Mini Sugar Cookies

5 from 1 vote

Itty bitty mini sugar cookies that are super soft with crisp edges! You can shape them as regular cookies or bears for fun, up to you! :)

Prep Time20

Cook Time7

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 44kcal

Get Recipe Ingredients

In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and ¾ tsp salt.
In a large bowl (can also use bowl of stand mixer fitted with paddle attachment), whisk the ½ cup melted butter, ⅓ cup granulated sugar, and ¼ cup brown sugar until combined. Scrape bottom of bowl.
Add 1 tbsp vanilla and egg and mix again until smooth.
Dump in all of the dry ingredients and use silicone spatula to mix until no dry spots remain.

Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats. Add 4 tbsp granulated sugar to small bowl.
Use a small cookie scoop to gather dough into a 1 ½ tbsp ball.
Split the ball into 3 equally sized balls (about 1 ½ tsp each), and roll each into granulated sugar. Place on lined baking sheet, about 2-3 inches apart.
To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
Repeat with remaining dough, shaping them into regular balls or bears!
Bake for 5-7 minutes, or until edges are set/firm. Middles should look slightly underbaked. But don't worry—they will finish baking on the cookie sheet while the pan is still hot!
Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.

Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
Add white chocolate to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
Leave about a tablespoon of melted white chocolate and transfer the rest to a piping bag. Use this for the snouts and ears.
To the remaining white chocolate, add a drop of oil-based pink food coloring. Transfer to piping bag and use this for the blush.
If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
Melt dark or milk chocolate in another bowl, transfer to piping bag, and use this to draw on the eyes and nose.
Enjoy!