These mini sugar cookies have quietly become my most requested treat for holidays and casual get togethers. I first made them on a rainy afternoon when I wanted something small, sweet, and a little nostalgic. The dough is forgiving, the technique is simple, and the result is little rounds that are crisp at the edge and soft in the center. Because they are petite, one or two are enough when you want a tiny sweet bite with coffee or tea. I remember a weekend when I brought a tray to a neighbor visit and everyone kept returning for more, praising their delicate crumb and sparkly finish.

What makes this recipe special is the balance between richness and lightness. The combination of butter and oil keeps the interior tender while the reserved granulated sugar gives the exterior a satisfying crunch and a pretty finish. The small size encourages experimentation with finishes and flavors without committing to an entire batch in one style. I often double the batch for holidays and leave a small tub of extra sugar nearby so guests can roll their own for a fun interactive sweet station.

Ingredients

• Unsalted butter, 1/2 cup: Use a good quality stick of butter, softened but still cool to the touch. The butter gives flavor and structure. I reach for European style butter when I want extra richness.
• Granulated sugar, 1/2 cup: This is creamed with the butter to add lift and tenderness. Use regular white sugar and measure by spooning into the cup and leveling for accuracy.
• Powdered sugar, 1/2 cup: Adds a slightly softer texture and a hint of silkiness to the dough. Sift if it is lumpy.
• Vegetable or canola oil, 1/2 cup: Adds tenderness and keeps the tiny cookies soft inside. Neutral oils work best so the flavor of the extracts can shine.
• Pure vanilla extract, 1 1/4 teaspoons: Choose high quality pure vanilla for the best flavor. I use a Madagascar or Bourbon vanilla extract.
• Almond extract, 1/4 teaspoon: Optional but highly recommended for its warm, nutty fragrance. Use sparingly so it does not overpower the vanilla.
• Large egg, 1: Helps bind the dough and contributes to tenderness and color.
• All purpose flour, 2 1/3 cups spooned and leveled: Spoon the flour into the cup then level it off to avoid a dense dough. This is the principal dry ingredient that shapes the crumb.
• Baking soda, 3/4 teaspoon and cream of tartar, 3/4 teaspoon: These leavening agents provide a gentle lift and the cream of tartar adds a faint tang and helps with chewiness.
• Salt, 1/2 teaspoon: Balances sweetness and enhances overall flavor. If using salted butter, reduce the added salt slightly.
• Extra granulated sugar, 3/4 cup total: Divide this into 1/2 cup for rolling the dough balls and reserve 1/4 cup to sprinkle over the tops right after baking for a bright finish.

Instructions

Preheat and prepare: Preheat your oven to 350 degrees F. Line up to three baking sheets with parchment paper so you can bake several sheets in succession. Read the notes supplied later about spacing and sheet rotation for even baking. Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to beat the softened butter with 1/2 cup granulated sugar and 1/2 cup powdered sugar until light and somewhat fluffy, about one to two minutes. Scrape the bowl as needed so everything is even. The mixture may seem slightly grainy and that is normal. Add oil, egg, and extracts: With the mixer on low, pour in 1/2 cup oil and beat until combined. Add the egg, vanilla, and almond extract. Mix just until blended. The batter may look a bit curdled; do not worry as the flour will bring it together. Mix dry ingredients: In a separate bowl whisk together 2 1/3 cups all purpose flour, 3/4 teaspoon baking soda, 3/4 teaspoon cream of tartar, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients and beat on low until the dough comes together. Scrape the bowl to ensure no streaks of flour remain. Prepare sugar for rolling: Reserve 1/4 cup of the extra granulated sugar for sprinkling after baking. Place 1/2 cup of the sugar in a wide container for rolling. I use a rectangular food storage container so I can shake the dough balls gently to coat them. Scoop and coat: Scoop the dough into 2 teaspoon portions. A heaping 1 teaspoon scoop works well to measure these. Work in batches of 8 to 10 dough balls. Toss or shake them gently in the sugar so they are well coated. Place them a couple of inches apart on the prepared sheets, about 30 per sheet depending on spacing. Flatten and bake: Use a cookie stamp or the bottom of a glass to press each ball gently flat. Bake for 9 to 12 minutes, watching for puffing and light setting around the edges. They will continue to firm as they cool, so avoid overbaking. Finish and cool: Remove the pans to wire racks. Immediately sprinkle the reserved 1/4 cup sugar over the tops so it adheres to the warm surface. Cool completely before storing to allow proper crisping and handling.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to five days. Place a layer of parchment between layers to prevent sticking. For longer storage freeze the baked cookies in a single layer on a tray until firm, then transfer to a sealed freezer container for up to three months. To refresh slightly stale cookies, warm a single layer in a 300 degrees F oven for five minutes to revive the texture. Do not refrigerate as this can make them dry.

Ingredient Substitutions

For dairy free swap the butter for a vegan stick butter and use a neutral oil. Replace all purpose flour with a 1 to 1 gluten free flour blend if needed, noting the texture may be slightly different. If you do not have almond extract omit it and add 1/2 teaspoon extra vanilla. For a richer flavor use browned butter instead of softened butter but reduce the added oil slightly to keep the dough from becoming too greasy.

Serving Suggestions

Serve these with a cup of tea, espresso, or a cold glass of milk. For parties plate them on a tiered tray with citrus zest or edible flowers as accents. For holidays roll some dough balls in colored sanding sugar or press a few festive sprinkles into the surface before baking. They also pair well with fruit preserves or chocolate spread for a quick sandwich cookie variation.

Cultural Background

Sugar cookies are classic in American home baking and evolved from simple butter and sugar confections. This small version echoes the tradition of tea cookies and old fashioned neighborhood cookie swaps. Regional variations include adding citrus, spices, or nut extracts. Miniaturizing the cookie makes it part of a long tradition of bite size sweets served at social gatherings.

Seasonal Adaptations

Adapt the flavor with seasonal ingredients. In spring add lemon zest and a touch of poppy seed. In fall fold in 1/2 teaspoon cinnamon and roll in spiced sugar. For winter include orange zest and a sprinkle of coarse sugar or dip half the cookies in melted dark chocolate and chill until set. These small cookies are perfect for holiday trays because they display well and invite sampling.

Meal Prep Tips

Make the dough ahead and portion into balls then freeze on a tray. Once firm, transfer to a freezer bag. When ready to bake, toss frozen dough balls in sugar and press gently before baking, adding one or two minutes to the baking time. This is a great method for turning out fresh warm cookies on demand. Label and date containers so you can rotate through frozen batches easily.

These mini sugar cookies are simple, versatile, and satisfy the urge for something sweet without a long commitment. I hope you enjoy making them as much as I do and that they become a small but cherished treat in your kitchen.