18 Irresistible Mini Cookie Recipes for Sweet Cravings

Delightful, bite-sized, and utterly irresistible—mini cookies are the perfect answer to your sweet cravings without the guilt! Whether you’re hosting a cozy gathering or simply treating yourself, our roundup of 18 mini cookie recipes promises something for every taste. From classic chocolate chip to innovative flavor twists, these tiny treats pack a punch of joy. Keep scrolling to discover your next baking adventure!

Chocolate Chip Mini Cookies

Ready to whip up the easiest, most addictive bite-sized treats? These Chocolate Chip Mini Cookies are your next baking obsession—crispy edges, chewy centers, and packed with melty chocolate in every bite.

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (cool slightly)
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk (room temp for best results)
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (or regular, chopped small)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
4. Beat in egg yolk and vanilla until smooth.
5. Gradually fold in the dry ingredients until just combined. Avoid overmixing.
6. Stir in mini chocolate chips. The dough will be thick.
7. Scoop 1/2 tablespoon of dough per cookie, rolling into balls. Place 2 inches apart on baking sheet.
8. Bake for 8-10 minutes, until edges are golden but centers are still soft.
9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Golden edges give way to a soft, chewy middle, with pockets of chocolate in every mini bite. Serve warm with a glass of cold milk, or pack them into lunchboxes for a sweet surprise.

Peanut Butter Mini Cookies

Unleash your inner baker with these bite-sized delights that pack a punch of peanut butter goodness in every crumb. Perfect for snack attacks or party platters, they’re a no-fuss, all-flavor win.

Ingredients

• 1 cup creamy peanut butter (skip the natural kind for better texture)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for smoother mixing)
• 1 tsp vanilla extract (or almond for a twist)
• 1/2 tsp baking soda (for that perfect rise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla extract, and 1/2 tsp baking soda. Mix until smooth. Tip: If the dough feels too sticky, chill it for 10 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
5. Bake for 8-10 minutes, or until the edges are lightly golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with a melt-in-your-mouth texture, these mini cookies are a peanut butter lover’s dream. Serve them stacked high with a drizzle of melted chocolate or crumbled over ice cream for an extra indulgent treat.

Oatmeal Raisin Mini Cookies

Unleash your inner baker with these bite-sized delights that pack a punch of nostalgia and flavor in every bite. Perfect for on-the-go snacking or a sweet treat that doesn’t skimp on wholesomeness.

Ingredients

• 1 cup rolled oats (for that perfect chew)
• 1/2 cup all-purpose flour (or gluten-free blend for a twist)
• 1/2 cup raisins (plump them in warm water for extra juiciness)
• 1/4 cup unsalted butter, melted (or coconut oil for a vegan option)
• 1/4 cup brown sugar (pack it tight for richness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (adjust to spice preference)
• 1/4 tsp baking soda (key for that slight rise)
• 1 egg (or flax egg to keep it plant-based)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted butter and brown sugar until smooth. Tip: A fork works wonders here.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Fold in the oats, flour, raisins, cinnamon, and baking soda. Tip: Don’t overmix to keep the cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them 2 inches apart. Tip: Wet your fingers to prevent sticking when shaping.
6. Bake for 10-12 minutes until the edges are golden but centers are still soft.
7. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Warm from the oven, these mini cookies boast a crispy edge with a chewy center, dotted with sweet raisins. Serve them stacked high on a vintage plate for a photo-worthy snack or crumbled over yogurt for a breakfast upgrade.

Double Chocolate Mini Cookies

Get ready to dive into the ultimate chocolate fix with these bite-sized delights. Perfect for when you need a quick, decadent treat without the guilt.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (Dutch-process for richer flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (cool slightly)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Tip: Sifting the cocoa powder prevents lumps.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
4. Beat in the egg and vanilla extract until the mixture is smooth.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
6. Stir in the chocolate chips. Tip: Reserve a few chips to press onto the tops of the cookies before baking for a professional look.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are crispy on the edges with a gooey, chocolatey center. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an extra indulgent dessert.

Lemon Glazed Mini Cookies

These lemon glazed mini cookies are your next obsession. Tangy, sweet, and bite-sized—perfect for snacking or gifting.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or coconut sugar for a twist)
• 1/4 cup unsalted butter, softened (room temp is key)
• 1 large egg (bring to room temp for even mixing)
• 1 tbsp lemon zest (freshly grated packs more punch)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp vanilla extract (pure adds depth)
• 1/4 tsp baking powder (aluminum-free for no aftertaste)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1-2 tbsp milk (adjust for desired glaze thickness)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour and baking powder. Set aside.
3. Beat butter and sugar until light and fluffy, about 2 minutes. Tip: Scrape bowl sides for even mixing.
4. Add egg, vanilla, lemon zest, and juice. Mix until combined.
5. Gradually add dry ingredients to wet, mixing just until dough forms. Tip: Overmixing leads to tough cookies.
6. Roll dough into 1-inch balls, place on baking sheet. Flatten slightly with your palm.
7. Bake for 8-10 minutes until edges are lightly golden. Tip: Cookies will firm up as they cool.
8. Cool on sheet for 5 minutes, then transfer to a wire rack.
9. Whisk powdered sugar and milk until smooth. Drizzle over cooled cookies.
10. Let glaze set for 15 minutes before serving.

