Description
Delightfully soft and sweet Mini Sugar Cookies made with a combination of butter and oil for a tender texture. These bite-sized treats are rolled in sugar for a sparkling finish and baked until just set, making them perfect for parties or everyday snacking.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
For Rolling and Sprinkling
- ¾ cup (173g) granulated sugar, divided
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C) and line three baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar until combined. Add the canola or vegetable oil and continue beating, scraping the sides and bottom of the bowl as needed. Then incorporate the egg, vanilla extract, and almond extract. The mixture might look slightly curdled at this stage, which is normal.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly mixed.
- Incorporate dry into wet: Gradually add the dry mixture into the wet ingredients, beating until fully combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Prepare sugar for rolling: Reserve ¼ cup of granulated sugar for sprinkling over the baked cookies. Place ½ cup of granulated sugar in a wide container suitable for rolling the dough balls.
- Scoop and coat dough balls: Using a 1-teaspoon cookie scoop or two small spoons, scoop 2-teaspoon-sized portions of dough and drop them into the sugar container (about 8-10 at a time). Gently shake or use your fingers to coat each dough ball evenly with sugar.
- Place and flatten on baking sheets: Arrange the sugar-coated dough balls on the prepared baking sheets spaced a couple of inches apart (approximately 30 per sheet). Use a cookie stamp or the bottom of a glass to flatten each dough ball slightly.
- Bake the cookies: Bake in the preheated oven for 9-12 minutes, or until the cookies have puffed and just start to set around the edges. They will firm up more as they cool.
- Finish and cool: Immediately after removing the pans from the oven, sprinkle the tops of the cookies with the reserved ¼ cup of sugar. Transfer the pans to wire racks and allow cookies to cool completely before storing.
- Batch baking tips: Bake one pan at a time, scooping dough for subsequent batches while the earlier ones cook. Ensure baking sheets are cooled between batches to prevent spreading issues.
Notes
- Equipment: A 1-teaspoon cookie scoop and a cookie stamp are helpful but not required. Use two small spoons to scoop dough and the bottom of a drinking glass to flatten cookies if needed.
- Dough characteristics: The dough is soft due to butter and oil; rolling in sugar helps manage stickiness and makes shaping easier.
- Batch baking: Use multiple baking sheets to work efficiently. Bake in batches and ensure baking sheets are cooled before adding new dough to avoid spreading.
- Storage: Store cookies at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months. These cookies freeze and thaw beautifully.
Nutrition
- Serving Size: 1 mini cookie
- Calories: 50
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.1g
- Protein: 0.5g
- Cholesterol: 7mg
