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.
Pin Share Print Servings: 36 cookies
Calories: 95kcal
Cost: $5
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)
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
Instructions
- Beat butter and sugar until light and fluffy.
- Mix in egg, vanilla, and almond extract.
- Add flour, baking powder, and salt; mix gently.
- Wrap and refrigerate for 30 minutes.
- Roll into 1-inch balls and place on baking sheet.
- Dip fork in sugar and press crisscross pattern.
- Bake at 350°F for 8–10 minutes until edges set.
- Let rest 5 minutes, then transfer to wire rack.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 1cookie | Calories: 95kcal (5%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Monounsaturated Fat: 1g | Cholesterol: 20mg (7%) | Sodium: 55mg (2%) | Potassium: 15mg | Sugar: 6g (7%) | Vitamin A: 150IU (3%) | Calcium: 5mg (1%) | Iron: 0.3mg (2%)