I love sugar cookies. Completely obsessed with them. I always have been.
During college and while living abroad in my twenties, I used to get regular care packages from my mom filled with her special sugar cookies—the classic Betty Crocker Cooky Book recipe. Those packages felt like home.
I’d eat cookies until I felt that blissfully overstuffed, slightly sick-but-happy feeling. Maybe you know the one.
Though I grew up on my mom’s recipe, over the years I’ve experimented and sampled countless homemade sugar cookies. I’ve never met one I didn’t enjoy.
So when a friend dropped off two sugar cookies from the Sweet Tooth Fairy Bakery after I had my third baby, I assumed I’d like them. I had no idea they would take up permanent residence in my thoughts.
They were beyond amazing.
Soon every trip that put me even near the bakery ended with me buying and devouring several cookies in the car on the way to my next errand. On one Friday night visit, a sweet kid at the register surprised me with a discount.
“I’m gonna give you half off today,” he said with a smile, “since you come in here so much.”
I practically melted. They knew me. Even though my interactions had been limited to, “I’ll take that cookie there, thanks.”
I mumbled a flustered “thank you” and avoided eye contact with the couples enjoying date-night treats, while I—still in pajamas—bought several cookies for myself.
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I Needed to Make My Own Copycat Recipe
After that embarrassing moment I decided to cut back on bakery trips—but I still wanted those cookies. I needed to capture that flavor at home.
I tested and tweaked until I arrived at this combination of cookie and frosting. The cookie is inspired by several Allrecipes versions and the frosting is adapted from a recipe at Bless This Mess.
This version is always a hit at potlucks and school treats. I usually make more than we can eat, which has been a great way to meet neighbors and share joy.
Tips for Making These Sugar Cookies
Tip #1 – Don’t skip the extracts. Coconut and almond extracts, along with vanilla, give these cookies their distinct, bakery-style flavor.
Tip #2 – Use a cookie scoop. A scoop produces even-sized cookies and saves time. It’s useful for cookies, cupcakes, and muffins.
Tip #3 – Roll the dough into balls then pat down. This recipe skips the time-consuming roll-out method. Just portion with a scoop, roll into balls, and gently press each one flat before baking.
(The dough pictured below uses part whole wheat flour, which gives a slightly speckled appearance.)
Tip #4 – Use a silicone baking sheet liner. It makes cleanup much easier and helps prevent sticking.
This method is simple and forgiving: scoop, roll, pat, and bake. No fancy rolling pins or cookie cutters required.
Sweet Tooth Fairy Copycat Sugar Cookie Recipe
- 1 1/3 cups softened butter
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon coconut extract
- 3 1/2 cups flour (or 2 cups white flour + 1 1/3 cups whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon salt*
- Preheat oven to 350°F (175°C).
- Cream together the butter, sugar, eggs, vanilla, and extracts. In a separate bowl combine the flour, baking powder, and salt, then stir into the creamed mixture until a dough forms. Using a spoon or cookie scoop, portion dough, roll into balls, and gently pat each ball flat. Place cookies about 2 inches apart on a baking sheet.
- Bake 10–12 minutes, until the bottoms are light brown. Remove to wire racks to cool.
Sweet Tooth Fairy Copycat Vanilla Frosting Recipe (adapted from Bless This Mess)
- 1 cup softened butter*
- 1/4 cup milk
- 5 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/4–1/2 teaspoon coconut extract
- 1/4–1/2 teaspoon almond extract
- 1/4 teaspoon salt*
- Whip the butter for 3–5 minutes until light and fluffy. Add the milk and extracts and continue mixing.
- Add powdered sugar, one cup at a time, until you reach your desired sweetness and consistency. For cookies, a slightly firmer frosting works well.
- Mix at high speed for about five minutes for a smooth, fluffy finish.
- Frost the cooled cookies and enjoy. Share extras with neighbors.
Note: I use salted butter, so I omit the extra salt in the recipe.
Enjoy the Copycat Sweet Tooth Fairy Sugar Cookies
I hope you love these cookies as much as we do. If you make them, I’d love to hear what you think!
If you’re into getting organized, check out other resources and recipes to make life easier and tastier.
Other Resources:
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9 Easy Slow Cooker Recipes Your Family Will Love