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Tender Soft Bakery-Style Sugar Cookies

tender soft bakery-style sugar cookies - featured image

These thick, soft, and pillowy sugar cookies have a bakery-quality texture with simple ingredients and easy steps. Perfect for any occasion and ideal for frosting or decorating.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 extra large egg yolk
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Soften the butter to room temperature. Separate the egg yolk from the white; use only the yolk plus one whole egg.
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the whole egg and extra yolk, then add heavy cream and vanilla extract. Mix until combined but not runny.
  5. In another bowl, whisk together sifted all-purpose flour, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or by hand until dough forms a soft, slightly sticky ball. Add flour by tablespoons if too sticky.
  7. Wrap dough in plastic wrap and chill in refrigerator for at least 1 hour or up to overnight.
  8. Scoop dough into 1 ½-inch balls and place 2 inches apart on prepared baking sheets. Optionally, gently flatten slightly.
  9. Bake for 10-12 minutes until edges are set and tops slightly cracked but still soft.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential to keep cookies thick and soft. Use heavy cream instead of milk for richer, moister dough. Measure flour properly by fluffing, spooning, and leveling. Avoid overmixing to prevent tough cookies. If cookies spread too much, chill dough balls again before baking. Oven temperature control is important; use an oven thermometer if possible.

Nutrition

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