Walmart-Style Sugar Cookies with Buttercream Frosting

My college roommate Sarah worked at the Walmart bakery and would sometimes bring home these pillowy sugar cookies with that signature swirl of buttercream. We'd sit cross-legged on her dorm room floor at midnight, picking apart exactly what made them taste like pure comfort. Years later, after dozens of failed attempts that turned into crispy disasters or flat disappointments, I finally cracked the code.

Last Christmas, my niece helped me roll and cut the dough while flour dusted drifted through the kitchen like snow. She insisted on making every cookie exactly the same size, her little tongue poking out in concentration. When we pulled the first batch from the oven, she grabbed one before it had even cooled and declared it better than Santa's cookies.

Ingredients

• 2 3/4 cups all-purpose flour: Spoon and level instead of scooping directly to avoid packing in too much flour
• 1 teaspoon baking powder: This gives the cookies their slight lift without making them cakey
• 1/2 teaspoon baking soda: Works with the sour cream to create tenderness
• 1/2 teaspoon salt: Balances the sweetness and brings out the vanilla
• 1 cup unsalted butter softened: Room temperature butter incorporates better and creates the right texture
• 1 1/4 cups granulated sugar: Cream this thoroughly with the butter for that signature melt-in-your-mouth quality
• 1 large egg: Bring this to room temperature too so it emulsifies properly
• 2 teaspoons pure vanilla extract: Dont skimp here since vanilla is the primary flavor
• 1/4 cup sour cream: The secret ingredient that keeps these cookies soft for days
• 1 cup unsalted butter softened: For the buttercream use slightly softened butter for the smoothest frosting
• 3 cups powdered sugar sifted: Sifting prevents lumps and makes the frosting silky
• 2 tablespoons heavy cream or milk: Adjust this to get your ideal piping consistency
• 2 teaspoons pure vanilla extract: Use the good stuff since this flavor shines in the frosting
• Pinch of salt: Just a tiny amount cuts the sweetness beautifully
• Food coloring optional: Gel colors work best without thinning the frosting
• Sprinkles optional: Add these immediately after frosting before it forms a crust

Instructions

Whisk the dry ingredients:

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

Cream the butter and sugar:

Beat softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture looks pale and fluffy

Add the wet ingredients:

Mix in the egg and vanilla extract then beat in the sour cream until the batter is smooth

Combine the dough:

Gradually add the dry ingredients on low speed mixing just until a soft dough forms

Chill the dough:

Divide dough in half form into discs wrap tightly and refrigerate for at least 1 hour until firm

Prep for baking:

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

Roll and cut:

On a floured surface roll dough to 1/4-inch thickness and cut 2 1/2-inch circles

Bake the cookies:

Arrange cookies 2 inches apart on baking sheets and bake for 9 to 11 minutes until edges are barely set

Cool completely:

Let cookies rest on the baking sheet for 5 minutes then transfer to a wire rack until completely cool

Make the buttercream:

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

Frost and decorate:

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

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My dad who usually claims he doesn't have much of a sweet tooth ate three of these in one sitting. He said they reminded him of the cookies his grandmother used to make which is basically the highest compliment he can give. Now every time I visit he asks if I've brought 'those cookies' and I know exactly which ones he means.

Getting the Perfect Texture

The key to that bakery-style softness is actually in the timing. I've learned that underbaking by just one minute makes the difference between a good cookie and an amazing one. They continue cooking on the hot baking sheet so that extra minute in the oven isn't necessary.

Frosting Like a Pro

I used to struggle with getting that perfect swirl but the trick is letting the buttercream sit for 10 minutes after mixing. It firms up just enough to hold its shape when piped but still spreads beautifully if you prefer a knife. Also piping bags are worth the small investment.

Make-Ahead Magic

These cookies have saved me more times than I can count when I need last-minute treats. The dough freezes beautifully for up to three months and you can bake them straight from frozen adding just a minute or two to the baking time.

• Roll the dough into logs before freezing for slice-and-bake convenience
• Undecorated cookies freeze well layered between parchment paper
• The buttercream can be made ahead and stored in the refrigerator for a week

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There's something almost magical about how a simple sugar cookie can transport people back to their childhood kitchens. I hope these become part of your own story.

Recipe Questions & Answers

→ Why add sour cream to the cookie dough?

Sour cream adds moisture and tenderness to the dough, resulting in softer cookies that stay fresh longer. It also provides a subtle tang that balances the sweetness of the frosting perfectly.

→ How long should I chill the dough?

Chill the dough for at least 1 hour, but up to overnight works well. This prevents spreading during baking and makes the dough easier to roll out without sticking to your rolling pin or counter.

→ Can I freeze the baked cookies?

Yes, freeze unfrosted cookies in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature and frost when ready to serve for best results.

→ Why should cookies be pale after baking?

Sugar cookies should remain pale with just-set edges. Browning indicates overbaking, which leads to crispy edges and a crumbly texture instead of the soft, cakey Walmart-style finish you want.

→ How do I get smooth frosting edges?

Beat the buttercream on high speed for 2–3 minutes to incorporate air and achieve ultra-smooth consistency. For perfectly piped swirls, use a piping bag with a large star tip and practice pressure control.

→ Can I make these cookies ahead of time?

Bake cookies up to 2 days ahead and store in an airtight container. Frost the day of serving for the freshest taste and texture. The dough can also be frozen for up to a month before baking.