Hints on how to get the thickest, softest, bakery style sugar cookies. It’s the best sugar cookie recipe around! If you love sugar cookies, see all of our recipes here.
Bakery Style Sugar Cookies Recipe
You’re about to meet the best little sugar cookie your hands will ever hold. They hold true to the same characteristics of our bakery-style chocolate chip cookies: thick, lightly crisp around the edges, but oh, so soft and chewy in the middle.
Our sugar cookies might look like an average cookie, but today we’re sharing a few hints with you on how to make the best sugar cookie. A sugar cookie that is anything but average.
Let me tell you how these came to be.
Last summer I was set on creating a cookie that I couldn’t resist. I’m a little picky about my cookies. If I’m going to eat a cookie, I want it to be worth eating (sound familiar?). While the kids were away at camp, I set my goal of the week to create the best tasting sugar cookie. No kids is the perfect time for cookie testing. Cookie dough all for me! 🙂
I started with this chewy sugar cookie recipe and adapted it just a tad to give it unbelievable taste and texture. Yes, the recipe itself is extremely important, but the technique and ingredients are what you want to pay close attention to here.
How to Make Sugar Cookies
To start, you’ll make a sugar cookie dough just like you would any other cookie dough. Add the ingredients into a stand mixer and mix them well. There are a couple of key ingredients that you’ll want to note.
The first is the flavoring that we use. What gives these Bakery Style Sugar Cookies such a uniquely fresh taste is LorAnn’s Princess Cake & Cookie Bakery Emulsion. You can find this emulsion on Amazon, or in your local Hobby Lobby and sometimes even Walmart. It is described as “light and nutty” with “citrus and vanilla undertones”. Since most everyone uses vanilla in cookie recipes, this water-based emulsion gives a different taste that everyone loves. I am always asked what kind of flavoring I use in these cookies and today I’m giving away that secret.
You’ll notice that the emulsion has a hint of citrus. I also add in a touch of lemon juice. Don’t worry…the cookies are not going to be overpowering with lemon flavor. It’s just a subtle, bright, fresh flavor.
How to Make Thick Cookies
Our second ingredient secret is actually a new addition to our cookie. A few weeks ago I got the opportunity to test Land O’Lakes new European-style butter. I’m usually a skeptic when it comes to name brand ingredients being better than store-brand, but let me tell you. Land O’Lakes made a believer out of me with their new European butter. It is churned with sweet cream and has a higher milk fat content which creates cookies that are unbelievably thick and rich.
Oh, and Land O’Lakes is not paying me to say this. They simply sent me 4 sticks of butter. One batch of cookies later and I was a believer.
Don’t just take my word for it. Let me show you the difference.
The cookies on the right are made with regular butter. Delicious? Yes…but they are flat. This is how we’ve made our cookies the past year and everyone has loved them.
The cookies on the left are made with European style butter. The difference is obvious. If you like thick, chewy, rich cookies, this is the butter you’re going to want to buy.
I will always use European style butter now in my cookies.
Let me quickly walk you through the technique of making the cookies. You’ll see that our method is similar to our other bakery style cookies.
- Scoop the dough with a large ice cream scoop and place the dough balls on a non stick baking sheet.
- Press them lightly with a glass that has been dipped in sugar.
- Pop these pans of cookies into the fridge for at least an hour.
- Brush the tops of the cookies with a bit of homemade buttermilk, made simply with heavy cream and vinegar. Don’t skip this step. This little tricks makes the top of your cookies just perfect.
- Sprinkle more sugar on top. Use colored sprinkles if you’d like. Perfect for showing team spirit!
- Bake the cookies at 375 for 9-10 minutes. Don’t overbake them. Taking the cookies out just before they turn brown ensures that the cookies will be soft and chewy for days. If you can resist eating them, that is!
If you follow all of these steps closely, you’ll end up with cookies that will rival the best of bakery cookies.
Q: We’ve shared some things that make the perfect sugar cookie for us. What is your ideal sugar cookie?
OTHER SUGAR COOKIE RECIPES
- Chewy Sugar Cookies
- Chai Spiced Sugar Cookies
- Lofthouse Style Sugar Cookies
- Lemon Sugar Cookies
- Cream Cheese Sugar Cookies
- Cut Out Sugar Cookies
- Almond Sugar Cookies
- Refrigerated Sugar Cookies
Bakery Style Sugar Cookies
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup European style butter, softened
- 1 1/2 cups white granulated sugar
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- 1/2 tablespoon lemon juice
- 1/4 cup heavy cream
- 3/4 teaspoon white vinegar
- Extra sugar for sprinkling on top
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
- Scoop the dough into about 18 1-1/2" inch balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
- Refrigerate the cookies for at least 1 hour.
- In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
- Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.