From the moment I scooped up the sandy dough and felt its cool stickiness between my fingers, I knew these Mini Sugar Cookies would become a staple in my baking rotation. The fragrant steam that rose as they baked and the gentle crackling at the edges told me I was onto something special. After four rounds of tweaks—each teaching me how a quick chill or a whisper more vanilla can transform texture—I’m thrilled to share these bite-size treasures.
Why You’ll Love Mini Sugar Cookies
- Flavorful centers with crisp, golden edges in every bite
- Single-bite size makes portion control a breeze
- Ready straight from oven in about 10 minutes
- Inspired by European tea-time classics
A Little Background
My first batch was gummy in the center—lesson learned: chilling is non-negotiable. These Mini Sugar Cookies trace their roots to simple European doughs meant for afternoon tea, pared down to bite-size rounds perfect for a bustling modern kitchen. I tested them on spring afternoons, noting how the buttery aroma filled the room.
Key Ingredients for Mini Sugar Cookies
- All-purpose flour (2½ cups/300g): Builds structure; swap for pastry flour for a tender crumb.
- Unsalted butter (1 cup/227g), softened: Adds richness; ensure room temperature for even creaming.
- Granulated sugar (1 cup/200g): For sweetness and slight crunch; superfine sugar speeds blending.
- Large egg (1): Binds dough; room temp yields silkier batter.
- Vanilla extract (2 tsp): Deepens flavor; try almond extract for a nutty twist.
- Baking powder (2 tsp) & salt (½ tsp): Lift and balance sweetness.
How to Make Mini Sugar Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment. (Personal testing note: I found middle rack delivers even coloration.)
- In a bowl, whisk flour, baking powder, and salt until evenly blended and silky smooth.
- Using a mixer, cream butter and sugar on medium-high for 2–3 minutes until pale and airy.
- Add egg and vanilla; beat for 30 seconds more until the mixture glistens.
- Gradually incorporate the dry ingredients, mixing on low until just combined—avoid overworking or dough turns tough.
- Chill the dough for 30 minutes in the fridge. (Prep note: I tested 15 vs. 30 minutes; 30 made rolling neater.)
- Portion dough into 1-inch balls, rolling between palms until smooth; arrange 2 inches apart on sheets.
- Lightly dust a glass with flour and press each ball gently to flatten by about half.
- Bake for 8–10 minutes, watching for edges to turn a soft gold and sides to bubble gently.
- Let cookies rest on the sheets for 2 minutes before transferring to wire racks to cool completely.
Pro Tips & Troubleshooting
- Chill dough longer—up to 1 hour—if your kitchen is warm; it prevents spreading.
- Cookies cracking on top? Gently press once mid-bake to flatten peaks.
- For a festive twist, roll balls in colored sugar before baking.
- Doubling the recipe? Mix dough in two batches to avoid overloading your mixer.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze flat in a sealed bag for up to 3 months. Thaw at room temperature—no reheating needed. Always ensure surfaces and hands are clean and dry when handling baked goods to prevent contamination. (Storage note: layering with parchment kept my cookies crisp even on day four.)
Serving Suggestions
Pair these Mini Sugar Cookies with a dollop of lemon curd or sandwich two together with chocolate ganache. They’re also charming scattered on a brunch board alongside berries and mini muffins or served warm with a scoop of vanilla ice cream.
Frequently Asked Questions
- How do I keep sugar cookies soft? Store them in an airtight container with a slice of bread to maintain moisture.
- Can I freeze sugar cookie dough? Yes—shape dough balls, freeze on a tray, then transfer to a bag; bake straight from frozen, adding 1–2 minutes.
- How long do Mini Sugar Cookies last at room temperature? Kept in a sealed tin, they stay fresh for about 5 days.
- What causes sugar cookies to spread too much? Too-soft dough or a warm kitchen; chill dough thoroughly before baking.
- Can I use salted butter in sugar cookies? You can, but reduce added salt by half to avoid an overly salty bite.
- How can I prevent my sugar cookies from browning too quickly? Bake on the center rack and rotate sheets halfway through to ensure even coloring.
Final Thoughts
These Mini Sugar Cookies have earned a permanent spot in my recipe collection—each batch brings back memories of dusty aprons and giggling testers. My favorite way to enjoy them is still warm, with a steaming mug of tea in hand. If you give them a try, let me know how your kitchen filled with that rich, buttery scent, and share your photos so we can celebrate every golden edge together.
More Recipes You’ll Love
- Air Fryer Donuts – bite-sized sweet treats echo the convenience and sugar-coated charm of mini cookies
- Instant Pot Cheesecake – creamy, luscious dessert that contrasts fluffy cookie bites with velvety richness
- Pressure Cooker Rice Pudding – comforting, custard-like pudding perfect for a cozy finish alongside crisp sugar cookies
Mini Sugar Cookies
Ingredients
Cookie Dough
- 2.5 cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp baking powder
- 0.5 tsp salt
Instructions
Cookie Dough
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a separate bowl, use a mixer to cream the butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract for 30 seconds until glossy.
- Gradually add the dry ingredients to the butter mixture on low speed until just incorporated, forming a thick, slightly sticky dough.
- Refrigerate the dough for 30 minutes to firm up.
- Scoop out 1-inch balls of dough and place them 2 inches apart on the prepared baking sheets.
- Lightly dust the bottom of a glass with flour and gently press each dough ball to flatten to about ¼-inch thickness.
- Bake for 8–10 minutes, until the edges are just turning golden and the centers no longer look wet.
- Allow cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.