Bakery Style Sugar Cookie

A single serve bakery style sugar cookie with a soft center and crisp sugary edges.

There's something magical about a simple sugar cookie.

Sometimes the desserts with the fewest ingredients are the hardest to perfect.

I tested this recipe more times than I can count, adjusting the butter, flour, and baking time until it baked into the thick, bakery-style cookie I had pictured in my head. The result is a cookie with lightly crisp edges, a soft and tender center, and a sparkly sugar coating that gives every bite a little crunch.

Best of all, it makes just one large cookie, so you can satisfy a craving without ending up with dozens of leftovers.

Ingredients

  • 2 Tbsp (28 g) softened unsalted butter

  • 4 Tbsp (48 g) granulated sugar, plus more for rolling

  • 1 egg yolk

  • ½ tsp vanilla extract

  • ¼ tsp almond extract

  • ⅓ cup (50 g) all-purpose flour

  • ¼ tsp cornstarch

  • ⅛ tsp baking soda

  • ⅛ tsp salt

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a medium bowl, cream together the softened butter, granulated sugar, egg yolk, vanilla extract, and almond extract until smooth and well combined.

  3. Sift in the flour, cornstarch, baking soda, and salt. Stir until a soft dough forms.

  4. Roll the dough into a ball, coat it generously in granulated sugar, and place it in the freezer for 5–10 minutes.

  5. Transfer the dough to the prepared baking sheet.

  6. Bake for 12–14 minutes, or until the edges are lightly golden while the center still appears slightly underbaked.

  7. Allow the cookie to cool on the baking sheet for 5 minutes before enjoying.