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 Lofthouse version (though I love them 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. Christina Tosi 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 Bakto White Cake Batter Flavor. 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.
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.
Thick Sugar Cookies (Bakery Style)
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large cookie sheets
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parchment paper
Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 1/2 teaspoons cake batter flavoring see notes
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine grain sea salt
Buttercream
- 4 cups confectioners’ sugar sifted
- 1 cup unsalted butter softened
- 1 1/2 teaspoons cake batter flavoring see notes
- 2-3 tablespoons whole milk
- 1/3 cup mixed rainbow sprinkles
Cookies
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In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
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Beat in the eggs, one at a time, and then the egg yolks. Scrape down the bowl and mix again briefly to incorporate.
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In a separate bowl, combine the flour, baking powder, and salt; whisk well. Add to the creamed mixture and mix on low speed until a thick dough forms.
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Remove the dough to a large piece of plastic wrap and shape into a disk. Wrap and refrigerate 1 hour, or until firm enough to roll out.
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Preheat the oven to 375°F.
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Roll the dough between parchment paper or on a lightly floured surface to 1/2-inch thickness. Cut out rounds with a floured 2 1/2 inch round cookie cutter. Transfer the cutouts about 1 inch apart on large parchment-lined baking sheets.
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Bake 11-13 minutes, or until the cookies are puffed and the bottom edges begin to brown. The tops of the cookies should remain pale. Transfer the cookies to wire racks to cool completely.
Buttercream
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In the bowl of an electric mixer fitted with the whip attachment, whip the butter on medium high speed until light and fluffy, about 5 minutes.
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Add the confectioners’ sugar and mix on low speed until just combined. Add the cake batter flavoring. Add milk one tablespoon at a time until the mixture reaches spreading consistency. Beat again on high speed until the frosting is fluffy and lightened in color.
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Spread the frosting on the cookies and then add sprinkles, working one at a time so the sprinkles will stick. (This buttercream will crust over time.)
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Store the cookies airtight at room temperature for up to four days.
Cake Batter Flavoring Substitute: If you don’t have cake batter flavoring or prefer not to purchase it, you can substitute 1 teaspoon vanilla extract and ½ teaspoon almond extract in both the cookie dough and frosting. This combination creates a delicious “white wedding cake” flavor. While it won’t be identical to the manufactured cake batter extract, it still gives these cookies a sweet, rich flavor that pairs beautifully with the buttercream and sprinkles.
