Name: Chewy Mini Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 94 mini cookies
Cuisine: American
Ingredients: 200 grams all-purpose flour; 1 tsp cornstarch; 0.5 tsp baking soda; 0.5 tsp Kosher salt; 115 grams unsalted butter; 250 grams granulated sugar; 1 egg; 2 teaspoons vanilla bean paste

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Chewy Mini Sugar Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Whisk together the all purpose flour, cornstarch, baking soda, and Kosher salt in a small mixing bowl. Set aside.

Then, add the softened unsalted butter and 150 grams (3/4 cup) of the granulated sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar until it's light and fluffy, about 2-3 minutes. Then, mix in the egg and vanilla bean paste or extract until the mixture is smooth.

Pour the flour mixture into the wet ingredients. Beat the dough just until there are no more streaks of flour. Cover the dough and chill for at least 1-2 hours, or overnight.

When you're ready to bake the cookies, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper. Then, place the remaining 100 grams (1/2 cup) of granulated sugar in a shallow bowl.

Using a #100 cookie scoop or teaspoon, scoop the dough into balls. Roll the cookie dough balls in the granulated sugar. Then, line the cookie dough balls about 1 inch apart on the prepared sheet pans. Refrigerate any leftover dough while the cookies are baking.

Bake the cookies for 5-6 minutes, just until the edges are set and the centers are still a bit under-done. Don't over-bake or the cookies will end up crunchy! Let the cookies cool on the sheet pans for 4-5 minutes and then transfer them to a wire rack to cool completely. Enjoy!

Nutrition

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Tips & Tricks (5)

Cornstarch is Your Chewy Secret 🔑
Replace 2 tablespoons of flour with cornstarch to reduce gluten development and guarantee that signature chewy texture instead of a cake-like crumb.
Chill Dough Before Baking ❄️
Refrigerate your dough for at least 30 minutes to prevent spreading and ensure thick, pillowy cookies with defined edges that hold their shape beautifully.
Underbake by 1-2 Minutes ⏱️
Remove cookies when the edges are set but the centers still look slightly underdone—they'll continue cooking on the hot baking sheet for perfect chewiness.
Toast Your Vanilla Bean Paste 🌟
Warm the vanilla bean paste in a small bowl for 30 seconds before adding to your butter to unlock deeper, more aromatic vanilla flavors throughout the dough.
Sanding Sugar Coating Technique 🎨
Roll warm dough balls in sanding sugar immediately after scooping, then gently flatten—the heat helps the sugar adhere permanently for that gorgeous sparkly finish that won't rub off.