These Christmas Mini Sugar Cookies are soft, sweet, and buttery drop sugar cookies that are packed with festive sprinkles in every bite. They have the classic sugar cookie flavor you love, without and chilling, or cutting, so they are perfect for busy holiday baking days!
These mini cookies come together in just a few minutes, and bake up into super soft and chewy cookies, with the cutest pops of color throughout. They are so fun, and would be such a big hit for a holiday cookie tray, packaging up in little baggies to gift, or even for a birthday party (with the appropriate sprinkle colors of course).
They’re thick enough for a slightly chewy bite, and just so tiny you’ll want to eat 6 (or more) at a time!
My recipe gives you soft, tender sprinkle cookies, without any chilling. The cookies are so easy, and you’ll love this reliable, no fuss recipe so much that you’ll want to make these all year long!
Why you’ll love these
- So Cute and Tiny: Who doesn’t love things in their miniature form? They only problem is they’re so cute and little you’ll want to eat a dozen at a time 😉
- Quick and Easy: They’re made without chilling the dough, just mix, scoop and bake. Perfect for busy schedules.
- Festive: Sprinkles are baked right into the dough to give the cookies their fun color and look!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Mini Sugar Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Butter: I use unsalted butter in all my baking, you can use salted butter if that’s what you have and cut the added salt by 1/4 teaspoon.
- Sugars: I like a mix of brown sugar and granulated for these, even though sugar cookies usually just have granulated sugar. The mix gives them a little crispiness on the edges, soft and chewy centers, and makes so they don’t spread too much.
- All Purpose Flour: We add a little more flour to keep the cookies from spreading too much.
- Cornstarch: We add just a little cornstarch to make these cookies extra soft.
- Sprinkles: We want to use jimmies (the little rod/stick sprinkles because they’ll hold their shape and won’t bleed their color). Do not use nonpareils (the tiny balls). You can customize your colors for any holiday.
How to make Mini Sugar Cookies
Step 1: Cream the Butter and Sugars. Add the softened butter, and sugars to a medium bowl and mix them together until they’re light and fluffy. Add in the egg, and vanilla extract and mix until combined.
Step 2: Add in the Dry Ingredients. Add in the flour, cornstarch, baking soda, and salt. and mix it all together until you have a soft cookie dough.
Step 3: Add the Sprinkles. Add the sprinkles and fold them into the dough until they’re evenly mixed throughout.
Step 4: Scoop into balls. Use a 1 teaspoon cookie scoop, measuring spoon, or eye ball out the portions of dough. Roll them into small balls. Roll the balls into additional sprinkles to coat the outsides, if desired.
Step 5: Bake the cookies. Bake the cookies for 5 to 7 minutes or until the tops are no longer shiny, and are set. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack, or enjoy!
Tips and Tricks
- Use Jimmie Sprinkles: They will hold their color and shape. Non pareils will bleed in your dough and you’ll end up with a muddled mess of colors.
- Use a Mini Cookie Scoop: Keep the cookies uniform by using a cookie scoop (or measuring each one out with a scale I like 5-6g). This will make sure they bake evenly.
- Bake One Tray at a Time: If you have the time, I always recommend baking one tray of cookies a ta time. This will give you the most even results, and prevent some cookies from being burnt on the bottom and others over cooked on the tops.
- Don’t Overbake: The cookies are so small so they bake up in the oven very quickly. Watch them the last couple minutes until the tops are set, and the bottom edges are very lightly golden.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, thaw them at room temperature for a few minutes then enjoy.
These Mini Christmas Sugar Cookies are the perfect easy cookie. They have the best soft texture, classic sugar cookie flavor, and are so fun for baking with kids, great for filling your cookie trays, or enjoying anytime you want a cookie that is quick, easy, and of course delicious!
More Christmas Cookies
Mini Sugar Cookies
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 large Egg
- 1/2 tsp Vanilla Extract
- 1 1/2 cups + 2 TBS all purpose flour
- 1/2 TBS Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp salt
- 1/3 cup Jimmie Sprinkles (+ extra for topping the cookie dough balls)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
- Add the butter and sugars to a large mixing bowl (or the bowl of a stand mixer) and beat them together for about 2 minutes, until the mixture is light and creamy. 1/2 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/4 cup Brown Sugar
- Add in the egg, and vanilla extract and stir them into the mixture until combined. 1 large Egg, 1/2 tsp Vanilla Extract
- Add in the flour, baking powder, baking soda, and salt and stir it all together until you have a nice soft cookie dough. Scrape the bottom and sides of the bowl as needed. 1 1/2 cups + 2 TBS all purpose flour, 1/2 TBS Cornstarch, 1/2 tsp Baking Soda, 1/2 tsp salt
- Fold in the sprinkles until evenly mixed into the cookie dough. 1/3 cup Jimmie Sprinkles
- Scoop the cookie dough into 1 teaspoon portions and roll them into balls.
- Place 3 to 4 extra Tablespoons of sprinkles into a small bowl, and roll the cookie dough balls into the sprinkles to coat the outsides.
- Place the cookie dough balls at least 1 inch apart on the prepared baking sheets. Bake the cookies for 5 to 7 minutes, or until the tops are set (and no longer shiny) and the edges are very lightly golden.
- Remove from the oven and let the cookies cool for 10 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Notes
- Use Jimmie Sprinkles: They will hold their color and shape. Non pareils will bleed in your dough and you’ll end up with a muddled mess of colors.
- Use a Mini Cookie Scoop: Keep the cookies uniform by using a cookie scoop (or measuring each one out with a scale I like 5-6g). This will make sure they bake evenly.
- Bake One Tray at a Time: If you have the time, I always recommend baking one tray of cookies a ta time. This will give you the most even results, and prevent some cookies from being burnt on the bottom and others over cooked on the tops.
- Don’t Overbake: The cookies are so small so they bake up in the oven very quickly. Watch them the last couple minutes until the tops are set, and the bottom edges are very lightly golden.
- Storage Instructions: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, thaw them at room temperature for a few minutes then enjoy.Â
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