Large Thick Bakery Size Sugar Cookies
There’s nothing quite like biting into a warm, soft, bakery-style sugar cookie, thick, tender, and perfectly sweet. But here’s the secret: you don’t need to spend $5 a pop at fancy cookie shops like Crumbl to enjoy them. With a few simple ingredients and no complicated techniques, you can whip up giant, melt-in-your-mouth sugar cookies right in your own kitchen.
These cookies are big enough to share (though you won’t want to), easy enough for a weeknight treat, and every bit as delicious as the pricey store-bought version if not better. Get ready to save your wallet and satisfy your sweet tooth at the same time.
How to Make a Thick Soft Sugar Cookie: Tips and Tricks
Large Thick Bakery-Size Sugar Cookies: If you love thick, doughy sugar cookies, then you are going to LOVE these Large Bakery-Size Sugar Cookies. Who doesn’t love a delicious sugar cookie? But have you ever been disappointed by those thin, lackluster versions found at most bakeries? Well, get ready to indulge in a whole new level of sweetness with large, thick bakery-sized sugar cookies.
These delectable treats are taking the dessert world by storm, and it’s no surprise why. With their soft, chewy centers and crispy edges, each bite is a perfect balance of sugary goodness. In this article, we will explore the world of these oversized sugar cookies, from their origins and popularity to tips on baking and decorating them at home. Get ready to satisfy your sweet tooth like never before!
- SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, hold its shape during baking, and have a softer or lighter interior texture.
- UNSALTED BUTTER: For flavor, a little fat and a tiny bit of liquid.
- CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
- BAKING POWER: Baking soda can help create crisper cookies, but we want a thick, soft cookie, so omit the baking soda and use baking powder.
- HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold it together.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
How to Make Large, Thick Bakery-Size Sugar Cookies
Here’s a simple, foolproof way to make large, thick bakery-style sugar cookies at home — the kind that are soft in the center, lightly crisp at the edges, and big enough to rival Crumbl’s without the hefty price tag.
LARGE THICK BAKERY-SIZE SUGAR COOKIES INGREDIENT LIST– full recipe below in recipe card
½ cup vegetable shortening
½ cup unsalted butter, softened
3 ounces cream cheese, softened
2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract or vanilla paste
¼ teaspoon almond extract
3½ cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
BUTTERCREAM FROSTING INGREDIENT LIST
¾ cup unsalted butter, softened
3 cups powdered sugar
½ teaspoon vanilla extract
—tablespoons milk or water
Optional: Sprinkles
LARGE THICK BAKERY-SIZED SUGAR COOKIES INSTRUCTIONS
Line 2 cookie sheets with parchment paper and set aside. Add the shortening, butter, cream cheese, sugar, eggs, vanilla extract, and almond extract to a large mixing bowl. Mix until light and fluffy. Whisk together the flour, salt, and baking powder in a medium bowl. Add dry ingredients to the wet ingredients, and blend until combined. Divide the dough into 12 (3.6-ounce) balls. NO ROLLING PIN and NO COOKIE CUTTERS NEEDED. Place (6 balls per cookie sheet) balls of dough on prepared cookie sheets, refrigerate 2½ hours. Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes, or until the cookie is golden brown on the bottom. Slide the large cookies, still on the parchment paper, onto the counter to cool completely. Frost cooled soft sugar cookies and add sprinkles.
BUTTERCREAM INSTRUCTIONS
Add the butter to a large mixing bowl. Beat until light and fluffy (about 3 minutes). Add the powdered sugar, vanilla, and milk (or water). Beat on low until the sugar is incorporated, then on high until light and fluffy (about 3 minutes).
Fill your cookie jar with the best giant sugar cookies and my favorite chewy cookies to make perfect Christmas cookies.
