Every family has a favorite sugar cookie recipe. We had one that we used for years and it was great, but I wanted one that rivaled the delicious sugar cookies that we get at a local bakery in Yuba City. Soft, nicely shaped, cooked through and not brown or crispy on the edges.
This one is just that. A combination of our favorite recipes all rolled into one. The shortening really helps the cookies keep their nicely shaped edges. Scroll to the end for some frequently asked questions about this sugar cookie recipe.
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.
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 baking sheets at 325 degrees for 10-12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
It’s best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. If you have enough baking sheets to not have to re-use them between batches that is the best way to go. Otherwise, just make sure the baking sheet has cooled completely before putting more cookies on it.
Bakery Style Sugar Cookie Recipe
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 . corn starch
- 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 (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 baking sheets at 325 degrees for 10-12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
- It’s best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. If you have enough baking sheets to not have to re-use them between batches that is the best way to go. Otherwise, just make sure the baking sheet has cooled completely before putting more cookies on it.
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.
Here are some of the other shapes we’ve made from this recipe! Perfect for any occasion!
Fairy Cookies: press a lollipop stick into the back of the cookie and cover with a tiny piece of cookie dough. Turn over and place on baking sheet. Since these cookies are so soft, it works best with small cookies (2″ or under). I also bake them a little longer, just until the bottom is golden to keep them nice and firm when picked up on a stick.
Bakery Style Sugar Cookies with Lemon Icing.
Vanilla Butter Cream Frosting: A Great Basic Frosting Recipe for Sugar Cookies
1/2 c. butter softened
3 c. sifted powdered sugar
1 tsp. vanilla
3-4 T. milk
Whisk ingredients together and spread over cookies. Refrigerate leftovers.
Lisa Richards (@greylustergirl) says
October 12, 2013 at 6:39 amLooks delish! And I love that you don’t have to refrigerate it! Pinning as we speak!
Rebecca says
October 14, 2013 at 1:31 pmYou had me at “no refridgeration necessary”. 🙂
JeninCanada says
October 18, 2013 at 11:41 amAbout how many cookies does this make?
[email protected] says
October 18, 2013 at 12:00 pmHey! 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.
Martha says
October 10, 2014 at 6:05 pmHow 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
Brandy says
October 11, 2014 at 3:52 pmHi 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!
Leann W says
October 18, 2013 at 9:20 pmwhats a sub for shortening? I wont touch it with a 10ft pole….lol…..thanks
[email protected] says
October 19, 2013 at 9:46 amButter 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!
Jaime L Leister says
December 6, 2013 at 4:40 amI 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….
Brandy says
December 6, 2013 at 8:20 amAwesome tip! My mom swears by using coconut oil in place of most oils. I will have to try that for sure!
Jaime L Leister says
December 6, 2013 at 4:50 amThese 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!
Mary says
February 17, 2014 at 7:14 pmThanks for the yummy recipe. I made these for my sisters today (and me too). I used your tip about flour/cornstarch as a replacement for cake flour. I used 3 cups and that seemed to work well for me. I didn’t have enough almond extract left so it didn’t have enough almond flavor for me but my sisters didn’t seem to notice. As they are both coffee-holics, I made them a coffee buttercream frosting I had found. I never got used to the bitter taste from coffee so I took my frosting before adding the coffee. All-in-all a hit in our household and the recipe will be going in our personal cookbook for future use.
Brandy says
February 18, 2014 at 8:16 amWonderful! So glad to hear. We make thee all of the time and probably shouldn’t since they get eaten so fast! 🙂
Sarah Johnson says
March 16, 2014 at 3:34 pmI’ve made these a few times now and they are fantastic. I love that I don’t have to chill the dough! Thank you!
Brandy says
March 16, 2014 at 9:42 pmAwesome and you’re welcome! That’s my favorite part about this recipe too! No chilling the dough 🙂
Lily says
March 28, 2014 at 11:45 amThank 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?
