Bakery Style Sugar Cookies
Hints on how to get the thickest, softest, bakery style sugar cookies. It’s the best sugar cookie recipe around!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 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.
Calories: 240kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 40mg | Sugar: 16g | Vitamin A: 380IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.9mg