Mini Sugar Cookies

These are the perfect tiny treats for bake sales, goody bags, or holiday parties. Plus, their size makes them so incredibly cute!

Mini frosted sugar cookies taste just like my full-size cut-out cookies, thanks to a combo of vanilla and almond extracts. I use a little almond extract in the icing too.

Each batch will give you about 12 dozen cookie bites — that’s 12 x 12 for 144 total! Plenty for snacking and sharing, though I will warn you… these disappear pretty fast.

Try our other Holiday recipes like Christmas cookie bars, Christmas Tree Cake Dip, or this fabulous Candy Cane Fudge.

For something a little more indulgent, make my Caramel Apple Pie Bombs! Spiced apple filling is tucked inside fluffy dough for the most delicious pull-apart bread.

Love frosted cookies? Try our Circus Animal Cookie for a totally nostalgic spin on classic sugar cookies with frosted animal cookies!

Or try Banana Cookie Cake Bites as a healthy alternative to all the sugary treats. Plus, it’s a great way to use up ripe bananas if you aren’t in the mood for banana bread!

Ingredient Notes and Substitutions

• Unsalted Butter – Since every brand of butter contains different amounts of salt, I like to have complete control over the amount in my baking recipes!
  
  If salted sticks are all you have, then omit the added salt.
  
• Eggs – Let these warm on the counter, along with the butter, for 30-45 minutes before starting the dough.
  
  They’ll incorporate better into the other ingredients and give you a better overall texture.
  
• Vanilla & Almond Extract – I love the flavor this combo provides. You can use imitation almond instead if nut allergies are a concern, or leave out the almond extract entirely.
  
• Sugar – Use granulated sugar for the dough and powdered sugar for the icing.
  
• Milk & Corn Syrup – Both help create the icing, but the corn syrup is what gives it that glossy finish!

Tips and Tricks to Make Mini Frosted Sugar Cookies

• Avoid overmixing.

Use a lower speed and mix just until there are no more streaks of flour, especially if you need to add more afterward.

Overmixing produces more gluten, which will cause your mini sugar cookies to be flat, dense, and dry.

• Dough too sticky?

Add more flour, about a tablespoon at a time, until the dough no longer sticks to your fingers when you press it and pull away. 

• Roll out and slice for evenly sized bites.

On a floured surface, roll the dough into a rectangle about ¼ inch thick. It helps to rotate the dough as you roll to get the correct shape and to keep it from sticking to the counter.

If dough is sticking to your rolling pin, sprinkle some more flour over the top and rub a little on the pin as well.

Then, cut into even squares and place on lined baking sheets. You can place them fairly close together since they won’t spread much in the oven.

• Make drizzling easier.

Instead of using a spoon, transfer the icing to a Ziploc bag and snip off the bottom corner to make a homemade piping bag!

Prep Ahead

• Bring butter and eggs to room temp
• Line baking sheets
• Preheat oven to 375°F

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper or Silpat Mats
• Stand Mixer or large mixing bowl with Hand Mixer for mixing the dough
• Rolling Pin for rolling out the dough to an even thickness. A wine bottle works too!
• Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

Serving Suggestions

Because these Christmas sugar cookie bites are so small, they only take a few minutes to bake. Use that time to mix together the icing ingredients until smooth!

Once they’ve cooled (on a wire rack is best), drizzle the icing over the top and decorate with your favorite sprinkles!

You can use red, white, and green Christmas nonpareils as seen in the photos, or use tiny holiday-shaped sprinkles like snowflakes, candy canes, trees, and more!

And for a more elegant look, dip half of the mini sugar cookies into the icing (either straight down or at an angle) instead of drizzling. This works with melted chocolate too!

Christmas Sugar Cookie Bites FAQ

Storing and Freezing Sugar Cookie Bites

Keep mini frosted sugar cookies in a sealed container at room temperature for up to 2 weeks.

To freeze, stack them between layers of parchment or wax paper and store for up to 6 months.

Thaw sugar cookie bites on the counter before serving. Since they’re so tiny, they’ll soften in minutes!

