You know those soft, pillowy sugar cookies with the thick frosting you always see at grocery store bakeries? The ones that practically melt in your mouth? That’s exactly what these homemade lofthouse frosted sugar cookies taste like – but better! I still remember the first time I tried making them for my niece’s birthday party. The kids went wild for them, and honestly? So did the adults. There’s something magical about that perfect balance of tender cookie and sweet frosting that makes these irresistible. Once you taste them fresh from your own oven, you’ll never go back to the store-bought version!
Why You’ll Love These Lofthouse Frosted Sugar Cookies
Trust me, once you try these cookies, you’ll be hooked. Here’s why:
- Pillowy soft texture that melts in your mouth – way better than anything from a store bakery
- Simple ingredients you probably already have in your pantry (no fancy equipment needed!)
- Perfect for any occasion – from birthday parties to holiday cookie exchanges
- Fun to decorate with kids or friends (who can resist those colorful sprinkles?)
Seriously, these cookies disappear faster than I can make them – every single time.
Ingredients for Lofthouse Frosted Sugar Cookies
Here’s everything you’ll need to make these irresistible cookies (I promise it’s all simple stuff!):
For the Cookies:
- 3 cups all-purpose flour (spooned and leveled – don’t pack it!)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (this is crucial – leave it out for 30 minutes)
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature works best)
- 1 teaspoon vanilla extract (the good stuff makes a difference!)
- 1/2 cup sour cream (see my note below about this secret weapon)
For the Frosting:
- 4 cups powdered sugar, packed (yes, packed – it should be like damp sand)
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (whole milk gives the creamiest texture)
- 1 teaspoon vanilla extract
- Food coloring (optional – I love pastel shades for spring!)
- Sprinkles (optional but highly encouraged – the more colorful, the better!)
Ingredient Notes & Substitutions
That sour cream might seem odd in cookies, but it’s the secret to keeping them crazy soft for days. The acidity helps break down gluten while adding moisture. If you’re in a pinch, plain Greek yogurt works too (just don’t tell my grandma I said that).
Pro tip: When measuring powdered sugar for the frosting, really pack it in that measuring cup! This prevents runny frosting (we’ve all been there). And about those sprinkles – they’re totally optional, but let’s be honest, they make everything more fun. I keep a whole rainbow of them in my baking cupboard!
How to Make Lofthouse Frosted Sugar Cookies
Okay, let’s get baking! These cookies come together so easily – just follow these simple steps and you’ll have bakery-worthy treats in no time. I’ve made this recipe dozens of times, and these little tricks make all the difference.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This is crucial – it prevents sticking and helps the cookies bake evenly. Trust me, skipping this step leads to sad, stuck cookies!
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. I like to sift mine first to avoid any lumps – it makes the cookies extra tender.
- Cream the butter and sugar in a large bowl until light and fluffy (about 2-3 minutes). This is where the magic starts! The mixture should look pale yellow and almost whipped. Don’t rush this step – it creates that perfect soft texture.
- Add eggs one at a time, mixing well after each. Then stir in the vanilla and sour cream. The batter might look a bit curdled at this point – that’s totally normal!
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing makes tough cookies, so stop as soon as you don’t see flour streaks.
- Drop dough by rounded tablespoons onto your prepared sheets, spacing them about 2 inches apart. These babies spread! I use a cookie scoop for perfect rounds every time.
- Bake for 10-12 minutes until the edges are just barely golden. The centers should still look slightly underdone – they’ll set as they cool. This keeps them pillow-soft!
- Let cool completely before frosting. I know it’s tempting, but warm cookies make melty frosting disasters. Learned that one the hard way!
- Make the frosting by beating all ingredients until smooth and fluffy. Add milk a teaspoon at a time if it’s too thick, or more powdered sugar if too thin.
- Frost and decorate! Use an offset spatula for that classic bakery look, or just spread it with a knife. Pile on those sprinkles while the frosting’s still wet.
Pro Tips for Perfect Cookies
Here are my hard-won secrets for cookie success:
- Underbake slightly – take them out when edges are barely golden for maximum softness
- Space dough properly – these spread more than you’d expect!
- Adjust frosting consistency – too thick? Add milk drop by drop. Too thin? Mix in more powdered sugar
- Cool completely before stacking – warm cookies stick together (another lesson from experience!)
Storing and Serving Lofthouse Frosted Sugar Cookies
Now that you’ve made these gorgeous cookies, let’s talk about keeping them fresh and serving them up right! I’ve learned a few tricks over the years that make all the difference between cookies that stay soft and those that turn into hockey pucks by day two.
Storage is simple: Just pop them in an airtight container with a piece of bread (sounds weird, but trust me!). The bread keeps the cookies soft while absorbing any excess moisture. They’ll stay perfect at room temperature for up to 3 days this way. If you need them longer, you can freeze the unfrosted cookies for up to 2 months – just thaw and frost when ready to serve.
