Bakery Style Sugar Cookies
Something I’ve always loved doing around the holidays is baking and sharing my sweet treats. Awhile back I tried out this new Bakery Style Sugar Cookie recipe and the cookies were such a huge hit with our family that I thought they’d be perfect for sharing this Christmas season.
Later in the month our church is going to be visiting a school to hand out Christmas gifts to some under-privileged children. I thought I’d also love to bless the teachers with a small “thank you” buy giving them each a home baked gift!
These soft and chewy Bakery Style Sugar Cookies are easy to make and delicious. And fast… the recipe can be finished and the cookies ready to eat in 20 minutes or less which is always a win in my house!
Pair these cookies with a Sugar Cookie Latte and wow!
Let let me tell you about these cookies! I thought it would be fun to bake jumbo cookies this time around … because who doesn’t love a cookie the size of your hand? But I’ve also done smaller cookies to spread the love around a little more and they work just as well! 😉
Here’s what you’ll need for the cookies…
- 1 stick salted butter (1/2 cup), softened
- 1 cup sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (not pictured…oops 😉 )
- sparkling sugar (optional)
To get started, preheat your oven to 350°F and line your cookies sheets with parchment paper.
First, in a large mixing bowl, you’ll want to cream together the butter and sugar. Then add in the egg and mix until smooth.
Then add in the flour, baking soda, cornstarch and salt. Mix until crumbly. Add in the vanilla and continue to mix until well combined.
Using a large cookie scoop (or smaller if you prefer), scoop out the dough onto your parchment covered cookie sheet. You’ll want to space them out really well because these cookies will spread!
Sprinkle with sparkling sugar, then slightly press them down with the bottom of a glass (or I used a flat-bottomed ramekin)…
Bake for 14 minutes or until golden brown around the edges.
Allow them to cool for at least 5 minutes before removing from the cookie sheet. They will be puffy and soft at first but will set up as they cool!
If you’re packing them up for gifting, you could put a square of parchment between each cookie to make sure they don’t stick together!
I added 3-4 cookies to each bowl, then sealed them up and added a ribbon! Enjoy!
More Sugar Cookie Recipes…
I have a thing for sugar cookies so having just one perfect recipe is not enough. Instead… I have a few that I love!
- Easy Sugar Cookies
- Perfect Sugar Cookies
- Sugar Cookies with Jolly Rancher Candy Center (Stained Glass Cookies!)
- Perfect Roll-Out Sugar Cookies
- The Cutest Christmas Lights Cookies (with video!)
Bakery Style Sugar Cookies
Here’s the printable recipe for you!
Bakery Style Sugar Cookies
- Total Time: 19 minutes
- Yield: 6–8 jumbo cookies 1x
Description
Soft and chewy Bakery Style Sugar Cookies that are easy to make and delicious. And fast… the recipe can be finished and the cookies ready to eat in 20 minutes or less which is always a win in my house!
Ingredients
- 1 stick salted butter (1/2 cup), softened
- 1 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (not pictured…oops 😉 )
- sanding sugar for sprinkling (optional)
Instructions
- Preheat oven to 350° and line your cookie sheets with parchment paper.
- In a large mixing bowl,cream together the butter and sugar.
- Add in the egg and mix until smooth.
- Then add in the flour, baking soda, cornstarch and salt. Mix until crumbly. Add in the vanilla and continue to mix until well combined.
- Use a large cookie scoop to scoop out the dough onto your parchment covered cookie sheet. You’ll want to space them out really well because these cookies will spread! I ended up with 7 cookies, but that will vary based on the size of your cookies.
- Sprinkle with sanding sugar, then slightly press them down with the bottom of a glass.
- Bake for 14 minutes or until golden brown around the edges. Allow them to cool for at least 5 minutes before removing from the cookie sheet. They will be puffy and soft at first but will set as they cool.
- Prep Time: 5 mins
- Cook Time: 14 mins
- Category: Dessert
Wow! You’ve definitely created the perfect sugar cookie, and I can’t believe they’re so easy to make! [client]
Your sugar cookies look amazing Rose! I love baking this time of year!
Thank you Raquel!! Merry Christmas to you and yours! xx
but i didnt really want to know that one cookie has 400 calories!! 🙂
Haha… right?! This is the very first post I used that new app on and of course it’s one of those that you’d just rather not know 😉
as they say -ignorance is bliss 🙂
These look amazing, thanks for sharing the recipe.
They taste too much like baking soda. I doubled the recipe so that was 3 teaspoons of baking soda. I think maybe 1 teaspoon baking soda would have been enough or maybe use baking powder.
I couldn’t taste the baking soda at all – I’m sorry you didn’t like them.
I doubled the recipe also and could taste the baking soda. It gave it a little bit of a bitter taste. Otherwise they were easy and good. I would cut back on the baking soda if your making them for a large crowd. Thanks for sharing your recipe!
Absolutely agree! But it’s a delicious cookie otherwise.
Never used cornstarch in Sugar cookies before. Looking forward to trying this recipe!
I made these after reading the recipe, so easy and very good!
Thank you for sharing..
Thank you Sandy – so glad you enjoyed them!
Thanks so much for pinning and thanks for the heads up about the sugar-cookies! BTW this looks awesome.
This recipe did not work TWICE. The cookies turned out flat as a pancake. It seems like it needs more leavening….baking powder or an extra egg.
I’m sorry to hear this Nancy. I’ve made them countless times with no trouble at all. Did your dough look like mine in the pics?
These cookies came out looking just like bakery cookies. They are a great texture and flavor. I did not add the cornstarch because I wanted chewy cookies and not cookies that were too soft. This recipe is a keeper
Wow! What an awesome cookie this recipe makes! Although I only baked mine for 10 minutes, my cookies may have been smaller…Best sugar cookie I’ve ever made. Thank you for sharing!
Awesoe – so happy to hear it 🙂
Can this recipe be used for a rolled cut-out cookie?
For roll out cookies that will keep their shape, I recommend this recipe: https://rosebakes.com/perfect-roll-out-sugar-cookies/
These were too thin and had too much baking soda in them. I tried baking at 350F and then 375, to see if they would stay thicker, and they didn’t. The baking soda was too much for the small amount of dough and gave off a bitter salty taste. I took the remainder of the dough and added about two Tbsps of flour and a 1/2 tsp of baking powder to salvage it.
Rose,
I love how you can change the yield with a touch of a button, awesome feature. Beautiful website. Can’t wait to make these.
I love love love these cookies. Best sugar cookies ever. Thanks so much for sharing!
I’m so happy to hear this! xo