Here’s the deal: These cookies are soft with a zesty kick, and the glaze adds a sweet finish. Try stacking them with fresh berries for a playful dessert tower.

Snickerdoodle Mini Cookies

Oven-ready in minutes, these Snickerdoodle Mini Cookies pack a punch of cinnamon-sugar bliss. Perfect for snack attacks or last-minute gifts, they’re bite-sized happiness.

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• 1/2 tsp baking soda (fresh for lift)
• 1/4 tsp cream of tartar (key for tang)
• 1/4 tsp salt (balances sweetness)
• 4 tbsp unsalted butter, softened (room temp blends easier)
• 1/3 cup granulated sugar (plus 2 tbsp for rolling)
• 1 large egg yolk (room temp binds better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp ground cinnamon (for that signature snickerdoodle dust)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Whisk flour, baking soda, cream of tartar, and salt in a bowl. Tip: Sift if lumpy.
3. Beat butter and 1/3 cup sugar until fluffy, 2 min. Add yolk and vanilla; beat until combined.
4. Gradually add dry ingredients to wet, mixing just until no flour remains. Tip: Don’t overmix.
5. Mix 2 tbsp sugar and cinnamon in a small bowl. Roll dough into 1/2″ balls, then coat in cinnamon sugar.
6. Place balls 2″ apart on baking sheet. Bake 8-10 min until edges set. Tip: They’ll look underdone but firm up.
7. Cool on sheet 2 min, then transfer to a rack. Serve warm or store airtight for up to 3 days.

Soft-centered with a crackly top, these mini cookies are a cinnamon lover’s dream. Crumble over ice cream or stack into a tiny tower for a playful dessert.

Red Velvet Mini Cookies

Yum, these Red Velvet Mini Cookies are your next obsession. Bold, bite-sized, and bursting with flavor, they’re perfect for snacking or gifting.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder (sifted for clump-free mixing)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, softened (room temp for easy creaming)
• 3/4 cup granulated sugar (for that classic sweet crunch)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp red food coloring (gel for vibrant color)
• 1/2 cup white chocolate chips (or chunks for gooey pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add egg, vanilla, and red food coloring to the butter mixture. Beat until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Fold in white chocolate chips evenly throughout the dough.
7. Using a small cookie scoop, drop dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 8-10 minutes, until edges are set but centers are still soft. Tip: They firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Get ready for cookies that are crispy on the outside, chewy inside, with a rich cocoa tang. Serve them stacked high with a drizzle of melted white chocolate for extra decadence.

White Chocolate Macadamia Mini Cookies

Snag these bite-sized delights for a sweet treat that’s all about luxury meets convenience. White chocolate and macadamia nuts unite in a mini cookie that’s rich, buttery, and irresistibly crunchy.

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips (high-quality melts smoother)
• 1/2 cup macadamia nuts, chopped (toast for extra crunch)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a bowl. Set aside.
3. Beat butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes.
4. Add egg and vanilla to butter mixture. Beat until just combined.
5. Gradually mix in dry ingredients on low speed until dough forms.
6. Fold in white chocolate chips and macadamia nuts with a spatula.
7. Scoop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers are soft.
9. Cool on sheets for 5 minutes, then transfer to wire racks.

Just out of the oven, these cookies boast a crispy edge with a chewy center, packed with creamy white chocolate and nutty bites. Serve them stacked high on a vintage plate for a Pinterest-worthy dessert table.

Almond Butter Mini Cookies

These almond butter mini cookies are your next obsession. They’re crunchy, nutty, and just sweet enough to hit the spot.

Ingredients

• 1 cup almond butter (creamy or crunchy, your choice)
• 1/2 cup granulated sugar (or coconut sugar for a healthier twist)
• 1 large egg (room temperature for best results)
• 1/2 tsp vanilla extract (pure for the best flavor)
• 1/4 tsp salt (enhances all the flavors)
• 1/2 tsp baking soda (for that perfect rise)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the almond butter, sugar, egg, vanilla extract, salt, and baking soda until well combined. Tip: A fork works great for this!
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dip the fork in water between cookies to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here’s the deal: these cookies are irresistibly crisp on the outside with a chewy center. Dunk them in your morning coffee or pack them for a midday snack—either way, they’re a win.

