Bakery Sugar Cookies

LAST UPDATED: Oct 01, 2020 | PUBLISHED: Mar 20, 2013 | By: Julie Blanner

Better than the Bakery Sugar Cookies that are delightfully thick, pillowy soft and sweet, but not too sweet. You’ll love this cutout sugar cookie recipe and make them again and again! These cookies are so perfect for the holidays, enjoy as is or top them with a delicious buttercream frosting.

Bakery Sugar Cookies on a white plate with text overlay

My husband touts my sugar cookies as “bakery quality.” I’m always receiving requests for them – they just about melt in your mouth. They’re surprisingly easy and simple to  make and perfect for the festive period. Be sure to check out my tips for easy sugar cookies and tips to ice sugar cookies

You want one, don’t you? Even the dough is irresistible! I enjoy making sugar cookies for parties and holidays. They also make great little takeaway favors.

To Make Bakery Style Sugar Cookies, You Will Need:

You just need a few simple pantry staples to make these tasty cookies.

  • Butter, sugar, baking powder, flour and salt
  • Eggs: Free run / organic if you can.
  • Vanilla: Pure is preferable over imitation
  • For the buttercream icing: butter, powdered sugar and vanilla

How to Make These Bakery Style Cookies

  1. In a large bowl/your mixer, cream butter and sugar.
  2. Add eggs and vanilla.
  3. Gradually add flour, baking powder and salt, mixing well.
  4. Refrigerate dough for 1 hour.
  5. Preheat oven to 400 degrees. Line your cookie sheets with parchment paper. Roll out dough to ¼-1/3″ thick. Press your cookie cutter onto the cookie sheets, leaving a half inch or so between each. Peel away your excess dough. (No flouring needed! Yay!) Bake 6-7 minutes and allow to cool.

BUTTERCREAM ICING RECIPE

  1. Whip the butter, gradually adding powdered sugar. Add vanilla and heavy cream and mix until smooth. Allow cookies to cool 10 minutes and ice while warm.

A sugar cookie on a gift bag

The Best Buttercream Frosting For Sugar Cookies

These bakery sugar cookies, are of course, perfect to enjoy as they are out of the oven, but spend an extra 5 minutes and you can top them with a delicious buttercream frosting. My frosting is the perfect accompaniment and delightfully sweet. Make them more fun and festive by adding a few sprinkles to the top!

Ba cookies are always great to take to a cookie exchange and these ones in particular have always been a crowd pleaser. I love how quick and easy it is to make a big batch. I love the white frosting, but you could easily add a few drops of food coloring to the buttercream if you prefer.

For Easter a soft blue or pink hue are always my favorite!

How Long Do Sugar Cookies Keep?

The unfrosted bakery sugar cookies will last for up to a week, stored in an airtight container in the fridge. They are perfect if you have a busy week ahead. Make them ahead of time and then it takes just 5 minutes to frost them before serving. Of course, you can also serve them without frosting.

Frosted cookies on a white plate

Tips

  • Refrigerate the dough for at least an hour before rolling it out.
  • Refrigerate remaining dough while you’re rolling out dough to keep it solid and as simple as possible.
  • Bake the cookies in a pre-heated oven for the best results.
  • Let the cookies cool to room temperature before frosting them.

More Cookie Recipes

If you try these bakery sugar cookies, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

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Bakery Sugar Cookie Recipe - bakery quality sugar cookies with ease at home via julieblanner.com

Bakery Sugar Cookies

Julie Blanner
Better than the Bakery Sugar Cookies that are delightfully thick, pillowy soft and sweet, but not too sweet. You'll love this cutout sugar cookie recipe and make them again and again!
5 from 1 vote
Prep Time 13 mins
Cook Time 7 mins
Chilling time 1 hr
Total Time 20 mins
Course Dessert, Snack
Cuisine American
Servings 36
Calories 181 kcal

Ingredients
  

  • 1 1/2 cups butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 5 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Buttercream Icing Recipe

  • 1 stick butter softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla (1 Tbsp if you're not using white)

Instructions
 

  • In a large bowl/your mixer, cream butter and sugar.
  • Add eggs and vanilla.
  • Gradually add flour, baking powder and salt, mixing well.
  • Refrigerate dough for 1 hour.
  • Preheat oven to 400 degrees. Line your cookie sheets with parchment paper. Roll out dough to ¼-1/3" thick. Press your cookie cutter onto the cookie sheets, leaving a half inch or so between each. Peel away your excess dough. {No flouring needed! Yay!} Bake 6-7 minutes and allow to cool.

Buttercream Icing Recipe

  • Whip the butter, gradually adding powdered sugar. Add vanilla and heavy cream and mix
    until smooth. Allow cookies to cool 10 minutes and ice while warm.

Video

Notes

  • Refrigerate the dough for at least an hour before rolling it out.
  • Refrigerate remaining dough while you're rolling out dough to keep it solid & as simple as possible.
  • Bake the cookies in a pre-heated oven for the best results.
  • Let the cookies cool to room temperature before frosting them.

 

Nutrition

Calories:181kcalCarbohydrates:24gProtein:2gFat:8gSaturated Fat:5gCholesterol:38mgSodium:139mgPotassium:55mgSugar:11gVitamin A:265IUCalcium:20mgIron:0.9mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped