Bakery-Style Frosted Sugar Cookies Recipe | Yummly
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Bakery-Style Frosted Sugar Cookies

Kakwanzi Belinda: "Just perfect! Exactly what I was hoping for" 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, for cookies)
  • 1 cup granulated sugar
  • 1 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract (for cookies)
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour (for cookies, plus more for rolling)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (for cookies)
  • 1/2 cup unsalted butter (softened, for frosting)
  • 1 ounce cream cheese (softened)
  • 1 3/4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1/8 teaspoon salt (for frosting)
  • food coloring (optional)
  • sprinkles (optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories590Calories 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.


    Kakwanzi Belinda 3 months ago
    Just perfect! Exactly what I was hoping for
    Mikaela Schriber 10 months ago
    soft and really good!!
    Maria Pina a year ago
    delicious !!! and real easy to make , thank you ,I saw them at a store bakery and wondered if I could only have tha receipt . and here I found it ! so so happy with the results I will now make alot of them and give them in Christmas gifts and wrap some and put them in Christmas Stockings too! thank you all !
    Robert Kelly a year ago
    Decent cookies. They were a little dry and a little plain.
    Wanda a year ago
    so big! I did not make them 1/2"! Only half that size. Only got 16 out of it.
    Brooke Wright a year ago
    They were ok but turned out pretty dense.
    Letícia Oliveira 2 years ago
    They are just as I wanted. Took quite a bit of work though, but it’s probably because I’m really clumsy.
    Adams 2 years ago
    They were delicious!!
    Gena S. 2 years ago
    These turned out great! I will make them again with my granddaughters for sure.
    Eliana Younkin 2 years ago
    Excellent! Replaced the almond extract with vanilla and it still tasted amazing! Don’t forget to refrigerate,though. 😁👍🏼
    Michele 2 years ago
    So soft! Like the ones from a bakery but better!
    Beckarecka 2 years ago
    Great! Soft inside and just browned outside. Absolutely delicious.
    Miranda Kennedy 2 years ago
    AMAZING!!!! We made these for Easter for our kiddos to decorate! We ate them all in just over two days hahah
    Hailie 2 years 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 2 years ago
    Amazing!!!!! Excellent recipe!
    Briana Forte 2 years 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 2 years 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 2 years ago
    They were ok! Super sugary!! Way too rich for me and my family!!
    Monica G. 2 years 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 2 years ago
    Labor intensive, but so much better than the ones from the bakeries. Great mild flavor combination.
    V A 2 years ago
    Awesome! Very time consuming though..
    Lunsford 2 years ago
    cookies turned out good, it is a pretty long process though.
    Rachel Theodorou 2 years ago
    Easy with kids! Will definitely make it again!
    Amy A. 2 years ago
    they turned out great
    Liss 2 years ago
    I didn’t make the icing (used store bought to save time) but the cookies and dough turned out Perfect!
    Edie S. 3 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 3 years ago
    Very tasty but I would advise you to go easy on the almond extract 😄
    Richard Ricciuti 3 years ago
    pretty easy not a fan of how the doigh comes out
    chance 3 years ago
    bet cookies ever i wish i had more backing soda
    SKINNER 3 years ago
    The sugar cookies were great. I did hesitate at first when i saw the sour cream and heavy cream. Delightful.