Walmart Sugar Cookies with Buttercream

Last spring, my daughter begged me to recreate those Walmart bakery cookies she loved as a kid. I'll admit I was skeptical—could homemade really match that distinctive soft, pillowy texture? After the fourth batch, I finally cracked the code, and now she says these are actually better.

I made these for her classroom party, and you should have seen the kids' faces. When her teacher asked for the recipe, I knew we had something special. Now they're my go to for every bake sale and birthday request.

Ingredients

• 2 3/4 cups all purpose flour: The foundation that holds everything together; measure by weight if possible for consistent results every time
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: This combination gives the perfect lift without making cookies cakey or puffy
• 1/2 teaspoon salt: Dont skip this; it balances the sweetness and makes vanilla really pop
• 1 cup unsalted butter, softened: Room temperature butter incorporates air better, creating that signature light texture
• 1 1/4 cups granulated sugar: Sweetens and helps create those tender edges we love
• 1 large egg: Binds the dough while adding richness
• 2 teaspoons pure vanilla extract: Use the good stuff here; it makes all the difference in flavor
• 1/4 cup sour cream: The secret ingredient that keeps cookies soft for days
• 1 cup unsalted butter, softened for frosting: Starting with room temperature butter means smoother, lump free buttercream
• 3 cups powdered sugar, sifted: Sifting prevents those frustrating tiny lumps in your finished frosting
• 2 tablespoons heavy cream or milk: Adjust this to get your perfect spreading consistency
• 2 teaspoons vanilla extract for frosting: I sometimes use almond here for a classic bakery flavor twist

Instructions

Whisk the dry ingredients together:

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

Cream the butter and sugar:

Beat softened butter and granulated sugar for 2 to 3 minutes until the mixture looks pale and fluffy. This process creates tiny air pockets that make cookies tender.

Add the wet ingredients:

Mix in the egg and vanilla extract until fully incorporated, then add the sour cream. The batter might look slightly curdled but that is completely normal.

Combine everything:

Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to overmix or your cookies might become tough.

Chill the dough:

Divide dough in half, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilled dough rolls out cleanly and holds its shape better during baking.

Prep for baking:

Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.

Roll and cut:

On a floured surface, roll dough to 1/4 inch thickness and cut 2.5 inch circles, leaving 2 inches between cookies on the baking sheets.

Bake to perfection:

Bake for 9 to 11 minutes until edges are just set and the centers still look slightly underbaked. They should remain pale, not golden.

Cool completely:

Let cookies rest on the baking sheets for 2 minutes before moving them to a wire rack. Frosting warm cookies will melt your buttercream into a messy puddle.

Make the buttercream:

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

Decorate your cookies:

Spread or pipe frosting generously onto completely cooled cookies and add sprinkles if desired. Let the frosting set for 15 minutes before stacking.

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My niece took one bite at our family reunion and immediately asked if I could make these for her wedding shower. That's when I knew these weren't just cookies—they were memories in the making.

Getting That Bakery Texture

The key to replicating that Walmart style softness is removing cookies from the oven before they show any color. I learned this after dozens of batches that came out crisp instead of pillowy. The residual heat on the baking sheet finishes the cooking process while maintaining that irresistible soft center.

Frosting Like a Pro

Room temperature ingredients are nonnegotiable for smooth buttercream. If your frosting feels too stiff, add cream one teaspoon at a time. Too thin? Beat in more sifted powdered sugar until you reach that perfect spreadable consistency that holds its shape.

Make Ahead Secrets

You can refrigerate the wrapped dough discs for up to 3 days or freeze them for a month. Thaw frozen dough overnight in the refrigerator before rolling. Baked unfrosted cookies freeze beautifully for up to 3 months; just thaw and frost when you are ready.

• Roll dough between two sheets of parchment paper to prevent sticking without adding too much flour
• Use an offset spatula for the smoothest frosting application
• Store frosted cookies in single layers with wax paper between them

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There is something magical about a cookie that tastes exactly like childhood but feels even better because it came from your own kitchen. Happy baking!

Recipe FAQs

→ Why do my sugar cookies turn out hard instead of soft?

Overbaking is the main culprit. Remove cookies from the oven when edges are just set but still pale—they continue cooking on the hot baking sheet. Chilling the dough for at least one hour also prevents spreading and maintains tenderness.

→ Can I make the dough ahead of time?

Absolutely. Wrap the dough discs tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling and baking.

→ How do I get smooth buttercream frosting?

Sift your powdered sugar before adding to prevent lumps. Beat the butter first until creamy, then gradually incorporate the sugar while mixing. Finally, beat on high speed for 2-3 minutes to achieve that light, fluffy texture.

→ What's the purpose of sour cream in the dough?

Sour cream adds moisture and creates a tender, soft texture. Its slight acidity also activates the baking soda, helping cookies rise properly while maintaining that signature bakery-style softness.

→ Can I use salted butter instead of unsalted?

Yes, simply reduce the added salt in both the cookie dough and frosting by half. Keep in mind that different brands of salted butter contain varying amounts of salt, so adjust to your taste preference.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week—bring to room temperature before serving for the best texture. Frosted cookies can also be frozen for up to 3 months.