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This copycat Pillsbury sugar cookie recipe is ready in under 30 minutes. No chilling the dough! Soft, chewy and lightly sweet with a buttermilk glaze.
If you’ve ever craved those Pillsbury sugar cookies but wanted to try your hand at making them from scratch, you’re in for a treat. Our copycat Pillsbury sugar cookie recipe brings that irresistible softness, chewiness, and just the right touch of sweetness—without the wait.
Picture baking these classic cookies for Valentine’s Day, the holiday season or simply to add some homemade love to any occasion.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Kelly says, “You nailed it! Absolutely perfect! I can’t stop eating them! I’m pregnant and this was just what I was craving, yuuuummmm!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Katie says, “These are legitimately the best cookies I’ve ever made, and hands-down better than the Pillsberry inspiration. They’re chewy and soft with a little firmness to the bottom. Not too sweet and super easy to make. Everything I want in a cookie. Directions are spot on. Thank you so much for these.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Kylie says, ” These were scrumptious! I turned them into a sort of tie dye cookie and let me tell you, these are by far the best sugar cookies I’ve ever made!! 10/10 recommend!”
This recipe made about 36 cookies. Don’t let that fool you though. These cookies will disappear quickly. Double the recipe if you want any leftover for the next day because they really are the best sugar cookie recipe. 🙂
Adding that extra touch of sweetness, the buttermilk glaze is the secret behind these Pillsbury-inspired sugar cookies’ irresistible taste. A simple brush of buttermilk before baking creates a smooth, creamy coating that perfectly complements the cookie’s texture.
Whether it’s vibrant rainbow sprinkles for a birthday celebration or heart-shaped ones for Valentine’s Day, sprinkles bring an extra pop of color and happiness to each bite.
This recipe uses simple ingredients:
If you don’t have buttermilk, here’s a buttermilk substitute.
Place 1 teaspoon white vinegar in a small bowl, then add 3 tablespoons of whole milk. Give it a quick stir, then let it sit for 3-4 minutes. The milk will slightly curdle, mimicking that buttermilk flavor and texture.
Prepare by preheating the oven to 375ºF. Line baking sheets with parchment paper or nonstick baking mats.
Make the sugar cookie dough in 4 steps:
Recipe from FoodNetwork.com
Absolutely! These cookies keep well when stored in an airtight container at room temperature for up to a week. Bake them ahead for convenience during busy days or prep them in advance for special occasions.
Yes, you can! Shape the cookie dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag once solid. When ready to bake, simply place the frozen dough balls on a baking sheet, slightly thaw, and bake as directed.