Cinnamon Sugar Mini Cookies

Unleash your inner baker with these bite-sized delights that pack a punch of sweet, spicy cinnamon in every crumb. Perfect for snacking or gifting, they’re a no-fuss treat that’ll have everyone asking for more.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, softened (room temp for easy mixing)
• 1/4 cup granulated sugar (plus extra for rolling)
• 1 tbsp ground cinnamon (adjust to spice preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Mix in the vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add this to the butter mixture, stirring until a dough forms. Tip: Don’t overmix to keep the cookies tender.
5. Roll the dough into small balls, about 1 inch in diameter, then roll each in extra granulated sugar for a sparkly finish.
6. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the bottom of a glass. Tip: For uniform cookies, press to an even thickness.
7. Bake for 10-12 minutes, or until the edges are just golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Zesty and crisp on the outside with a soft, buttery center, these mini cookies are a dream dunked in coffee or scattered over ice cream for a crunchy topping.

Pumpkin Spice Mini Cookies

These pumpkin spice mini cookies are your fall obsession in bite-sized form. Whip them up in a flash and watch them disappear even faster.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (for lift)
• 1/4 tsp salt (balances sweetness)
• 1/2 cup pumpkin puree (not pie filling)
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1/3 cup brown sugar (packed for moisture)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp pumpkin pie spice (homemade or store-bought)
• 1/4 cup granulated sugar (for rolling, optional)

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
3. Mix pumpkin puree, melted butter, brown sugar, and vanilla in a large bowl until smooth.
4. Gradually add dry ingredients to wet, stirring until just combined. Tip: Don’t overmix to keep cookies tender.
5. Scoop dough by the tablespoon, roll into balls, then coat in granulated sugar if desired. Tip: Use a cookie scoop for uniform size.
6. Place dough balls on prepared sheet, spacing 2 inches apart. Flatten slightly with your palm.
7. Bake for 10-12 minutes until edges are set. Tip: Cookies will look soft but firm up as they cool.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: these cookies are soft, spiced just right, and perfect with a dunk in cold milk. Try stacking them with a cream cheese frosting for a mini cookie cake vibe.

Matcha Green Tea Mini Cookies

Ready to whip up a batch of bite-sized bliss? These Matcha Green Tea Mini Cookies pack a vibrant punch in every tiny, tasty morsel. Perfect for pairing with your afternoon tea or sneaking as a sweet treat.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter (room temp for easy mixing)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp matcha green tea powder (culinary grade for best flavor)
• 1 large egg (bring to room temp)
• 1/2 tsp vanilla extract (or almond for a twist)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Sift in the flour, matcha powder, and salt, then fold gently to avoid overmixing.
5. Roll the dough into small balls (about 1 tsp each) and place them on the prepared baking sheet, spacing 2 inches apart.
6. Flatten each ball slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, or until the edges just start to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Packed with a delicate crunch and a rich, earthy matcha flavor, these mini cookies are a dream. Serve them stacked high on a vintage plate for a chic tea-time vibe or crumbled over vanilla ice cream for a matcha twist.

Salted Caramel Mini Cookies

Absolutely irresistible, these Salted Caramel Mini Cookies are your next obsession. Packed with gooey caramel and a hint of sea salt, they’re bite-sized perfection.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp sea salt (plus extra for topping)
• 1/2 cup unsalted butter, softened (room temp for easier mixing)
• 1/2 cup brown sugar (packed for richness)
• 1/4 cup granulated sugar
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup salted caramel chips (or chop up caramel squares)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and sea salt. Set aside.
3. In another bowl, beat butter and both sugars until light and fluffy, about 2 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Add the egg and vanilla to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms. Fold in caramel chips.
6. Scoop teaspoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Tip: Use a small cookie scoop for uniform size.
7. Bake for 8-10 minutes until edges are golden but centers are soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Immediately sprinkle a pinch of sea salt on each cookie right out of the oven.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Gooey centers meet crispy edges in these mini delights. Serve them stacked high with a drizzle of extra caramel for that Instagram-worthy shot.

Coconut Lime Mini Cookies

Perfect for those who crave a tropical twist in their treats, these Coconut Lime Mini Cookies pack a zesty punch in every bite. They’re bite-sized, bright, and begging to be devoured.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened shredded coconut (toast for extra flavor)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened (or coconut oil for a vegan option)
• 1 large egg (room temperature)
• 2 tbsp lime zest (about 2 limes)
• 1 tbsp fresh lime juice
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the egg, then add the lime zest and juice, mixing until combined.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated. Fold in the shredded coconut. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are crisp around the edges with a chewy center, bursting with lime and coconut flavors. Serve them stacked high on a platter or tucked into a lunchbox for a sunny surprise.

