Big Fluffy Bakery Style Sugar Cookies

Big fluffy bakery style sugar cookies

Big fluffy bakery style sugar cookies~ yep those same ones you used to get when you were a kid and they were bigger than your face!

Well now you can make them at home and no one has to know you are eating cookies bigger than you face anymore!!

Big Fluffy Bakery Style Sugar Cookies

Ok, Ok  I didn’t make them as big as my face this time (since I have some degree of self control in my old age)!

But ~you can make them any size you like and then dip them in Rainbow Sprinkles or M&M’s or  Chocolate Chips or just Snickerdoodle them!

You pick your topping (or make all of them like I did!) and have yourself a Sugar Cookie party! (Like I did!)

I do love these cookies, they are big and fluffy with soft centers and slightly crispy outsides; this is a buttery, melt in your mouth classic cookie!

Yummm Yumm!

Make a double batch and freeze the dough so you can have fresh baked Sugar Cookies any time!

5.0 from 9 reviews
Big Fluffy Bakery Style Sugar Cookies
Prep time
Cook time
Total time
many people ask me about the shortening in the recipe, you can use all butter~ HOWEVER the shortening will prevent spreading cookies!
Be wary of thin spreading cookies with an all butter recipe
Serves: 20 cookies
  • Unsalted Butter 8 tablespoons (113g)
  • Shortening ½ cup (113g)
  • Light Brown Sugar ½ cup (105g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Vanilla Extract 1½ teaspoons
  • All Purpose Flour 2½ cup (312g)
  • Salt ½ teaspoon (3g)
  • Baking Powder 1½ teaspoon (7g)
  • Toppings of your choice as needed *see video
  1. Cream the butter and shortening with both sugars (with the paddle attachment) on medium to high speed until light & fluffy, this will take 3-5 minutes
  2. Combine the eggs with the vanilla extract then add slowly to the creaming butter mixture, be sure to scrape the bottom & sides of the bowl after each addition to ensure an even mix.
  3. Add the sifted flour, baking powder & salt all at once and mix until it comes together
  4. Scoop the dough with a 2 ounce cookie scoop onto parchment lined sheet pans spaced 2" apart then place them in the freezer while you preheat the oven to 350°F
  5. Once the oven has come up to temperature, take the cookies out of the freezer and drop them into your choice of topping (see video for how to do this efficiently) flattening them slightly
  6. Then place back onto the sheet pan and bake immediately for approximately 18-22 minutes or until they are just starting to get golden browned around the edges
Baked Cookies can be stored for up to 10 days in an aritight container at room temperature.

Freeze the dough for fresh baked cookies whenever!

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  1. Do you have a recipe for cutout cookies?? Also everytime I use shortening the cookies come out hard and get even harder when storing.. will they spread a lot if using only butter??

  2. hi Gretchen love all of your recipes…question with the new design of your website where are all the video tutorials?

  3. I made these for a birthday party last weekend. They were a hit with the children and adults. I’m betting these will be a great seller for some of our local fundraiser events. Thanks Gretchen, your recipes are wonderful!

  4. Hi gretchen

    I wish you would make home made cannoli shells your filling is great and i have tried hundreds of recipes never turn out perfect like all of your receipts. please consider would love to make them for the Holiday

  5. Hi Gretchen, looks great. I can’t find the video referenced in the recipe regarding dropping the dough in the topping.

    1. Hey thanks for pointing that out! I recently did a website transfer from one server to another and needless to say there has been many errors and missing information, so thanks and I would appreciate it if you find more to please let me know so I can fix!

  6. I made these cookies today and they didn’t turn out. I doubled the recipe but I’m not sure if that is the reason my end result was so different. I payed close attention to the measurements and baked them for 18 minutes but the cookies were hard and crunchy. They barely spread in the oven. I’d love to know what went wrong!

  7. Thanks Gretchen
    I will certainly do that. I am thinking of making this as a surprise for my daughter while she is at school this morning. She asked me to think of something fun to do today…What could be more fun than baking cookies in 90+ degrees! Eating them in an air conditioned house! 🙂

  8. Should I use the hi-ratio shortening in these cookies or does it matter?

    BTW: did I mention that I ONLY use your recipes for everything now – you are FANTASTIC!

  9. Fabulous, absolutely fabulous. Bakery taste, bakery smell, simply incredible. I make a 1/2 batch and they turned out perfect. Thanks for sharing!

  10. I made this cookies twice already and they are great! I did notice the first sheet i baked to be a bit dry, so I baked the others in less time and they were perfect!

  11. Hi Gretchen,
    I’m planning on making these at weekend along with your New York style cheese cake which is the best.
    I’ve not made the cookies before and I know you always say room temperature butter and ingredients does that include the shortening.
    Thank you so very much xx.

  12. I’ve made these a couple of times and let me just say “THEY ARE AMAZING!!!” I’ll be baking more this weekend for a family get together.
    As far as toppings go, I used: M&M’s / Reese’s PB Chips / Chocolate & Multi-Colored Sprinkles, Chocolate Chunks, and Snickerdoodle (MY FAVORITE)
    Everyone who has tasted them say they are really good!!!

    1. hi there, I got them in bulk from a candy supplier, maybe amazon would sell them, but you can always use the regular sized ones

      1. I made these Sugar cookies last Holiday and they were great! I got the mini
        M&Ms at Walmart only at Christmas time. You could try there for this holiday season.

  13. By the way I find the yellow 2oz scoop is the correct size for the large bakery cookie. The red handle scoop makes a perfect home size cookie, but the impressive large cookie requires the yellow handle scoop.

  14. I made these, and I have to tell you this is my new favorite sugar cookie recipe! I love the addition of the brown sugar. These were so delicious. Thank you so much for the recipe.

  15. Hello Gretchen,
    You mention in the video that you used to make a gigantic jumbo size in your bakery. Do you recall the amount of dough you used per cookie for that size? I want to go big but, left to my own devices, I tend to get carried away. (I just stopped myself from buying an 8 Tbsp ice cream scoop, thinking I better check with you first for a size that is large, but still workable.)

  16. Hi Gretchen, I have a lot of cake flour in my pantry at the moment and I need to make a lot of sugar cookies. I would love to use my cake flour up first. Can I substitute cake flour here? I found this on google: “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.” I wanted to run this by you and make sure it was a dirty dirty lie before I churn out a ton of cookies.

    1. LOL Yes you can use cake flour, that sounds like a fine conversion, ( I think this recipe originally was cake flour or a combo of the two, that was way back in my past life) just be careful if you are increasing the recipe quantity by double or triple as the ratio can get skewed with heavy handed flour measuring ~ Click here for more

  17. Hi, I’m so glad I searched your YT channel for “sprinkle”. I remember using the great GIANT SPRINKLE cookie recipe from the old WL Bakery channel and I think the recipe in this blog post is the same cookie. It was my go to recipe and when the old YT channel disappeared, I kicked myself for not writing it down.

    I visited you when you began your new chapter and did not find many recipes I had used in the past, but now that a lot of time has passed, I see you’ve been really busy recreating the recipes for us. THANK YOU, GRETCHEN! <3

  18. Hi Gretchen!
    Let me just begin by saying , how flipping AWESOME you are!
    Thank you for all the recipes and tutorials you put out for us!
    Q for the cookies… i freeze the dough balls without toppings, or with toppings?

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