Bakery-Style Frosted Sugar Cookies Recipe | Yummly

Bakery-Style Frosted Sugar Cookies

Robert Kelly: "Decent cookies. They were a little dry and a litt…" Read More
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These pillowy, soft sugar cookies topped with a swirl of buttercream frosting and colorful sprinkles are just like the ones from the grocery store bakery but made even better in your own kitchen. With hints of vanilla and almond and a buttery finish, they deliver just the right amount of sugar to satisfy any sweet tooth. A generous spoonful of buttercream frosting is spread over each and, of course, don't forget those sprinkles! Serve them with a tall glass of cold milk or a warm mug of hot chocolate. The recipe is a Yummly original created by Sara Mellas

Perfect For Any Occasion

While this is the perfect sugar cookie recipe for your holiday cookie swap or for Santa's snack on Christmas Eve, they can be customized for any special occasion. The best part about these cookies is you can frost them or cut them into shapes for any celebration. They're perfect for Easter, Valentine's Day, Halloween, and bridal or baby showers. The frosted possibilities are endless!

Baking Tips

Start with slightly chilled butter. If your butter is too soft, you'll have to refrigerate the dough for longer. It will only take a few seconds to soften it in the mixer.

Weigh your dry ingredients. If you have a scale, now's a good time to use it. Weighing flour is more accurate than using measuring cups because there may be more or less air than you need taking up space in measuring cups. If you use too much flour in the dough, your cookies may end up too dry or crispy, when they should come out soft. If you can sift your flour, even better!

Don't overmix the cookie dough. When you stir the flour mixture into the wet ingredients, bring them together until just combined. You should still see some flour in your mixing bowl. Overmixing adds aeration which means your cookies will rise and then fall.

Make a thick dough. Make sure that your dough is thick when you roll it out. These cookies should be puffy. If the dough is too thin, they may burn.

Watch the baking time. Be sure to watch your cookies in the last few minutes and bake until the edges are just browned. At this point, they're done (if they start to brown on top they're overcooked).

Hold the frosting. Allow the cookies to cool completely before frosting. Otherwise, you'll risk melting the frosting and it won't stay put on the cookie.


Want to customize your sugar cookie recipe? Try one of these fun options:

Frosting: Use a variety of colors or stick to a theme, depending on the occasion.

Sprinkles (an optional — but highly recommended — step): Is there anything more joyful than rainbow sprinkles? Maybe heart sprinkles for Valentine's Day or pumpkins for Halloween!

Shapes: Use a cookie cutter to create fun shapes and different sizes.

Go gluten-free: Feel free to swap the all-purpose flour for gluten-free flour with a 1:1 ratio to make these cookies gluten-free.

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  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 ounce cream cheese (softened)
  • 1 3/4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • food coloring (if desired, optional)
  • sprinkles (if desired, optional)
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    NutritionView More

    Sodium11% DV270mg
    Fat51% DV33g
    Protein10% DV5g
    Carbs24% DV71g
    Fiber4% DV1g
    Calories600Calories from Fat300
    Total Fat33g51%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat300
    Total Carbohydrate71g24%
    Dietary Fiber1g4%
    Vitamin A20%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Robert Kelly 4 days ago
    Decent cookies. They were a little dry and a little plain.
    wanda kelley 4 months ago
    so big! I did not make them 1/2"! Only half that size. Only got 16 out of it.
    Brooke Wright 4 months ago
    They were ok but turned out pretty dense.
    Letícia Oliveira 5 months ago
    They are just as I wanted. Took quite a bit of work though, but it’s probably because I’m really clumsy.
    Adams 5 months ago
    They were delicious!!
    Gena S. 5 months ago
    These turned out great! I will make them again with my granddaughters for sure.
    Eliana Younkin 6 months ago
    Excellent! Replaced the almond extract with vanilla and it still tasted amazing! Don’t forget to refrigerate,though. 😁👍🏼
    Obermeyer 6 months ago
    So soft! Like the ones from a bakery but better!
    Beckarecka 6 months ago
    Great! Soft inside and just browned outside. Absolutely delicious.
    Miranda Kennedy 6 months ago
    AMAZING!!!! We made these for Easter for our kiddos to decorate! We ate them all in just over two days hahah
    Hailie 6 months ago
    They turned out very well! After rolling out and using not so big of a cookie cutter, mine made 32 cookies! Enough frosting for all, but if you’re a fan of a lot of frosting on a cookie I might double the batch! Overall they’re super good, I’ve ate so many already! 🥳
    Shell 6 months ago
    Amazing!!!!! Excellent recipe!
    Briana Forte 7 months ago
    As a 13 y/o I bake a lot and this was the top notch of my baking Career I give this more than 5 stars ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ hope everyone loves this recipe as I do keep baking
    Paige Witthaus 8 months ago
    These cookies are amazing! The icing tastes amazing and the cookies stay moist for a nice amount of time. I did refrain from using Almond extract as a personal preference.
    Noah Wilson 8 months ago
    They were ok! Super sugary!! Way too rich for me and my family!!
    Monica G. 9 months ago
    These cookies turn out great! Loved the taste and soft texture. The cookie w/ frosting was the right amount of sweetness. Santa loved every bite. Wasn’t sure if we’d like the almond flavor, so we doubled the vanilla. The dough did seem weird but the cookies turned out great. That’s all that matters😋
    DeBe 10 months ago
    Labor intensive, but so much better than the ones from the bakeries. Great mild flavor combination.
    V A 10 months ago
    Awesome! Very time consuming though..
    Lunsford a year ago
    cookies turned out good, it is a pretty long process though.
    Rachel Theodorou a year ago
    Easy with kids! Will definitely make it again!
    Amy A. a year ago
    they turned out great
    Liss a year ago
    I didn’t make the icing (used store bought to save time) but the cookies and dough turned out Perfect!
    Edie S. 2 years ago
    Yummy n light. family loved them. We were out of almond extract So, we used orange extract instead...The taste was delightful...
    Chimuka Chinene 2 years ago
    Very tasty but I would advise you to go easy on the almond extract 😄
    Richard Ricciuti 2 years ago
    pretty easy not a fan of how the doigh comes out
    Bau Hau 2 years ago
    this recipe is very tasty
    chance 2 years ago
    bet cookies ever i wish i had more backing soda
    SKINNER 2 years ago
    The sugar cookies were great. I did hesitate at first when i saw the sour cream and heavy cream. Delightful.
    Stefanaaa 2 years ago
    Yumm it is so good. i really like it and it is easy to make it
    Nik Lollar 2 years ago
    Best sugar cookies ever