Mini Fall Sugar Cookies
These mini fall sugar cookies combine soft sugar cookies with sweet, fall-colored buttercream frosting and festive sprinkles in a fun, bite-sized package perfect for dessert, snacking, or as an appetizer.
Servings: 49 Mini Cookies
Ingredients
Sugar Cookie Dough
- 4 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter softened
- ½ cup vegetable oil
- 1 cup sour cream
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Buttercream Frosting
- 3 cups powdered sugar
- ½ cup butter
- 3 tablespoon milk
- 1 ½ teaspoons vanilla extract
- Fall colors of gel food coloring, as desired.
- Festive fall sprinkles
Instructions
- Preheat the oven to 350° and lightly grease a baking sheet(s).
Sugar Cookie Dough
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- In a large bowl, beat butter, oil, and sour cream together on medium speed.
- Add sugar and vanilla extract and beat until smooth.
- Add dry ingredients into wet ingredients and mix on low speed just until dough forms a ball.
- Using a 1-inch cookie scoop, place dough balls on the prepared baking sheets.
- Spray the bottom of a glass with non-stick cooking spray and gently press each cookie to flatten them a bit.
- Bake for 10-12 minutes.
- Remove cookies from the oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.
Buttercream Frosting
- In a medium mixing bowl, cream butter, milk and vanilla together. Gradually add powdered sugar and beat until smooth and creamy.
- Add desired color of food coloring until desired consistency is obtained.
- Frost cookies once they have completely cooled, and sprinkle with candy sprinkles.
Notes
Tips
- Room Temperature Ingredients: Your cold ingredients should be brought to room temperature for better emulsification with less mixing.
- Don't Overmix: Mix your dough ingredients until just combined. Overmixing makes dense, tough cookies.
- Fresh Leaveners: Your baking powder should be fresh. Expired leaveners won't work, leaving you with flat cookies.
- Don't Overbake: Your cookies will look a bit raw, and that's okay. The heat from the baking sheets finishes them to perfection as they cool.