Thick Sugar Cookies Recipe

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Thick Sugar Cookies Recipe photo by Taste of Home

Thick Sugar Cookies Recipe

Read Reviews

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

Recommended: The Best Cookies for Dunking

MAKES:

36 servings

TOTAL TIME:

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

36 servings

TOTAL TIME:

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

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

Directions

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

Nutritional Facts

1 frosted cookie : 219 calories, 11g fat (6g saturated fat), 49mg cholesterol, 92mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 2g protein.

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.