Sweet Tooth Fairy Copycat Sugar Cookie Recipe

I love sugar cookies. Like obsessed with them. 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. Every little trip that took me even remotely near the bakery resulted in me buying and devouring several cookies. On one of my last visits, I received a discount “since you come in here so much.”

Sweet Tooth Fairy Sugar CookieRecipe-2

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 all that flavor in my own kitchen. My friend managed to find a great frosting recipe from Bless This Mess (but we double the extract used) and I was able to replicate the cookie part.

*Note: For the cookies pictured, I used part whole wheat flour. I have a huge bucket of wheat and a wheat mill so I rarely use white flour for anything.


  • 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 (or omit if you use salted butter–which I do)

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 heavy cream
  • 4 cups powdered sugar
  • 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. Mix at high speed for 5 or so minutes.

*NOTE: I use salted butter and so I omit adding the additional 1/4 tsp of salt.



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