Serving ideas: These cookies are perfect for any occasion! I love:
- Stacking them on a pretty cake stand for parties (they disappear fast!)
- Packaging in clear cellophane bags with ribbon for sweet gifts
- Setting up a decorating station at kids’ parties with different colored frostings and sprinkles
- Pairing with milk for the ultimate after-school snack (my kids’ favorite)
One warning though – these cookies tend to vanish quickly! I always make a double batch because between taste-testing and hungry family members, the first batch never lasts more than a day in my house. The good news? They’re so easy to make that whipping up another batch is no trouble at all!
Nutritional Information for Lofthouse Frosted Sugar Cookies
Okay, let’s be real – we’re not eating these cookies for their health benefits! But I know some folks like to keep track, so here’s the breakdown per cookie (because let’s face it, who stops at just one?). Remember, these values are estimates and can vary based on your specific ingredients and how generous you are with that frosting!
- Serving size: 1 frosted cookie (about 2.5 inches)
- Calories: 220
- Sugar: 18g (hey, it’s in the name!)
- Sodium: 85mg
- Fat: 10g (6g saturated)
- Carbohydrates: 30g
- Protein: 2g
Now, if you’re watching your sugar intake (or just ate three cookies in one sitting like I sometimes do), here’s my little trick: I’ll make mini versions using a teaspoon scoop instead of tablespoons. You get all the flavor in a smaller package – perfect for when you just need a little sweet fix!
Remember, these are treats meant to be enjoyed in moderation. But honestly? Sometimes life calls for a soft, frosted sugar cookie (or two), and that’s perfectly okay in my book! If you are interested in general baking science, you can read more about the role of sugar in baking here.
Frequently Asked Questions
I’ve gotten so many questions about these cookies over the years – here are the ones people ask me most often! If you’ve got a question that isn’t answered here, just shout in the comments and I’ll help you out.
Can I freeze these frosted sugar cookies?
Absolutely! I freeze them all the time. Just wait until the frosting is completely set (about 2 hours after decorating), then layer them between parchment paper in an airtight container. They’ll keep beautifully for up to 2 months. Thaw at room temperature for about an hour when you’re ready to enjoy them.
Why did my cookies spread too much?
Oh honey, I’ve been there! Usually it’s one of three things: butter that was too soft (should be cool to the touch but indent slightly when pressed), not enough flour (always spoon and level your flour!), or the dough being too warm when baked. Chill the dough for 30 minutes if your kitchen is warm – makes a world of difference!
Can I make these without sour cream?
You can, but they won’t be quite as soft. Plain Greek yogurt works in a pinch, or you could try buttermilk (reduce to 1/3 cup). That said, I really recommend sticking with sour cream if possible – it’s the secret to that melt-in-your-mouth texture we all love! If you’re looking for other great dessert recipes, check out my guide on desserts and sweets.
How do I get that perfect bakery-style frosting?
The trick is in the mixing! Beat the butter and powdered sugar for a full 3 minutes until it’s super light and fluffy. Then add your liquids slowly – I like to drizzle in the milk a teaspoon at a time until it’s just thick enough to hold its shape when piped. And don’t skimp on the vanilla – that’s what gives it that classic flavor!
Can I make the dough ahead of time?
You sure can! The dough keeps beautifully in the fridge for up to 3 days (wrap it tightly in plastic). Let it come to room temperature for about 30 minutes before scooping and baking. Some folks swear the flavor gets even better after a day in the fridge! For more baking tips, see my post on homemade soft pretzels.
Share Your Feedback
I’d love to hear how your lofthouse frosted sugar cookies turned out! Did they disappear as fast as they do in my house? Snap a photo of your creations – I especially love seeing all the colorful frosting and sprinkle combinations people come up with. Drop me a note in the comments below or tag me on social media so I can see your cookie masterpieces!
And if you loved this recipe as much as we do, give it a star rating – it helps other bakers know it’s worth trying. Happy baking, friends – can’t wait to see your soft, frosted cookies!
Print
Irresistible Lofthouse Frosted Sugar Cookies Recipe – 3 Secrets Inside
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and fluffy sugar cookies topped with sweet frosting, perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and sour cream, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Let cool completely.
- For frosting, beat powdered sugar, butter, milk, and vanilla until smooth. Add food coloring if desired.
- Frost cooled cookies and decorate with sprinkles.
Notes
- Store cookies in an airtight container for up to 3 days.
- For softer cookies, slightly underbake them.
- Adjust frosting consistency with more milk or powdered sugar as needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: lofthouse frosted sugar cookies, soft sugar cookies, frosted cookies, homemade cookies