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March 12, 2020 By Brandy 77 Comments

Home » Recipes » Dessert Recipes » Cookie Recipes

Bakery Style Sugar Cookie Recipe (Video)

Filed Under: Cookie Recipes, Dessert Recipes

Jump to Recipe

Bakery Style Sugar Cookie Recipe that rivals those of any bakery. Soft, cooked through, melt in your mouth buttery. No refrigeration necessary for dough. This post contains affiliate links.

Every family has a favorite sugar cookie recipe. This one is ours! Soft, nicely shaped, cooked through and not brown or crispy on the edges. If you like these sugar cookies you’ll love our sugar cookie bars!

Watch our step by step video!

This recipe is a combination of our favorite recipes all rolled into one. The shortening helps the cookies keep their nicely shaped edges. Scroll to the end for some frequently asked questions about this sugar cookie recipe and for my favorite vanilla buttercream frosting recipe to use with these cookies!

ball sugar cookie dough next to rolling pin

Bakery Style Sugar Cookie Recipe

Scroll down for a printable version

Ingredients:

1 c. butter softened

1/2 c. shortening

1 1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

2 tsp. almond extract

4  c. flour

1/2 c. cornstarch

2 tsp. baking powder

Instructions:

In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in and flour and cornstarch until mixed thoroughly for 1-2 more minutes.

Lightly flour your working surface and shape dough into a large ball.

rolled sugar cookie dough being cut into shapes

Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes.  Add flour to the dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.  Bake at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5  minutes before carefully moving to a cooling rack. Cool completely before frosting.

bakery sugar cookies on cooling rack

Tip: It’s best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. I like to roll out and cut all of my cookies and place them on baking sheets in the refrigerator while the other batches cook. This keeps the pans and dough chilled instead of waiting on the counter (at room temperature) to be cooked.

frosted sugar cookie in hand

Decorating Sugar Cookies With Kids!

tray of kid decorated sugar cookies

Cookie Decorating VIDEO and Guide CLICK HERE

Looking for directions on decorating sugar cookies for Christmas? Check out our EASY step by step video and guide for making fancy cookies—with buttercream! We’ll share how to make a gnome, llama, tree, Christmas light, sweater and stocking!

Does sugar cookie dough need to be refrigerated?

Some recipes call for refrigeration, but this one doesn’t. If you’d like to make it ahead of time you can wrap the tough tightly in plastic wrap and then use later, but this is a great last minute recipe because refrigeration is not necessary.

Why do you use a combination of corn starch and flour for sugar cookies?

Corn starch softens the dough making it feel like a cloud. It also makes for a softer sugar cookie.

Why do you use both butter and shortening for sugar cookies?

I like using both for flavor (butter) and texture (shortening).

How long will sugar cookies last?

These will stay fresh for about 3 days, but you can freeze them for months.

Note: I make these using my kitchen-aid mixer and keep it on the entire time (on the 2nd to lowest setting). If you don’t have a stand mixer, just make sure to beat everything until fluffy before adding the flour.

Bakery Style Sugar Cookie Recipe

sugar cookies frosted on cooling rack

Bakery Style Sugar Cookie Recipe

Bakery Style Sugar Cookie Recipe that rivals those of any bakery. Soft, cooked through, melt in your mouth buttery. No refrigeration necessary for dough. 
4.16 from 116 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
cool: 20 minutes
Total Time: 45 minutes
Servings: 30 cookies
Calories: 196kcal

Ingredients

  • 1 cup butter softened
  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 2 teaspoon almond extract
  • 4 cup flour
  • 1/2 cup corn starch
  • 2 teaspoon baking powder

Instructions

  • In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in and flour and cornstarch until mixed thoroughly (1-2 minutes).
  • Lightly flour your working surface and shape dough into a large ball.
  • No refrigeration necessary.
  • Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
  • Bake on baking sheets at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.

Notes

Tip: It's best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. I like to roll out and cut all of my cookies and place them on baking sheets in the refrigerator while the other batches cook. This keeps the pans and dough chilled instead of waiting on the counter (at room temperature) to be cooked. 

Nutrition

Calories: 196kcal

Best Vanilla Buttercream Frosting

bowl with white frosting and spoon

VANILLA BUTTER CREAM FROSTING

A wonderful basic vanilla butter cream frosting for cookies. Soft (does not set up as hard as royal frosting)
3.34 from 9 votes
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 30
Calories: 75kcal

Ingredients

  • 1/2 cup butter softened
  • 3 cup sifted powdered sugar
  • 1 teaspoon vanilla
  • 3-4 Tbsp. milk

Instructions

  • Whisk ingredients together and spread over cookies. Refrigerate leftovers.

