Mini Sugar Cookies
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!
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Servings: 90 cookies
Calories: 27kcal
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.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 35IU | Calcium: 1mg | Iron: 0.1mg