Walmart-Style Sugar Cookies with Buttercream (Print Version)
Soft, pillowy sugar cookies with rich buttercream frosting that tastes just like the bakery favorite.
# 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)
# Directions:
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 incorporated.
04 - Mix in sour cream until fully combined with the wet mixture.
05 - Gradually add dry ingredients to wet mixture, mixing until soft dough forms. Avoid overmixing.
06 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut 2.5-inch circles and place 2 inches apart on prepared baking sheets.
09 - Bake for 9-11 minutes until edges are set but not browned. Cool completely on wire rack.
10 - Beat softened butter until creamy. Gradually add sifted powdered sugar, beating well after each addition. Add vanilla, salt, and cream. Beat on high speed for 2-3 minutes until fluffy. Add food coloring if desired.
11 - Once completely cooled, spread or pipe frosting generously onto cookies. Add sprinkles if desired.
# Expert Tips:
01 -
- The sour cream creates an incredibly tender crumb that stays soft for days
- These foolproof cookies bake up perfectly pale and bakery-style every single time
02 -
- Overbaking is the enemy of soft cookies so pull them out when edges look set
- Completely cool cookies before frosting or your buttercream will melt into a mess
03 -
- Rotate your baking sheets halfway through for perfectly even browning
- Use a cookie scoop for uniform dough portions before chilling for faster prep