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. 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. 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!
Bakery Style Sugar Cookie Recipe
Scroll down for a printable version
1 c. butter softened
1/2 c. shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 tsp. almond extract
4 c. flour
1/2 c. cornstarch
2 tsp. baking powder
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.
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.
Bakery Style Sugar Cookie Recipe
- 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
- 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.
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.
VANILLA BUTTER CREAM FROSTING
- 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.
I originally shared this recipe in 2013, but updated it to include new photos and a step by step video.