Mini Sugar Cookies

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Mini Sugar Cookies are soft, chewy, and an adorably perfect size! Made with all the same basic sugar cookie ingredients and doesn’t require any dough chilling so they are easy peasy and quick to make!

PIN these Mini Sugar Cookies to try later!

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Mini Sugar Cookies

How cute are these Mini Sugar Cookies? My kids go crazy for them because they are the cutest size and loaded with fun and festive Christmas sprinkles. 

They have the most delicious soft and chewy centers with slightly crisp edges that melt in your mouth. You can ditch the rolling pin, cookie cutters and can whip up a batch in less than 30 minutes.

This is the perfect sugar cookie to add to Christmas cookie trays, your holiday baking list, and leaving out for Santa with a glass of milk. 

If you love this easy Sugar Cookie recipe, try my Chocolate Chip Sugar Cookies, Vanilla Bean Sugar Cookies, Sugar Cookie Bars, Giant Sugar Cookies, and Cut-Out Sugar Cookies. 

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key ingredients

• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you wanted a healthier alternative.
• Baking soda and baking powder: Used as a leavening agent.
• Softened butter: You could use salted or unsalted butter. If you use unsalted butter, make sure to add 1/4 teaspoon to the recipe.
• Sugar: We use granulated white sugar to add sweetness.
• Vanilla extract: Enhances the flavors and adds warmth. I love using vanilla bean paste to add even more flavor.
• Almond extract: Gives the cookies the ultimate sweet sugar cookie flavor.
• Egg: We use 1 whole egg and it’s best if the egg is at room temperature so it incorporates in the dough better.
• Sprinkles: For fun! The Christmas sprinkles adds a festive twist but you can use any color or themed sprinkles for different holidays or special occasions.  

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how to make mini sugar cookies

Cream butter and sugar: Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone mats. In a large mixing bowl with an electric hand mixer or a stand mixer with a paddle attachment, cream to together the butter and sugar for a few minutes until light and fluffy.

Mix wet ingredients: Add the egg and extracts and continue to beat together until combined. Be sure to scrape down the sides of the bowl with a rubber spatula.

Combine dry ingredients: In a medium bowl, whisk together the dry ingredients (flour, baking powder, and baking soda).

Make sugar cookie dough: Add the dry ingredients to the wet ingredient. Mix just until cookie dough forms.

Add sprinkles: Fold in the sprinkles until evenly distributed into the dough. Be sure not to over-mix.

Form into mini cookies: Use a mini cookie scoop and cut in half to form balls so each cookie dough ball should have about 2 teaspoons of dough. Form into round balls then place on prepared cookie sheet. Add more sprinkles to the top of each cookie (optional).

Bake: Bake cookies for 5-7 minutes or just until the edges are a light golden brown. Let cool on the cookie sheet for a few minutes, then transfer to a cooling rack. Enjoy!

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tips

• Make these into ice cream sandwiches: MY FAVORITE! Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Perfect shape: Form the dough balls into a little ball shape to make the perfect small cookies.
• Make for any occasion: Swap the Christmas sprinkles for rainbow sprinkles for birthday parties, pink and red sprinkles for Valentine’s Day or omit the sprinkles all together and top cookies with sparkling sugar for an extra sparkly and simple look. 
• Room temperature egg and butter: It’s important that your egg and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.

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variations

• Add crunch: Add a your favorite chopped nuts to the cookie dough to add a nutty crunch. Chopped almonds, walnuts, almonds, macadamia nuts, and pecans work great.
• Gluten-free cookies: Swap the regular all-purpose flour for gluten-free flour.
• Large cookies: If you’d prefer to make these cookies the standard cookie shape instead of mini, use a regular cookie scoop. Add a few minutes to the baking time. 
• Chocolate Chip Sugar Cookies: Add mini chocolate chips instead of sprinkles for a chocolatey twist. 
• Frosted Sugar Cookies: Instead of adding sprinkles to the tops, spread your favorite vanilla, chocolate or cream cheese frosting on top. 
• Other mix-ins: M&Ms’s, shredded coconut, Oreos, chopped pretzels, graham cracker pieces, or your favorite candy bar chopped up.

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leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into tiny balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or air-tight container.

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