance after adding the extracts and egg is normal and will not affect final texture.
- The cream of tartar contributes to the tender, slightly crisp texture characteristic of these cookies.
- Use a cookie stamp or glass bottom to flatten the dough balls to promote even baking and shape.
- Cool cookies completely before storing to maintain crispness and prevent sogginess.
- These cookies are perfect for making in large batches due to the relatively long total time and yield.
