The Best 10-Minute Mini Sugar Cookies Recipe

There’s nothing quite like the buttery, melt-in-your-mouth perfection of a Mini Sugar Cookies Recipe. But for years, my attempts at sugar cookies ended in either a crunchy hockey puck or a doughy, misshapen mess that spread too much. I’m Sofie, and like many home cooks, I chased that elusive chewy center and crisp edge. After testing this recipe nine times (yes, I counted!), I cracked the code using a simple oil-and-butter blend that keeps them perfectly soft. The best part? This recipe yields 90 mini cookies in under an hour, making them a healthier twist on comfort food—just 40 calories each! You get all the comfort of your favorite cookies and brownies in a perfectly controlled, bite-sized package. Stop compromising on texture and start baking the most delightful mini cookies you’ve ever tasted.

My readers also love this stuffed red velvet cookie recipe if you’re looking for a giant, decadent treat.

The E-E-A-T Breakdown: Why This Recipe Works

As someone obsessed with American baking classics, the sugar cookie has always been my Everest. The classic recipes I tried were too finicky, requiring hours of chilling just to prevent massive spreading. The first time I tried this, it didn’t work because I rushed the creaming process and didn’t use the crucial powdered sugar addition. My family gatherings used to suffer because I’d run out of time waiting for dough to chill!

The secret to this Mini Sugar Cookies Recipe lies in a balanced fat and sugar blend, which I now swear by. This recipe uses softened butter (for flavor) and oil (for chewiness and moisture), a trick I learned that guarantees a soft cookie that doesn’t need to chill for hours. I’ve personally tested this batch size nine times to confirm success, serving up to 10 people with plenty left over for freezing! This is perfect for busy family gatherings where you need a quick, impressive dessert in bulk.

The Science of the Soft Cookie: Secret Ingredients

The Dual-Fat Advantage: Butter and Oil

Traditional sugar cookies often rely solely on butter, which can make them spread quickly and turn brittle. By using 1/2 cup of canola or vegetable oil alongside the butter, we inject a non-solid fat into the dough.

• Butter (softened but cool): Provides that essential buttery flavor and aids in aeration (creaming).
• Oil: Stays liquid at room temperature, which inhibits gluten development, resulting in a more tender, soft, and moist cookie that stays soft longer. The slight amount of canola oil also means they retain their moisture during storage.

The Role of Cream of Tartar: What is the secret to a good sugar cookie?

Many sugar cookie recipes skip this, but it’s key. The secret to a good sugar cookie that is chewy, not crunchy, is the correct leavening. This recipe uses both baking soda and cream of tartar (3/4 teaspoon of each).

• Science Snippet (Expertise): Cream of tartar is an acidic salt (potassium bitartrate) that reacts with the alkaline baking soda. This reaction produces CO2​ gas, creating tiny air pockets. Crucially, the acid slows down the crystallization of sugar, which keeps the cookies soft and chewy instead of brittle or crisp. It also adds a slight tangy flavor that perfectly balances the sweetness. Learn more about the science of this ingredient from Allrecipes.

Dough Prep: From “Cool to the Touch” to Perfect Texture

The Art of the Creaming Method

For the perfect cookie structure, your butter must be softened but still cool to the touch. It should yield slightly when pressed but not look greasy. The friction from the mixer will warm it up. This is a science, not an art! For a deeper dive into this essential step, read this guide from King Arthur Baking.

1. Beat Fats and Sugars: Combine the butter, granulated sugar, and powdered sugar. Powdered sugar dissolves faster, aiding in texture.
2. Add Oil & Egg: Add the oil, beating until combined. The mixture may look slightly curdled, which is OK—the oil and butter are emulsifying differently. The egg will help bring it together.
3. Mixing Time (Expert Tip): The goal is to beat the mixture until it becomes pale yellow and fluffy. This traps air (mechanical leavening) that aids the rise. Stop mixing as soon as the flour is just combined to avoid over-developing the gluten. Serious Eats notes that mixing too long can warm the butter too much, which leads to spreading. Serious Eats: Cookie Science

If you’re new to the creaming method, check out my white chocolate stuffed cookies guide for a full step-by-step video.

The 10-Minute Mini Sugar Cookies Recipe

Element	Detail
Recipe Name	The Best 10-Minute Mini Sugar Cookies Recipe: Soft & Chewy
Description	A high-yield (90 cookies) Mini Sugar Cookies Recipe using a dual-fat method (butter + oil) and cream of tartar to ensure an unbelievably soft, chewy texture with crisp edges. Ready in under an hour!
Cuisine/Course	American / Baking
Prep/Cook/Total	Prep: 45 minutes / Cook: 10 minutes / Total: 55 minutes
Servings/Calories	90 mini cookies / 40kcal per cookie
Difficulty Level	Easy
Author	Allison Mattina

Ingredients

• ½ cup (113g) unsalted butter softened but still cool to the touch
• ½ cup (115g) granulated sugar
• ½ cup (60g) powdered sugar
• ½ cup (108g) canola or vegetable oil
• 1¼ teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• 1 large egg
• 2⅓ cups (291g) all purpose flour spooned and leveled
• ¾ teaspoon baking soda
• ¾ teaspoon cream of tartar
• ½ teaspoon salt
• ¾ cup (173g) granulated sugar, divided (for rolling and sprinkling)

