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Soft mini sugar cookies with golden edges and fork-pressed tops stacked on a plate.
Hannah Cooking

Mini Sugar Cookies

Soft and buttery mini sugar cookies with golden edges and melt-in-your-mouth centers; a bite-sized classic that’s perfect for parties, holidays, or everyday treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 36 cookies
Course: Dessert, Holiday Cookies
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted butter Softened, not melted
  • 1 cup Granulated sugar Plus extra for pressing tops
  • 1 large Egg Room temperature
  • 2 teaspoon Vanilla extract For classic sugar cookie flavor
  • ½ teaspoon Almond extract Optional, adds bakery-style aroma
  • 2 ½ cups All-purpose flour Spoon and level for accuracy
  • 1 teaspoon Baking powder Helps cookies rise slightly
  • ½ teaspoon Salt Balances sweetness
Optional Add-ins
  • 1 tablespoon Lemon zest For bright citrus flavor
  • ¼ teaspoon Cinnamon Adds subtle warmth
  • — — Colored sugar For decorating tops

Equipment

  • 1 Hand mixer or stand mixer For creaming butter and sugar
  • 1 Mixing bowl Medium size for dough preparation
  • 1 Cookie Scoop For uniform cookie size
  • 1 Fork For pressing the crisscross pattern
  • 1 Baking Sheet Parchment lined for even baking
  • 1 Wire rack For cooling cookies

Method
 

  1. Beat butter and sugar until light and fluffy.
  2. Mix in egg, vanilla, and almond extract.
  3. Add flour, baking powder, and salt; mix gently.
  4. Wrap and refrigerate for 30 minutes.
  5. Roll into 1-inch balls and place on baking sheet.
  6. Dip fork in sugar and press crisscross pattern.
  7. Bake at 350°F for 8–10 minutes until edges set.
  8. Let rest 5 minutes, then transfer to wire rack.
    Soft mini sugar cookies with golden edges and fork-pressed tops stacked on a plate.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used