Description
These Mini Sugar Cookies are delightfully simple to make, featuring a tender, buttery texture with a subtle vanilla flavor. Perfectly sweetened and coated in granulated sugar, they offer a soft center with just-set edges. Ideal for a large gathering or as an easy-to-make treat that requires minimal ingredients and effort.
Ingredients
Dry Ingredients
- 200 grams all purpose flour (1 2/3 cups)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 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
Instructions
- Mix dry ingredients: In a small bowl, whisk together the all purpose flour, cornstarch, baking soda, and Kosher salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, combine the softened unsalted butter and 150 grams (3/4 cup) of the granulated sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then add the egg and vanilla bean paste or extract and mix until smooth.
- Combine wet and dry: Gradually add the flour mixture into the wet ingredients and beat just until no streaks of flour remain. Be careful not to overmix. Cover the dough and chill it in the refrigerator for at least 1 to 2 hours, or ideally overnight to enhance the flavor and texture.
- Prepare for baking: When ready to bake, preheat your oven to 350°F (177°C). Line two sheet pans with parchment paper. Pour the remaining 100 grams (1/2 cup) of granulated sugar into a shallow bowl for rolling the cookie dough balls.
- Scoop and sugar coat: Using a #100 cookie scoop or a teaspoon, scoop the dough into small balls. Roll each ball in the granulated sugar to coat evenly. Place the coated dough balls about 1 inch apart on the prepared sheet pans. Keep any leftover dough refrigerated while baking the sheets.
- Bake the cookies: Bake for 5 to 6 minutes, until the edges are just set and the centers appear slightly underdone. Avoid overbaking to maintain a soft, chewy center and prevent crunchy cookies. Let the cookies cool on the sheet pans for 4 to 5 minutes before transferring them to a wire rack to cool completely. Enjoy your perfectly soft mini sugar cookies!
Notes
- Refrigerating the dough helps prevent spreading and improves texture.
- Using room temperature egg ensures better mixing and texture.
- The vanilla bean paste adds an intense vanilla flavor, but pure vanilla extract works perfectly fine.
- Don’t overbake; the cookies will firm up as they cool.
- The recipe yields a large batch, perfect for parties or gifting.
- Prep Time: 15 minutes
- Cook Time: 6 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
