Thick Sugar Cookies (Bakery Style)

These Thick Sugar Cookies taste like they came straight from a small-town bakery – buttery, simple, and so nostalgic. They’re frosted with fluffy buttercream (don’t forget the rainbow sprinkles!) and have a rich, cake-like flavor that sets them apart from typical sugar cookies.

There’s something magical about thick, bakery-style sugar cookies. You know the kind. They have a tender bite, rich buttery flavor, and nostalgic sweetness that reminds me of yellow cake. I’ve always loved the kind sold at our local bakery. They’re thick, soft, and slathered with a swirl of fluffy buttercream and topped with rainbow sprinkles.

This recipe is my closest recreation of those iconic cookies. It’s not your typical soft sugar cookie – and definitely not like the cakey, store-bought version (though too!). These are true sugar cookies: dense, buttery, and perfectly thick, with just enough chew. I’ve discovered there’s a secret ingredient that mimics that signature bakery flavor and it’s a total game-changer.

The Secret ‘Bakery Flavor’ Ingredient

The not-so-secret secret to that authentic bakery-style cookie flavor? Cake batter flavoring. This powerhouse extract adds a subtle, nostalgic taste reminiscent of birthday cake or yellow cake. Yes, it’s an artificial flavor – but when you’re chasing that specific bakery nostalgia, there’s nothing better. famously uses artificial clear vanilla extract in her bakery desserts for that exact reason. For me, it’s the same with these cookies. You can find the flavoring online or at most well-stocked grocery stores. But my top choice is . It’s the closest match and a bit nicer than other brands I’ve tried.

If you don’t have any cake batter flavor on hand (or simply don’t want to purchase) then you can use 1/2 teaspoon of vanilla extract and 1/2 teaspoon of almond extract in both the dough and frosting (see recipe notes). The flavor will be different, but still delicious—think white wedding cake.

Make the Dough

Start with softened butter and beat it with sugar until it’s impossibly light and fluffy (5-7 minutes with a timer set). Next, mix in 2 whole eggs and 3 extra yolks (!!!) for added richness. That’s a lot of eggs for a cookie recipe, but well worth it. (Promise!) Combine with a blend of flour, baking powder, and sea salt to form a thick, smooth sugar cookie dough that’s easy to roll and cut.

Cut Thick Rounds

Roll the dough to a full ½-inch thickness – yes, really! This is what gives these cookies their signature soft centers and satisfying bite. Use a 2½-inch round cookie cutter for a yield of 2 1/2 dozen. Remember to flour your cutter for clean edges.

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No Need to Chill

Once the dough is rolled and cut, you’re ready to bake. No extra chill time required! Just roll, cut, and go. That means less waiting around for cookies.

Bake at 375°F

Bake the cookies at 375°F for 11–13 minutes. You’re looking for puffed centers and slightly golden bottoms, while the tops stay pale and soft. Let them cool completely on wire racks before frosting.

Whip Up Fluffy Buttercream

This classic bakery-style frosting is rich, buttery, and whipped until ultra-light. Beat butter and sugar until fluffy, then add a splash of milk and more of that cake batter flavoring to make it taste just like frosting from your favorite bakery case.

Frost and Sprinkle

Generously frost each cookie with your homemade buttercream, then immediately top with rainbow sprinkles before the icing sets. Work one cookie at a time so the sprinkles stick while the buttercream is still soft.

These thick sugar cookies are a crowd-pleasing favorite for birthdays, bake sales, baby showers, or any day that needs an extra sprinkle of joy. With their cake-like flavor, colorful sprinkles, and rich frosting, they’re practically perfect for any occasion.

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