The Easiest Mini Sugar Cookies
These mini sugar cookies are uber soft, uber chewy, and have a gorgeous sparkly coating. With just a few basic ingredients, you'll end up with nearly 100 mini cookies for a crowd. Leave them as-is or roll the dough in colorful sanding sugar for holidays like Christmas, Halloween, and Valentine's Day. They're the best!
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!
Notes
For soft and chewy cookies, I recommend weighing the ingredients instead of using measuring cups. If you do not have a kitchen scale, here's how to measure the flour. First, fluff it with a whisk and spoon the whisked flour into a measuring cup. Level it off without packing the flour in.
If the dough is too cold to scoop, let it warm at room temperature for 20-30 minutes. You want it to be chilled but still scoop-able.
The cookies are ready when they are puffed up but not browning. They should be set on the edges and a tad under-baked in the middles.
For super round cookies, use the scoot method! Right after the cookies come out of the oven, place a small round cookie cutter or cup around each cookie and scoot it in a circular motion to round out the edges.
Feel free to roll the cookies in colorful sanding sugar for holidays. Just replace the 100 grams (1/2 cup) of granulated sugar with whatever color sanding sugar you'd like. Try red and green for Christmas, black and orange for Halloween, etc.
Serving: 1mini cookie, Calories: 26kcal, Carbohydrates: 4g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 19mg, Sugar: 2g
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