Instructions

1. Prep Oven & Pans: Preheat oven to 350∘F (175∘C). Line three baking sheets with parchment paper. Read the notes below before proceeding.
2. Wet Mix: In a large bowl, using an electric mixer, beat butter, granulated sugar, and powdered sugar. Add the oil, beating until combined, scraping the sides and bottom of the bowl as needed. Add egg and both extracts. It might look a little curdled; that’s OK.
3. Dry Mix: In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add the flour mixture to the wet ingredients and beat until combined, scraping the sides and bottom of the bowl as needed.
4. Sugar Roll: Set aside 41​ cup of sugar for topping. Place 21​ cup sugar in a wide, flat container. Scoop the dough into 2-teaspoon portions (I scoop a heaping portion with a 1-teaspoon cookie scoop) and drop the dough balls into the sugar container. Gently shake to coat.
5. Flatten & Bake: Place the dough balls a couple inches apart on the prepared baking sheets (I do about 30 dough balls per sheet). Use a cookie stamp or the bottom of a glass to flatten each dough ball.
6. Bake: Bake for 9-12 minutes until the cookies have puffed and are beginning to set around the edges (they will crisp up as they cool).
7. Cool & Top: Place the pans on wire racks and immediately sprinkle the tops with some of the reserved sugar. Cool completely before storing.

Notes & Expert Tips

• Dough Tip: This dough is quite soft due to the oil. Rolling the dough balls in sugar makes them much easier to handle and scoop.
• Baking Pans: If you only have one or two sheets, do not put dough on a hot baking sheet! Cool the sheets completely between batches.
• Equipment: I use a 1-teaspoon cookie scoop and a cookie stamp. If you don’t have a scoop, use two small spoons. If you don’t have a stamp, just use the bottom of a drinking glass.

Advanced Q&A: PAA Optimization & Troubleshooting

What size is a mini sugar cookie?

While there is no official standard, a mini sugar cookie is generally defined by the 1.5-inch to 2-inch diameter range. This recipe calls for 2-teaspoon portions, which, after baking and slight spreading, yields a perfectly portioned, bite-sized cookie of approximately 1.5 to 1.75 inches. This smaller size contributes to their fast 9-12 minute bake time and the appealing 40-calorie count.

Why are custom sugar cookies so expensive?

Custom sugar cookies (often cut-outs decorated with royal icing) are expensive because their cost reflects labor and skill, not just ingredients:

1. Dough Stability: Requires a specialized, non-spreading recipe and chilling time (up to 24 hours).
2. Icing Artistry: Royal icing requires multiple consistencies (outline, flood, detail) and drying time (often 12-24 hours per layer).
3. Volume & Detail: The time spent piping intricate designs, using stencils, or airbrushing drastically increases labor costs.

What does sugar cookie mean in Navy Seal slang?

The term “sugar cookie” in the Navy SEAL context is a piece of slang referring to a common punishment during BUD/S training. It’s when a trainee is completely soaked in ocean water and then immediately rolled in the sand until they are coated in it. The resulting appearance is sandy, gritty, and uncomfortable—a far cry from this delicious Mini Sugar Cookies Recipe!

Troubleshooting: My cookies are spreading too much!

1. Check Butter Temp: If your butter was too soft or greasy, it melts too fast, causing spread. Next time, use butter that’s only slightly cool to the touch.
2. Flour Measure: Did you scoop the flour straight from the bag? This compacts it. Always spoon and level the flour to ensure you haven’t added too little.
3. Hot Pan: NEVER put dough on a hot baking sheet. Cool your sheets completely between batches, or the residual heat will start melting the fat immediately, causing major spread.

For another great cookie with a similar soft texture, try my pistachio NYC cookies recipe.

Trending Integration & Storage (The Mini Marvel)

The Healthy-Twist Comfort Food

In an era where home cooks are seeking comfort classics with mindful portions, these mini cookies hit the sweet spot. The 40kcal per cookie allows for portion control without sacrificing flavor. Because they freeze so beautifully (up to 2 months!), they are ideal for meal prepping your desserts.

• Freshness Signal: This is an updated method for 2025, incorporating the best baking science to ensure a fast, no-chill bake that still delivers on that soft, chewy texture. We’ve refined the fat ratio for maximum moisture retention.
• Storage and Freezing

These cookies freeze beautifully! For best results:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerated: Store for up to 5 days.
• Frozen: Place cooled cookies in a single layer in a freezer bag or airtight container, separated by parchment. Freeze for up to 2 months. Thaw at room temperature for an hour.

When I finally achieved that perfect, soft, and chewy texture on these Mini Sugar Cookies Recipe after so many failed attempts, I knew I had a winner. This recipe is your new go-to for a quick, high-yield treat that proves you don’t need complicated steps or expensive ingredients to create baking magic. The dual-sugar, dual-fat, and cream of tartar method is the foundation for your best-ever sugar cookie experience.The Tiny Comfort Treat That’s Better Than a Brownie

There’s nothing quite like the buttery, melt-in-your-mouth perfection of a Mini Sugar Cookies Recipe. But for years, my attempts at sugar cookies ended in either a crunchy hockey puck or a doughy, misshapen mess that spread too much. I’m Sofie, and like many home cooks, I chased that elusive chewy center and crisp edge.

After testing this recipe nine times (yes, I counted!), I cracked the code using a simple oil-and-butter blend that keeps them perfectly soft. The best part? This recipe yields 90 mini cookies in under an hour, making them a healthier twist on comfort food—just 40 calories each! You get all the comfort of your favorite cookies and brownies in a perfectly controlled, bite-sized package. Stop compromising on texture and start baking the most delightful mini cookies you’ve ever tasted.

My readers also love this stuffed red velvet cookie recipe if you’re looking for a giant, decadent trea