Cheryl’s Buttercream Frosted Cookies Recipe
If you’ve ever bitten into one of Cheryl’s buttercream frosted cookies recipe, you know they’re not just cookies — they’re an experience. That soft, cake-like center. The melt-in-your-mouth buttercream frosting. The perfectly balanced sweetness that somehow tastes like a holiday morning and grandma’s kitchen rolled into one. Sounds like magic? It kinda is.
But what if I told you that you don’t need to wait for a cookie delivery or spend a fortune on a gift box to enjoy that bakery-fresh indulgence? Yep — today, I’m going to walk you through Cheryl’s buttercream frosted cookies recipe, step by step. This is a copycat cookie recipe made with love, tested in a real kitchen, and written by someone (me!) who has way too much experience taste-testing cookies for “research.”
Whether you’re baking for a holiday party, a bake sale, or just because your sweet tooth whispered “cookie time,” this guide is your new go-to. We’ll chat ingredients, tips, expert-level tricks, and even throw in some fun variations (gluten-free, anyone?). Oh, and don’t worry — we’ll make it super easy, even if you’re new to baking.
So grab your apron, preheat that oven, and let’s bring the sweet, buttery joy of Cheryl’s frosted sugar cookies into your own kitchen.
Why This Recipe Is Perfect for Every Cookie Lover
This isn’t just another sugar cookie recipe. It’s a Cheryl’s cookie clone that brings the bakery to your kitchen table. These frosted cookies are perfect for:
- Birthday parties
- Holiday cookie trays
- Gifting in cookie boxes
- Office treats
- Everyday dessert cravings (no judgment here)
And yes, they freeze like a dream. So make a big batch and enjoy one anytime that cookie craving hits.
Ingredients
Essential Ingredients for Cheryl’s Buttercream Frosted Cookies
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Large eggs | 2 |
| Vanilla extract | 2 tsp |
| Almond extract (optional) | ½ tsp |
| All-purpose flour | 3 ½ cups |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Sour cream | ½ cup |
For the Buttercream Frosting
| Frosting Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | ½ cup (1 stick) |
| Powdered sugar | 3–4 cups |
| Vanilla extract | 1 tsp |
| Heavy cream or milk | 2–4 tbsp |
| Food coloring (optional) | As desired |
Substitutes for Key Ingredients
- Sour Cream → Greek yogurt works just as well for added moisture.
- Almond Extract → Skip if you prefer pure vanilla flavor.
- Butter → Margarine can be used in a pinch, but the flavor won’t be as rich.
- Flour → Try a 1:1 gluten-free blend to make this recipe celiac-friendly.
Equipment Needed
Essential Tools for Making Cheryl’s Cookies
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Rolling pin (optional for cutout cookies)
- Cookie scoop (for uniform size)
Optional Equipment for Enhanced Results
- Stand mixer with paddle attachment (makes creaming effortless)
- Offset spatula (for flawless frosting)
- Cookie cutters (for holiday shapes)
What to Look for in Kitchen Tools
- Best Cookie Scoop: Look for a medium-sized, spring-loaded scoop for evenly sized cookies.
- Best Baking Sheet: Choose a heavy-duty, light-colored sheet to prevent overbrowning.
Step-by-Step Instructions
Step One: Make the Cookie Dough
Cream your butter and sugar and then combine them in a big bowl. Use a hand mixer or stand mixer to mix until it’s light and fluffy; this is the important step that makes your cookies soft and bakery-style.
Next, beat in the eggs, followed by the vanilla and optionally, the almond extract. Mix in the sour cream said to help along with this new moisture and a little tang – all just like the original Cheryl’s cookies.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet. Do not overmix; as soon as everything has incorporated, stop.
Step Two: Chill the Dough
That dough is soft and sticky, just what you want for pillows in texture. Cover and refrigerate at least 2 hours (or longer if you can, up to overnight). Cooling helps the dough firm up, making rolling or scooping easy.
