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Mini Sugar Cookies Adorable: 24 Sweet Tiny Treats

Mini Sugar Cookies Adorable
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Mini Sugar Cookies are easy and adorable bite-sized treats that are perfect for any celebration.

Ingredients

Scale
  • 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
  • 2⅓ cups (291g) all-purpose flour, spooned and leveled
  • ¾ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt
  • ¾ cup (173g) granulated sugar, divided, for rolling and sprinkling
  • For the Simple Glaze (Optional):
  • 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
  • 2–4 tablespoons milk (or lemon juice)
  • ¼ teaspoon vanilla extract (optional)
  • Food coloring (gel or liquid, optional)

Instructions

  1. In a medium bowl, whisk together 2⅓ cups (291g) all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon cream of tartar, and ½ teaspoon salt. Set aside.
  2. In a large bowl, cream ½ cup (113g) unsalted butter, ½ cup (115g) granulated sugar, and ½ cup (60g) powdered sugar with an electric mixer until light and fluffy (2-3 minutes).
  3. Beat in ½ cup (108g) canola or vegetable oil, 1¼ teaspoons pure vanilla extract, ¼ teaspoon almond extract, and 1 large egg until fully incorporated. Scrape down bowl sides.
  4. Gradually add the dry ingredient mixture to the wet, mixing on low speed just until combined and no flour streaks remain. Do not overmix.
  5. Divide dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (preferably 2-3 hours or overnight) until firm.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour a work surface and rolling pin. Take one chilled dough disk and roll it to an even ¼ inch (0.6 cm) thickness.
  8. Dip small cookie cutters (1-2 inches) in flour. Cut shapes and place them 1 inch (2.5 cm) apart on prepared baking sheets. Gather and re-roll dough scraps, chilling if sticky.
  9. Bake for 7-10 minutes. Edges should be lightly golden, and centers set. Do not overbake.
  10. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  11. To make the glaze: Sift 2 cups (240g) powdered sugar into a medium bowl. Gradually add 2 tablespoons milk (or lemon juice) and optional ¼ teaspoon vanilla extract; stir until smooth. Adjust consistency with more milk (¼ tsp at a time) for thinner glaze, or more sifted powdered sugar for thicker. Divide and add gel food coloring if desired.
  12. Dip cooled cookie tops into glaze, spread with a small spatula, or pipe with a piping bag. Add sprinkles immediately if using. Let decorated cookies set undisturbed on a wire rack for several hours or overnight until glaze is completely dry and hardened.

Notes

  • Chilling the dough helps maintain the cookie shape.
  • Use different cookie cutters for various shapes.
  • Store cookies in an airtight container for freshness.

Nutrition

Find it online: https://keepityummy.com/mini-sugar-cookies-adorable/

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