Funfetti Mini Cookies

Now, let’s dive into these bite-sized delights that’ll brighten any day. Funfetti Mini Cookies are your go-to for a quick, colorful treat—perfect for parties or a sweet solo snack.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking powder (for lift)
• 1/4 tsp salt (balances sweetness)
• 1/2 cup unsalted butter, softened (room temp blends easier)
• 1/2 cup granulated sugar (for that crisp edge)
• 1 large egg (binds it all together)
• 1 tsp vanilla extract (pure for best flavor)
• 1/3 cup rainbow sprinkles (not nonpareils, they bleed color)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Using a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add egg and vanilla to the butter mixture. Beat until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined. Tip: Overmixing leads to tough cookies.
6. Fold in sprinkles gently with a spatula to keep colors vibrant.
7. Scoop dough by the tablespoon, roll into balls, and place 2 inches apart on the baking sheet. Tip: Wet hands prevent sticking.
8. Bake for 10-12 minutes until edges are lightly golden. Tip: They’ll firm up as they cool.
9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Get ready for cookies that are soft inside with a slight crunch outside. The sprinkles add a fun texture and pop of color—great with a cold glass of milk or as cupcake toppers for extra flair.

Gingerbread Mini Cookies

Here’s how to whip up these bite-sized delights that pack a spicy-sweet punch. Perfect for holiday gifting or a cozy night in.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt
• 1 tbsp ground ginger (adjust for more kick)
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened (room temp blends easier)
• 3/4 cup brown sugar, packed (dark for deeper flavor)
• 1 large egg
• 1/4 cup molasses (not blackstrap for milder taste)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, and cinnamon. Tip: Sift if your flour is lumpy.
3. In a large bowl, beat butter and brown sugar until light and fluffy, about 2 minutes. Tip: Scrape bowl sides for even mixing.
4. Beat in egg, molasses, and vanilla until combined. Tip: Room temp ingredients blend smoother.
5. Gradually mix in dry ingredients until just combined. Dough will be stiff.
6. Roll dough into 1-inch balls, place 2 inches apart on baking sheets. Flatten slightly with your palm.
7. Bake for 8-10 minutes until edges are set but centers are soft. They firm up as they cool.
8. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

You’ll love the chewy centers with crisp edges, spiced just right. Try stacking them with a dollop of cream cheese frosting for a mini sandwich treat.

Espresso Chocolate Mini Cookies

Unleash your inner barista with these bite-sized delights that pack a caffeinated punch and chocolatey bliss in every crumb.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free mixing)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, softened (room temp for easy creaming)
• 1/2 cup granulated sugar (plus extra for rolling)
• 1/4 cup packed brown sugar (light or dark, your choice)
• 1 large egg (room temp blends better)
• 1 tbsp instant espresso powder (dissolved in 1 tsp hot water)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup mini chocolate chips (or chop regular chips for mini bites)

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in egg, espresso mixture, and vanilla until fully incorporated.
5. Gradually add dry ingredients to wet, mixing just until combined. Fold in mini chocolate chips.
6. Scoop dough by tablespoonfuls, roll into balls, then roll in granulated sugar. Place 2 inches apart on baking sheets.
7. Bake for 10-12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes, then transfer to wire racks.

Expect a crisp shell giving way to a chewy center, with espresso and chocolate playing tag on your taste buds. Serve with a cold glass of milk or crumble over vanilla ice cream for an instant affogato vibe.

Banana Nut Mini Cookies

Here’s how to whip up Banana Nut Mini Cookies that’ll steal the show at any snack time. Packed with flavor and ready in a flash, these bites are your next obsession.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup unsalted butter, melted (or coconut oil for a vegan twist)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1 tsp vanilla extract (pure for best taste)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt blends best)
• 1/2 cup chopped walnuts (toast for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix mashed bananas, melted butter, brown sugar, and vanilla extract until smooth.
3. Tip: Use a fork to mash bananas directly in the bowl for fewer dishes.
4. Add flour, baking soda, and salt to the wet ingredients, stirring just until combined.
5. Fold in chopped walnuts, ensuring they’re evenly distributed throughout the dough.
6. Tip: Toast walnuts beforehand to enhance their nutty flavor.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Tip: Cookies will firm up as they cool, so don’t overbake.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably soft with a chewy center, these cookies are a nutty, banana-packed delight. Serve them warm with a drizzle of caramel or alongside your morning coffee for a sweet start.

Summary

Whether you’re a seasoned baker or just starting out, these 18 irresistible mini cookie recipes are sure to satisfy your sweet cravings and impress your loved ones. From classic chocolate chip to innovative flavor combinations, there’s something for everyone. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!