Nutrition

Calories: 75kcal

frosted sugar cookies on cooling rack

I originally shared this recipe in 2013, but updated it to include new photos and a step by step video.

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About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

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Reader Interactions

Comments

  1. Lisa Richards (@greylustergirl) says

    October 12, 2013 at 6:39 am

    Looks delish! And I love that you don’t have to refrigerate it! Pinning as we speak!

    Reply
    • Maureen says

      November 8, 2020 at 2:23 pm

      Me too! Interesting almost a short bread and sugar cookie recipe combined! Love the no refrigeration needed

      Reply
  2. Rebecca says

    October 14, 2013 at 1:31 pm

    You had me at “no refridgeration necessary”. 🙂

    Reply
  3. JeninCanada says

    October 18, 2013 at 11:41 am

    About how many cookies does this make?

    Reply
    • [email protected] says

      October 18, 2013 at 12:00 pm

      Hey! It all depends on how big your cookie cutters are, and I use different shapes and sizes every time. This particular batch that I photographed made about 18 5″ pumpkins.

      Reply
      • Martha says

        October 10, 2014 at 6:05 pm

        How long will these cookies stay fresh, I want to make them for a baby shower and would need to make them the weekend before. Do you think they will still be fresh and soft

        Reply
        • Brandy says

          October 11, 2014 at 3:52 pm

          Hi Martha! I’ve made these many many times and as long as you don’t over bake them and they are soft, they will stay good for 3 days. You can also freeze them if you need to make them more ahead of time than that!

          Reply
  4. Leann W says

    October 18, 2013 at 9:20 pm

    whats a sub for shortening? I wont touch it with a 10ft pole….lol…..thanks

    Reply
    • [email protected] says

      October 19, 2013 at 9:46 am

      Butter works great! The cookies may not keep their crisp shape as much after baking, but it won’t make a big difference. The taste is still fantastic!

      Reply
    • Jaime L Leister says

      December 6, 2013 at 4:40 am

      I haven’t tried this yet, as I have 3 crisco sticks to use up, but my Grandma was reading that you can use virgin coconut oil measure for measure just like crisco….

      Reply
      • Brandy says

        December 6, 2013 at 8:20 am

        Awesome tip! My mom swears by using coconut oil in place of most oils. I will have to try that for sure!

        Reply
  5. Jaime L Leister says

    December 6, 2013 at 4:50 am

    These look delicious. My Aunt brings in bakery sugar cookies each year wrapped indiviually that are really good. These look similar. I am excited about trying this recipe!

    Reply
  6. Sarah Johnson says

    March 16, 2014 at 3:34 pm

    I’ve made these a few times now and they are fantastic. I love that I don’t have to chill the dough! Thank you!

    Reply
    • Brandy says

      March 16, 2014 at 9:42 pm

      Awesome and you’re welcome! That’s my favorite part about this recipe too! No chilling the dough 🙂

      Reply
  7. Lily says

    March 28, 2014 at 11:45 am

    Thank you so much for such a fast response!! =D I’m looking for a recipe to try and recreate those Smiley Face cookies you get at bakeries. Ever had them?

    Reply
  8. Pretties and Pastries says

    April 20, 2014 at 12:04 pm

    Oooh these look so soft and yummy. I can’t wait to browse around your blog and see what else you have 🙂

    Reply
  9. Araceli Martinez says

    May 8, 2014 at 2:34 pm

    Can cocoa powder be added to make chocolate sugar cookies? If so, how much?

    Reply
    • Brandy says

      May 8, 2014 at 9:24 pm

      Hi Araceli, I honestly don’t know since I’ve never tried that. Sorry!

      Reply
  10. Kate Guth says

    September 30, 2014 at 2:34 pm

    So far I’ve only gotten a taste of the batter, but a couple more minutes in the oven will change that!

    Reply
    • Brandy says

      September 30, 2014 at 5:38 pm

      I hope you loved the as much as we do!

      Reply
  11. Michele says

    November 8, 2014 at 3:35 pm

    Can’t wait to try them! We miss the Eat n Park smiley cookies! We used to be able to get them when we visist Hershey Park…….We couldn’t find them the last time we went!! Hoping to make a batch of these for a family surprise on Christmas eve! Thank you!!

    Reply
  12. Lorena says

    January 30, 2015 at 7:37 am

    How fun, my kids LOVE to make cookies, me not so much, mostly because the clean up is so much, I need to think about preparing ingredients and such prior because when my kids are involved we get flour spilled from the pantry all the way to the kitchen counter and behind the ears!
    Your cookies always look like they belong in a fancy display case!

