Bakery Style Rolled Sugar Cookies

Bakery Style Rolled Sugar Cookies

Course: Snack
Cuisine: American
Keyword: classic sugar cookies, rolled sugar cookies, sprinkle cookies, sugar cookies that keep their shape
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10 3 1/2-inch cookies
Energy: 356 kcal
Author: Jennifer

Delicious, buttery, rolled sugar cookies, that keep their shape as they bake. Made bakery style by cutting into large and thick cookies!



Cookie Dough:

  • 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


  1. In a medium bowl, whisk together the flour, baking powder and salt and set aside.
  2. 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.
  3. 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).
  4. Preheat oven to 350F and line a large baking sheet (or two smaller baking sheets) with parchment paper.
  5. 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.
  6. Place rounds on prepared baking sheets, allowing a little space in between (these don't spread much).
  7. 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.
  8. 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.