Mini Soft-Baked Sugar Cookies


I love sugar cookies.
No really, I LOVE them. Sugar cookies have always been my favorite type of cookie and I’ll admit, they typically don’t last more than a day or 2 in our house. 

This sugar cookie recipe is my favorite sugar cookie recipe. They are super soft & fluffy, buttery and delicious – just how a sugar cookie should be. These mini cookies taste extremely similar to those delish Lofthouse Cookies that you can buy at the grocery store (the ones that are extremely soft with icing and sprinkles to coordinate each holiday). But these mini cookies taste even better & are homemade! 

I love decorating sugar cookies because the options are endless – buttercream frostings, glazes, vanilla, sprinkles, royal icing, etc! We went with simple bright colours and topped the cookies with fun, bright sprinkles.

Happy Baking!





Mini Soft-Baked Sugar Cookies
Soft and delicious mini sugar cookies topped with a colourful frosting. These cookies are extremely similar in taste to Lofthouse Cookies!
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Prep Time
1 hr 15 min
Cook Time
10 min
Total Time
1 hr 25 min
Prep Time
1 hr 15 min
Cook Time
10 min
Total Time
1 hr 25 min
  1. {yield: approx. 5 1/2 dozen mini cookies}
  2. 4 1/2 cups all-purpose flour
  3. 4 1/2 teaspoons baking powder
  4. 3/4 teaspoon salt
  5. 1 1/2 cups unsalted butter, at room temperature
  6. 1 1/2 cups sugar
  7. 3 large eggs
  8. 5 teaspoons vanilla extract
For the Frosting
  1. 5 cups icing sugar, sifted
  2. 1/3 cup unsalted butter, melted
  3. 1 tablespoon vanilla extract
  4. 6-8 tablespoons milk (or more, if needed)
  5. food colouring and sprinkles (optional)
  1. In a medium bowl - combine the flour, baking powder, and salt; set aside.
  2. In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and sugar on medium - high speed until light and fluffy. Add eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla. With the mixer on low speed, slowly add the bowl of dry ingredients until just incorporated, without overmixing. Cover & chill the dough for 1 hour.
  3. After refrigerating, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  4. Scoop a tablespoon of dough and roll into a ball using your hands. Place balls about 2 inches apart on the baking sheets. Use your fingers to slightly press the top of each cookie. Bake for only 8-10 minutes, rotating sheets halfway through baking. Do not overbake the cookies - the bottoms/edges should not be brown. Allow cookies to cool for at least 10 minutes on the baking sheets, than transfer to a wire rack to cool completely.
For the Frosting
  1. In a medium bowl, whisk together the icing sugar, melted butter, vanilla and milk until smooth. You want the frosting to be thick, but not so thick that it's hard to spread on the cookie. If icing is too thick, add in milk by teaspoonfuls until you reach your desired consistency.
  2. Add in food colouring. (optional) Use a butter knife, or spatula to spread the frosting over the cookies. Top with sprinkles, if desired.
  1. This recipe requires refrigerating the dough for 1 hour.
  2. Store in an airtight container for up to 4 days.
Rose & Lea

 Natasha & Laura xo

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