Step Three: Baking unto Perfection
Preheat the oven at 350°F (175°C). Line baking sheets with baking paper. Portion the dough into balls using a cookie scoop or spoon. Slightly flatten with your palm to create an even surface.
Bake for 9-11 minutes, until the edges set but do not brown. You want the centers looking slightly underbaked-they’ll finish setting while they’re cooling.
Cool entirely on a rack before frosting.
Step Four: Make the Buttercream Frosting
Beat the butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing it after each addition. Furthermore, add vanilla and cream or milk to achieve the consistency desired.
Longing for a festive touch? Add a few drops of food coloring and stir until evenly tinted.
Step Five: Frost and Decorate
Frost every cookie well with a knife or using an offset spatula. While the frosting is still soft, add sprinkles, sanding sugar, or decorations.
Allow frosting to set for at least 30 minutes before stacking or storing.
Tips and Tricks for Success
Time of Cooking
- Bake at 350°F for 9–11 minutes
- Don’t overbake — you want soft, cake-like centers
How to Make Them Even Better
- Add a pinch of nutmeg or lemon zest for a subtle twist
- Use high-quality pure vanilla extract — it makes a difference
Common Mistakes to Avoid
- Overmixing the dough = tough cookies
- Skipping the chill time = sticky mess
- Overbaking = dry, crumbly texture
Time-Saving Tips
- Make dough ahead and freeze in scoops
- Store frosting in the fridge up to 5 days in advance
Variations and Substitutes
Diet-Friendly Options
- Gluten-Free: Use a 1:1 gluten-free flour mix
- Vegan: Swap butter for plant-based margarine, eggs for flax eggs, and use almond milk in the frosting
Creative Twists
- Holiday Cookies: Use red and green food coloring in the frosting
- Lemon Lover’s Version: Add lemon extract and zest
- Birthday Edition: Mix sprinkles into the dough and use funfetti frosting
How to Serve Cheryl’s Buttercream Frosted Cookies recipe
Best Pairings
- With milk or hot cocoa — classic combo
- Alongside fresh berries — adds a pop of freshness
- As part of a dessert charcuterie board — trendy and delicious
Serving Ideas
- Stack and wrap in clear treat bags for party favors
- Pack in cookie tins as holiday gifts
- Plate with a decorative napkin for a bake sale
Nutritional Information
Per Cookie (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 |
| Fat | 11g |
| Sugar | 18g |
| Protein | 2g |
| Fiber | <1g |
Healthier Swaps
- Use Greek yogurt instead of sour cream for added protein
- Cut sugar by ¼ cup if you prefer less sweetness
- Use whole wheat pastry flour for extra fiber without compromising softness
Conclusion
Congratulations on making it to the end – at this point, your kitchen should be smelling awesome, I think.
This Cheryl’s buttercream frosted cookies recipe is now not just a dessert; it is a classic in the making. Whether you wish to evoke memories of childhood, put a smile on your coworkers’ faces, or finally yield to the yearning for an unbelievably good cookie, this recipe will come to your rescue. It’s soft, sweet, and totally satisfies your craving.
So go ahead and make one batch (maybe three). Your future self will be grateful.
Do tell us how it turned out in the comments.
Share this recipe with your friends-or better yet, bake and surprise them!
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FAQs
How do I make Cheryl’s cookies soft
The key to soft cookies is chilling the dough before baking and ensuring you don’t overbake. Bake until the edges are just set — the centers will continue to cook while cooling.
Can I make these cookies without sour cream?
If you don’t have sour cream, Greek yogurt works as a great substitute. It keeps the texture moist and fluffy.
How long can I store Cheryl’s buttercream frosted cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months!
Can I use store-bought frosting for Cheryl’s cookies?
You absolutely can, but making your own buttercream frosting gives the cookies that extra homemade touch and richness that store-bought frosting can’t quite replicate.
Can I use gluten-free flour for this recipe?
Yes! Use a 1:1 gluten-free flour blend for a gluten-free version of these cookies. Just make sure it contains xanthan gum to help with texture.