    Reply
    • Brandy says

      January 30, 2015 at 9:01 am

      Oh I totally hear ya! It always seems like a great idea, but half way in when he kitchen is a WRECK I start questioning my sanity! 🙂

      Reply
  13. Brandy says

    May 7, 2015 at 9:35 pm

    Hi CJ! I’m not sure! I would add a bit of milk and see what that does (1 T. at a time). I hope they turn out for you!

    Reply
  14. rose marie baloh says

    July 19, 2015 at 12:26 pm

    I have made this recipe several times and really, truly like the recipe! My question is this, after making the dough can it be refrigerated and rolled out later that day, or the next day if there are time constraints?

    Reply
    • Brandy says

      July 20, 2015 at 8:39 am

      Hi Rose! I haven’t tried refrigerating it and always make it the same day, but I don’t see why not as long as it is wrapped to prevent it from drying out! I’m glad you like the recipe! 🙂

      Reply
  15. Ellen says

    July 30, 2015 at 6:36 am

    Can’t wait to try this recipe. I was wondering, is this icing recipe fit for decorating with piping bags? Thanks!

    Reply
    • Brandy says

      July 30, 2015 at 1:57 pm

      Hi Ellen! I think it would work in piping bags and you can adjust the powdered sugar to get the texture you’d like. Hope that helps! 🙂

      Reply
  16. Sarah says

    August 8, 2015 at 11:16 am

    Does this icing recipe set up enough to stack these cookies when done? If so how long after they are iced should they be stacked? Also do these cookies need to be refrigerated after being iced?

    Reply
    • Brandy says

      August 8, 2015 at 3:25 pm

      Hi Sarah! The icing does set up after about 20 minutes. I usually just lay the cookies on a platter laying them against each other and they do just fine, but if you are going to be stacking these on top of each other a safe bet would be a royal icing recipe with meringue powder in it. I’ve never refrigerated them because they are eaten fairly quickly (within 24 hours). Hope that helps! 🙂

      Reply
  17. Bianca Cardenas says

    October 24, 2015 at 6:39 am

    Is it unsalted butter I use for sugar cookies

    Reply
    • Brandy says

      October 25, 2015 at 6:15 pm

      I use salted butter. You can use unsalted as well and add 1/2 tsp. salt to the recipe.

      Reply
  18. Rebecca says

    December 13, 2015 at 8:16 pm

    Used this recipe for Christmas cookies this year. For the past handful of years I’ve mixed up multiple store bought mixes to make usually about 200 cut out cookies. This year, I decided to make 1 batch of homemade and that’s all.
    My cookies are a little thinner than yours, but I got 103 cookies from the 1 batch! They all look great and bake up nicely!

    Reply
    • Brandy says

      December 13, 2015 at 10:17 pm

      Awesome! This is definitely my go-to recipe!

      Reply
  19. Dee P. says

    January 3, 2016 at 3:24 am

    For getting a nice icing so they don’t stick together even after they totally dry, would you substitute water for the milk?

    Reply
    • Brandy says

      January 3, 2016 at 4:36 pm

      I would think that might work! Honestly, I haven’t tried it with this icing before. I use water in royal icing and it helps the icing dry nice and hard.

      Reply
  20. Amy says

    February 9, 2016 at 5:31 am

    Do you think I could substitute the fats for margarine or is the shortening vital to the taste/texture?

    Reply
    • Brandy says

      February 9, 2016 at 11:15 am

      Hi Amy! The shortening helps them keep their shape and I always use butter in baking so I can’t say how they’d turn out with margarine, but I would think they would still taste delicious.

      Reply
  21. erinconefrey says

    October 13, 2016 at 12:22 pm

    I absolutely love sugar cookies and am always searching for that elusive perfect recipe! 🙂 Can’t wait to try yours. The pumpkin cookies look perfect! -Erin at http://www.stayathomeyogi.com

    Reply
  22. momssmallvictories says

    October 20, 2016 at 2:53 pm

    I haven’t tried making sugar cookies in a long time, they always come out funny looking. I want to try these, my middle son would be in heaven!

    Thanks for sharing with Small Victories Sunday Linkup and I hope you link up with our Pretty Pinterest Party too that starts tomorrow. Pinning to our linkup board and hope you found some great posts to visit this week!

