Mini Sugar Cookies Recipe (with Video)

Make the sugar cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and ¾ salt.
2. In a large bowl (can also use bowl of stand mixer fitted with paddle attachment), whisk the ½ cup melted butter, ⅓ cup granulated sugar, and ¼ cup brown sugar until combined. Scrape bottom of bowl.
3. Add 1 tbsp vanilla and egg and mix again until smooth.
4. Dump in all of the dry ingredients and use rubber spatula to mix until no dry spots remain.
Shape & bake the mini cookies:
1. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats. Add 4 tbsp granulated sugar to small bowl.
2. Use a small cookie scoop to gather dough into a 1 ½ tbsp ball. Split the ball into 3 equally sized balls (about 1 ½ tsp each), and roll each into granulated sugar. Place on lined baking sheet, about 2-3 inches apart.
3. To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
4. Repeat with remaining dough, shaping them into regular balls or bears!
5. Bake for 5-7 minutes, or until edges are set/firm. Middles should look slightly underbaked. But don't worry—they will finish baking on the cookie sheet while the pan is still hot! Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
6. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
1. Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
2. Add white chocolate to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
3. Leave about a tablespoon of melted white chocolate and transfer the rest to a piping bag. Use this for the snouts and ears.
4. To the remaining white chocolate, add a drop of oil-based pink food coloring. Transfer to piping bag and use this for the blush. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
5. Melt dark or milk chocolate in another bowl, transfer to piping bag, and use this to draw on the eyes and nose.
6. Enjoy!