Soft Frosted Sugar Cookies Recipe (Lofthouse Cookies)
Pillowy soft sugar cookies loaded with perfectly sweet frosting! Lofthouse copycat but way better!
Servings: 24
Calories: 331kcal
Ingredients
Cookie
- 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
Frosting:
- 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)
Instructions
Cookies
- In a medium size bowl whisk together the all-purpose flour, baking powder, baking soda, and salt.3 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl cream together butter and sugar until light and fluffy (about 4-5 minutes). 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.1 cup unsalted butter, 1 cup sugar, 1/2 cup sour cream, 2 large eggs, 1 1/2 teaspoon vanilla
- 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.
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.1/2 cup unsalted butter, 2 tablespoons shortening, 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, candy sprinkles to decorate
Notes
The number of cookies yielded will depend on the cookie cutter size you use.
Make Ahead - You can make the dough and keep it tightly covered in the refrigerator for up to 48 hours. Or you can bake the cookies, let them cool completely, and freeze them unfrosted for up to 2 months for the best quality.
Storing - The cookies will keep well in airtight container at room temperature for up to 1 week.
Freezing - I recommend freezing unfrosted cookies. But you can freeze them frosted. Flash-freeze them by placing them in a single layer on a parchment paper-lined baking sheet and freeze until hard. Then place them in a freezer-safe airtight container, layered between parchment paper, and freeze for up to 2 months.
Nutrition
Calories: 331kcal | Carbohydrates: 48g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 176mg | Potassium: 49mg | Fiber: 1g | Sugar: 35g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg