Walmart-Style Sugar Cookies with Buttercream

My college roommate Sarah and I discovered these cookies during our midnight Walmart runs for study snacks. Those bakery cookies were our guilty pleasure, perfectly soft with that mile-high buttercream swirl. I spent years trying to recreate that specific texture until I finally cracked the code. Now my own kids request them for every birthday, and honestly, they are better than the ones we used to sneak into the dorm.

Last Christmas, my neighbor knocked on my door holding one of these cookies, asking for the recipe. She said her daughter had been talking about them for weeks after a school playdate. I ended up making a double batch for their New Years Eve party. Something about these cookies turns strangers into friends.

Ingredients

• All-purpose flour: The foundation that gives these cookies their structure while keeping them tender
• Baking powder and baking soda: This duo creates the perfect lift for that thick bakery style
• Salt: Do not skip this as it balances all that sweetness beautifully
• Unsalted butter: Use softened butter so it creams properly into the sugar creating pockets of air
• Granulated sugar: Creaming this with butter is what creates the soft texture we are after
• Large egg: Bring it to room temperature for better emulsification
• Pure vanilla extract: The backbone of classic sugar cookie flavor
• Sour cream: This secret ingredient makes the dough incredibly soft and adds subtle tang
• Unsalted butter for frosting: Soften this completely so your buttercream turns out silky smooth
• Powdered sugar: Sifting prevents lumps and ensures cloud-like frosting
• Heavy cream or milk: Adjust this to reach your perfect spreading consistency
• Food coloring and sprinkles: Purely optional but make everything more festive

Instructions

Whisk the dry foundation:

In a medium bowl, combine flour, baking powder, baking soda, and salt until everything is evenly distributed

Cream butter and sugar:

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

Add wet ingredients:

Mix in egg and vanilla until fully incorporated, then blend in the sour cream

Form the dough:

Gradually stir in dry ingredients until a soft dough forms, being careful not to overmix

Chill for success:

Divide dough in half, flatten into discs, wrap in plastic, and refrigerate at least 1 hour

Prep your station:

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

Roll and cut:

On a floured surface, roll dough to quarter inch thickness and cut into circles

Bake carefully:

Bake for 9-11 minutes until edges are just set but cookies remain pale

Cool completely:

Let cookies rest on baking sheets briefly then transfer to wire racks until fully cool

Make the buttercream:

Beat butter until creamy then gradually add powdered sugar followed by vanilla, salt, and cream

Frost generously:

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

Save Pin

These cookies have become my go-to for bringing to new neighbors or grieving families. There is something about a frosted sugar cookie that says I care in a way that feels genuine and old-fashioned. Last month, my daughters teacher told me these were the best treat she had ever received from a student.

Getting The Perfect Texture

The chilling step might feel like a nuisance but it prevents your cookies from spreading too thin. I have tried skipping it and the difference is night and day. Cold dough holds its shape better and bakes up thicker and softer.

Frosting Like A Pro

Room temperature butter is non-negotiable for silky smooth buttercream. If your butter is too cold, you will get lumps. Too warm and the frosting will slide right off those perfectly baked cookies.

Making Them Your Own

Swap half the vanilla for almond extract in the frosting for a bakery flavor twist. Try different sprinkles for each holiday or occasion. These cookies freeze beautifully unfrosted if you want to prep ahead.

• For chocolate lovers, add cocoa powder to half the frosting for a marbled look
• These make excellent cookie sandwiches if you want to double the frosting between two cookies
• Package them in clear bags with pretty ribbon for effortless homemade gifts

Save Pin

These cookies have graced our table for baby showers, graduation parties, and random Tuesday nights when we just needed something sweet. They are not just cookies, they are memories waiting to happen.

Recipe FAQs

→ Why is chilling the dough necessary?

Chilling firms the butter, preventing cookies from spreading too thin while baking. This step ensures thick, soft centers and proper texture. Minimum one hour is required, though overnight chilling works well for advance preparation.

→ Can I freeze the cookie dough?

Yes, wrap dough discs tightly in plastic and freezer bags for up to 3 months. Thaw overnight in refrigerator before rolling and baking. Frozen dough may need slightly longer chilling time after thawing.

→ What makes these taste like Walmart cookies?

The combination of sour cream for moisture, underbaking slightly for softness, and the generous buttercream topping recreates that distinctive bakery texture and flavor profile Walmart is known for.

→ How should I store these cookies?

Keep frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though bringing them to room temperature before serving improves texture.

→ Can I make smaller or larger cookies?

Absolutely. Adjust baking time accordingly—smaller cookies (2-inch) need 7-8 minutes, larger ones (3-4 inch) require 12-14 minutes. Watch for pale, just-set edges regardless of size.

→ Why shouldn't the cookies brown?

Browning indicates overbaking, which creates crisp edges rather than the desired soft, cake-like texture. Removing them when edges are just set preserves that characteristic melt-in-your-mouth quality.