Bakery-Style Soft Baked Sugar Cookies


Ever wondered how to make bakery-style super soft sugar cookies at home? Well, I’ve got all the secrets for you plus a killer frosting recipe that will perfect these sweet little babies!

I’m posting about amazing {and I do mean amazing} cookies today!! Even though I’ve eaten my body weight in cookies and sweets this weekend at the Pillsbury bake-off, and don’t really want to eat any more sugar for the rest of my life until lunch, I’ve GOT  to share this recipe with you 🙂

I’ve been testing this recipe off and on for the last two months and finally got it to *perfection* and where you will LOVE it too.

The things I do for you….

And this glorious recipe happened to be perfect timing for Jessica’s virtual baby shower! If you are a fan of bloggers, then you’ll probably be familiar with Jess and her blog How Sweet It Is.

How Sweet Final Graphic

That sweet girl is having a baby and a HUGE group of bloggers and I are celebrating! So, I made these easy, simple, bakery-inspired cookies. They really will become one of your go-to recipes because they are melt in your mouth tender, super vanilla-y and pretty darn easy on the eyes. #iloveprettyfood If you’re in the mood for sweets, MAKE THESE and enjoy 🙂

Here are my ridiculous step by step photos that are few and far in between because my kitchen is a dark hole…use your imagination folks! You may have to use your minds to fill in the gaps! Lol!


Start by making your cookie dough. If you’ve ever made cookie dough before, then this will be super simple to do. My secret is a little hint of canola oil! It keeps them extra soft. And!! Cornstarch 🙂 Yes indeedy!!


Refrigerate the dough for a good few hours and then cut them into circles. These are going to spread to be sure to give them lots of room!! Bake until barely golden.


While the cookies are baking, whip up a simple vanilla buttercream–>butter, powdered sugar, vanilla and milk. Whip it good until its good and smooth and fluffy. {I love frosting.}


Smear this on generously to each cookie and then top with copious amounts of sprinkles 🙂


I just used a variety of sprinkles…basically what I found in my pantry that weren’t halloween sprinkles.

I would just like to say that my daughter was in hog heaven.


Try these out and let me know what you think!! Have a great day, friends!!


Bakery-Style Soft Baked Sugar Cookies

Ever wondered how to make bakery-style super soft sugar cookies at home? Well, I've got all the secrets for you plus a killer frosting recipe that will perfect these sweet little babies!

Yield: about 3 dozen

Prep Time:

Cook Time:

Total Time:


  • for the cookies-
  • 3/4 cup softened butter
  • 1/4 cup canola or vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • for the frosting-
  • 1/2 cup softened butter
  • 1 lb. powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons cold milk


  1. Cream butter, oil and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated. Refrigerate dough 2-3 hours.
  2. Preheat oven to 350. Remove from refrigerator and roll out on lightly floured surface. Cut into 2 inch circles and place 2 inches apart on parchment paper lined baking sheets.
  3. Bake 7-9 minutes or until barely golden brown.
  4. Cool 5 minutes before removing to cooling rack.
  5. For the frosting, stir butter, sugar and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute. Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.

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  1. Anything involving Jessica requires sprinkles. These look perfect. Wish I had them sitting in front of me right now while I drink my morning coffee!!


  2. Pretty Pretty Pretty!! Loved hanging with you the last few days! Still can’t believe I’ll miss you while you’re in Phx! Drats 🙂 xoxo


  3. Is it possible to substitute ‘potato starch’ for the cornstarch? TIA


    • Katie — November 14th, 2014 @ 12:51 pm

      Yes, I’m allergic to cornstarch so I use potato starch all the time in recipes when it calls for cornstarch. I even make my own powdered sugar with it. You can also use tapioca starch too.


  4. please deliver these to my house ASAP!!!! thank you so much lauren! xoxoxo


  5. so perfect and that fluffy frosting! i might need these tonight.


  6. These look amazing. Instead of rolling them out could you just roll them in balls and place them on the baking sheet?


  7. Oh my gosh my mouth just watered all over everything. Thank you for being a part of this!


  8. It was so fun to catch up with you this weekend at the bake off. I hear you on not eating sweets…at least for a few hours 😉 These are the cutest cookies with all the sprinkles. And canola oil huh? I’m going to need these in my life soon!!!


  9. Seriously nothing better than a soft baked sugar cookie!! SO GOOD! Thanks for joining in for Jess’s shower. xo


  10. Hello! I am a 14 year old girl who is OBSESSED with your blog! 😀 I have a few questions though:

    Would it be alright to cut these using cookie cutters in different shapes besides circle? Such as hearts, ginger bread man, ect.

    1 lb. of powdered sugar would be about how many cups?

    And after frosting them, would it be alright to store them in an airtight container at room temperature, or in the refrigerator? Thank you for the wonderful recipe!!


    • Lauren — November 25th, 2014 @ 6:47 pm

      Yes, different shapes are fine! They will most likely spread though, so keep that in mind. Cookies can be kept either at room temp or in the fridge. As long as they are in an airtight container, they should keep a good 5-6 days. 1 lb powdered sugar = 3 3/4 cups.


      • Stacy — November 25th, 2014 @ 7:55 pm

        Thank you so much!! I hope that you and your loved ones will have a wonderful Thanksgiving!!!!!!!! >_<

        p.s. does the frosting harden while in the container? or does it stay creamy? thank you!!!! <3

  11. So I just made these and the dough is to die for! So yummy and easy to roll but they do spread A LOT. Is there anyway from preventing that and making them thicker?


  12. I can’t believe there is a Tablespoon of vanilla in these and then more vanilla in the icing. I made them and think I’ll cut back on the vanilla next time. Thanks for an easy recipe tho.


  13. I would love to read reviews about people who actually made these cookies, instead its lots of people wishing they had these and can’t wait to make them.


  14. I usually substitute applesauce for canola/vegetable oil in baking recipes to be healthier. Do you think this sub would give the same results? I see you specifically mention canola oil… Thanks!


  15. Soooo yummy! These are my new favorite cookies. I didn’t add the icing, they were too good to cover up. Thanks!


  16. I love all your recipes. I made 1/2 batch just to try and they are delicious. These sugar cookies are just as you described. They flatten out yet stay soft and chewy. I was in a hurry to try them so I put the dough in the freezer till chilled ( chilling is a necessary step). Over all these cookies are very tasty with or without the icing. Thanks for sharing!!


    • Lauren — June 4th, 2015 @ 8:04 pm

      Glad you enjoyed them, Gina!


      • Nancy — June 9th, 2015 @ 8:06 am

        How do you cream butter, oil, and sugar together? I’ve looked on other how-to sites, but all I can find are how to cream butter/shortening/sugar. Thanks!

        • Lauren — June 9th, 2015 @ 8:19 pm

          Just mix until light and fluffy and incorporated all together.

  17. After the the fridge how should the dough feel???? Also can we shape them


  18. Is 1/4 cup corn starch a must?




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