    Reply
  23. angie the freckled rose says

    October 21, 2016 at 10:43 am

    Oh yum! Looks super delicious 🙂

    Reply
  24. Miz Helen says

    October 22, 2016 at 8:28 am

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and have a great weekend!
    Miz Helen

    Reply
  25. JESS44903 says

    October 25, 2016 at 10:26 am

    YUM! I so pinned this! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  26. Karen says

    October 29, 2017 at 6:18 am

    Can this recipe be adapted to gluten free

    Reply
    • Brandy says

      October 29, 2017 at 5:57 pm

      Hi Karen! I don’t know anything about gluten-free cooking. I’m sorry!

      Reply
  27. Lisa says

    July 20, 2018 at 6:51 pm

    5 stars
    The BEST ever!!

    Reply
    • Brandy says

      July 21, 2018 at 11:29 am

      I’m so glad you like them!

      Reply
  28. Polly Meaut says

    December 14, 2018 at 1:19 pm

    5 stars
    I was testing recipes for the perfect sugar cookie. Found this and it is GREAT.Taste good and holds its shape .

    Reply
    • Brandy says

      December 14, 2018 at 1:51 pm

      Yay! I’m go glad that you liked them!

      Reply
  29. A Jax says

    December 17, 2018 at 11:37 am

    hello, is the 4 cups flour already the amount after tablespoons have been taken out of it? or do i still take 8 tables spoons out of the 4 and then add the 1/2 cup cornstarch? thanks

    Reply
    • Brandy says

      December 17, 2018 at 12:03 pm

      Hello! You just need 4 cups of flour and 1/2 c. of corn starch. I’ve updated the recipe since the first time it was posted years ago, after messing around with the measurements a bit more, and this is the easiest way to get nice soft cookies!

      Reply
  30. Cindal says

    February 8, 2019 at 3:37 pm

    5 stars
    My new favorite sugar cookie recipe!! We did have to add a little water to the dough cause it was too dry and cracking a lot but they are absolutely delicious. We made an icing out of a tiny bit of cherry juice concentrate with water to dilute, powdered sugar, and whipping cream. Soo yummy!

    Reply
    • Brandy says

      February 8, 2019 at 7:31 pm

      Oh, I’m so glad! That cherry frosting sounds delicious!

      Reply
  31. abi says

    May 15, 2019 at 8:50 pm

    Hi, i made this recipe but when I added the flour/cornstarch, the dough was very flaky/not cohesive into one nice ball. Did I do something wrong or is this how it’s supposed to be? I kneaded the dough to make it a ball and it seemed to work but it still was really dry so I added a bit of water. Let me know if you have any suggestions to avoid this in the future! the flavor was great!! Thanks 🙂

    Reply
    • Brandy says

      May 16, 2019 at 12:04 pm

      Hi Abi! The dough should be soft like play doh once you knead it. I haven’t ever had the problem of it being too dry, but I have had other readers mention their dough ended up a bit dry a time or two. Next time decrease the flour by 1/2 cup and see what happens! I’m not sure what makes the difference from kitchen to kitchen. Maybe the size of the eggs or humidity in the air?

      Reply
  32. Rinda says

    November 26, 2019 at 12:58 am

    On the floor—-are you using self-serving or all-purpose flour? I plan on making this week!

    Reply
    • Brandy says

      November 26, 2019 at 8:05 am

      All purpose flour.

      Reply
  33. Diana Pearce says

    December 22, 2019 at 6:31 pm

    5 stars
    I was so pleased with how this recipe turned out. I forgot to get shortening, so I used coconut oil and they turned out great. I was a little leery of using that much almond extract, so I cut back on the amount a little. Thanks for sharing this recipe.

    Reply
    • Brandy says

      December 22, 2019 at 6:54 pm

      I’m so glad you liked it! Merry Christmas!

      Reply
  34. Shelley says

    December 31, 2019 at 1:29 am

    I made these today- delicious!! What was the name of bakery you liked in Yuba City? It’s where I’m from!

    Reply
    • Brandy says

      December 31, 2019 at 1:09 pm

      Small world! It was The Cookie Tree. Their cookies were SO good!

      Reply
  35. Sue says

    March 8, 2020 at 1:31 pm

    5 stars
    These are the BEST sugar cookie I have ever!!! They are perfectly crunchy.

    Reply
    • Brandy says

      March 9, 2020 at 5:37 pm

      I’m so glad to hear this!

      Reply
  36. Krysta Gurth says

    March 27, 2020 at 6:19 pm

    4 stars
    Hi there! So I mixed in the flour at the end and my dough became very crumbly to the point I couldn’t form a ball without it falling apart on me. I mixed it in very slowly as I always do, but it just crumbled all apart. Do you have a suggestion on how to fix this? I have a different go to recipe for cut out cookies but wanted to try somethinig different so I chose yours to try the Crisco method and I haven’t had this issue in all my years so I’m stumped. I know overmixing can do this but I didn’t let that happen. But the dough tastes amazing! LOL! If you have a quick fix I’d appreciate it!

