Bakery Style Sugar Cookies Recipe
Giant thick Bakery Style Sugar Cookies taste just like Lofthouse cookies, only 10x better! They are melt-in-your-mouth delicious.
Servings: 12
Calories: 440kcal
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 tsp 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 air tight container and refrigerate for at least 3 hours.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.
- Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of 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 over bake) 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 powdered sugar is incorporated, bring 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 air tight container to keep 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.
-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.
Nutrition
Calories: 440kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 102mg | Fiber: 1g | Sugar: 41g | Vitamin A: 497IU | Calcium: 36mg | Iron: 1mg