Sweet Tooth Fairy Copycat Sugar Cookie Recipe

Sweet Tooth FairySUGAR COOKIE-2

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I love sugar cookies. Like obsessed with them. I always have been. Throughout college and living abroad in my twenties, I always got packages from my mom that contained her special sugar cookies (aka the classic Betty Crocker Cooky Book recipe) and I basically ate the cookies until I was sick and was subsequently happy for days. While I grew up loving my mom’s recipe, over the years I’ve branched out and basically never met a homemade sugar cookie that I couldn’t appreciate.

So when my friend dropped off 2 sugar cookies from the Sweet Tooth Fairy Bakery after I had my third child in July, these cookies started to consume my thoughts. They were beyond amazing. Every little trip that took me even remotely near the bakery resulted in me buying and devouring several cookies in the car on my way to my next destination. On one of my last visits, I received a special discount “since you come in here so much.”

Thoroughly shamed, that was a great motivator to limit my trips to the bakery–but not enough of a motivator to stop eating them. So I needed to learn how to capture that flavor in my own kitchen.

These are now one of my go-to treats to take to special occasions and I never get to bring any home. I hope you like them as much as we do. Here’s what we’ve got!


  • 1 1/3 c. softened butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1/2 tsp. coconut extract
  • 3 1/2 c. flour (or 2 c. white flour + 1 1/3 c. wheat flour)
  • 2 tsp. baking powder
  • 1 tsp. salt*

Preheat oven to 350 degrees F (175 degrees C).

In a  bowl, cream together the butter, sugar, eggs, vanilla and extracts. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Using a spoon or a cookie scoop, scoop up dough for one cookie. Roll it into a ball and then pat down each ball of dough. Place them on a cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.


  • 1 cup softened butter*
  • 1/4 cup milk
  • 5 cups powdered sugar (more or less to your liking)
  • 1 teaspoon vanilla extract
  • 1/4-1/2 teaspoon coconut extract
  • 1/4-1/2 teaspoon almond extract
  • 1/4 teaspoon salt*

In a medium bowl, whip butter for a 3-5 minutes until light and fluffy. Then whip in the heavy cream and extracts. Start adding in powdered sugar cup by cup until you reach desired taste and consistency (Note: For cookies, I like a bit of a firmer frosting than for cakes and cupcakes). Mix at high speed for 5 or so minutes. Frost cookies and eat until you get sick then walk the rest over to your neighbors.

*NOTE: I use salted butter and so I omit adding the additional salt.

You can download a PDF of both recipes here:


If you make them, let me know what you think!