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Thick Sugar Cookies
This thick and cakelike sugar cookie is similar to those sold at bakeries. My children often request these for their birthdays and are always happy to help decorate them. —Heather Biedler, Martinsburg, West Virginia
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1-1/2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- FROSTING:
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons 2% milk
- Assorted colored sprinkles, optional
Directions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
- 2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place cutouts 1 in. apart on ungreased baking sheets.
- 3. Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- 4. For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, top cookies with sprinkles.
Nutrition Facts
1 frosted cookie: 220 calories, 11g fat (6g saturated fat), 46mg cholesterol, 103mg sodium, 28g carbohydrate (19g sugars, 0 fiber), 2g protein.
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