Soft Lofthouse Style Frosted Sugar Cookies Recipe
These Soft Lofthouse Style Frosted Sugar Cookies are delightfully tender and fluffy with a signature melt-in-your-mouth texture. Featuring a subtle almond and vanilla flavor in the cookie dough and topped with a smooth, creamy buttercream frosting, these cookies capture the classic bakery-style treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract (optional)
- 1 3/4 cups all purpose flour, spooned and leveled
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2.5 cups powdered sugar, plus more as needed
- 2/3 teaspoon pure vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream, plus more as needed
- Food coloring (optional)
- Candy sprinkles (optional)
Instructions
- Prepare the Cookie Dough: Using a hand mixer or stand mixer, beat the softened butter and sugar on medium-high speed until fluffy and creamy. Add the egg and continue beating until fully incorporated. Reduce mixer speed to low and add the sour cream, vanilla extract, and almond extract (if using). Beat until well combined, scraping down the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Whisk to combine evenly.
- Combine Wet and Dry Ingredients: Turn mixer to low and gradually add the dry ingredients into the wet mixture. Mix until the dough is combined. Cover the bowl with plastic wrap and refrigerate for 1 hour to firm up.
- Preheat Oven: Set the oven to 375°F (190°C) to preheat.
- Shape the Cookies: Line two baking sheets with parchment paper. Remove half the dough from the fridge. Scoop out tablespoon-sized portions, roll into balls, and place on the lined sheets about 2 inches apart. Flatten each ball gently using the bottom of a glass or large spoon to create even discs.
- Bake the Cookies: Bake on the middle rack for 9-13 minutes, switching and rotating the baking sheets halfway through baking. The cookies should look set and just starting to turn golden around the edges without browning. Remove from oven and cool completely on the baking sheets; cookies will set as they cool. Repeat with remaining dough.
- Make the Buttercream Frosting: In a mixer, cream the softened butter on medium-high speed for 3 minutes until light and fluffy. Add salt and vanilla extract, then gradually beat in 2 cups of powdered sugar until smooth. Add heavy cream one tablespoon at a time, then gradually add the remaining powdered sugar as needed to reach your desired consistency. Continue beating until frosting is silky and smooth. Add food coloring if desired.
- Frost and Decorate: Once the cookies are completely cooled, spread or pipe your frosting on top. Decorate with candy sprinkles if desired. Allow frosting to set before storing cookies in an airtight container.
Notes
- The almond extract is optional but gives the cookies their signature flavor.
- Do not overbake the cookies; they should be soft and just starting to brown on the edges.
- Chilling the dough is essential for better texture and easier handling.
- Adjust the frosting consistency by adding powdered sugar or cream gradually.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: Lofthouse sugar cookies, soft sugar cookies, frosted sugar cookies, buttercream frosting, classic sugar cookies
