This batch of mini sugar cookies has been my go-to when I need something sweet that disappears as soon as it comes out of the oven. I first made this variation on a chilly afternoon when I wanted a small, bite-sized treat for guests; the cookies came out tender, slightly crisp on the outside, and perfectly sweet without being cloying. Because they are small and uniform in size they bake evenly, and the simple coating of granulated sugar gives a cheerful sparkle that always draws compliments.

I discovered the combination of both butter and neutral oil after experimenting to get the best texture. The butter adds flavor while the oil keeps the interior exceptionally tender and prevents the cookies from drying out, which is why these stay soft for days when stored properly. I love making a big tray, sharing with friends, and watching them come back for seconds. They are also an excellent canvas for small festive decorations when the season calls for them.

Ingredients

• Unsalted butter, 1/2 cup: Use real butter such as Challenge brand or Plugra for deeper flavor. Keep it softened but cool to the touch to trap air when creamed with sugar, which helps create a light, delicate structure.
• Granulated sugar, 1/2 cup plus additional for rolling: Use a standard granulated sugar like Domino. Half of the sugar goes into the dough for sweetness and structure, and about 3/4 cup is reserved for rolling and a final sprinkle for shine.
• Powdered sugar, 1/2 cup: Adds a subtle melt-in-your-mouth quality. Sift if lumpy to avoid pockets of sweetness in the dough.
• Neutral oil, 1/2 cup: Canola or vegetable oil keeps cookies tender and prevents them from becoming dry. Choose refined oil to avoid extra flavors.
• Vanilla and almond extracts: Use 1 1/4 teaspoons pure vanilla extract and 1/4 teaspoon almond extract for a classic, rounded profile. If you prefer a single note, increase vanilla slightly and omit almond for allergy concerns.
• Egg, 1 large: Provides binding and contributes to the cookies' tender crumb. Bring to cool room temperature if refrigerator cold to avoid curdling when mixed with the oil and butter.
• All-purpose flour, 2 1/3 cups: Spoon and level the flour into the measuring cup to avoid packing; this measurement yields a soft but not cakey texture.
• Baking soda, cream of tartar, and salt: 3/4 teaspoon each of baking soda and cream of tartar with 1/2 teaspoon salt balance leavening and flavor while delivering a slight rise and characteristic sugar cookie tang.

Instructions

Prepare and preheat:Preheat the oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper and set aside. Read all steps before starting to ensure you have space to roll and arrange dough. Having parchment ready prevents the small cookies from spreading onto the sheet and sticking.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 slightly fluffy, about one to two minutes. Scrape the sides and bottom of the bowl to ensure even mixing and to incorporate all sugar crystals. The mixture will be cohesive and pale but not completely airy because of the oil added next.Add oil and egg:Slowly add 1/2 cup canola or vegetable oil while mixing on low speed until combined. Add the large egg, 1 1/4 teaspoons vanilla extract, and 1/4 teaspoon almond extract, mixing just until incorporated. The mixture may appear slightly curdled; that is normal because oil and butter have different textures. Continue to the next step and the dough will come together when flour is added.Combine 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 until evenly distributed. This ensures an even rise and prevents pockets of leavening in the finished cookie.Form the dough:Add the dry mix to the wet ingredients in two additions, mixing on low speed until just combined and scraping the bowl as needed. Avoid overmixing to keep the cookies tender. The dough should be slightly sticky but shapeable into small balls.Prep the sugar coating:Reserve 1/4 cup of granulated sugar for a final top sprinkle. Place 1/2 cup granulated sugar in a wide, shallow container for rolling the dough balls. Using a 2-teaspoon portion size, scoop dough into balls and gently toss or shake in the container to coat with sugar. Work in small batches to keep the coating even.Arrange and flatten:Place dough balls about two inches apart on the prepared baking sheets, about 30 per sheet if your sheets are full-sized. Use a cookie stamp or the bottom of a glass to gently flatten each ball to an even thickness. This promotes uniform baking.Bake:Bake for nine to twelve minutes until the cookies have puffed and are beginning to set around the edges. They will be pale but beginning to firm; avoid overbaking as they crisp further while cooling. Immediately after removing from the oven, place the pans on wire racks and sprinkle the tops with some of the reserved sugar to add a bright sparkle. Cool completely before storing.

Storage Tips

For short-term storage, place cooled cookies in an airtight container with parchment layers between to prevent sticking. At room temperature they stay fresh for two to three days. For longer storage, freeze baked cookies on a tray until firm, then transfer to a freezer bag and press out excess air; they will keep for up to three months. To refresh frozen cookies, thaw at room temperature for 30 minutes then warm in a 275 degrees Fahrenheit oven for four to six minutes to revive the crisp edges.

Ingredient Substitutions

If you need to avoid dairy, replace the butter with an equal amount of neutral-flavored margarine and confirm the margarine works well for baking. For egg-free versions, use a commercial egg replacer equivalent to one large egg or 3 tablespoons unsweetened applesauce, though texture will be slightly denser. To make them gluten-free, substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; expect a slightly different crumb and potentially longer baking time by a minute or two.

Serving Suggestions

Serve these small cookies on a decorative platter with a dusting of extra granulated sugar for sparkle. Pair them with a simple hot beverage such as black tea, coffee, or a lightly spiced cider. For holiday platters, add a few candied citrus slices, shortbread, and chocolate-dipped cookies for variety. They also pair nicely with a small scoop of ice cream when served slightly warm.

Cultural Background

Small sugar cookies have long been a staple in American baking, especially during holiday seasons. Their simplicity and adaptability made them popular for community baking events and church fundraisers, where ease of scaling mattered. The technique of rolling in sugar and using a mild leavener such as cream of tartar traces back to classic tea biscuit preparations that favored tender textures and subtle tang.

Seasonal Adaptations

Change extracts and coatings to reflect different times of year. Swap the almond extract for pumpkin spice or cinnamon in autumn, or add a few drops of peppermint extract and a sprinkle of crushed candy cane for winter festivities. In summer, fold in a small amount of lemon zest and roll in sugar mixed with a touch of powdered lemon peel for a bright variation.

Meal Prep Tips

For efficient entertaining, scoop the dough onto a tray and freeze the dough balls on a sheet pan until firm, then bag them. When ready to bake, place frozen dough balls on parchment-lined sheets and add an extra minute or two to the bake time. This approach lets you bake fresh cookies in small batches as needed without starting the dough each time.

These mini cookies are a small, joyful bite that remind me of home and the simple pleasure of sharing baked goods. Try making a double batch the first time and freeze half; you will thank yourself weeks later when last-minute guests arrive.