A bit thicker than the norm, this sugar cookie is just like one you might find at a good bakery. My children often request these sweet treats for their birthdays and are always happy to help me decorate. —Heather Biedler, Martinsburg, West Virginia
VERIFIED BY Taste of Home Test Kitchen
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 3 large egg yolks
- 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 nonpareils, optional
- In a large bowl, cream butter and sugar until light and fluffy. 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 in plastic. Refrigerate 1 hour or until firm enough to roll.
- 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 1 in. apart on ungreased baking sheets.
- Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils. Yield: about 3 dozen.
Originally published as Thick Sugar Cookies in Simple & Delicious
August/September 2013, p44
Reviews forThick Sugar Cookies
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MY REVIEW
Reviewed May. 27, 2016
"easy and delicious"
MY REVIEW
Reviewed Aug. 10, 2015
"So very good moist cookie an loved the frosting my grandkids loved them"
MY REVIEW
MY REVIEW
Reviewed Oct. 10, 2013
"This recipe was very easy to work with. My daughter and I rolled the cookies out and cut out Halloween shapes. I started a Wilton cake decorating course last night and needed to take some plain round cookies to practice on so I cut out a few round ones for the class. They were perfect. My whole family really enjoyed them. This will be my go-to sugar cookie recipe from now on!"
MY REVIEW
Reviewed Sep. 18, 2013
"I'm not terribly good at baking, so if I can make these, so can you! They are so simple and always a hit with friends and co-workers."