    Reply
    • Brandy says

      March 28, 2020 at 11:16 pm

      Hi! It’s probably too late now since I’m just now seeing this! I’m sorry it didn’t come together! I would say to just keep mixing it and if that didn’t work to add a tablespoon or two of water. The dough should be a play doh consistency. So strange! Sometimes I wonder if humidity in different areas has anything to do with it. I hope you give it a go again and maybe just add flour one cup at a time until it comes together for you. Might need less flour than what works for my part of the country!

      Reply
  37. Kitty says

    July 19, 2020 at 6:07 pm

    5 stars
    Thank you for sharing your recipes. I absolutely love this one. I use hi ratio shortening & butter & nut flavoring from Cookie Gift Can Queen at Etsy & they are out of this world!! I want to make them in chocolate how can I achieve that?

    Reply
    • Brandy says

      July 19, 2020 at 6:42 pm

      Hi Kitty! Good question! I’ll have to tinker with the recipe to come up with a yummy chocolate version sometime!

      Reply
  38. jeanne BUTZIN says

    December 1, 2020 at 6:23 am

    This is the BEST cut out cookie recipe I’ve ever tried! My son is a Chef and he said it’s hands down, the best cut out cookie he’s ever tasted. They melt in your mouth… seriously!

    Reply
    • Brandy says

      December 1, 2020 at 8:01 am

      Jeanne, this made my day! I’m so glad you guys liked them!

      Reply
  39. Mary Ruggiero says

    December 4, 2020 at 2:47 pm

    Hi Brandy,
    these cookies look heavenly. I am on a mission to make a great sugar cookie, with icing that hardens. Over thanksgiving, my cousin spoils us all, ( 70 of us) not this year sadly, with these famous bakery cookies he orders. Can you believe he mailed every family enough cookies for each family member this year!! So, I have a tall order to fulfill! Do you use Crisco for the shortening? and can you recommend a good icing recipe? I tried an icing recipe today, and it was good, it hardened, and is nice and glossy, but I would like it harder. this was slightly pliable. This recipe called for 2 cups powdered sugar, 2 teas light corn syrup, 2-3 Tablespoons milk, and 1/2 teas vanilla. Love that you have moved aroud and seen a lot. do you feel the same way? Ever wish you could have stayed put somewhere? if so, where was that? just curious. take care and thank you in advance. Mary

    Reply
    • Brandy says

      December 4, 2020 at 4:59 pm

      Hi Mary! We’ve enjoyed moving around, but I often wish that we could settle down and put down roots 🙂 Ok, so the icing that I use sets up, but isn’t hard like what you are looking for. You probably want royal icing. I’d do a Google search for “sugar cookie royal icing” and I think you’ll find what you are looking for. I use whatever brand of shortening I can find. Sometimes crisco and sometimes store brand. These cookies are soft and buttery. If you are going mail them I’d cook cook them a little longer so that they set up more. These ones, cooked as is, may be too soft. Hope that helps! Merry Christmas! 🙂

      Reply
  40. Kathy says

    December 7, 2020 at 2:56 pm

    5 stars
    Hi – Just wanted to let you know I’ve used several sugar cookie recipes over the years, but your recipe is the best! Every time I make these, I get requests for more :). I follow the recipe as posted and they come out perfect every time.

    Reply
    • Brandy says

      December 7, 2020 at 7:52 pm

      Kathy! I’m so happy to hear this! Merry Christmas!

      Reply
  41. Dawn says

    December 12, 2020 at 5:00 pm

    Hello,
    I too live in Yuba City! Love the Cookie Tree. I’m making the cookies now & agree with some of the comments about the dough being almost like shortbread dough. I added some water & seems to be working out. Can’t wait to frost them & give them a try. My Golden Retriever got on the counter & stole one. Bad dog!

    Reply
    • Brandy says

      December 12, 2020 at 5:30 pm

      Hi Dawn! Haha, silly dog! Yeah, I’m not sure what makes it a little dry for some. Mine always feels like play dough when I make it! Glad adding a little water helped you. Hope you guys love them!

      Reply
  42. Marilyn says

    January 15, 2021 at 11:46 am

    Hi Brandi…what is the purpose of the cornstarch in this recipe?

    Reply
    • Brandy says

      January 15, 2021 at 1:30 pm

      Hi Marilyn! It gives the dough a soft, play doh like texture that is easy to work with and also helps the cookies have nice edges! If you need to leave it out you can.

      Reply

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About the Author

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you! Learn More About The Author

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