October 11, 2010


I cannot believe that I found this recipe!!  The other day at work, we were talking about how much we love Kneaders sugar cookies and wished we could get our hands on the famous recipe.  So, yesterday, I decided why not try to search the internet (I really didn't think I would find anything), but I found the recipe on a local news station's website. Could it be real?  

If you live in Utah, you most likely have eaten something from Kneaders.  It is a bakery & cafe that serves all types of homemade breads, sweets, sandwiches, soups, salads and more.  So so good.  
Well, I couldn't wait any longer, I had to make these cookies.  I decided to cut the recipe in half, just in case they didn't turn out.  Also, they use a powdered lemon flavoring in both the cookies and the icing and since I didn't have any of that I substituted lemon extract in the cookies and went with vanilla extract in the icing, because Jake is not a huge lemon person and I wanted him to eat these cookies with me, so I wouldn't eat them all myself.  Other than that, I followed the recipe exactly.  I was careful not to add too much flour, so they wouldn't be dry.  

The end result, the most amazing sugar cookies ever!!!!  Seriously, this is my new go-to recipe.  I am going to play around with the icing a little bit to see if I can come up with something slightly different, but oh man, these cookies are so soft and fat and melt in your mouth amazing!!  I am not sure how many it makes, because I made big, medium and small cookies and with half a batch, I had three cookie sheets worth.  Do yourself a favor, go make these right now!  
Kneaders Sugar Cookies
adapted from: here

2 c. butter, softened
2 1/4 c. sugar
4 Lg. eggs, lightly beaten
1 c. milk
7 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. lemon flavor
1/2 tsp. salt
1/4 tsp. nutmeg
1 Tbl. honey

4 1/2 c. powdered sugar
4 Tbl. corn syrup
3 Tbl. milk
1/4 tsp. lemon flavor

Cream together butter and sugar.  Add eggs and then milk.  Stir in remaining ingredients.  Dough will be soft and sticky.  Place dough on a well floured surface.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with a rolling pin motion so you have a smooth surface and you will not get cracks on top of your cookies.  Gently roll out to 3/8 inch thick.  Cut into desired shapes and place on baking sheet lined with parchment paper.  Bake at 325 degrees for 10-12 minutes (mine took 13) or until edges barely start to change colors.  Cool. 

For the icing: mix together all ingredients until smooth.  Dip cookies in icing and hold upside down to allow excess to drip off.  Let harden.   


  1. OK I WAS WAYYYYY TOO excited to try these!!! I live in TN and CRAVE for these cookies... NOTHING compares to kneaders period. BUT.... I somehow screwed the recipe up. It did NOT turn out soft and sticky? I'm a wee bit confused as to what i did wrong...any pointers? The only thing i cant think of is i substituted the sugar with Apriva (sweetener) could that have botched it? HELP!!!!!

  2. do you like these or the pink ones better? want to try one of the recipes today! (found you on Pinterest)

  3. Jess - You honestly can't go wrong with either cookie. I love both of them, it just depends on what I am in the mood for. These Kneader's ones are probably a little more difficult than the pink ones and taste more like a regular sugar cookie with icing and the pink ones taste like those big pink cookies with sprinkles you can buy at the gas station or grocery store and are very very soft! The Kneader's ones have a hint of lemon and the pink ones have almond extract in the frosting! Both are delicious.

  4. thanks for your reply. I think I'll try the pink ones tonight and the kneaders ones another day when I have the lemon flavoring. Thanks for posting such great recipes!

  5. I live in canberra (a neighborhood in Lindon UT) right up the street from Kneaders Headquarters and we go to kneaders a lot!!! for bread, soup, their cream cheese brownies, pies for holidays, bread pudding, their amazing oatmeal raisin cookies. i mean, like i said, we live right up the street, takes ten minutes to walk there, so if you lived that close, you would always go there too. anyway, i feel bad saying this, but I've never liked their sugar cookies. they taste like dry puffy cardboard. i knew even before u had posted this recipe that there was milk in their sugar cookie dough. when ever a cookie calls for milk or sour cream, it bakes up puffy, airy, and cardboardy. But maybe some people like that texture for a cookie. I much prefer the soft, buttery, denser, shortbread-like cookies like the bake@350, nfsc, ourbestbites, cookiecraft texture. I still like my cookies soft, and u can use any recipe and get soft cookies, you just have to under-bake. You have to be careful. if u over bake the nfsc recipe, they won't be soft. with the kneaders recipe, if you over-bake, they'll still be kind of soft, and super ultra carboardy and extra dry!

    1. I love Kneaders too! Sorry you don't like this type of cookie. I personally really like their sugar cookies, because I love big fat ones and I don't think they taste cardboardy at all and as long as you don't add too much flour they will not be dry. -Jenn


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