Walmart-Style Sugar Cookies with Buttercream Frosting

The smell of these cookies takes me straight back to elementary school lunch days when those bakery cookies from the store felt like the ultimate luxury. My kids kept begging me to recreate that exact texture thick, soft centers with slightly crisp edges and that unmistakable buttercream cloud on top. After probably twelve failed attempts and way too much taste testing, I finally cracked the code.

Last summer I made three dozen for my daughters birthday party and watched the neighbor kids eyes light up when they saw the platter. One of them actually asked if I bought them from Walmart and I laughed because that was the whole point. Since then these have become my go to whenever someone needs a little comfort food.

Ingredients

• 2 3/4 cups all-purpose flour: The foundation that gives structure while keeping things tender
• 1 teaspoon baking powder: Helps achieve that signature lift and puffiness
• 1/2 teaspoon baking soda: Works with the acid in sour cream for extra softness
• 1/2 teaspoon salt: Balances sweetness and brings all flavors forward
• 1 cup unsalted butter softened: Use real butter here anything else ruins the texture
• 1 1/4 cups granulated sugar: Creates that perfect crackly top and sweet crumb
• 1 large egg: Binds everything together for structure
• 2 teaspoons pure vanilla extract: Do not use imitation the real stuff matters here
• 1/4 cup sour cream: The secret ingredient that keeps cookies soft for days
• 1 cup unsalted butter softened: For the frosting room temperature is non negotiable
• 3 cups powdered sugar sifted: Sifting prevents lumpy frosting trust me on this
• 2 tablespoons heavy cream or milk: Adjusts frosting consistency to perfect spreadability
• 2 teaspoons pure vanilla extract: Makes the buttercream taste like a professional bakery
• Pinch of salt: Cuts through the sugar so frosting is not cloyingly sweet
• Food coloring optional: Fun for holidays but plain white is classic
• Sprinkles optional: Adds that festive touch everyone loves

Instructions

Whisk the dry ingredients:

In a medium bowl combine flour baking powder baking soda and salt until well blended. This step ensures even distribution of leavening.

Cream butter and sugar:

Beat softened butter and granulated sugar on medium high speed for 2 to 3 minutes until pale and fluffy. Do not rush this process it is what creates the perfect texture.

Add egg and vanilla:

Mix in the egg and vanilla extract until fully incorporated scraping down the sides as needed. The mixture should look smooth and glossy.

Blend in sour cream:

Add the sour cream and mix until just combined. This is where the magic happens for softness.

Combine wet and dry:

Gradually add the flour mixture to the wet ingredients mixing until a soft dough forms. Be careful not to overmix.

Chill the dough:

Divide dough in half flatten into discs wrap tightly and refrigerate for at least 1 hour. Chilling prevents spreading too much in the oven.

Prep for baking:

Preheat oven to 350°F and line baking sheets with parchment paper. This setup makes cleanup effortless later.

Roll and cut:

Roll dough to 1/4 inch thickness on a floured surface. Cut 2.5 inch circles and place 2 inches apart on prepared sheets.

Bake to perfection:

Bake for 9 to 11 minutes until edges are set but centers still look slightly soft. They will finish cooking on the sheet.

Cool completely:

Let cookies rest on baking sheets for 5 minutes then transfer to wire racks. Frosting only goes on completely cool cookies.

Make the buttercream:

Beat softened butter until creamy then gradually add sifted powdered sugar. Add vanilla salt and cream beating on high for 2 to 3 minutes until fluffy.

Frost and decorate:

Spread or pipe frosting generously onto each cooled cookie. Add sprinkles immediately before frosting sets.

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My grandmother sampled one during a visit and quietly asked for the recipe which coming from her was the highest compliment imaginable. Now every time I smell vanilla and butter together I think of her sitting at my kitchen table sifting powdered sugar.

Making Ahead

I have learned through experience that the dough freezes beautifully for up to three months if wrapped well. Just thaw it overnight in the refrigerator then proceed with rolling and baking. The frosting also keeps in an airtight container in the fridge for a week bring it to room temperature and rewhip before using.

Flavor Variations

Swap half the vanilla extract for almond extract in the frosting for a bakery style twist that tastes completely different but equally delicious. Lemon zest folded into the dough creates a bright spring version perfect for baby showers or Easter gatherings.

Common Questions

After making these countless times I have found that most mistakes happen during the rolling process. Keep your work surface lightly floured and use a bench scraper to lift the cut dough without stretching it. If dough becomes too soft while working pop it back in the fridge for 15 minutes.

• Underbaked is better than overbaked for this style
• Use a kitchen scale for consistent results every time
• Frosting sets faster in a cool kitchen

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There is something so satisfying about recreating a childhood favorite from scratch and having it turn out even better than you remember. These cookies have become my most requested recipe and I hope they find a special place in your kitchen too.

Recipe FAQs

→ Why do I need to chill the cookie dough?

Chilling the dough for at least an hour firms up the butter, preventing cookies from spreading too thin while baking. This step ensures thick, soft cookies with a tender texture rather than flat, crispy ones.

→ Can I freeze the dough or baked cookies?

Yes, wrap dough discs tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. Baked, unfrosted cookies freeze well for 2-3 months; frost after thawing for best results.

→ How do I know when the cookies are done?

The cookies are ready when edges are just set but centers still appear slightly soft. Avoid browning—the tops should remain pale. They continue firming on the baking sheet, so removing them while slightly underbaked guarantees softness.

→ What if I don't have sour cream?

Greek yogurt or full-fat cream cheese make excellent substitutes for sour cream, maintaining moisture and tenderness. Plain yogurt works too, though it may yield slightly less rich results.

→ Can I make the buttercream ahead of time?

Absolutely. Store buttercream in an airtight container at room temperature for 2 days or refrigerate for up to 2 weeks. Let chilled frosting come to room temperature and rewhip before piping or spreading.

→ Why sift the powdered sugar?

Sifting removes lumps and aerates the sugar, ensuring silky-smooth buttercream without grainy texture. This step takes seconds but makes a noticeable difference in frosting quality.