Thick Sugar Cookies

By Ellie

30 Person

35 Minutes

219 Calories

A bit thicker than the norm, this sugar cookie is just like one you might find at a good bakery. Sugar Cookie is easy to store, and there are many ways to make them. The sugar cookie is portable and easy to share with close friends and family. Trust me when you read this recipe and make your own Sugar cookie, you will feel very happy.

Ingredients

Assorted colored nonpareils, optional
2 to 3 tablespoons 2% milk
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 cup shortening
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. baking powder
3-1/2 cups all-purpose flour
3/4 tsp. almond extract
1-1/2 tsp. vanilla extract
3 large egg yolks, room temperature
2 large eggs, room temperature
1 cup sugar
1 cup butter, softened

Method

01

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 and refrigerate 1 hour or until firm enough to roll.
02

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.
03

Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
04

For the 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.

Related Tags

Thick Sugar Cookies

3.7

( By Ellie )

01 Information

Grade easy
Serving 30 servings
Calorie 219 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

Assorted colored nonpareils, optional

2 to 3 tablespoons 2% milk

1/2 tsp. almond extract

1 tsp. vanilla extract

1/2 cup shortening

1/2 cup butter, softened

4 cups confectioners' sugar

1/4 tsp. salt

1-1/2 tsp. baking powder

3-1/2 cups all-purpose flour

3/4 tsp. almond extract

1-1/2 tsp. vanilla extract

3 large egg yolks, room temperature

2 large eggs, room temperature

1 cup sugar

1 cup butter, softened

03 Method

Step 1

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 and refrigerate 1 hour or until firm enough to roll.

Step 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 1 in. apart on ungreased baking sheets.

Step 3

Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Step 4

For the 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.

04 Author