Sugar Cookies – the best thick, soft, and fluffy bakery style sugar cookies with a sweet frosting. You will never have to go to the store for cookies again!
There is one thing that my family loves and that is sugar cookies. Around the holidays we always make Frosted Sugar Cookies, but other times of the year we like thick and fluffy cookies that are like the ones you get at the bakery.
There are all kinds of cookie shops popping up all over, and this is like what you get at those. They have a little bit of almond extract in the dough and frosting, that makes them just a little different. Don’t worry, you can use all vanilla if that isn’t your thing.
These are some of the easiest sugar cookies you will ever make. There is NO chilling of the dough, no rolling them out and cutting out shapes. Just roll into balls and bake.
You will want to use the bottom of a glass or measuring cup to press down on the cookies, because they do not spread much as they bake. So you get thick and fluffy cookies!
What’s You Need
- Vanilla Extract
- Almond Extract
- All-Purpose Flour
- Baking Powder
One thing to note, yes this does have almond extract. But depending on the brand you buy, almond extract doesn’t actually contain almonds. So if you have a nut allergy, check the package. Cook’s brand uses the pit of peaches and apricots, not almonds. Also if you just don’t like the flavor, leave it out and just use vanilla extract.
How To Make Sugar Cookies
- Cream the butter and sugar together for about 2 minutes until it is nice and fluffy.
- Bean in the eggs and both extracts and mix until the eggs are fully incorporated. Be sure to scrape down the sides of the bowl as necessary.
- Then you just mix in the flour and baking powder until it forms a dough.
- Roll the balls of dough into about a golf ball size. Then gently press down slightly with the bottom of a glass or measuring cup.
- Bake for about 9 minutes until the edges are set and the tops are just dry. Remove from the oven and let them cool completely on a the baking sheet.
- Once they are cool you can remove them and they are ready for the frosting.
For the Icing
You will need your standard frosting ingredients.
- Powdered Sugar
- Almond Extract
If you want to color the frosting then you will also need a little bit of food coloring. All you have to do is mix everything together until it is smooth and a spreadable consistency.
- I made these the size of an average cookie you would have at home. The ones you get at cookie shops are probably twice the size. If you want to make them large they work great, follow the same instructions and just add 1-2 minutes of baking time.
- DO NOT OVER BAKE these cookies. That is the number one tip for getting the perfect bakery style cookie. You have to keep an eye on them. As soon as the tops appear dry they are done. They will continue to cook some as on the hot baking tray as they cool. So don’t worry, take them out of the oven.
- If you don’t want to use almond extract, you can just use the vanilla called for in the recipe. Use equal amounts of vanilla extract in the frosting as well.
- You can make these cookies ahead of time and frost when you are ready to serve.
Store cookies in an air tight container for up to 5 days. You can also put them in the freezer for up to 3 months.
No, this dough does not require any refrigeration. Just roll the balls of dough and place on a baking sheet. Press the dough down gently, as it does not spread that much while it bakes.
Yes, absolutely! You can freeze the already baked cookies for up to 3 months. I like to put the frosting on fresh, so I don’t frost the ones I know I am going to freeze. The frosting does freeze fine, I just like the taste and texture of fresh the best.
You can also just freeze the dough. Roll balls of dough and place onto a baking sheet. Put in the freezer until the balls of dough are frozen and then transfer to a freezer safe plastic bag. Then when you are ready to bake cookies remove however many balls of dough you like and let them sit on the counter while you preheat the oven.
More Easy Cookie Recipes
- Chick-Fil-A Cookies
- Buckeye Skillet Cookie
- Cornflake Cookies
- Texas Sheet Cake Cookies
- Sugar Cookie Bars
- Peanut Butter Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies
- Funfetti Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3-4 cups powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup milk
- Food Coloring - optional
- Preheat oven to 350º F.
- In an electric stand mixer cream butter and sugar together for 2 minutes, until light and fluffy.
- Beat in eggs vanilla and almond extract until well combined. Scrape down the sides as necessary.
- Add flour, baking powder and salt and mix until combined.
- Roll balls of dough about the size of a golf ball and arrange on a baking sheet. Using the bottom of a glass or measuring cup, gently press down on the dough. The cookies will not spread a lot during baking.
- Bake for 9 minutes, until the edges are set and the tops appear dry.
- Remove from the oven and let cool completely on the baking tray.
- Once cool remove and they are ready for the icing.
- For the icing mix together all of the ingredients until it is smooth and spreadable. Adjust the milk and sugar it necessary to make it thinner or thicker.
- Spread icing over cooled cookies.
These make smaller than the average bakery style cookie. If you want larger ones, use about 1/4 cup of dough, roll into balls and bake for 10-11 minutes.
Amount Per Serving Calories 331Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 148mgCarbohydrates 60gFiber 0gSugar 50gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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