The Ultimate Guide to Soft & Chewy Bakery Style Sugar Cookies with Easy Frosting
Welcome to your new favorite sugar cookie recipe! These are the best thick, soft, and impossibly fluffy bakery style sugar cookies, crowned with a perfectly sweet frosting. Forget about store-bought cookies – with this easy-to-follow recipe, you’ll be baking irresistible frosted sugar cookies right in your own kitchen!
For many, sugar cookies are more than just a treat; they’re a cherished tradition. While holiday seasons often call for elaborate Frosted Sugar Cookies that are rolled and cut into festive shapes, sometimes you crave that comforting, thick, and chewy delight you find at a specialty bakery. This recipe delivers exactly that: a luxurious, soft cookie reminiscent of those gourmet cookie shops that have popped up everywhere, bringing joy with every bite.
What sets these particular bakery-style sugar cookies apart is a subtle hint of almond extract in both the cookie dough and the accompanying frosting. This adds a unique depth of flavor that elevates them beyond a standard vanilla cookie, giving them that signature bakery taste. However, if almond isn’t your preference or you have dietary considerations, rest assured you can easily substitute it with pure vanilla extract for a equally delicious classic flavor profile.
One of the most appealing aspects of this recipe is its incredible simplicity. Forget the tedious steps of chilling the dough for hours, or the messy process of rolling it out and painstakingly cutting shapes. This recipe is designed for ease and efficiency: simply roll the dough into balls and bake! This straightforward approach ensures that even novice bakers can achieve spectacular results, producing perfect, thick sugar cookies without any fuss.
You’ll notice these cookies don’t spread much during baking, which is key to their delightful thickness and fluffy texture. To achieve that signature flattened, slightly crinkled bakery look, you’ll want to gently press down on the cookie balls with the bottom of a glass or measuring cup before baking. This simple trick helps create a consistent shape and ensures every cookie is wonderfully thick and soft.
Essential Ingredients for Soft Sugar Cookies
For the exact measurements and a complete, printable recipe card, make sure to scroll to the bottom of this post!
For the Cookies:
- **Butter:** Use unsalted butter, softened to room temperature. This is crucial for properly creaming with sugar, creating a light and airy base for your cookies.
- **Granulated Sugar:** Provides sweetness and contributes to the cookie’s tender texture.
- **Eggs:** Act as a binder, adding moisture and richness to the dough. Ensure they are at room temperature for better incorporation.
- **Vanilla Extract:** A classic flavor enhancer that complements the almond, or can be used alone.
- **Almond Extract:** The secret ingredient for that distinctive bakery-style flavor. See note below regarding nut allergies.
- **All-Purpose Flour:** The primary dry ingredient that provides structure. Measure it correctly by spooning it into a measuring cup and leveling off.
- **Baking Powder:** The leavening agent responsible for the cookie’s desirable lift and fluffy texture.
- **Salt:** Balances the sweetness and enhances all the other flavors in the cookie.
A Note on Almond Extract: While almond extract provides a fantastic flavor, it’s important to know that some brands, like Cook’s, derive their almond flavor from the pits of peaches and apricots, not actual almonds. This can be significant for those with nut allergies. Always check the packaging if allergies are a concern. If you simply don’t enjoy the flavor, feel free to omit it entirely and use an equal amount of vanilla extract instead for a purely vanilla sugar cookie.
For the Icing:
- **Powdered Sugar (Confectioners’ Sugar):** The base for a smooth, sweet frosting. Its fine texture dissolves easily.
- **Butter:** Softened butter provides richness and a creamy consistency to the frosting.
- **Almond Extract:** Used again here to reinforce the bakery-style flavor. Can be swapped for vanilla.
- **Milk:** Helps achieve the perfect spreadable consistency for your frosting. You can use any type of milk.
- **Food Coloring (Optional):** Add a few drops for vibrant, festive cookies!
How To Make These Irresistible Sugar Cookies
Baking these fluffy sugar cookies is a straightforward process, designed for maximum flavor with minimal effort. Follow these simple steps to create your own batch of bakery-quality treats:
- Prepare Your Oven: Begin by preheating your oven to 350ºF (175ºC). This ensures it’s at the correct temperature when your cookies are ready to bake.
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar. Beat them on medium speed for about 2 minutes, until the mixture is visibly light and fluffy. This step incorporates air, which contributes to the cookies’ soft texture.
- Add Wet Ingredients: Beat in the eggs, vanilla extract, and almond extract (if using). Continue mixing until the eggs are fully incorporated and the mixture is smooth. Remember to stop and scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are well combined.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture. Mix on low speed just until a cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Shape the Cookies: Roll the dough into balls, each about the size of a golf ball (approximately 1.5 to 2 inches in diameter). Arrange them on a baking sheet lined with parchment paper or a silicone mat, spacing them a couple of inches apart.
- Flatten for Thickness: Using the bottom of a glass or a flat-bottomed measuring cup, gently press down on each dough ball until it’s about 1/2 inch thick. This crucial step helps create those wonderfully thick and fluffy cookies, as this dough doesn’t spread significantly on its own during baking.
- Bake to Perfection: Bake for approximately 9 minutes. Keep a close eye on them; the cookies are done when the edges are just set and the tops appear dry, even if they don’t look golden brown. This under-baking technique is key to achieving that soft, chewy bakery texture.
- Cool Completely: Remove the baking sheet from the oven and let the cookies cool completely on the tray. They will continue to set as they cool, so resist the urge to move them too soon.
- Ready for Frosting: Once the cookies are completely cool to the touch, transfer them from the baking sheet. They are now perfectly ready for their sweet almond frosting!
Crafting the Perfect Sweet Icing
The delicious frosting is the perfect complement to these soft sugar cookies. It’s incredibly easy to make and can be customized with colors for any occasion.
- Combine Ingredients: In a medium bowl, combine the softened butter, powdered sugar, almond extract (or vanilla), and milk.
- Mix Until Smooth: Using an electric mixer (handheld or stand mixer), beat the ingredients together on low speed until the powdered sugar is mostly incorporated, then increase to medium speed. Continue beating until the frosting is smooth and light.
- Adjust Consistency: If the frosting is too thick, add more milk, one teaspoon at a time, until you reach a spreadable consistency. If it’s too thin, add a tablespoon or two more powdered sugar.
- Add Color (Optional): If you wish to color your frosting, add a few drops of food coloring and mix until evenly distributed. Gel food coloring provides more vibrant colors with less liquid.
- Frost Your Cookies: Once the cookies are completely cooled, use an offset spatula or a butter knife to spread a generous layer of frosting over each cookie. Let the frosting set slightly before stacking or serving.
Expert Recipe Tips for Bakery-Style Sugar Cookies
Achieving bakery-quality sugar cookies at home is simpler than you think, especially with these helpful tips:
- Cookie Size Matters: This recipe yields cookies that are a comfortable, average home-baked size. If you’re aiming for those impressively large, gourmet cookie shop dimensions, simply use a larger amount of dough – about 1/4 cup per cookie. For larger cookies, increase the baking time by 1-2 minutes, keeping an eye on them.
- DO NOT OVER BAKE! (This is critical): This is arguably the most important tip for achieving perfectly soft, tender sugar cookies. Overbaking is the quickest way to dry them out and make them hard. The moment the tops appear dry and the edges are just set (not golden brown!), take them out of the oven. They will continue to cook slightly on the hot baking sheet as they cool, known as carryover cooking, ensuring they remain wonderfully soft and chewy.
- Almond vs. Vanilla Extract: As mentioned, the almond extract gives these cookies a distinct bakery flavor. However, if you’re not a fan, or if you have a nut allergy and can’t find a nut-free brand, feel free to use only vanilla extract in both the cookie dough and the frosting. Just substitute equal amounts of vanilla for almond extract.
- Make Ahead Magic: These cookies are fantastic for making ahead. You can bake the cookies and prepare the frosting separately, then store them. When you’re ready to serve, simply frost the cooled cookies. This makes them perfect for parties or spontaneous cravings!
- Measure Flour Correctly: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, crumbly cookie.
