I know a lot of people are intimidated by sugar cookies because it seems to take way longer than your basic chocolate chip cookie. These are super easy to whip up, roll out, and bake. My all time favorite dessert is a good cookie and these taste just like you picked these up from the best bakery in town!
Soft Bakery Style Sugar Cookies
Trust me, these are mouth watering!! I made up a couple dozen for neighbors for Valentine's day and I got so many compliments and I even had the same neighbor shovel my driveway twice after a big snowstorm in return! I tell you, good things happen when you share good things. Whip some up and see what good fortune comes your way!
Best thing about a good sugar cookie is the thickness. I rolled mine out to about 1/4" thick.
It is hard to tell when the sugar cookie is done but you do not want to over bake these. Here is how to tell if they are done: the bottom is slightly light brown and the tops are no longer looking "wet" or "glossy."
Presentation is another tip for a good sugar cookie. I made different shades of pink because these were made at Valentine's day. Make it whatever color you like to go with the holiday or whatever you are celebrating.
- 2 dozen
- Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
- 1 1/2 C Unsalted Butter (3 sticks)
- 2 C Sugar
- 3 eggs
- 2 tsp Vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 5 C cake flour (see tip below if you do not have cake flour)
- 1 C unsalted butter
- 4-5 C powdered sugar
- 1 tsp vanilla
- Cream and butter sugar. Add Eggs and vanilla and mix until blended. Add dry ingredients and mix.
- To make dough easier to roll out chill first.
- Roll out dough to 1/4" thick with any cookie cutters on hand or even a glass cup works just fine for circle cookies.
- Bake at 350 for about 10 minutes. Cookies are done when edges are slightly light brown and the tops no longer look wet or glossy. Do not over bake.
- Top the cookies with either frosting or glaze.
- Beat soft butter and sugar until smooth. Add a splash of milk and vanilla and add coloring if desired.,
- If you do not have cake flour on hand (I didn't for this batch). You can measure 1 C of All purpose flour and remove 2 TBSP and replace with 2 TBSP of Corn starch. (I put all 5 C of all purpose flour in a bowl then removed 10 TBSP of flour and added 10 TPSP of corn starch)