Mini Christmas Cookies
These Mini Christmas Cookies are buttery, tender sugar cookies with a smooth, glossy icing that sets up with a soft bite. Use mini cutters and you get bite-sized cookies that are perfect for platters, cookie swaps, and gift tins. The dough is easy to handle once it has chilled, so this one is a good pick for a relaxed holiday bake.
Ingredients
- 2 1/4 cups all-purpose flour — This is the structure of the cookie. Spoon it into your measuring cup and level it off rather than scooping straight from the bag, which packs in extra flour and makes the dough dry.
- 1/2 tsp baking powder — A small amount gives the cookies just enough lift so they stay tender instead of dense. Check that your container is fresh, since old baking powder loses its rise.
- 1/2 tsp salt — Salt sharpens the butter and vanilla flavor, so the cookies don’t taste flat or overly sweet.
- 3/4 cup unsalted butter — Use it softened but still cool to the touch. Unsalted butter lets you control the salt level in the dough.
- 3/4 cup granulated sugar — This sweetens the dough and helps create a soft, tender texture when beaten with the butter.
- 1 egg — It binds the dough and adds richness. Let it come to room temperature so it blends smoothly into the butter.
- 1 1/2 tsp vanilla extract — Vanilla is the main flavor in the dough. Use pure extract for the cleanest taste.
- 1/4 tsp almond extract — A small amount adds a classic bakery note. Too much can taste harsh, so measure it carefully.
- 3 cups powdered sugar — This forms the base of the icing. Sift it first if it’s lumpy so the icing stays smooth.
- 4 tbsp milk — Milk thins the powdered sugar into a glossy icing that dips well. Add it a spoonful at a time, since too much will make the icing runny.
- 1 tsp vanilla — This is a second addition of vanilla for the icing, which gives it a warm, rounded flavor.
- Gel food coloring, as needed — Use gel, not liquid, coloring. Gel gives vivid color without thinning the icing.
- Assorted sprinkles, as needed — Choose sprinkles that fit your holiday look. Add them while the icing is still wet so they stick.
How To Make Mini Christmas Cookies
- Whisk the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Whisking spreads the leavening and salt through the flour so every bite tastes the same. Beat the butter and sugar. In a large bowl, beat the unsalted butter and granulated sugar until fluffy and pale, about 2 to 3 minutes with a mixer. The mixture should look light and airy. Then mix in the egg, vanilla extract, and almond extract until smooth. Pro Tip: If the butter is too warm and greasy, the dough will spread in the oven, so stop if it looks melted.
- Mix in the dry ingredients. Add the flour mixture to the butter mixture and mix on low speed just until a dough forms. Stop as soon as no dry flour shows. Overmixing makes the cookies tough. Roll and chill the dough. Divide the dough and roll it out 1/4 inch thick between two sheets of parchment. Chill the dough for 2 hours so it firms up and cuts cleanly. Pro Tip: Rolling between parchment keeps the dough from sticking and means you don’t need extra flour.
- Cut and bake the cookies. Cut the chilled dough with mini Christmas cookie cutters and arrange the cookies closely on parchment-lined baking sheets. Bake at 350°F for 9 minutes, until the edges are just set and barely golden. Let them cool on the sheet for a few minutes, then move them to a rack to cool completely.
- Make the icing and decorate. Whisk the powdered sugar, milk, and vanilla into a smooth icing, adding a little more milk if it’s too thick. Tint portions of the icing with gel food coloring. Dip the cooled mini cookies into the icing, let the excess drip off, then top with assorted sprinkles while the icing is still wet. Let the icing set at room temperature before stacking.
What To Expect While They Bake
The dough will feel soft and a little sticky when you first mix it, and that’s normal. After chilling, it should feel firm enough to roll and cut without tearing. In the oven, the cookies will look pale and soft in the center, then set and turn barely golden at the edges. The icing will look thin and glossy at first, then dry to a smooth, matte finish within an hour or so.
Where This Recipe Can Go Wrong
The most common mistake is skipping the chill. Warm dough spreads in the oven, and the mini shapes lose their definition. Chill the dough for the full 2 hours before cutting.
Another mistake is overbaking. Mini cookies cook quickly, so pull them at 9 minutes when the edges are just set. Cookies left in too long turn dry and crumbly.
Finally, thin icing can run off the cookies. Add milk a spoonful at a time, and check that the icing coats the back of a spoon before dipping.
Why This Recipe Works
Creaming butter and sugar traps air, which gives the cookies a tender bite. The small amount of baking powder adds gentle lift without making them puffy. Chilling the dough firms up the butter so the shapes hold their edges in the oven. The powdered sugar icing sets firm enough to stack, while the sprinkles add crunch and color.
Easy Ways To Switch It Up
- Lemon Sugar Cookies: Replace the almond extract with lemon zest for a brighter flavor. The cookies will taste fresher and a little tangier.
- Vanilla Only: Skip the almond extract and use the vanilla alone for a more classic flavor. The cookies will taste simpler but just as tender.
- Simple White Icing: Leave the icing untinted for a clean, classic look. It will still set smoothly and make a nice base for sprinkles.
Serving Suggestions
Arrange the mini cookies on a platter with a mix of colors for a festive look. They pair well with hot cocoa, coffee, or a cold glass of milk. Pack them in a tin with parchment between layers for an easy holiday gift.
Storage And Make-Ahead
Store fully set, decorated cookies in an airtight container at room temperature for up to 5 days. Keep the layers separated with parchment so the icing doesn’t smudge. You can refrigerate the baked, undecorated cookies for up to 3 days, but let them come to room temperature before icing. The dough can be refrigerated for up to 2 days or frozen for up to 2 months; thaw it in the refrigerator before rolling. Undecorated cookies freeze well for up to 2 months, and you should thaw them completely before decorating.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can. Wrap the rolled dough tightly and refrigerate it for up to 2 days. Let it sit for a few minutes before cutting if it feels very firm.
Can I skip the almond extract?
Yes, you can skip it. The cookies will taste simpler, but they will still bake up tender and golden.
Why is my icing too runny?
Add more powdered sugar a little at a time until it thickens. Keep the milk additions small so the consistency stays under control.
Do I have to use gel food coloring?
No, but gel is strongly recommended. Liquid coloring can thin the icing and make the color look faint.
Want more holiday baking ideas? Follow Hailee Recipes on Pinterest for new seasonal favorites.
Mini Christmas Cookies
Ingredients
Method
- Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly combined; beat the unsalted butter and granulated sugar in a large bowl until fluffy and pale, about 2 to 3 minutes; mix in the egg, vanilla extract, and almond extract until smooth.
- Add the flour mixture to the butter mixture and mix on low speed just until a dough forms; divide the dough and roll it out 1/4 inch thick between two sheets of parchment; chill the dough for 2 hours.
- Cut the chilled dough with mini Christmas cookie cutters and arrange the cookies closely on parchment-lined baking sheets; bake at 350°F for 9 minutes until the edges are just set and barely golden; cool on the sheet for a few minutes, then move to a rack to cool completely.
- Whisk the powdered sugar, milk, and vanilla into a smooth icing; tint portions with gel food coloring; dip the cooled mini cookies into the icing, let the excess drip off, and top with assorted sprinkles while the icing is still wet; let the icing set at room temperature before stacking.