The Secret to Making a Delicious Bakery-Size Cookie
Along with techniques, ingredients are a key factor in making a good, soft, chewy cookie.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
How to Decorate Sugar Cookies for Any Celebration
These Yummy homemade sugar cookies don’t require any fancy frosting designs or skills. It was frosted. DECORATIONS: It’s all about the magic of sprinkles. Whether you’re making these easy-to-make thick sugar cookies for Valentine’s Day, Easter, 4th of July, Halloween, Thanksgiving, Christmas, or a Birthday Party. Simply add your favorite sprinkle mix to the creamy homemade buttercream frosting while it’s still soft. THAT’S IT! SUPER CUTE AND UNDOUBTEDLY THE MOST DELICIOUS LARGE COOKIE.
Can This Recipe Make Smaller Cookies?
This recipe was designed to make 12 large, thick, gooey cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
CAN SUGAR COOKIE DOUGH BE MADE IN ADVANCE?
YES! You can totally make this dough ahead of time and save it in the refrigerator or freezer!
REFRIGERATOR: The sugar cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
Vanilla Paste VS Vanilla Extract
PURE VANILLA EXTRACT: A little more affordable, readily available, but not as much flavor.
VANILLA PASTE: This is the more affordable vanilla compared to vanilla beans. It is a little more expensive than vanilla extract, but it is packed with great flavor and seed specks.
WHY I LOVE VANILLA PASTE:
- The flavor carries well in desserts
- When making candy, I can add the flavor of vanilla without adding a lot of liquid
- The bold vanilla flavor
- A lot cheaper than using vanilla beans
- Seed specks
The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
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In the end, large, thick bakery-size sugar cookies are the ultimate homemade indulgence soft and chewy in the middle, lightly crisp on the edges, and bursting with that rich, buttery sweetness you can smell from across the kitchen. They prove that you don’t need a fancy storefront or a sky-high price tag to enjoy a cookie worthy of any bakery display. With the right ingredients, a few simple techniques, and a little patience, you can create cookies that look impressive, taste incredible, and make every bite feel like a special occasion all from the comfort of your own oven. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large Thick Bakery Size Sugar Cookies
Holidays, Birthdays...no matter what you're celebrating customize these delicious cookies with sprinkles.
Ingredients
For the Sugar Cookies:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract or vanilla paste ( I used vanilla paste)
- ¼ teaspoon almond extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
For the Buttercream Frosting:
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk or water
- Optional: Sprinkles
Instructions
For the Sugar Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, sugar, eggs, vanilla extract, and almond extract to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Divide the dough into 12 (3.6-ounce) balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes. Slide the cookies, still on the parchment paper, onto the counter to cool completely.
- Frost cooled cookies and add sprinkles.
For the Vanilla Buttercream Frosting:
- Add the butter to a large mixing bowl. 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).
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Can you substitute sour cream for the cream cheese or ahortening? Or add in some? Just curious. Thanks
I’m not sure Fara. The sour cream doesn’t solidify like the cream cheese and shortening. You also need the fat for tender cookies.
I’ve baked these cookies & they are SO good, thanks for a great recipe!
Wondering-have you made this recipe as bars? If so, what size pan, temperature & baking time (please note if it’s convection)?
Hi Jo, I’m so glad you like the recipe. I love these cookies! I haven’t made them as bars. My guess would be to press the cookie dough into a 9×13-inch baking dish. Bake at the same temperature (350°) and time. It kind of depends oh how you like your bars. Done or a little doughy. Start with the 16 minutes and work up from there.
I have made your gourmet bakery cookies and they were loved by all. Do you have an oatmeal gourmet bakery cookie recipe that I could try next? I love the big, thick, cookies! Thanks!
Hi Colleen, I don’t have a thick gourmet oatmeal cookie but I do have a classic oatmeal cookie recipe that can easily be made into a gourmet cookie. All you’ll need to do is follow the instructions for weight, refrigeration, and baking from the gourmet cookie recipe. Here’s the recipe→ CLASSIC CHEWY HOMEMADE OATMEAL COOKIES
Any options to substitute for the shortening and still get thick cookies like this?
Hi Natasia, You can substitute butter but keep in mind that butter does have some water in it unlike shortening which is 100% fat. The water in the butter can cause the cookies to spread. The chilling of the dough should help solidify the butter and reduce spreading.