clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Sugar Cookies

  • Author: Elise
  • 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


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!



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


For the Cookies

  1. 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.
  2. 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.
  3. 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.
  4. Roll the dough into about 1 1/2-tablespoon (30g) sized balls.
  5. 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.
  6. Allow the cookies to fully cool before decorating.

For the Frosting

  1. 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.
  2. 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.
  3. Frost the cooled cookies as desired and top with decorations of choice.
  4. 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.


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