Soft and Thick Gourmet Sugar Cookies
These cookies are buttery, soft, and thick, offering a tender texture that holds up for several days. The recipe uses cake flour to keep the crumb delicate without requiring the dough to be chilled or rolled out. They are coated in coarse sugar for a sparkling finish and bake until just pale, avoiding over-browning to maintain moisture.
Instructions
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Preheat and Prepare
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set the baking sheet aside. -
Cream Butter and Sugar
In a large mixing bowl or stand mixer bowl with a paddle attachment, combine the butter and sugar. Beat until light and creamy, which takes about 2 to 3 minutes. -
Add Wet Ingredients
Add the eggs and vanilla extract. Stir until well incorporated, scraping the sides and bottom of the bowl to ensure everything is mixed. -
Combine Dry Ingredients
In a separate medium-large bowl, whisk together the cake flour, baking powder, baking soda, and salt. -
Mix Dough
Gradually stir the dry ingredients into the wet ingredients, adding about a cup at a time, until thoroughly combined. Scrape the sides and bottom of the bowl. The dough will be a bit sticky. -
Shape and Coat
Scoop the dough into 3 Tablespoon (60g) sized portions and roll them between your palms to form smooth balls. Roll each ball through coarse sugar until entirely coated. Place them on the prepared baking sheet, spacing them at least 2 inches (5cm) apart. -
Bake
Transfer the cookie to the center rack of the 350°F (175°C) oven and bake for 11 to 13 minutes. The cookies should be quite pale without significant golden-browning on the edges. Allow the cookies to cool completely on the baking sheet.
Tips
For best results, use a coarse organic cane sugar for the coating; regular granulated sugar also works. You can bake a test batch and flip a cookie once cooled to check the underside—it should be pale with minimal coloring. If it is deep golden brown, the cookie may be dry, so check subsequent batches sooner. Alternatives include stirring 1/3 cup of sprinkles into the dough or frosting the tops after lightly flattening them post-bake. Store in an airtight container at room temperature for up to 5 days.
Video
“Sugar Cookies So SOFT and THICK They're Gourmet” by Sugar Spun Run, watch on YouTube.
About this recipe
This recipe produces a classic sugar cookie with a noticeably softer and thicker profile than standard roll-out versions. The use of cake flour contributes to a tender crumb, while the lack of a chilling step allows for quick baking. The cookies are intended to be rolled in coarse sugar for texture and visual appeal.
Serve them fresh from the batch or enjoy them later in the week, as they remain soft when stored properly. They work well as a standalone treat or a simple accompanying pastry for coffee or tea.