Pretties and Pastries says
April 20, 2014 at 12:04 pmOooh these look so soft and yummy. I can’t wait to browse around your blog and see what else you have 🙂
Araceli Martinez says
May 8, 2014 at 2:34 pmCan cocoa powder be added to make chocolate sugar cookies? If so, how much?
Brandy says
May 8, 2014 at 9:24 pmHi Araceli, I honestly don’t know since I’ve never tried that. Sorry!
Kate Guth says
September 30, 2014 at 2:34 pmSo far I’ve only gotten a taste of the batter, but a couple more minutes in the oven will change that!
Brandy says
September 30, 2014 at 5:38 pmI hope you loved the as much as we do!
Michele says
November 8, 2014 at 3:35 pmCan’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!!
Lorena says
January 30, 2015 at 7:37 amHow 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!
Brandy says
January 30, 2015 at 9:01 amOh 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! 🙂
Brandy says
May 7, 2015 at 9:35 pmHi 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!
rose marie baloh says
July 19, 2015 at 12:26 pmI 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?
Brandy says
July 20, 2015 at 8:39 amHi 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! 🙂
Ellen says
July 30, 2015 at 6:36 amCan’t wait to try this recipe. I was wondering, is this icing recipe fit for decorating with piping bags? Thanks!
Brandy says
July 30, 2015 at 1:57 pmHi 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! 🙂
Sarah says
August 8, 2015 at 11:16 amDoes 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?
Brandy says
August 8, 2015 at 3:25 pmHi 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! 🙂
Bianca Cardenas says
October 24, 2015 at 6:39 amIs it unsalted butter I use for sugar cookies
Brandy says
October 25, 2015 at 6:15 pmI use salted butter. You can use unsalted as well and add 1/2 tsp. salt to the recipe.
Rebecca says
December 13, 2015 at 8:16 pmUsed 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!
Brandy says
December 13, 2015 at 10:17 pmAwesome! This is definitely my go-to recipe!
Dee P. says
January 3, 2016 at 3:24 amFor getting a nice icing so they don’t stick together even after they totally dry, would you substitute water for the milk?
Brandy says
January 3, 2016 at 4:36 pmI 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.
Amy says
February 9, 2016 at 5:31 amDo you think I could substitute the fats for margarine or is the shortening vital to the taste/texture?
Brandy says
February 9, 2016 at 11:15 amHi 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.
erinconefrey says
October 13, 2016 at 12:22 pmI 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
momssmallvictories says
October 20, 2016 at 2:53 pmI 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!
angie the freckled rose says
October 21, 2016 at 10:43 amOh yum! Looks super delicious 🙂
Miz Helen says
October 22, 2016 at 8:28 amCongratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and have a great weekend!
Miz Helen
JESS44903 says
October 25, 2016 at 10:26 amYUM! 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!
Karen says
October 29, 2017 at 6:18 amCan this recipe be adapted to gluten free
Brandy says
October 29, 2017 at 5:57 pmHi Karen! I don’t know anything about gluten-free cooking. I’m sorry!
Lisa says
July 20, 2018 at 6:51 pmThe BEST ever!!
Brandy says
July 21, 2018 at 11:29 amI’m so glad you like them!
Polly Meaut says
December 14, 2018 at 1:19 pmI was testing recipes for the perfect sugar cookie. Found this and it is GREAT.Taste good and holds its shape .
Brandy says
December 14, 2018 at 1:51 pmYay! I’m go glad that you liked them!
A Jax says
December 17, 2018 at 11:37 amhello, 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
Brandy says
December 17, 2018 at 12:03 pmHello! 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!
Cindal says
February 8, 2019 at 3:37 pmMy 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!
Brandy says
February 8, 2019 at 7:31 pmOh, I’m so glad! That cherry frosting sounds delicious!
abi says
May 15, 2019 at 8:50 pmHi, 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 🙂
Brandy says
May 16, 2019 at 12:04 pmHi 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?