Bakery Style Sugar Cookie Recipe

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.

Course Dessert
Cuisine American
Keyword sugar cookies, soft sugar cookies, roll out cookies
Prep Time 10 minutes
Cook Time 10 minutes
cool 10 minutes
Servings 30 cookies


  • 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


  1. 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).

  2. Lightly flour your working surface and shape dough into a large ball.
  3. No refrigeration necessary.
  4. 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.
  5. 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.