These Bakery Style Rolled Sugar Cookies are big and thick and delicious. And they keep their shape as they bake. These ones are decorated with a vanilla glaze and fun confetti sprinkles!
When you’re a food blogger, it doesn’t take much to inspire a new recipe. Sometimes, it’s as simple as a trip to Starbucks™
Now first, I should explain, that I live in a small town that has no Starbucks™. In fact, the nearest Starbucks is an hours drive away. So when I find myself in range of a Starbucks, I pretty much always indulge. I made a stop last week and in addition to my Grande Latte, I picked up one of their confetti sugar cookies. And with every bite I started plotting how I was going to recreate them at home.
While definitely inspired by the Starbucks™ confetti sugar cookie, mine are a little different. First, they are rolled and cut. I love a rolled sugar cookie. Nice and thick. Secondly, and more importantly, mine are, in my opinion, even more delicious :)
So what makes them Bakery Style? They are big! 3 1/2 inches of sugar cookie goodness. They have fabulous texture, they keep their shape as they bake and the flavour is perfectly sugar cookie.
These fun cookies would be great any time of year, but I picture them in a picnic basket or to take to a BBQ. Once set, they travel well, too. Great for little kids and kids at heart!
Cook’s Notes for Bakery Style Rolled Sugar Cookies
When it comes to cookies like this, I like to use the best butter I can get my hands on. Here, that’s a nice 84% butter fat butter. Standard butter is about 80%. That extra bit of butter goodness makes for a fabulous cookie!
I made my cookies 3 1/2-inches in diameter and they were about 1/2-inch thick. I used a pastry ring to cut the rounds. At that size, you’ll get 9-10 cookies. You can certainly make them smaller and get more cookies. You could also make them a bit thinner. Baking time shouldn’t change significantly if the cookies are still 1/2 inch thick but smaller in diameter, but if you go for a thinner cookie, baking time will be less.
These sugar cookies are a great base cookie for decorating, so use your imagination. You can dip the entire top in the glaze and sprinkle with dried flowers. You can use sparkly sugar instead of sprinkles. The sky’s the limit!
Top Tip! Be sure to measure your flour carefully by stirring your flour first, then scooping into a dry measuring cup and finally, using the flat edge of a knife to swipe the top level with the cup edge. If you typically dip your measuring cup into un-stirred flour, you may end up with several ounces more flour than you should use.
Bakery Style Rolled Sugar Cookies
Delicious, buttery, rolled sugar cookies, that keep their shape as they bake. Made bakery style by cutting into large and thick cookies!
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine table salt reduce by 1/4 tsp if you used salted butter
- 1 cup unsalted butter at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract or vanilla bean paste
- 1 1/2 cups icing sugar
- 1 tsp vanilla bean paste well mixed with 2 Tbsp + 2 tsp water or vanilla extract mixed with water
- Colourful confetti sprinkles
In a medium bowl, whisk together the flour, baking powder and salt and set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the white sugar until light and fluffy, about 3 minutes. Scrape down the side of the bowl. Add the egg and vanilla and beat until well combined, scraping down the bowl as needed.
With the mixer on low, gradually add the flour mixture and mix until the dough comes together into large, moistened chunks. Remove dough to a large piece of plastic wrap, gather together and flatten into a 1-inch thick disk and wrap well. Refrigerate for at least one hour (you can leave in the fridge several hours before rolling).
Preheat oven to 350F and line a large baking sheet (or two smaller baking sheets) with parchment paper.
When chilled, remove dough to a lightly floured surface. Allow to stand a few minutes, then begin rolling into a 1/2-inch thick circle/oval. *Dough will be hard to roll at first. Start at the edges and work it with the rolling pin until it starts to thin. Don't allow to stand at room temperature too long. You want the dough to stay as cool as possible. Cut about eight 3 1/2-inch rounds from the dough and then gather the scraps to cut 1-2 more rounds.
Place rounds on prepared baking sheets, allowing a little space in between (these don't spread much).
Bake in preheated oven for 15-18 minutes, or until set and lightly golden underneath. Remove from oven and let stand 1 minute, then remove to a cooling rack to cool completely.
To Glaze: Place a cooling rack on top of a baking sheet and set aside. Combine all the glaze ingredients in a small bowl (I use a cereal bowl). Beat well with a spoon until smooth. Take your bowl and tip it towards you so the glaze runs to the side closest to you. Take a cooled cookie and dip the top half furtherest from you into the glaze until the glaze reaches the bottom edge of the cookie. Lift cookie out and allow the excess glaze to drip back into the bowl, then place cookie onto the cooling rack. Immediately sprinkle the glazed half of the cookie with sprinkles while the glaze is still wet. Repeat with the remaining cookies.