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Mar 8, 2008 11:40 PM

In search of a really great sugar cookie recipe

Yes, I's not Christmas, but I will be meeting up with a friend in about a month and I'd like to make some glazed sugar cookies for her daughter.

Anyways, I'm looking for a sugar cookie recipe that produces a nice, thick, almost cake-like cookie. I'm not looking for crunchy - just soft and think enough to hold a nice glaze. I'm not the world's best baker in that I can't sift through recipes and know which ingredients will yield this sort of cookie so I am putting the call out for some help.

Any suggestions? Helpful hints?

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    1. My husband swears by Cook's Illustrated for this one. It's in our Best Recipe cookbook. You can get it on their website, too. Might need to sign-up for it, though.

      2 Replies
      1. re: 4maxwelz

        I will definitely check them out. Thank you!!! Do you know if they come out more cake-like?

        1. re: mariannas

          I too swear by the CI sugar-cookie recipe, and yes, they are a bit cake-like. Soft and fluffy and just a tad chewy. Never tried to glaze them, but I don't see why it'd be a problem. (Their brown-sugar cookie recipe is also to-die-for!) These are not the kind of cookies you roll out and cut with cookie-cutters though, if that's what you're looking for. You roll them into little separate balls and push down on the tops w/a glass. Good luck! It's in the Nov/Dec 2002 issue.

      2. We're at the cabin right now, and I don't have access to my recipe box. But I have a delicious, cake-like soft sugar cookie recipe. I also have a wonderful one for cutting into shapes and decorating, but the soft version has always been my favorite. I'll post it as soon as we're back in town tomorrow night.

        1. 6 cups flour
          3 tsp. baking powder
          2 cups butter
          2 cups sugar
          2 eggs
          2 tsp. vanilla extract or desired flavoring
          1 tsp. salt

          Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

          Chill for 1 to 2 hours

          Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.

          I usually roll mine between sheets of parchment paper to avoid using extra flour.

          1 Reply
          1. re: lstormont

            Thank you both! I should probably try a couple of recipes and see which one is the closest to what I am looing for.

            Modthyrth, can you still cut shapes out of your soft cookies at all (I want to use a really general star-shapped cutter, nothing with too many details).

          2. Hi Maiannas: I love Alton Brown's sugar cookie recipe on It is just what you want... it can be rolled out nice and thick so it is really cakey. I have iced these cookies before and they have always been a huge hit. I make them more often for other occasions than Christmas to tell you the truth. They keep well, too.