Thick Sugar Cookies Recipes

SOFT SUGAR COOKIES RECIPE

Steps:

• In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.
• Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.
• Add the sugar and beat well, 1-2 minutes, until fluffy.
• Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula that I love and use for every baking project.
• Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!
• Scrape the dough out onto a sheet of plastic wrap (or into a ziplock or tupperware). Cover or wrap tightly and put it in the fridge for 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.)
• When the dough is completely chilled, preheat oven to 350 degrees F.
• Line 2-3 baking sheets with silpat baking mats or parchment paper.
• Prepare a work surface with a light dusting of flour.*
• If you have not already split the dough in half, do so now. Put any dough that you are not working with in the fridge.
• Use floured hands to flatten out the dough a bit, then use a rolling pin to roll it and smooth it out a little bit. Don't go too crazy here, remember we want the cookies to be THICK, about 3/8 inch. I actually busted out the measuring tape for this step. No crisp cookies, please.
• Lightly dust your chosen cookie cutters with flour. Press firmly into the dough, utilizing your space wisely. Use your finger or a knife (depending on the shape) to wipe away the excess flour/dough on the outer edge of the cookie cutter before pushing them out onto the pan. This helps you get clean lines.
• Place the shaped dough on the prepared baking sheet. If you are using multiple cookie cutter shapes, bake all of the same shape on the same pan. Otherwise your smaller cookies will get over baked. Leave at least 1 inch in between each cookie.
• If you've taken long enough that your shaped cookies are no longer chilled, place the baking sheet in the fridge or freezer for a couple minutes.
• Scrape together the excess dough and knead it together once or twice (as little as possible), then roll it out again to 3/8. Don't overwork the dough! (It will get tough.) Continue until the dough is gone. Refrigerate the dough as necessary. They should go into the oven cool.
• Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Do NOT over bake. You do not want the edges or tops to brown at all. The cookies should be barely browned on the bottom. See photos.
• Leave the cookies on the pan for 5 minutes, then immediately transfer to a large tupperware and cover until they are completely cooled and you are ready to frost.
• Frost cookies with The BEST Buttercream Frosting for Sugar Cookies!

THICK SUGAR COOKIES

Steps:

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

CHEWY SUGAR COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
• Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
• Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

THICK CUT-OUTS

Steps:

• In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
• To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.

GIANT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

CHARMIE'S SOFT SUGAR COOKIES

Steps:

• Cream margarine or butter with sugar.
• Add eggs and vanilla and blend well.
• Sift together dry ingredients and add to butter/sugar mixture.
• Chill at least 1-1/2 hours.
• Roll on floured board to 1/2 inch think.
• Cut with desired cookie cutters.
• Bake at 400º 8-10 minutes on a greased cookie sheet.
• Cool and frost with your favorite frosting!

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

LARGE THICK BAKERY SIZE SUGAR COOKIES

Steps:

• 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 CONFECTION 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.
• 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).

THICK CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.