Here’s the sweetest little project for the holidays a tray of 10 mini Christmas cookies, each with its own charm. I love this recipe because one simple dough becomes a whole collection of tiny treats, perfect for gifting, snacking, or adding sparkle to your holiday dessert table.
Let’s make a beautiful, bite-sized cookie assortment together.
Ingredients (Base Mini Cookie Dough)
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but lovely)
- ½ tsp baking powder
- ¼ tsp salt
Mix-ins for your 10 mini cookie varieties (use as needed):
- Mini chocolate chips
- Crushed peppermint
- Cocoa powder
- Holiday sprinkles
- Mini M&Ms
- Cinnamon
- Lemon zest
- Jam (any flavor)
- Powdered sugar
- White or dark chocolate for drizzling
Step by step
- Make the dough: Cream the butter and sugar until fluffy. Mix in the egg, vanilla, and almond. Don’t worry if it looks a little soft it firms up beautifully.
- Add the dry ingredients: Stir in flour, baking powder, and salt until a soft dough forms.
- Chill the dough: Wrap and refrigerate for 30 minutes so your mini cookies hold their shape.
- Shape 10 mini varieties: Pinch off small amounts of dough and create tiny 1-inch cookies using the mix-ins below.
- Bake: Place on a parchment-lined tray and bake at 350°F for 8–10 minutes. Pull them out when the edges just begin to turn golden.
- Cool & decorate: Add drizzles, dips, sprinkles, or powdered sugar as each cookie type calls for.
- Arrange: Once cool, place your 10 mini cookies into a festive box or platter they look adorable together.
The 10 Mini Christmas Cookie Varieties
Use the base dough and follow these simple add-ins:
- Mini Chocolate Chip : Add mini chips + a pinch of salt on top.
- Tiny Peppermint Crinkles : Mix 1 tbsp cocoa powder into the dough + roll in powdered sugar + sprinkle crushed peppermint.
- Mini Ginger Spice Buttons : Add ½ tsp cinnamon + ⅛ tsp ginger; press gently with a fork.
- Elf Sprinkle Drops : Fold in holiday sprinkles before rolling.
- Mint M&M Minis : Top each dough ball with 1–2 mini M&Ms before baking.
- Little Lemon Snaps : Mix in 1 tsp lemon zest + dust with powdered sugar after baking.
- Mini Thumbprint Cookies : Press a tiny well into the center and fill with ¼ tsp jam.
- Chocolate-Dipped Shorties : Leave plain, bake, then dip halfway in melted dark chocolate.
- White Chocolate Snowflakes : Bake plain minis + drizzle with melted white chocolate + sprinkles.
- Cinnamon Sugar Rounds : Roll balls in cinnamon sugar before baking for a snickerdoodle vibe.
Chef’s Tips
- Keep all cookies truly mini about 1 inch wide. Smaller cookies bake more evenly.
- If the dough cracks, warm it slightly between your hands it becomes soft and smooth again.
- Store in an airtight tin for up to 5 days; the flavors meld beautifully after day one.
Variations
- Add a few drops of peppermint extract to the base dough for a more festive aroma.
- Swap half the vanilla for orange extract to create a citrus-spiced assortment.
- Make a “kids version” with only 5 varieties and bigger decorations for tiny helpers.