Mini Sugar Cookies
These adorable little sugar cookies are about the size of a quarter and have the best sweet flavor with a nice crisp. These tiny sugar cookies will be a definite hit and once you eat one, you won't be able to stop.
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Servings: 300 cookies (approximately)
Ingredients
- 2 ¼ Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- ½ Cup Unsalted Butter
- ½ Cup Shortening
- 1 Cup Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- ½ Cup Sanding Sugar (approximately)
Instructions
- Preheat the oven to 350°. Line baking sheets with silicone mats or parchment paper, set aside.
- Whisk together flour, baking soda, baking powder and salt in a medium bowl and set aside.
- With an electric mixer, in a large bowl beat together the butter, shortening, and sugar until fully combined.
- Add in the egg and vanilla extract and beat in with the electric mixer until incorporated.
- Add about half of the flour mixture into the wet ingredients and mix on low speed until it's combined. Add the second half of the flour mixture and beat until fully mixed in. As soon as it is mixed, stop beating to not over-mix the dough.
- Measure out a level teaspoon of cookie dough, break it in half, and then each of those halves into half. This will leave you with four ¼ teaspoon sized dough balls.*
- Dip each of the cookie dough balls into the bowl of sanding sugar and then place them on the cookie sheet. On a standard-sized cookie sheet, you can fit approximately 40 cookies.
- Bake for 7-8 minutes at 350°.
- Remove from the oven and let the cookies sit on the tray for about 5-10 minutes. Once cooled you can pour them into a bowl.
Notes
*If the dough is sticking to the teaspoon, spray the spoon with some nonstick cooking spray to help it release easier. You may have to do this a few times throughout the scooping process!
Storage:
Store them in a large bowl with a lid or an air-tight container for up to a week. You can freeze the fully baked cookies and keep them for up to 3 months in a freezer bag or airtight container. As they are very small, make sure not to let them get buried in the freezer or they may get crushed.
Substitutions:
You can substitute the shortening for butter and make this recipe with only butter. Cookies will be slightly more crispy and still really delicious. I would not recommend making it with all shortening.