About This Recipe
These Crumbl-inspired bakery-style sugar cookies are my take on what’s quickly becoming a modern classic. You know which one I mean- the soft, thick, pink-frosted cookie that’s become so iconic. While these cookies have that signature Crumbl look and feel, the flavor is rooted in something much more personal for me – this my idea of the perfect sugar cookie!
Sugar cookies have always been my favorite, and this recipe is part of an ongoing quest to recreate the very best one I’ve ever had. Growing up, there was a local bakery that made the most incredible version—soft, rich with a sour cream and butter base, and topped with a thick layer of pink frosting. That bakery has since closed, but I still think about those cookies all the time. This recipe brings those two worlds together: the nostalgic flavor I grew up loving and the bold, bakery-style presentation we all know today.
Key Ingredients
Butter – This is a necessary ingredient to any good cookie- especially sugar cookies! Butter provides richness, flavor, and that signature bakery-style texture. Butter can also help create lightly crisp edges as the cookies bake.
Shortening – One thing I’ve found with sugar cookies, is shortening will keep them exceptionally soft and tender. Because it is 100% fat (no water content), it limits gluten development more than butter alone, resulting in a more delicate, melt-in-your-mouth texture. Fun fact: shortening has a higher melting point than butter, which helps the cookies hold their thick shape in the oven. I think its a great companion for butter here.
Sugars – After doing some cookie research, I like to add a combination of both powdered and granulated sugar in these cookies. Granulated sugar adds sweetness and helps the cookies spread just enough in the oven. Powdered sugar makes for an ultra-soft, tendy cookie. Together they create a beautiful and balanced sugar cookie.
Heavy Cream – Adds a little richness and moisture without making the dough too loose.
Sour Cream – One of my favorite sugar cookies as a kid had sour cream, so I found a way to work it in to this recipe. 😀 Sour cream is key for tenderness. Its the subtle tang that balances the sweetness and helps the cookies stay soft for days.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan. For this recipe, I usually bake 3-4 cookies at a time.
- Don’t overbake your cookies! Take the cookies out when the centers look just set and the edges are barely golden. Overbaking is the fastest way to lose that soft, tender texture you want under all the glorious frosting.
More Recipes!
Here are some more cookie recipes you might enjoy!
Banana Bread Chocolate Chip Cookies
Brown Butter Oatmeal Cookie Sandwiches
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Bakery Style Sugar Cookies
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Equipment
Ingredients
Cookies
- 1/2 cup (113 grams) unsalted butter, softened
- 1/3 cup (65 grams) shortening (i like to use butter flavored crisco, but plain is fine)
- 3/4 cup (150 grams) sugar
- 1/4 cup (30 grams) powdered sugar
- 1 egg, room temp
- 1/2 tsp (2 grams) vanilla
- 1/2 tsp (2 grams) almond extract
- 2 3/4 cups (344 grams) flour (spooned & leveled, not packed)
- 1/4 tsp (1 gram) baking soda
- 1/4 tsp (1 gram) baking powder
- 1/4 tsp (1 gram) cream of tartar
- 1/2 tsp (3 grams) salt
- 1 tbsp (15 grams) of half and half, room temp
- 1 1/2 tbsp (22 grams) sour cream, room temp
Buttercream Frosting
- 1/2 cup (113 grams) unsalted butter, softened
- 2 – 2 1/2 cups (240-300 grams) powdered sugar
- 2 tbsp (30 grams) heavy whipping cream
- 1/4 tsp (1 gram) almond extract
- 3/4 tsp (3 grams) vanilla
- pinch of salt
- pink food gel (about 1-2 drops)
Cream Cheese Frosting
- 4 tbsp (56 grams) unsalted butter, softened
- 4 oz (113 grams) cream cheese, softened
- 1 – 1 1/2 cups (120-180 grams) powdered sugar
- 1 tsp (4 grams) vanilla
- pink food gel (about 1-2 drops)
Instructions
Enable Step-by-Step Mode- In a medium bowl, add flour, baking soda, baking powder, cream of tartar and salt. Give that a quick mix to ensure everything is well incorporated. Then set to the side.
- Using a stand mixer with paddle attachment (or hand mixer), mix the butter, shortening, granulated sugar and powdered sugar on low/medium speed. We want the mix to become light and fluffy. Add the egg, vanilla extract and almond extract. Mix on low until everything is combined.
- Slowly add the dry ingredients as you run the mixer on low. Add the half and half and the sour cream and gently mix again. The dough should start to come together as you mix. (*Note: if you are using a hand mixer, you might need to use a rubber spatula to bring everything together. We are looking for the dough to come together into the shape of a rough ball.)
- Using your hands, divide the dough into eight large cookies (about 3.5 oz each) or sixteen smaller cookies (about 1.75 oz each). (*Note, these are supposed to be big and thick cookies but if you prefer smaller cookies- that it okay!) Place cookies on a baking sheet lined with parchment paper. Using a kitchen glass, press down on each ball to flatten the cookies. At this point I like to cover the cookie dough with plastic wrap and chill them in the fridge for at least 12 hours. If you are looking to bake right away, pop the cookies (uncovered) in the fridge for at least 30 minutes so that they can firm up and the flour can hydrate.
- (*Note: cookies should be cold when placed in the oven) Preheat oven to 350°F (176.7°C). Remove cookies from the fridge- we want to bake 3-4 cookies per baking sheet. If baking smaller cookies, bake for about 8-10 minutes (or until cookies are not greasy looking on top). If baking larger cookies, bake for about 11-13 minutes. Please note, ovens do vary. We are looking for non greasy cookies, yet no browning on the edges. Remove cookies from oven and allow them to cool while you make the frosting. Note, you can leave the cookies on the baking sheet to cool.
- For the buttercream frosting, place softened butter in a large bowl. Using hand mixer, on medium speed, beat butter until it is fluffy and smooth. Add the powdered sugar, cream and salt and beat again. Beat until smooth and everything is incorporated. Add food gel (i used a very small drop of pink food gel) vanilla and almond extracts. Mix until everything is combined.
- For the cream cheese frosting, add butter and cream cheese to a bowl, mix with a hand mixer on medium speed. Mix until fully incorporated and fluffy. Add all other ingredients and continue beating on low. Add food gel (i used a very small drop of pink food gel) and mix until the color is fully incorporated.
- Using a spoon or piping bag, top each cooled cookie with the buttercream or cream cheese frosting! Sprinkle with jimmies/sprinkles if desired. Enjoy!