These Mini Sugar Cookies are thick, soft, and chewy sugar cookies made in one bowl without a mixer, and they're frosted with a smooth, 3-ingredient buttercream!
Love all things cookies? Welcome to the club! Check out my whole cookie section on the blog, as it's fillllleeed with so many of my favorites! Check out these Bakery Style Chocolate Chip Cookies for the best recipe I've ever published, these Coffee Cake Cookies for a fun twist on a classic crumb cake, or these Rocky Road Cookies for a chocolate, marshmallow, and nut combo!
Why You'll LOVE This Recipe
- soft, chewy, and thick sugar cookies
- super simple recipe made without a mixer and with no chill time
- frosted with a smooth, easy 3-ingredient buttercream
- customizable to be festive for any occasion with different colored frosting and decorations
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Granulated Sugar: Granulated sugar adds to flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
Step-by-Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Roll each dough ball into 1 ½-tablespoon dough balls (30g of batter) and transfer them to your prepared pan.
STEP 5: Bake the cookies for 5-8 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Buttercream Frosting
STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together until smooth.
STEP 2: Then, pour heavy cream into the bowl and mix on high speed for at least 3 minutes to create a light, velvety frosting. Add food dye as desired.
Frequently Asked Questions
Yes! You can make these into regular cookies by rolling them into 2- 2 ½-tablespoon-sized (45-55g) dough balls. Bake for 6-9 minutes or until the same baking cues of the edges looking light golden brown, the tops looking pale, and the tops beginning to crack are seen.
Store the frosted cookies tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months.
Expert Tips
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 245g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Dough Balls: Try to measure out the dough balls to be close-to-equal in size to ensure the cookies bake evenly. Do not place dough balls on warm cookie sheets.
Decorating: I love that you can spice up these cookies with different colored frostings, fun sprinkles, candies, and other toppings of your choice. I recommend using food gel to get deeper colors without as much dye.
Make Ahead and Storing
You can prepare the dough ahead of time and keep it covered in the fridge for up to 2 days. You'll want to leave it at room temperature for 10 minutes before rolling and baking as directed. You can also freeze the dough balls in an airtight container or freezer bag for up to 3 months. Simply bake the cookies for an extra couple of minutes directly from the freezer!
After the cookies have been frosted, store them tightly covered or in an airtight container at room temperature for up to 3 days. Freeze unfrosted cookies in a freezer bag for up to 4 months, and place frosted cookies in the freezer for 30 minutes before covering and storing for up to 3 months.
Related Recipes
Print
Mini Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Bake, Cookies, Sugar Cookies
- Method: Bake
- Cuisine: American
Description
These Mini Sugar Cookies are thick, soft, and chewy sugar cookies made in one bowl without a mixer, and they’re frosted with a smooth, 3-ingredient buttercream!
Ingredients
For the Cookies
- ½ cup (110g) unsalted butter, melted
- ¾ cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (245g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- 1 cup (220g) unsalted butter, room temperature
- 2 ½ cups (300g) powdered sugar
- 2 tablespoons (30g) heavy cream
- food dye of choice
Instructions
For the Cookies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Roll the dough into about 1 ½-tablespoon (30g) sized balls.
- Bake the cookies for 5-8 minutes or until the edges look light golden brown, the tops look pale, and the tops are beginning to crack.
- Allow the cookies to fully cool before decorating.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
- Add heavy cream and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Dye the frosting and transfer it to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
- Frost the cooled cookies as desired and top with decorations of choice.
- Store the ccookies tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 245g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Decorating: Customize these cookies using food coloring for the frosting and/or by adding sprinkles, candies, nuts, or other toppings of choice.
Freezing: To freeze the cookies before baking, place the dough balls, uncovered, on a plate or sheet in the freezer for 15 minutes. Then, transfer them to a freezer bag for up to 3 months and bake as directed. To freeze the cookies after baking and decorating, place them, uncovered, on a plate or sheet tray in the freezer for 30 minutes. Then, transfer the cookies to a freezer bag, individually wrap them, or place them in an airtight container for up to 4 months. Thaw them at room temperature a few hours before serving.
Keywords: Sugar Cookies, Mini Sugar Cookies, Frosted Sugar Cookies
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