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Mint Dessert Trifle with Oreos

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Mini Sugar Cookies + Video

Mini Sugar Cookies are bite-sized versions of our best sugar cookie recipe. Just as soft and tender, you'll have dozens ready in 30 minutes!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 12 Dozen Cookie Bites

Calories 428cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 teaspoon almond extract divided
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon light corn syrup
• Christmas nonpareils round sprinkles

Instructions

• Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
• Add the eggs, vanilla and 1 teaspoon of the almond extract. Beat until combined.
• Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together.
• Roll out the dough on a lightly floured clean counter top or cutting board. Roll dough into a rectangle with a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Add more flour as necessary.
• Use a sharp knife or a pizza cutter to cut dough into 1” squares.
• Note: If you are not going to glaze the baked cookies, you can sprinkle the unbaked cookies with sanding sugar at this point.
• Place cookie bites on a baking sheet about 1” apart (they should not spread too much).
• Bake the cookies for about 3-5 minutes (depending on size) or until the edges are just starting to brown.
• Remove from the oven and let cookies cool on the baking sheet for 5 minutes.
• Meanwhile: prepare the icing. In a medium bowl combine powdered sugar, milk, corn syrup, and 1/4 teaspoon of remaining almond extract. Mix with an electric mixer or whisk until smooth and creamy.
• Drizzle the icing over the cookies and add sprinkles.
• Use a spatula to place cookies on a cooling rack to cool completely.
• Serve and enjoy!

Video

Notes

You do not need to chill cookie dough before baking. 

It is important to try to keep all of the pieces around the same size (and rolled out evenly) so that they all cook evenly. (If some are thinner than others, they will get dark faster)

If your glaze is too thick, add milk, 1 tablespoon at a time until you reach desired consistency (should be able to drizzle smoothly over the cookies). If your glaze is too thin, add powdered sugar 1 tablespoon at a time until you reach desired thickness.

Store at room temperature in a sealed container.

Allow glaze to dry before moving cookies to a container and stacking on top of each other. (about 10 minutes)

Nutrition

Serving: 1 | Calories: 428cal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 112mg | Sugar: 33g | Fiber: 1g | Calcium: 17mg | Iron: 2mg

Originally published December 2020, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mini Sugar Cookies + Video appeared first on The Slow Roasted Italian.

Tired of the usual sweet potato recipes like cheesecake and casserole? Take a shot at something new! 

This gorgeous sweet potato appetizer mixes sweet and savory in the most tantalizing, mouthwatering way!

These little rounds pack a big punch of flavor – and are one of my favorite ways to cook sweet potatoes. 

Even if you don’t have them on your Thanksgiving table, you can still add this as a finger food on a serving tray for the holiday season as a fun appetizer or starter!

Any sweet potato fan will agree that the round slices for Christmas dinner are also yummy and delicious! 

I’ve even made this as a great snack and delicious side dish during the week, too.

My taste buds love the flavor, and I love all the different ways that you can make this recipe the perfect addition.

Top this sweet potato recipe with a drizzle of honey or maple syrup, a little bit of brown sugar, and some maple cinnamon, or even have it as a savory side and add some parmesan cheese and Italian seasoning. (I’ll even add some red pepper flakes or chili powder for spice!) 

You’ll love having this as a great addition any time of the year. Follow the simple steps listed on the recipe card below to get started.

You’ll have a hard time not eating all of these baked sweet potato slices! They’re a fun and yummy healthy side dish to make! 

Sweet Potato Rounds

Nothing shouts “perfect Thanksgiving appetizer” like one made with sweet potatoes! 

This refreshing starter brings new life to our favorite fall veggie with a dollop of creamy, tangy cheese and sweet, crunchy nuts. 

A handful of herbs and a spoonful of cranberry sauce really sell the holiday atmosphere and bring it all together!

These sweet potato bites are wonderful, but they won’t satisfy dessert cravings – that’s what my ultimate Thanksgiving desserts are for!

Love goat cheese appetizers? You won’t want to miss our no-bake, creamy, tangy Cranberry Goat Cheese Balls!

