Walmart-Style Sugar Cookies with Buttercream (Printable)
Soft sugar cookies with creamy buttercream frosting, inspired by classic bakery favorites.
# What You Need:
→ Cookie Dough
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
→ 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)
# Steps:
01 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 2–3 minutes.
03 - Add egg and vanilla extract to the butter mixture. Beat until thoroughly combined, then mix in sour cream.
04 - Gradually incorporate dry ingredients into the wet mixture, mixing until a soft, cohesive dough forms.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate 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 dough to 1/4-inch thickness. Cut 2.5-inch circles and place on prepared sheets, spacing 2 inches apart.
08 - Bake for 9–11 minutes until edges are set but not browned. Cool completely on wire racks.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing well after each addition. Add vanilla, salt, and cream. Beat on high speed for 2–3 minutes until fluffy. Add food coloring if desired.
10 - Spread or pipe frosting generously onto cooled cookies. Top with sprinkles if desired.
# Expert Advice:
01 -
- These cookies stay soft for days unlike some recipes that turn into rocks overnight
- The sour cream secret makes them taste like they came from a professional bakery
- Kids can help with almost every step making them perfect for afternoon baking projects
02 -
- Chilling the dough is nonnegotiable or your cookies will spread into thin sad puddles
- Overbaking by even one minute transforms these from soft to crispy so watch closely
- Completely cool cookies before frosting or the buttercream will melt right off
03 -
- Measure flour properly by spooning it into the measuring cup then leveling off
- Use gel food coloring instead of liquid for vibrant frosting without thinning the texture
- A cookie scoop helps create uniform rounds that bake evenly