Bakery Style Sugar Cookies.
I tried to make a copycat version of the big sugar cookies that Whole Foods sells with sprinkles on top. You know the one’s in the fresh baked good section behind the glass doors that sell for $1? I have a hard time walking by them without buying one to eat on the way home! These seem very close to their version.
I’m sorry I have way too many different sugar cookie recipes posted on our blog. I probably have 20 different types of sugar cookie recipes posted. Sugar cookies are kind of my thing. I love a good sugar cookie. I’m kind of obsessed. This type of sugar cookie is soft and thin as you can tell a little bit from the photos.
I flattened them with the bottom of a glass dipped in sugar then put them in the fridge for 30 minutes so they didn’t spread out too much when baking.
Recipe makes 20 large sugar cookies. If you don’t want that many you can cut the recipe in a half and make 10.
- 1 cup salted butter, softened (2 sticks)
- 1½ cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 /2 teaspoon baking powder
- sprinkles for decorating (optional)
- milk for brushing the tops
- In a mixing bowl using an electric mixer cream butter and sugar together. Mix in egg and vanilla extract.
- Add flour baking soda, and baking powder and mix well.
- Grease cookie sheets or line with parchment paper. Take 2.5 Tablespoon size scoops of cookie dough and roll into balls. Place on cookie sheet and use the bottom of a cup dipped in sugar to flatten down slightly (see photo above for example).
- Place in refrigerate for 30 minutes to 1 hour.
- After chilling dough. Preheat oven to 375 F.
- Brush top of each cookie with milk then top with sprinkles.
- Bake for 10-12 minutes or until edges are just starting to brown.
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