Very Chewy Mini Sugar Cookies
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You already know I love some mini cookies. But these mini sugar cookies are absolutely beyond! With a good dose of vanilla bean paste, they’re flavorful (never boring), uber chewy, and have a gorgeous sugared coating. You can also roll them in colorful sanding sugar for holidays like Halloween, Christmas, and Valentine’s Day. You’re going to love this quick and easy recipe!
You know that episode of Bob’s Burgers where Linda puts up the Christmas tree too early and has to keep getting new ones? I fear that may be me this year. Except I do have an artificial tree so it’s fine, but the sentiment remains.
The thing is, in the year of our lord 2025, we wake up to the worst, dystopian novel-esque news every single day. So, I’m putting on Christmas music, I’m baking mini gingerbread cookies, I’m wearing plaid pajamas, and you can’t stop me! We deserve this!
That said, I knew I needed to get a good sugar cookie on the blog stat because they’re such a holiday classic. Of course, I make these cookies year round cause they’re so good. But they really pop off around this time of the year.
This recipe is one I created way back when I was in pastry school. But, I’ve mini-fied it, because I just love a bite-sized treat this time of the year. When there’s so many sweets going around, it’s nice to be able to grab some mini chocolate chip cookies or just a few tiny sprinkle cookies, ya know?
Vanilla bean paste
What really makes these cookies stand out is the vanilla bean paste! Not only does it make these cookies deeply vanilla, but you get those gorgeous black flecks (at a fraction of the price of vanilla beans).
Of course, if you don’t have paste, feel free to use pure vanilla extract instead. I would use 1 full Tablespoon (15 milliliters) to add some extra flavor.
Making the cookies
You want to under-bake the cookies just a tad. They should be set on the edges but a little under-done in the centers. It’s key for that soft and chewy texture!
Using sanding sugar instead
For the holidays, I like to roll the cookie dough in sanding sugar instead of plain granulated sugar! Just use whatever colors you like to match the holidays. Try red and green for Christmas, black and orange for Halloween, or red and pink for Valentine’s Day.
Storing the leftovers
Place any leftover cookies in an airtight container. Store them at room temp for up to 3 days. After a few days, they’ll start to lose their chew.
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The Easiest Mini Sugar Cookies
Ingredients
- 200 grams all purpose flour (1 2/3 cups)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 115 grams unsalted butter, softened (1/2 cup)
- 250 grams granulated sugar, divided (1 1/4 cups)
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste (or 15 milliliters/1 Tablespoon pure vanilla extract)
Equipment
- Stand mixer or hand mixer
- #100 cookie scoop or teaspoon
- Parchment paper
Instructions
- Whisk together the all purpose flour, cornstarch, baking soda, and Kosher salt in a small mixing bowl. Set aside.
- Then, add the softened unsalted butter and 150 grams (3/4 cup) of the granulated sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar until it's light and fluffy, about 2-3 minutes. Then, mix in the egg and vanilla bean paste or extract until the mixture is smooth.
- Pour the flour mixture into the wet ingredients. Beat the dough just until there are no more streaks of flour. Cover the dough and chill for at least 1-2 hours, or overnight.
- When you're ready to bake the cookies, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper. Then, place the remaining 100 grams (1/2 cup) of granulated sugar in a shallow bowl.
- Using a #100 cookie scoop or teaspoon, scoop the dough into balls. Roll the cookie dough balls in the granulated sugar. Then, line the cookie dough balls about 1 inch apart on the prepared sheet pans. Refrigerate any leftover dough while the cookies are baking.
- Bake the cookies for 5-6 minutes, just until the edges are set and the centers are still a bit under-done. Don't over-bake or the cookies will end up crunchy! Let the cookies cool on the sheet pans for 4-5 minutes and then transfer them to a wire rack to cool completely. Enjoy!
