When it comes to Best Cookies For A Party, these easy addicting mini sugar cookies quietly steal the spotlight. They’re tiny, crunchy, buttery, and dangerously snackable — the kind of cookie people grab “just one more” of… five times in a row. If you love a soft sugar cookie, don’t worry, I do too — but IMO, these crisp little bites win every time.
They melt in your mouth, shatter ever so slightly when you bite in, and leave behind that nostalgic, old-school sugar cookie flavor you didn’t realize you missed. Sound dramatic? Maybe. Accurate? Absolutely.
Why you’ll love this recipe
Let’s be honest — not all sugar cookies are created equal. Some are fluffy, some are cakey, some are dry (we don’t talk about those). These mini sugar cookies are in a category all their own.
- They’re crunchy without being hard.
- They’re buttery without being greasy.
- They’re sweet without being cloying.
And because they’re small, they’re perfect for grazing. Set out a bowl and watch them disappear. These are Sweet Munchies in the purest form.
Key reason people love them: they’re low effort, high reward, and totally irresistible.
The story behind these mini sugar cookies
This recipe comes straight from my grandma’s recipe box — literally. One handwritten card, one typed version, both stained with butter and time. You know it’s good when a recipe exists in duplicate.
Growing up, these cookies were always around during the holidays. They weren’t flashy. No frosting. No sprinkles. Just simple sugar cookies baked until pale, crisp, and rolled in sugar like tiny jewels.
As a kid, I loved stacking them. As an adult, I love how fast they vanish at parties. Funny how that works.
I modernized the method just a bit, but the soul of the recipe stays the same. Old-fashioned. Reliable. Addicting.
What sets this recipe apart
Unique texture:
These cookies are crisp and delicate with a melt-in-your-mouth finish. Not crunchy like biscotti. Not crumbly like shortbread. Just right.
Recipe size:
This batch makes a lot of cookies. Perfect for sharing, gifting, or pretending you’ll share.
Old-fashioned charm:
No trendy ingredients. No weird steps. Just classic pantry staples done right.
Bonus: kids, adults, coworkers — everyone loves them.
Ingredient breakdown — simple but strategic
Every ingredient here earns its place. No fillers. No fluff.
Butter + oil
This combo is the secret weapon. Butter brings flavor. Oil keeps the cookies crisp and tender instead of dry.
Powdered sugar
Adds sweetness and creates that delicate texture. Granulated sugar alone won’t give you this result.
Almond extract
Just a touch makes these bakery-worthy. It’s subtle but unmistakable. This is why they belong in Almond Flavored Cookies Recipes.
Cream of tartar
Yes, really. It adds a gentle tang and keeps the cookies pale instead of overly browned.
Sugar coating
Rolling the dough in sugar adds crunch, sparkle, and that nostalgic cookie-shop finish.
That’s it. Simple ingredients, big payoff.
Visual overview — what’s happening behind the scenes
You’ll mix the dough in one bowl.
Scoop and roll it in sugar.
Flatten slightly.
Bake fast.
Sprinkle with sugar while hot.
That’s the whole vibe. Easy, breezy, and zero stress.
How to make them — step by step
Make the dough
Cream the butter, oil, powdered sugar, and granulated sugar until smooth and fluffy. Use a hand mixer or stand mixer — either works.
Add the egg, almond extract, and cream of tartar. Mix until fully combined.
Fold in the dry ingredients just until a soft dough forms. Don’t overmix. Overmixing kills that tender crunch.
Roll in sugar
Scoop small portions of dough. These are mini cookies, remember?
Drop each dough ball into a bowl of granulated sugar and roll until coated. This step matters — don’t skip it.
Flatten
Place the sugared dough balls onto a parchment-lined baking sheet.
Flatten gently with the bottom of a glass or cookie stamp. You want thin cookies, not hockey pucks.
Bake
Bake at 350°F for 9–12 minutes. The cookies should look pale with set edges.
Important: Do not wait for browning. These cookies stay light.
As soon as they come out, sprinkle lightly with more sugar. Cool completely.
Pro tips for perfect results
- Use room-temperature butter. Cold butter won’t cream properly.
- Keep them small. Mini size = better crunch.
- Don’t overbake. Pale cookies = melt-in-your-mouth texture.
- Sprinkle sugar while hot. It sticks better and adds sparkle.
- Let them cool fully. They crisp up as they cool — patience pays off.
- FYI, these cookies taste even better the next day.
Variations to try
These cookies are amazing as-is, but they also love a glow-up.
Cookies Using Chocolate Chips
Fold mini chocolate chips into the dough for a sweet twist. Keep them mini so the cookies stay delicate.
Citrus sugar cookies
Add orange or lemon zest to the dough for brightness.
Holiday sparkle
Swap half the sugar coating for colored sanding sugar.
Vanilla-only version
Skip almond extract and double the vanilla if needed — but you’ll miss that bakery vibe.
Kid-friendly mix-ins
Mini M&Ms or confetti sprinkles turn these into Christmas Snacks Kids Can Make with minimal help.
Best ways to serve them
These cookies shine in every setting.
- On a holiday cookie platter
- In a big bowl for grazing
- Wrapped in cellophane for gifting
- Packed neatly as Cookies For Work
- Served with coffee, cocoa, or milk
They’re also fantastic alongside richer desserts. Their crisp texture balances creamy treats beautifully.
Why they’re perfect party cookies
They don’t crumble.
They don’t smear frosting.
They don’t melt.
They stack well, travel well, and look great on a platter. That’s why they belong in every list of Party Cookies Ideas.
People love them because they’re easy to eat and impossible to ignore.
Storage and make-ahead tips
These cookies are low maintenance.
Room temperature: up to 3 days in an airtight container
Refrigerated: up to 5 days
Frozen: up to 2 months
They freeze beautifully. Thaw at room temp and they’re just as crisp.
Want to bake ahead? Do it. These cookies hold their texture like champs.
FAQs — quick answers
Can I make them bigger?
Yes, but mini gives the best texture.
Can I skip almond extract?
You can, but it’s what makes them special.
Do they soften over time?
Not much. They stay crisp when stored properly.
Are these beginner-friendly?
Absolutely. This recipe is practically foolproof.
Is this a small batch?
Nope — and that’s the point.
Why this recipe always works
The butter-oil combo controls texture. Powdered sugar keeps things delicate. Cream of tartar balances sweetness. Almond extract adds depth.
Everything works together. No drama. No guesswork.
That’s why people call them the Most Delicious Cookies after one bite.
Final thoughts — tiny cookies, big energy
These mini sugar cookies prove that simple recipes can be the most memorable. They don’t need frosting. They don’t need decorations. They just work.
Whether you’re baking for a crowd, prepping Homemade Cookies Easy 4 Ingredients-style treats (yes, close enough), or filling a bowl for nonstop snacking, these cookies deliver every time.
Make them once and they’ll quietly become your go-to. Make them twice and people will start asking for “those little cookies.”
And honestly? That’s the best kind of recipe to have. 🍪
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Easy Addicting Mini Sugar Cookies — The Best Cookies For A Party
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 90 mini cookies 1x
- Category: Dessert
Description
These bite-sized sugar cookies bake up light, crisp, and rich with buttery flavor, then practically dissolve the moment you bite into them. They’re ideal for holiday trays, gifting tins, or setting out in a bowl when you want something people can’t stop snacking on. Small cookies, big personality.
Ingredients
- ½ cup unsalted butter, softened but still slightly cool
- ½ cup white sugar
- ½ cup powdered sugar
- ½ cup neutral oil (canola or vegetable works best)
- 1¼ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 2⅓ cups all-purpose flour (measured by spooning and leveling)
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup granulated sugar, divided (for coating and finishing)
Instructions
-
Heat the oven
Set your oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside. -
Cream the base
In a large mixing bowl, beat the butter with both sugars until smooth and fluffy. Pour in the oil and mix again, scraping down the bowl as needed. -
Add flavor and egg
Beat in the egg, vanilla extract, and almond extract. The mixture may look slightly separated — that’s totally fine. -
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. -
Combine
Add the dry ingredients to the wet mixture and mix just until a soft dough forms. Don’t overwork it. -
Prep the sugar coating
Set aside about ¼ cup of the sugar for sprinkling after baking. Place the remaining sugar in a shallow container wide enough to roll dough balls easily. -
Scoop and coat
Scoop dough into small portions (about 2 teaspoons each). Drop several dough portions at a time into the sugar container and gently toss until coated. -
Flatten
Arrange the sugared dough balls on the prepared baking sheets, leaving space between them. Press each one flat using the bottom of a glass or a cookie stamp. -
Bake
Bake for 9–12 minutes, until the cookies are puffed and the edges look set but not browned. They’ll firm up as they cool. -
Finish and cool
Remove the baking sheets from the oven and immediately sprinkle the warm cookies with the reserved sugar. Let them cool completely before storing.
Notes
Tools:
A small cookie scoop makes portioning fast and consistent, but two teaspoons work just as well. No cookie stamp? A drinking glass does the job.
Dough texture:
This dough is intentionally soft thanks to the butter-and-oil combo. Rolling the dough in sugar makes it easier to handle and shape.
Efficient baking:
Bake one tray while prepping the next. With three pans rotating, you can easily make 90–100 cookies in about 40 minutes.
Baking sheets:
If you’re working with fewer pans, let them cool fully before adding new dough. Warm pans cause spreading.
Storage:
-
Room temperature: up to 3 days
-
Refrigerator: up to 5 days
-
Freezer: up to 2 months
These cookies freeze exceptionally well and keep their crisp texture after thawing.
Nutrition
- Calories: 40kcal
- Sugar: 2g
- Sodium: 31mg
- Fat: 2g
- Carbohydrates: 4g
- Fiber: 0.1g
- Protein: 0.4g
- Cholesterol: 5mg
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