One trick to thick soft sugar cookies is to incorporate a little maple syrup. This recipe does just that. The maple syrup plus butter flavored shortening gives the cookies a unique texture. The recipe was given to me by another blogger whose daughter, Kelly, thinks they are the best. I think they are very good too, but with some slight changes here and there.
First, there's the shortening issue. The shortening produces an excellent texture and the butter flavoring works well here too. Normally I'm not a fan of artificial butter flavoring, but sometimes when you combine it with other flavors (maple, for example) it tastes less artificial. A good example is Snickerdoodles. For some reason artificial butter flavored shortening or even butter extract works well with the cinnamon. Another option is to make thick soft sugar cookies with half butter and half shortening.
Maple syrup has a more subtle flavor than pancake syrup, but Log Cabin or the like will work in a pinch.
Thick Soft Sugar Sugar Cookies With Butter
This recipe calls for butter flavored shortening, but softened butter works well too! The cookies do spread a tiny bit more, but they're still thick. I made my last batch with Kerrygold brand unsalted.
Recipe
Soft Frosted Sugar Cookies
Ingredients
- ½ cup butter flavored shortening OR unsalted butter (96 grams shortening or 114 grams butter)
- ½ cup plus 2 tablespoons granulated sugar ( 125 grams)
- 1 large egg
- 2 tablespoons maple syrup or pancake syrup (36 grams)
- 1 ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour (200 to 210 grams)
- ⅜ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Vanilla Frosting
- 2 cups powdered sugar (240 grams)
- 5 tablespoons butter, softened (70 grams)
- 1 ½ to 2 tablespoons whole milk or as needed
- ½ teaspoon vanilla extract
- Sprinkles
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl using a hand-held electric mixer, beat the shortening and sugar until creamy. Add egg, syrup and vanilla; beat well. By hand, gradually add flour mixture until blended.
- Shape dough into balls and roll in sugar OR leave plain if using frosting. For flatter cookies, press the dough down. For fat rounds, keep the cookie dough in balls. Bake for 12-15 minutes, depending on size and thickness of dough balls. I really don't like things under-baked so I make the cookies large and bake for 12 to 15 minutes. You may like them better at 8 to 10, so check earlier if you are a fan of doughier cookies or if your oven runs hot.
- To make the frosting, beat the sugar and butter together with an electric mixer. Add milk as needed (starting with 1 ½ tablespoons and working up) and continue beating until creamy. Beat in the vanilla.
Lisa@ButteryBooks says
Anna, I am glad you got a chance to try the sugar cookies and Robin, I am excited you got rave reviews about them!
Anna says
Hey Robin! Thanks for the review. I liked them, Fuzz loved them, but I wasn't sure what others would think since people have very definite opinions on sugar cookies. I'm so glad your friends liked them.
Robin says
These are amazing! Got rave reviews today when I took them to a gathering with friends. Definitely my new favorite iced sugar cookie recipe.
Erin says
I've never had a plump sugar cookie before. I know crisco is suppose to make cookies awesome. I'm still a thinner sugar cookie lover, especially the Christmas sugar cookies!
Holiday Baker Man says
@Adam Thankyou!
d.liff @ yelleBELLYboo says
I love that these cookies have maple syrup in them!!
Louise says
The cookie recipe is certainly different. I'm thinking I'll try it, dip the tops in some sugar and coarsely ground nuts, then flatten them a bit. Maybe it will get me closer to the cookie I've been trying to copycat.
Gloria says
I'm with the thin and crispy crowd...these cookies look good though...kind of like those Russian tea cakes...
Adam says
I think I could find a few people that would really enjoy these too, but I'm with you Anna, I won't turn my back on the Secret Ingredient cookies :). I've never seen cookies eaten as fast as those :).
@Holiday Baker Man -- Crisco/Shortening tends to produce softer cookies.
Holiday Baker Man says
Crisco? Really? They sound mighty good though.
Sue says
I like your autumn colored sprinkles!
Amy @ What Jew Wanna Eat says
Those are my kind of cookies!! You had me at Crisco.
Leah @ LoftyBites says
Wow! These sugar cookies look yummy. I love a recipe called Grandma's Sugar Cakes and the picture of your "plump" iced sugar cookies reminds me of them. What a great treat idea!