Description
These mini sugar cookies are simple to make, yielding soft, sweet treats perfect for beginners. The dough uses both butter and oil for a unique texture.
Ingredients
- ½ cup (113 g) unsalted butter, softened but still cool to the touch
- ½ cup (115 g) granulated sugar
- ½ cup (60 g) powdered sugar
- ½ cup (108 g) canola or vegetable oil
- 1¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 2⅓ cups (291 g) all-purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup (173 g) granulated sugar, divided, for rolling and sprinkling
Instructions
- Preheat your oven to 350°F. Line three baking sheets with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and powdered sugar using an electric mixer.
- Add the oil and beat until combined. Scrape the sides and bottom of the bowl as needed.
- Add the egg, vanilla extract, and almond extract. Do not worry if the mixture looks slightly curdled.
- In a separate bowl, combine the flour, baking soda, cream of tartar, and salt. Add this dry mixture to the wet ingredients and beat until just combined, scraping the bowl as needed.
- Set aside ¼ cup of the remaining sugar for topping. Place ½ cup sugar in a wide container for rolling the dough balls.
- Scoop the dough into 2-teaspoon portions. Drop about 8–10 dough balls into the sugar container and gently roll to coat them completely.
- Place the coated dough balls a couple of inches apart on the prepared baking sheets (about 30 per sheet). Flatten each ball with a cookie stamp or the bottom of a glass.
- Bake for 9–12 minutes. The cookies are done when they puff and the edges start to set. They will crisp while cooling.
- Place the pans on wire racks. Immediately sprinkle the tops with some of the reserved sugar.
- Cool the cookies completely before you store them.
Notes
- The soft dough benefits from using a cookie scoop for consistent sizing.
- Cool the baking pans between batches; never place new dough on a hot sheet.
- Store cookies at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American