Description

These Mini Sugar Cookies are soft, buttery, and perfectly sweetened with a delightful sugar coating. Made with a combination of butter and oil for a tender texture, these bite-sized treats are ideal for parties, snack time, or gifting. Easy to prepare and bake, they feature a light vanilla and almond extract flavor, complemented by a crisp sugar topping that adds extra sparkle and sweetness.

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

Topping

¾ cup (173g) granulated sugar, divided for rolling and sprinkling

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Instructions

Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix wet ingredients: In a large bowl, use an electric mixer to beat together the butter, granulated sugar, and powdered sugar until combined and creamy. Add the oil and continue mixing until fully incorporated, scraping down the sides and bottom of the bowl as needed. Add the egg, vanilla extract, and almond extract, mixing until just combined. The mixture might appear slightly curdled, which is normal.
Combine dry ingredients: In a separate bowl, whisk or sift together the all-purpose flour, baking soda, cream of tartar, and salt to distribute the leavening agents evenly.
Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture. Beat on low speed or stir until just combined, scraping the bowl as needed to ensure there are no pockets of flour.
Prepare sugar for coating: Reserve ¼ cup of granulated sugar in a small bowl for topping after baking. Place ½ cup of granulated sugar in a shallow container wide enough to toss the dough balls for coating.
Scoop and coat dough balls: Using a 2-teaspoon scoop (or two heaping 1-teaspoon scoops), portion the dough and drop the balls into the sugar container. Toss gently or shake the container to coat each ball evenly with sugar. Do this in batches of 8-10 dough balls at a time.
Arrange on baking sheets: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them a couple of inches apart to allow spreading. Flatten each dough ball gently using a cookie stamp or the bottom of a glass to about a half-inch thickness.
Bake the cookies: Bake in the preheated oven for 9-12 minutes, until the cookies puff up and the edges just begin to set. They will firm up further as they cool.
Add reserved sugar topping: As soon as you remove the baking sheets from the oven, sprinkle the tops of the hot cookies with some of the reserved granulated sugar for a sparkling finish.
Cool and store: Transfer the baking sheets to wire racks and allow the cookies to cool completely. Once cooled, store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.

Notes

Equipment: For best results, use a 1-teaspoon cookie scoop for consistent dough portions and a cookie stamp or flat-bottomed glass to flatten the dough. If unavailable, use two small spoons to scoop dough and a glass bottom to flatten.
Dough texture: The dough is softer than typical sugar cookie dough because it combines butter and oil. Rolling the dough balls in sugar helps manage stickiness and creates a sweet crust.
Baking batches: If you have limited baking sheets, bake cookies in batches allowing pans to cool between uses to prevent premature spreading. Bake one sheet while preparing the next batch to save time.
Storage: Store cookies at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness up to 5 days. These cookies freeze very well and can be kept frozen for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving Size: 1 mini cookie (approx. 10g)
Calories: 45 kcal
Sugar: 4.5 g
Sodium: 35 mg
Fat: 2.5 g
Saturated Fat: 0.8 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 7 mg