These cookies are pillowy soft, delicious, and a perfect fun, easy cookie for Valentine’s day. My daughter begs for these cookies every time we go to the grocery store.
- Cookie Base – All-purpose flour, baking soda, baking powder, and salt.
- Sour Cream – Sour cream is the key to making super this soft sugar cookie recipe. You will have fluffy cookies with a slightly tangy flavor.
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room temperature eggs and butter.
- Be sure to chill the dough. The cold dough holds its shape during baking, resulting in a fluffier, thicker cookie.
- Do not over-bake or the cookies might dry out. These cookies don’t brown and should be a pale color.
Make the dough one day before you are ready to bake and decorate. It needs to refrigerate overnight.
With an electric mixer cream together the room temperature butter and sugar until light and fluffy. Add sour cream, eggs, and vanilla extract.
Whisk the dry ingredients together, then add to the creamed mixture. The dough will be sticky. Wrap in plastic wrap, and chill the dough overnight.
Preheat an oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
The next day, on a floured surface, roll out the dough to 1/4 inch thickness and cut it into as many desired shapes as possible. Repeat with the remaining dough as necessary.
I used two different-sized heart cookie cutters for ours.
Place on the cookie sheets. Bake for 8-10 minutes. Do NOT over-bake! Remove the cookies from the oven just before the edges turn golden. Allow cookies to cool completely on a wire rack.
Mix up the frosting and choose your food coloring. The shortening added in this frosting helps it to develop a slightly firmer crust once set.
Decorate the cookies with the frosting and sprinkles of your choice just like Lofthouse frosted sugar cookies.
Enjoy! My husband and daughter raved about these soft frosted sugar cookies. They have already requested I make them again.
The cookies will keep well in air-tight container in the refrigerator for up to 1 week. I recommend freezing unfrosted cookies. Freeze in a freezer-safe container or bag for up to 2 months. Once thawed, frost and serve.
More Cookie Recipes
- Italian Ricotta Cookies Recipe
- Maple Glazed Shortbread Cookies Recipe
- Eggnog Cookies
- Cut-Out Sugar Cookies
Soft Frosted Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 1/2 cup sour cream
- 2 large eggs room temperature
- 1 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 tablespoons shortening (optional – helps develop that harder crust)
- 1 teaspoon pure vanilla extract
- 2 1/2 – 3 cups powdered sugar
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
- food coloring to color frosting (optional)
- candy sprinkles to decorate (optional)
- Cream together butter and sugar until light and fluffy. Add sour cream, eggs, and vanilla. Whisk the dry ingredients together, then add to the creamed mixture. The dough will be sticky. Cover, and chill dough overnight.
- Preheat an oven to 350 degrees. Prepare a baking sheet with parchment paper.
- On a floured surface, roll out the dough to 1/4 inch thickness and cut into desired shapes.
- Place cookie sheets. Bake for 8-10 minutes. Do NOT over-bake! Remove the cookies from the oven just before the edges turn golden. Allow cookies to cool completely on a wire rack.
- To make the frosting: Cream the butter and shortening together in a stand mixer or using your hand mixer for 3 minutes. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.