Ingredient Notes and Substitutions

• Sweet Potatoes – Did you know that the color of the potato skin says everything about their flavor? 
  
  The best sweet potatoes for roasting are the red and orange skinned variations. They’re extra sweet!
  
• Olive Oil – Extra virgin for extra flavor! Canola, sunflower, or vegetable oil are fine to substitute for roasting, but they won’t add the same depth of flavor.
  
• Coarse Salt – Iodized table salt isn’t what we’re looking for here. Sea salt, kosher salt, or even Himalayan pink salt would be perfect!
  
• Whole Berry Cranberry Sauce – I recommend making homemade cranberry sauce – it’s tangier and brighter than the store bought stuff! 
  
  But, really, canned sauce works too – just not the jellied stuff.
  
• Goat Cheese – So creamy and so tangy, it’s just what we need to tone down the sweetness in the spuds and walnuts. Your best substitutes are feta or bleu cheese.
  
• Walnuts – Pecans add a similar sugary crunch, so don’t hesitate to swap them out in a pinch! 
  
  Almonds are also super tasty, and candied nuts would make things even sweeter!

Recipe Notes

1. Fully preheat your oven. A hot oven is crucial for making sure the spuds roast rather than soaking up the oil, which will just leave them soggy and greasy.

Choosing the Best Sweet Potato 

Take a look at them, and pick the ones that are smooth, evenly shaped, and small or medium sized. Avoid any with black spots, bruises or cracks!

Want a Sweet Treat? 

If you want, you can turn this sweet potato appetizer into a bite-sized dessert! 

Replace the goat cheese with marshmallow fluff and swap out the rosemary topping for a bit of cinnamon sugar. 

Leave out the cranberry sauce and pepper, but keep the salt when you roast!

Serving and Storing Leftover Sweet Potato Bites

You definitely want to serve the sweet potato rounds right away because they get soggy pretty quickly. 

If you do end up having some leftovers, the roasted sweet potato rounds will keep for up to 3 days in the fridge. 

However, they don’t reheat well, so it’s best to gobble them up right away! 

Prep Ahead Instructions

If you need to get a jump start on your holiday meal prep, then slice the potatoes and gather all of the other ingredients, but wait until the day of serving to assemble and roast the rounds. 

Sweet Potato Rounds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Thanksgiving Appetizers

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Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Sweet Potato Rounds with tangy, sweet, and herbal flavors is a fabulous and easy appetizer! Try this sweet potato recipe for Thanksgiving!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 (2 bites each)

Calories 142cal

Author Donna Elick

Equipment

• parchment paper
• 9×13 baking sheet

Ingredients

• 2 sweet potatoes sliced into ½-inch thick rounds
• 2 tablespoons olive oil divided
• 1 teaspoon coarse salt divided
• 1 teaspoon ground pepper divided
• 1/4 cup whole berry cranberry sauce
• 1/4 cup goat cheese
• 1/2 cup chopped walnuts or pecans
• 2 tablespoons honey
• 2 tablespoons chopped fresh rosemary for garnish

Instructions

• Preheat the oven to 450°F.
• Place the sliced sweet potatoes on a parchment paper-lined 9 x 13 baking sheet.
• Drizzle 1 tablespoon olive oil over the sweet potato slices; season with half of the salt and pepper.
• Transfer pan to the oven and bake for 10 minutes.
• Remove the baking sheet from the oven and flip the sweet potatoes over. Drizzle remainder of olive oil, salt, and pepper over the sweet potatoes.
• Return to the oven and bake for an additional 10 minutes, or until the bottoms are crispy.
• Remove from the oven and top with the cranberry sauce, goat cheese, and walnuts.
• Finish it off by drizzling with honey and garnishing with chopped rosemary.
• Serve immediately

Nutrition

Serving: 1 | Calories: 142cal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 279mg | Sugar: 8g | Fiber: 2g | Calcium: 29mg | Iron: 1mg

Originally published October 2022, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Sweet Potato Rounds Appetizer with Goat Cheese appeared first on The Slow Roasted Italian.