Bakery Style Sugar Cookies Recipe
If you think Lofthouse cookies are good, wait until you try these! Our giant, thick Bakery Style Sugar Cookies are melt-in-your-mouth amazing and so much better.
Servings: 12
Calories: 439kcal
Ingredients
- 2 cups cake flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter room temperature
- 1 egg + 1 egg white
- 1/4 cup butter flavored shortening
- 1 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 2 1/2 teaspoons vanilla extract
- 1/2 tsp almond extract
Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup (1 stick) butter room temperature
- 2-3 Tbsp milk
- pinch of salt
- 1-2 drops pink food coloring
Instructions
- In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract, and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an airtight container and refrigerate for at least 3 hours.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or a Silpat baking mat, and set aside.
- Using a large cookie scoop (#20 - approximately 3½ tbsp.), create cookie dough balls, and lightly roll them on a floured surface so that it covers the ball of dough completely. Press each ball of sugar cookie dough flat so that it is ½" thick and about 2½" wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not overbake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk. With mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with sprinkles.
Notes
-Store cookies in an airtight container to keep them fresh.
-Cookies can be made smaller using a standard-size scoop, which will most likely yield 24 cookies (2 dozen). Baking time should be the same.
STORE Bakery Style Sugar Cookies leftovers in an airtight container at room temperature for up to 1 week. To FREEZE, layer cookies between sheets of parchment paper to prevent sticking. They can be frozen for up to 3 months.
To REHEAT, place cookies in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds until warm. Ensure they are completely cooled before storing or freezing to maintain their texture.
Nutrition
Calories: 439kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 231mg | Potassium: 52mg | Fiber: 1g | Sugar: 41g | Vitamin A: 497IU | Calcium: 44mg | Iron: 1mg
