Large Thick Bakery Size Sugar Cookies
Large Thick Bakery Size Sugar Cookies: If you love thick doughy sugar cookies then you are going to LOVE these Large Bakery Size Sugar Cookies. Who doesn’t love a delicious sugar cookie? But have you ever been disappointed by those thin, lackluster versions found at most bakeries? Well, get ready to indulge in a whole new level of sweetness with large, thick bakery size sugar cookies. These delectable treats are taking the dessert world by storm, and it’s no surprise why. With their soft, chewy centers and crispy edges, each bite is a perfect balance of sugary goodness. In this article, we will explore the world of these oversized sugar cookies, from their origins and popularity, to tips on baking and decorating them at home. Get ready to satisfy your sweet tooth like never before!
How to Make a Thick Soft Sugar Cookie Tips and Tricks
It’s totally fine if you would rather top the bakery soft style sugar cookies with royal icing.
- SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.
- UNSALTED BUTTER: For flavor a little fat and a tiny bit of liquid.
- CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft cloud like cookie.
- BAKING POWER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking soda and use baking powder.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
How to Make Large Thick Bakery Size Sugar Cookies
LARGE THICK BAKERY SIZE SUGAR COOKIES INGREDIENT LIST-full recipe below in recipe card
½ cup vegetable shortening
½ cup unsalted butter, softened
3 ounces cream cheese, softened
2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract or vanilla paste
¼ teaspoon almond extract
3½ cups all-purpose flour
½ teaspoon salt
1½ teaspoon baking powder
BUTTERCREAM FROSTING INGREDIENT LIST
¾ cup unsalted butter, softened
3 cups powdered sugar
½ teaspoon vanilla extract
—tablespoons milk or water
Optional: Sprinkles
LARGE THICK BAKERY SIZE SUGAR COOKIES INSTRUCTIONS
Line 2 cookie sheets with parchment paper and set aside. In a large mixing bowl add the shortening, butter, cream cheese, sugar, eggs, vanilla extract and almond extract. Mix until light and fluffy. In a medium bowl whisk together the flour, salt and baking powder. Add dry ingredients to the wet ingredients, blend until combined. Divide dough into 12 (3.6 ounce) balls. NO ROLLING PIN and NO COOKIE CUTTERS NEEDED Place (6 balls per cookie sheet) balls of dough on prepared cookie sheets, refrigerate 2½ hours. Preheat oven to 350°. NOTE THESE COOKIES WERE BAKED IN A CONVECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes a little bit golden brown on the bottom of the cookie. Slide the big cookies still on the parchment paper onto the counter to cool completely. Frost cooled soft sugar cookies and add sprinkles.
BUTTERCREAM INSTRUCTIONS
In a large mixing bowl, add the butter. Beat until light and fluffy (about 3 minutes). Add powdered sugar, vanilla and milk (or water). Beat on low until sugar is incorporated, then on high until light and fluffy (about 3 minutes).
Fill you cookie jar with the best giant sugar cookies that are my favorite chewy cookies and make perfect Christmas cookies.
The Secret to Making a Delicious Bakery Size Cookie
Along with techniques, INGREDIENTS are a key factor to a good soft chewy cookie.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.
How to Decorate Sugar Cookies for Any Celebration
These Yummy homemade sugar cookies don’t require any fancy frosting designs or skills. Just simply frosted. DECORATIONS: It’s all about the magic of sprinkles. Whether you’re making these easy to make thick sugar cookies for Valentine’s Day, Easter, 4th of July, Halloween, Thanksgiving, Christmas or a Birthday Party. All you have to do is add your favorite sprinkle mix on top of the creamy homemade buttercream frosting while the frosting is still soft. THAT’S IT! SUPER CUTE AND UNDOUBTEDLY THE MOST DELICIOUS LARGE COOKIE.
Can This Recipe Make Smaller Cookies?
This recipe was designed to make 12 large thick gooey cookies. Like the ones you get at a bakery.
However! This same dough can be used to make smaller size cookies. They will puff up beautiful and thick. Please keep in mind to adjust baking time. The serving size will also change.
CAN SUGAR COOKIE DOUGH BE MADE IN ADVANCE?
REFRIGERATOR: The sugar cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer safe bag. The cookies will stay fresh in the freezer up to 3 months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
Vanilla Paste VS Vanilla Extract
PURE VANILLA EXTRACT: A little more affordable, easily available but not as much flavor.
VANILLA PASTE: The more affordable vanilla compared to vanilla beans, a little more expensive then vanilla extract but is packed with great flavor and seed specks.
WHY I LOVE VANILLA PASTE:
- The flavor carries well in desserts
- When making candy I can add the flavor of vanilla without adding a lot of liquid
- The bold vanilla flavor
- A lot cheaper then using vanilla beans
- Seed specks
MORE THICK BAKERY STYLE COOKIE RECIPES
Large Thick Bakery Size Sugar Cookies
Holidays, Birthdays...no matter what you're celebrating customize these delicious cookies with sprinkles.
Ingredients
For the Sugar Cookies:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract or vanilla paste ( I used vanilla paste)
- ¼ teaspoon almond extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
For the Buttercream Frosting:
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk or water
- Optional: Sprinkles
Instructions
For the Sugar Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl add the shortening, butter, cream cheese, sugar, eggs, vanilla extract and almond extract. Mix until light and fluffy.
- In a medium bowl whisk together the flour, salt and baking powder.
- Add dry ingredients to the wet ingredients, blend until combined.
- Divide dough into 12 (3.6 ounce) balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat oven to 350°. NOTE THESE COOKIES WERE BAKED IN A CONVECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes. Slide the cookies still on the parchment paper onto the counter to cool completely.
- Frost cooled cookies and add sprinkles.
For the Vanilla Buttercream Frosting:
- In a large mixing bowl, add the butter. Beat until light and fluffy (about 3 minutes).
- Add powdered sugar, vanilla and milk (or water).
- Beat on low until sugar is incorporated, then on high until light and fluffy (about 3 minutes).
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Can you substitute sour cream for the cream cheese or ahortening? Or add in some? Just curious. Thanks
I’m not sure Fara. The sour cream doesn’t solidify like the cream cheese and shortening. You also need the fat for tender cookies.
I’ve baked these cookies & they are SO good, thanks for a great recipe!
Wondering-have you made this recipe as bars? If so, what size pan, temperature & baking time (please note if it’s convection)?
Hi Jo, I’m so glad you like the recipe. I love these cookies! I haven’t made them as bars. My guess would be to press the cookie dough into a 9×13-inch baking dish. Bake at the same temperature (350°) and time. It kind of depends oh how you like your bars. Done or a little doughy. Start with the 16 minutes and work up from there.