Walmart Style Sugar Cookies Buttercream

My college roommate worked at the Walmart bakery and would sometimes bring home those familiar sugar cookies with the cloud-like frosting. We'd sit on our apartment floor at midnight, still in our pajamas, eating them warm from the bag while studying for finals. The frosting was always the best part—impossibly light and sweet. Years later, I realized I could recreate that exact comfort in my own kitchen.

Last summer, my niece asked me to bake something for her birthday party. She specifically wanted the cookies from the store bakery, but I promised to make them even better. When she took her first bite, her eyes got huge and she whispered that these were better than the ones from the store. Now she requests them for every family gathering, and I happily oblige.

Ingredients

• All-purpose flour: The foundation that gives these cookies their perfect tender crumb without becoming tough
• Baking powder and baking soda: This combination creates that signature lift and soft texture Walmart cookies are known for
• Unsalted butter: Room temperature butter is crucial here—it creates air pockets when creamed with sugar for that melt-in-your-mouth texture
• Granulated sugar: Sweetens the dough while creating crisp edges and soft centers
• Sour cream: The secret ingredient that keeps these cookies incredibly soft and moist for days
• Powdered sugar: Sifting this first prevents lumps in your frosting and creates that silky smooth texture
• Heavy cream: Makes the buttercream fluffy and spreadable without making it too sweet

Instructions

Mix the dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a medium bowl until everything is evenly distributed

Cream butter and sugar:

Beat softened butter and granulated sugar for 2-3 minutes until the mixture turns pale and fluffy

Add wet ingredients:

Mix in the egg, vanilla extract, and sour cream until everything is well combined

Form the dough:

Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms

Chill the dough:

Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least one hour

Prepare for baking:

Preheat oven to 350°F and line baking sheets with parchment paper

Roll and cut:

On a floured surface, roll dough to 1/4-inch thickness and cut into 2.5-inch circles

Bake to perfection:

Bake for 9-11 minutes until edges are just set—do not let them brown

Make the frosting:

Beat butter until creamy, gradually add sifted powdered sugar, then mix in vanilla, salt, and cream until fluffy

Decorate:

Spread or pipe frosting on cooled cookies and add sprinkles if desired

Pin it

My daughter now helps me make these every weekend. She insists on being the official frosting taster and always licks the spatula before I can stop her. Those messy kitchen moments with flour everywhere and frosting on her nose have become some of my favorite memories.

Getting The Perfect Texture

The trick to bakery-style softness is pulling the cookies out when the centers still look slightly underdone. They should appear puffy and pale, with just the faintest hint of color around the edges. I learned this after making batches that turned crisp and disappointing. Now I set a timer and check at 9 minutes without fail.

Frosting Like A Pro

Room temperature butter makes all the difference in the frosting. Cold butter creates lumps, but properly softened butter whips into that impossibly cloud-like consistency everyone loves. I beat mine for at least 3 minutes on high speed—patience here transforms good frosting into extraordinary frosting.

Making Them Ahead

You can freeze the unbaked dough discs for up to a month, then thaw and bake whenever the craving strikes. The frosting also keeps well in the refrigerator for several days—just let it come to room temperature and re-whip before using.

• Store unfrosted cookies in an airtight container with a piece of bread to keep them soft
• Frosted cookies are best eaten within 2-3 days for optimal texture
• These freeze beautifully unfrosted for up to 3 months

Pin it

Theres something about a homemade sugar cookie that feels like a hug. I hope these bring you the same comfort theyve brought my family all these years.

Common Recipe Questions

→ Why is my cookie dough too sticky to roll?

Sticky dough usually needs more chilling time. Wrap it tightly and refrigerate for at least 1 hour, or until firm enough to handle. You can also lightly flour your work surface and rolling pin to prevent sticking without toughening the dough.

→ Can I freeze these sugar cookies?

Yes! Freeze baked, unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature before frosting. You can also freeze the dough discs for up to 3 months—thaw overnight in the refrigerator, then roll and bake as directed.

→ How do I make the frosting different colors?

Divide the buttercream into separate bowls and add gel food coloring a drop at a time, mixing thoroughly until you reach your desired shade. Gel colors work best as they won't thin the frosting. For vibrant results, start with white frosting rather than off-white.

→ Why did my cookies spread too much?

Overly warm dough is the usual culprit. Ensure your dough is thoroughly chilled before baking—this helps the cookies hold their shape. Also, measure flour accurately by spooning it into the measuring cup and leveling off, rather than scooping directly which can pack it down.

→ Can I make these cookies ahead of time?

Absolutely! The dough can be made and refrigerated for up to 2 days before baking. Once baked and frosted, store in an airtight container at room temperature for up to 3 days. For longer storage, keep unfrosted cookies in the fridge and frost before serving.

→ What's the best way to pipe the frosting?

Use a large piping bag fitted with a star tip (like 1M or 2D) for those classic bakery swirls. Hold the bag perpendicular to the cookie, apply even pressure, and slowly lift as you pipe. For a simpler look, use an offset spatula to spread a generous layer.