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Bakery Sugar Cookies

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

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 to make with my simple tips!

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.

Bakery Sugar Cookies

Prep Time 20 mins Total Time 20 mins

Ingredients

Instructions

  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.
1 review
Quick tip: Refrigerate remaining dough while you’re rolling out dough to keep it solid & as simple as possible.
Buttercream Icing Recipe
1 stick of butter, softened
3 c powdered sugar
2 tsp vanilla {1 Tbsp if you’re not using white}

3 Tbsp heavy cream, half and half or milk

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

Click here for my tips for easy sugar cookies and tips to ice sugar cookies. You don’t want to miss them!
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Coordinately yours,
Julie
{Photo credit: Alea Lovely}

22 comments on “Bakery Sugar Cookies”

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  4. I can’t wait to try these. Can you make the dough ahead and freeze it?

  5. I followed the recipe to a T, but they didn’t turn out. They tasted a little bitter and were very sticky… Almost impossible to roll. I mixed them by hand…
    Could that be the reason?

    • Alex, I’m so sorry! Yes, it’s a heavy dough, so it needs to be mixed thoroughly, like bread dough. To roll, refrigerate & use flour liberally.

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  8. this looks so good. What is the serving size on average for this recipe? how many cookies based on your cutter did you get?

  9. Are these a soft sugar cookie?

  10. My family and I love the taste of this recipe. We have made these 2 x as a family. Taste is so delicious. We are confused though because it says no flour needed to roll. We actually had to add maybe 2 extra cups, didn’t seem to effect taste. Is there something we are doing wrong? Or can you give us any suggestions? We really do appreciate you sharing this recipe with us. Using for 4_h @ fair.♥♥♥

    • Did you refrigerate in between? Did you use parchment paper? Doing both of those should eliminate the need. I like to use minimal flour, if possible. So glad you enjoy them as well, Marie! I hope you have a beautiful week.

  11. We really appreciate you sharing this recipe with us. Taste delicious!

  12. Where did you buy the bags?

  13. I made these today and they were wonderful. That said I did find the dough to be a bit sticky. I liberally sprinkled with flour and it worked out fine. It could very well be the size of the eggs that I used (extra lg.). I found that they took a little longer to bake and my oven is pretty accurate. Are these cookies suitable for royal icing and decorating?

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