I know you have been on the search for the BEST Bakery Style Sugar Cookies for a while, haven’t you? We have too. We have been trying different recipes, modifying them, starting over and searching again. But we think we finally have it.
These sugar cookies are thick and just a little bit dry. They are not too sweet either, that’s why they are so good with buttercream frosting. They are really easy to make and roll out easily so they are a great recipe for the kids to try out.
Bakery Style Sugar Cookies
2 ¼ cups sugar
1 tsp baking soda
1 tsp baking powder
½ tsp almond or vanilla flavor
½ tsp salt
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky. It should still pull away from the sides of the bowl, if not add more flour a little at a time until it does.
4. Place dough on well floured workspace.
5. Gently roll out to 1/2 inch thick.
7. Bake at 325 for 14  minutes or until just the edges barely start to change colors. Makes approx. 4 dozen. Let cool on a cooling rack until completely cooled.
2 sticks of unsalted butter- softened
1 teaspoon vanilla
3 tablespoons milk
about 2 cups powdered sugar
pinch of salt (only if you use unsalted butter, do not add this pinch of salt if you are using salted butter)
food coloring (optional)
Start out by beating the butter until smooth with a whisk attachment on your beater or stand mixer. With the mixer still going on medium, add the vanilla and milk and whisk until smooth and incorporated. Add a pinch of salt while the wet ingredients are mixing. Turn the mixer to low and slowly add the powdered sugar a little at a time until smooth. Add powdered sugar until you have reached the desired consistency.  For cookies, I like my frosting pretty thick. Two to tow and a half cups usually works for me.
Enjoy making these with your kids and let me know how yours turned out!
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