Have fun with this sugar cookie recipe by decorating it with frosting & colors! Learn the tips on making the best sugar cookies using a combination of good ingredients and easy-to-learn instructions. Let our page know what you think about the recipe below! To get your sugar cookie as thick as possible without breaking it, you must follow some bakery rules.
Here is where icing can come in handy. When I was in college, we joined the cookie club. It was for rich sweet cookies with a variety of flavors. The cookies were beautiful, and the icing made it all come together. But I couldn’t find the recipes anywhere. I ended up trying different variations of “cookies” in magazines and found a few good recipes. With my cookie club days behind me, I’ve been on my own and experimenting. The following recipes are some of the recipes that I use to give my sugar cookies a thicker texture.
How Thick Should My Sugar Cookies Be?
The typical thickness for sugar cookies is around 1/4″. Making sugar cookies with a variety pack allows you to experiment with the cookies’ weight. It’s a personal preference, but I roll my dough thin enough so that I can still cut out the shapes without it folding in on itself, but also so that my cookies are very dense. I’ve found that this usually balances out in the end. If you want to make skinny ones, leaving the mix a bit more crumbly and adding a bit less flour would be ok. I never roll out my cookies relatively as thin as I do, so my cookies are a little crumbly, but they still have plenty of fill to them.
How Do You Keep Sugar Cookies From Falling Apart?
Please make sure your sugar cookies do not contain too much flour. Thus, the cookies will be crumbly. You can also place parchment paper on your countertop. Use this to roll out your cookie dough. When your dough has cooled, place it on the parchment paper and then put it in the freezer for 11 minutes to firm up the dough.
How To Make Sugar Cookies
Take your cookie dough and add about 3/4 of a cup of white sugar. This recipe calls for a 1/2 cup, but add more if you want a bigger cookie. In my opinion, to keep a good-sized cookie, you want your dough to be at least half flour and half fat.
Then add about half a cup of brown sugar.
Grate your 2 tsp cinnamon on top of the mix.
How Do You Make Consistent Cookie Thickness?
At first, I used parchment paper in the baking pan (stacking it on top of each other). This was fine for me, but I never liked seeing the outside of the pan covered in parchment paper, so I switched to baking sheet liners. They were a little better than the paper, but still, it was frustrating to pull out the sheet and see it covered in icing because the cookies were the same thickness.
I then found a better solution to my problem. After researching, I came across this post that mentioned a device called The Foil Wrapper. There were multiple good reviews for this device, and some even claimed that they were better than parchment paper.
Thick Sugar Cookie Recipe
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter soften
- 1 cup granulated sugar
- 1 large egg
- 2½ tsp pure vanilla extract
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat sugar and butter until it becomes smooth and creamy. Use a mixer, add egg and vanilla and continue beating in the mixer for 1 minute. Scrape and repeat the process to combine.
- Add the dry ingredients to the mixer and mix on a low setting until combined. Make sure dough is soft before rolling.
- Divide the dough into 3 parts. Take a rolling pin and roll out the dough until it reaches 1/4 inch thickness. If dough sticks, use more flour.
- Place rolled-out dough on sheets of parchment paper, sprinkle flour on the dough and cover with plastic wrap. Refrigerate for 2 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and remove the chilled dough from the refrigerator. Cut the dough into shapes and re=roll the remaining dough to make more cookies.
- Place cookies on baking sheets and bake for 13 minutes or until lightly browned. Remove from oven and let the cookies sit for 5 minutes before transforming onto a wire rack.
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