Walmart-Style Sugar Cookies Buttercream (Printable)
Soft, bakery-style sugar cookies with fluffy buttercream topping.
# What You 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)
# 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 and smooth.
04 - Mix in sour cream until fully incorporated into the batter.
05 - Gradually add dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms.
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 a lightly floured surface, roll dough to 1/4-inch thickness. Cut 2.5-inch circles and place on prepared baking sheets 2 inches apart.
09 - Bake for 9-11 minutes until edges are just set. Cookies should remain pale without browning. 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 for 2-3 minutes until fluffy. Mix in food coloring if desired.
11 - Once cookies are completely cool, spread or pipe frosting generously on top. Add sprinkles if desired.
# Expert Advice:
01 -
- The sour cream creates a tender, soft texture that stays fresh for days unlike typical sugar cookies that dry out
- This buttercream pipes beautifully and holds its shape while remaining melt in your mouth creamy
- The dough chills perfectly without becoming rock hard making it easy to work with even for beginners
02 -
- Overbaking by even one minute will turn these soft cookies into crisp discs, so pull them out when edges look set but centers still seem slightly soft
- Buttercream separates if you add ingredients too quickly, always add powdered sugar in small batches and let it fully incorporate before adding more
- If your frosting is too stiff add cream one teaspoon at a time, too thin add powdered sugar one tablespoon at a time until you reach the right consistency
03 -
- Rotate your baking sheets halfway through baking time if your oven has hot spots to ensure even browning
- Separate eggs when they are cold but bring all ingredients to room temperature before starting for the best texture