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
- 1/2 cup (110g) unsalted butter, melted
- 3/4 cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (245g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting
- 1 cup (220g) unsalted butter, room temperature
- 2 1/2 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 1/2-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