The first time I made these Christmas Mini Sugar Cookies, my entire kitchen filled with the sweet, buttery aroma that instantly reminded me of childhood Christmas mornings. I remember pulling the first batch out of the oven and feeling like the warm air carried every nostalgic holiday memory I’ve ever loved. These tiny cookies melt in your mouth, and making them felt like a joyful, cozy escape from the cold outside. I love how simple they are, yet how festive they feel once you top them with those sparkling holiday sprinkles.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the delicious flavor of traditional sugar cookies, but in adorable, poppable mini form that’s perfect for gifting, snacking, decorating, or adding to holiday dessert boards. They bake quickly, they look festive without much effort, and because they’re so small, you can enjoy one (or four!) without feeling overwhelmed. Plus, they keep beautifully and stay soft for days, making them unbelievably convenient for your holiday rush.
Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- 2 ¼ cups all-purpose flour
- Holiday sprinkles
After making these cookies more times than I can count, I can tell you that the cream cheese is the secret ingredient you absolutely shouldn’t skip—it keeps the cookies tender and adds subtle richness that makes everyone ask, “What makes these so soft?” You can substitute almond extract for a portion of the vanilla if you want a bakery-style flavor, but don’t replace the butter with margarine; I tried it once out of desperation, and trust me, the cookies lose their magic. Holiday sprinkles work best in coarse sugar styles because they stay bright after baking, unlike softer nonpareils which can bleed.
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Baking sheets
- Parchment paper
- Knife or bench scraper
You don’t need fancy equipment to make these mini sugar cookies, but having a mixer helps tremendously with creaming the butter, sugar, and cream cheese until fluffy. Parchment paper ensures the bottoms stay pale and soft, so definitely use it if you can. A bench scraper or even a simple knife helps cut the dough into neat mini squares—I’ve tried rolling balls, but cutting gives you those adorable bite-sized pieces. And baking sheets with lighter surfaces help prevent over-browning, something I learned after accidentally using a dark pan and getting crispier bottoms than I wanted.
Step-by-Step Instructions
When I start making these Christmas Mini Sugar Cookies, I always begin by creaming the butter, cream cheese, and sugar until the mixture looks visibly fluffy and pale. This step takes a few minutes, and I’ve learned not to rush it, because the more air you incorporate here, the softer and loftier the cookies become. The smell at this point is already sweet and delicious, and it reminds me of making frosting as a kid. Once it reaches the perfect light texture, I add in the egg and vanilla, letting the mixer beat just long enough for everything to become smooth.
Next, I whisk together the dry ingredients—flour, baking soda, and salt—and slowly fold them into the wet mixture. I’ve learned to switch off the mixer toward the end and use a rubber spatula instead; overmixing can make the cookies dense, and these are meant to be airy little bites. As the dough comes together, it becomes soft but workable, almost like a cross between cookie dough and thick frosting. I always chill the dough for at least twenty minutes because it makes cutting cleaner and helps the cookies keep their shape.
After chilling, I press the dough into a rectangle about ½ inch thick on a lightly floured surface. Using a sharp knife or bench scraper, I cut it into tiny squares—usually about ¾ inch each. This is the most satisfying part for me, almost like cutting fudge or making homemade caramels. Then I gently dip the tops of each square into holiday sprinkles; I like doing this step before baking rather than after because the sprinkles stick better and look more polished once baked.(See the next page below to continue…)