There’s something about grocery store frosted sugar cookies that keeps you coming back. Maybe it’s the soft, pillowy texture, the thick layer of sweet, colorful frosting, or the playful rainbow sprinkles on top.
These cookies are the perfect dessert recipe for anyone who craves a nostalgic, bakery-style treat without the hassle of leaving the house.
But this isn’t just any sugar cookie recipe—this one gives you that classic grocery store style you love, right in your own kitchen.
The Secret to Perfect Soft & Fluffy Cookies
Achieving that iconic, soft, melt-in-your-mouth texture in these cookies comes down to a few essential tricks. First, using cake flour instead of all-purpose flour gives the cookies a delicate, tender crumb.
Cake flour has lower protein content, which means less gluten is formed, resulting in a softer bite. The combination of butter and vegetable oil also adds to the cookie’s perfect texture—rich yet light, a true delight.
But it doesn’t stop there. A touch of confectioners’ sugar mixed with granulated sugar creates a unique texture that’s somewhere between a cloud and a cookie. The almond extract adds a subtle, almost magical flavor twist that takes these cookies from ordinary to unforgettable.
Tips for the Best Frosting
Let’s talk about that iconic frosting—thick, creamy, and sweet, just like you remember. The frosting here is a simple buttercream, made with unsalted butter, powdered sugar, a splash of milk, and vanilla extract. It’s whipped until light and fluffy, making it perfect for spreading.
You can customize the frosting color with your choice of food coloring, making these cookies perfect for any occasion—pink for Valentine’s Day, green for St. Patrick’s Day, or classic white for a timeless look.
And don’t forget the sprinkles. Those little bursts of color add a fun, festive touch to every cookie. Choose rainbow sprinkles for a classic look, or match the sprinkles to your frosting color for a more polished appearance.
Customizing Your Grocery Store Frosted Sugar Cookies
One of the best things about this dessert recipe is how versatile it is. Want to make it gluten-free? Simply swap the cake flour for a gluten-free flour blend. Looking for a dairy-free option? Use a non-dairy butter substitute and your favorite plant-based milk in both the cookies and the frosting.
You can also get creative with flavors. Try adding a hint of lemon zest to the cookie dough for a refreshing twist, or mix in a little cocoa powder for a chocolate version.
For a festive touch, switch up the frosting colors and sprinkles to match any celebration—red, white, and blue for the Fourth of July, or orange and black for Halloween.
Perfect for Any Occasion
These grocery store frosted sugar cookies aren’t just for birthdays or bake sales. They’re the perfect dessert recipe for any gathering.
Whip them up for a family movie night, take them to a picnic, or bake a batch just because. With their soft texture, thick, sweet frosting, and colorful sprinkles, they’re always a crowd-pleaser.
If you’re feeling extra fancy, you can even turn these cookies into sandwich cookies. Just spread a little extra frosting between two cookies for a double-decker treat that’s sure to impress.
Easy Storage & Make-Ahead Tips
Want to make these cookies ahead of time? No problem. Once baked and frosted, they can be stored in an airtight container at room temperature for up to three days.
For longer storage, keep them in the refrigerator for up to a week. If you’re planning to freeze them, make sure the frosting is set before stacking them between layers of parchment paper.
You can even make the cookie dough ahead of time and freeze it in balls. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake for a few extra minutes.
Why You’ll Love This Dessert Recipe
This dessert recipe is a true classic, bringing the joy of grocery store frosted sugar cookies right into your kitchen. Soft, fluffy cookies topped with thick, sweet frosting and colorful sprinkles—what’s not to love?
Next time you’re craving a sweet, nostalgic treat, skip the store-bought cookies and make your own instead. It’s easier than you think, and the result is a batch of cookies that taste even better than the ones you remember.
Grocery Store Frosted Sugar Cookies Dessert Recipe
Equipment
- Stand mixer with whisk and paddle attachments
- Baking sheets lined with parchment paper
- Offset spatula
Ingredients
For the Cookies:
- 5 tablespoons unsalted butter at room temperature
- 3 tablespoons vegetable oil
- ¾ cup granulated sugar
- ¾ cup confectioners’ sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 1 tablespoon milk any dairy or nondairy milk works
- 2 cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting:
- ½ cup 1 stick unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons milk any dairy or nondairy milk works
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
- Food coloring of choice
- Rainbow sprinkles for topping
Instructions
Make the Cookies:
- Preheat and Prepare: Set your oven to 325°F. Line two baking sheets with parchment paper.
- Cream Ingredients: In a stand mixer with the whisk attachment, combine the butter and vegetable oil. Start on low speed, gradually increasing to medium-high until the mixture is smooth, about 2 minutes.
- Add Sugars: Gradually mix in the granulated sugar, then the confectioners’ sugar, mixing until fully combined.
- Incorporate Wet Ingredients: Add the egg, vanilla extract, almond extract, and milk. Beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, mix together the cake flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
- Shape Cookies: Use a 1-ounce cookie scoop (or a large spoon) to portion out dough balls (each about 2 tablespoons). Roll them between your hands to smooth, then place them on the prepared sheets about 2 inches apart. Lightly flatten the tops.
- Bake: Bake for 13-14 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely (about 25 minutes).
Make the Frosting:
- Cream Butter: In a stand mixer with the paddle attachment, beat the butter until smooth. Gradually add the confectioners’ sugar, followed by the milk, vanilla extract, almond extract, and salt. Beat until creamy and fluffy, about 1 minute.
- Add Color: Mix in your desired food coloring a few drops at a time until the desired color is achieved.
- Frost and Decorate: Use an offset spatula to spread about 2 tablespoons of frosting on each cooled cookie. Top with rainbow sprinkles.
Notes
- These cookies can be customized for any occasion by adjusting the frosting color and sprinkles. For example, use red, white, and blue for Memorial Day, or red and green for Christmas.
- Ensure the cookies are completely cooled before applying the frosting for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.