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper or a silicone baking mat ensures that your cookies don’t stick and cook evenly, making cleanup a breeze.
- Consistent Cookie Size: For even baking, try to make all your cookie dough balls roughly the same size. A cookie scoop can be a great tool for this!
Frequently Asked Questions About Sugar Cookies
To keep your frosted sugar cookies fresh and soft, store them in an airtight container at room temperature. They will remain delicious for up to 5 days. For longer storage, you can freeze them for up to 3 months.
No, that’s one of the beauties of this particular sugar cookie recipe! This dough is designed to be baked immediately, requiring no refrigeration. Simply roll the dough into balls, gently press them down on your baking sheet, and they’re ready for the oven. This saves you valuable time and gets you to cookie enjoyment faster!
Absolutely, freezing is an excellent way to prepare ahead or preserve your delicious sugar cookies! You can freeze already baked cookies for up to 3 months. For best results, I prefer to frost them fresh after thawing, but the frosting does freeze well too. To thaw, simply let them come to room temperature on the counter.
You can also freeze the unbaked cookie dough. Roll the dough into individual balls and place them on a baking sheet. Freeze them until solid, then transfer the frozen dough balls to a freezer-safe plastic bag or container. When you’re ready to bake, just remove the desired number of dough balls and let them sit on the counter while your oven preheats. You might need to add a minute or two to the baking time.
Several factors contribute to the “bakery style” quality of these sugar cookies. First, the specific ratio of ingredients results in a thick, soft, and chewy texture that’s distinct from thinner, crispy sugar cookies. Second, the slight flattening before baking ensures a consistent, substantial cookie. Third, the delicate balance of vanilla and almond extracts provides a sophisticated flavor profile often found in professional bakeries. Finally, the soft, spreadable buttercream-style frosting, easily tinted with food coloring, completes the look and taste of a true bakery delight.
More Easy Cookie Recipes to Love
If you enjoyed making these bakery-style sugar cookies, you might want to try some of our other fantastic and easy cookie recipes:
- Chick-Fil-A Cookies
- Buckeye Skillet Cookie
- Cornflake Cookies
- Texas Sheet Cake Cookies
- Sugar Cookie Bars
- Peanut Butter Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies
- Funfetti Cookies
Sugar Cookies
Erin Sellin
10 minutes
10 minutes
20 minutes
30
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Ingredients
Cookies
-
1
cup
butter
, softened -
1
cup
granulated sugar
-
2
whole large eggs -
1
teaspoon
vanilla extract
-
1/2
teaspoon
almond extract
-
3
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
Icing
-
1/2
cup
butter
, softened -
3-4
cups
powdered sugar
-
1/2
teaspoon
almond extract
-
1/4
cup
milk
-
Food Coloring – optional
Instructions
-
Preheat oven to 350º F (175ºC).
-
In an electric stand mixer, cream butter and sugar together for 2 minutes, until light and fluffy.
-
Beat in eggs, vanilla, and almond extract until well combined. Scrape down the sides as necessary.
-
Add flour, baking powder, and salt and mix until just combined, being careful not to overmix.
-
Roll balls of dough about the size of a golf ball and arrange on a baking sheet. Using the bottom of a glass or measuring cup, gently press down on the dough to flatten slightly. The cookies will not spread much during baking, so this helps create their thick shape.
-
Bake for 9 minutes, until the edges are set and the tops appear dry. Do not overbake for soft cookies.
-
Remove from the oven and let cool completely on the baking tray.
-
Once cool, remove from the tray; they are now ready for the icing.
-
For the icing, mix together all of the ingredients (powdered sugar, softened butter, almond extract, and milk) until it is smooth and spreadable. Adjust the milk or powdered sugar if necessary to achieve your desired thinner or thicker consistency. Add food coloring if desired.
-
Spread icing generously over the cooled cookies. Let the frosting set slightly before serving or storing.
Notes
Nutrition
Serving:
1
g
|
Calories:
331
kcal
|
Carbohydrates:
60
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
37
mg
|
Sodium:
148
mg
|
Sugar:
50
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
10 minutes
20 minutes
Dessert Recipes
American
30
331
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