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sugar cookies frosted on cooling rack
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4.44 from 30 votes

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 15 minutes
Cook Time 10 minutes
cool 20 minutes
Total Time 45 minutes
Servings 30 cookies
Calories 196kcal


  • 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


  • 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 10-12 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. 


Calories: 196kcal