Big Bakery-Style Sugar Cookies
There's nothing better than biting into Big Bakery-Style Sugar Cookies. Soft, chewy, big, thick, and melt-in-your-mouth! Simply irresistible!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Wire racks
- thin spatula
Ingredients
For the Sugar Cookies
- 1/2 cup butter softened
- 1/4 cup shortening Crisco
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1 egg
- 2 tsp pure vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Frosting
- 6 tbsp butter softened
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 2-3 tbsp heavy whipping cream
Instructions
For the Cookies
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter for 3 minutes. Add shortening and beat for an additional 2 minutes.
- Add brown sugar and granulated sugar and beat until light and fluffy.
- Pour in pure vanilla extract and add the egg. Beat until incorporated.
- In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to the mixer and beat on low until a soft dough forms.
- Use a 1/4 cup to measure out your dough. Roll dough into a balls and place evenly on the baking sheet. Use your hand to slightly flatten the dough ball.
- Bake for 12-15 minutes, until the edges are just starting to turn brown.
- Remove baking sheet from the oven and let cookies rest on the baking sheet for 5 minutes. Then move to a wire rack and cool completely.
Frosting
- Beat butter until creamy.
- Add powdered sugar, vanilla extract and one tbsp at time of the heavy whipping cream. Beat until the frosting is light and fluffy. The heavy whipping cream will add a nice fluffiness to the mixture.
- If coloring the frosting, add a few drops (or more depending on how dark you want the color) of the desired color and mix until it is fully incorporated into the frosting.
- Use a piping bag to pipe on the frosting or use a knife or small offset spatula to frost cookies.
- Add sprinkles, nonpareils, etc. to the top if desired.
- Serve and enjoy!
- Store in an airtight container at room temperature for 3-5 days. Place in the refrigerator to ensure maximum freshness. To freeze, place unfrosted cookies in an airtight container for up to 3 months.
