Bakery Sugar Cookies
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!
Servings: 36
Ingredients
- 1 ½ cups butter softened
- 2 cups sugar white granulated
- 4 eggs large
- 1 teaspoon vanilla extract
- 5 cups flour all-purpose
- 2 teaspoons baking powder
- 1 teaspoon salt
Buttercream Icing Recipe
- 1 stick butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract (1 Tbsp if you're not using white)
- 3 tablespoons heavy whipping cream you can substitute with half and half or milk
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.
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 as solid 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: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 162mg | Potassium: 52mg | Fiber: 1g | Sugar: 21g | Vitamin A: 341IU | Calcium: 18mg | Iron: 1mg