Bakery Style Sugar Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
18
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Calories
240 kcal
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Course
Baked Goods
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Cuisine
American
Bakery Style Sugar Cookies
Description
Bakery Style Sugar Cookies use a blend of all-purpose flour, baking soda, baking powder, and salt combined with room-temperature European-style butter and sugar to create a smooth dough. Adding an egg, cake and cookie emulsion, lemon juice, and a touch of white vinegar mixed with heavy cream results in a subtle depth of flavor within the dough and on the cookie surface. The dough is portioned into uniform balls, chilled for at least an hour to control spread, then brushed with a thickened cream and vinegar mixture before baking. They bake at 375°F until just before edges turn brown, ensuring a tender texture with slight crisping around the edges. Cooling on a flat surface helps the cookies firm up evenly for serving.
The lemon juice and cookie emulsion add a light citrus and sweet note, distinguishing these sugar cookies from basic recipes. The vinegar-cream mixture lends a soft shine and mild tang to the tops post-bake. They work well as a classic cookie for snack plates or holiday cookie exchanges.
For storage, keep the cookies in an airtight container to retain freshness and prevent drying out. The recipe yields about 18 cookies of uniform size.
Ingredients
- 2 3/4 cups all-purpose flour 358 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon salt 4 grams
- 1 cup butter 8 ounces, room temperature, salted, European style
- 1 1/2 cups granulated sugar 300 grams, white
- 1 large egg
- 3/4 teaspoon cake and cookie emulsion brand LorAnn Princess Bakery Emulsion
- 1/2 tablespoon lemon juice 7 grams
- 1/4 cup heavy cream
- 3/4 teaspoon white vinegar
- sugar extra, for sprinkling on top
Instructions
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
- Scoop the dough into about 18 1-1/2" inch balls (about 53 grams each) and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
- Refrigerate the cookies for at least 1 hour.
- In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
- Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.
Notes
- Refrigerate the dough balls for at least 1 hour to keep cookies from spreading too much during baking.
- Use a pastry brush to apply the heavy cream and vinegar mixture for a glossy, lightly tangy glaze on top.
- Store the cookies in an airtight container to maintain their soft texture and prevent drying.
- About 18 cookies are made from this recipe, each roughly 1-1.5 inches wide before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 156mg | 7% |
| Potassium | 40mg | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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