Walmart Style Sugar Cookies Buttercream (Printable)
Soft, pillowy sugar cookies with fluffy vanilla buttercream frosting, just like the classic bakery favorite.
# What You’ll Need:
→ For the Sugar Cookies
01 - 2 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
09 - 1/4 cup sour cream
→ For the Buttercream Frosting
10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar, sifted
12 - 2 tablespoons heavy cream or milk
13 - 2 teaspoons pure vanilla extract
14 - Pinch of salt
15 - Food coloring (optional)
16 - Sprinkles (optional)
# How-To Steps:
01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture; beat until well combined. Mix in the sour cream.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
05 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut out circles about 2.5-inch diameter and place them on the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 9-11 minutes, until the edges are just set. Do not let them brown. Let cookies cool completely on a wire rack.
09 - In a large bowl, beat the softened butter until creamy. Gradually add sifted powdered sugar, beating well after each addition. Add vanilla, salt, and cream; beat on high for 2-3 minutes until fluffy. Mix in food coloring if desired.
10 - Once cookies are completely cool, spread or pipe frosting generously on top. Decorate with sprinkles if desired.
# Expert Advice:
01 -
- These cookies stay soft for days unlike other recipes that turn rock hard
- The frosting tastes exactly like the bakery version you grew up loving
- Theyre forgiving enough for beginner bakers but impressive enough for parties
02 -
- Chilling the dough is non-negotiable—warm dough spreads too much and loses that soft bakery texture
- Room temperature ingredients incorporate better and create the right consistency
- Underbaking slightly is key because cookies continue cooking on the hot baking sheet
03 -
- Use a cookie scoop for perfectly uniform portions that bake evenly
- Let the baking sheets cool between batches to prevent dough from spreading too quickly