Mini Sugar Cookies
These mini sugar cookies are so simple to make with just 4 simple ingredients you likely already have on hand! They are egg-free, nut-free, and lightly sweetened with maple syrup for a simple, delicious treat.
Servings: 40 mini cookies
Ingredients
- 5 tbsp unsalted butter, softened
- 3 tbsp pure maple syrup
- ¼ tsp vanilla extract
- 1 cup self-rising flour or all purpose; see note below
Instructions
- Add the softened butter to a bowl and use an electric hand mixer or stand mixer to cream the butter on high speed until smooth, about 1 to 2 minutes.
- Add the maple syrup and vanilla extract to the creamed butter and mix on medium speed until fully combined, about 1 minute.
- Add in the self-rising flour and stir it in until it forms a dough. It may seem dry and crumbly at first, but continue to mix until it comes together into a soft dough. I usually stir it in with a silicone spatula, but you can also use your mixer on low speed.
- Shape the dough into a disk and wrap it tightly in plastic wrap. Place the dough in the fridge to allow the dough to chill for at least 1 hour or overnight. This step is important, and it will allow the flour time to hydrate and make it easier to roll out.
- After at least an hour, place the chilled dough on the counter to allow it to slightly soften. Preheat the oven to 350 degrees F.
- Lightly sprinkle flour on a surface or sheet of parchment paper and place the dough on top. Flour a rolling pin and roll the dough out until it is about 1/4 inch thick. Use mini cookie cutters to cut out shapes from the dough.
- Transfer the shape cutouts to a parchment paper-lined pan. Gather the scraps and reroll them out to cut out more shapes from the dough until all of the dough is used. Add additional flour on the surface as needed to prevent the dough from sticking.
- Bake the crackers for 7 to 10 minutes until the edges are lightly golden brown. Keep a very close eye on the crackers as they can burn easily. Allow the crackers to cool completely before removing them from the pan.
Notes
- You can use either self-rising or all-purpose flour for these cookies. Self-rising flour allows the cookies to rise slightly and be a little softer to the bite. If you prefer a crunchier-textured mini cookie, you can swap it for normal all-purpose flour.
- Make sure that your butter is softened to room temperature beforehand. Cutting the butter into cubes will help it come to room temperature quickly. If the butter is cold, it won't cream properly.
- The dough may seem dry and crumbly right after adding the flour. Keep mixing! The maple syrup needs time to fully incorporate the flour, and it will come together into a perfect dough.
- I like to use these spring button cookie cutters because they make it so easy to cut out the cracker shapes! The spring button helps the dough shapes pop right out without distorting their shape.
Nutrition
Calories: 28kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 0.4mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 3mg | Iron: 0.03mg
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