Lofthouse Frosted Sugar Cookies

WANT TO SAVE THIS RECIPE?

I have a soft spot for nostalgic treats, and Lofthouse Frosted Sugar Cookies are right at the heart of that craving. Every bite of these cookies takes me back to childhood birthday parties, colorful bake sales, and carefree afternoons. That ultra-soft texture paired with the cloud-like frosting and cheerful rainbow sprinkles makes them utterly irresistible. They’re the kind of cookie that looks like a celebration and tastes like a hug.

When I first tried recreating these cookies at home, I was determined to strike the perfect balance between tender, cakey softness and rich, creamy sweetness. I tested and tweaked until I found that magical formula, and now, I’m excited to share this version that’s as close to the store-bought classic as it gets—only better, because they’re made fresh in your own kitchen.

---

Why You’ll Love This Lofthouse Frosted Sugar Cookies Recipe

These cookies aren’t just soft—they’re pillow-soft, thanks to a blend of sour cream and just the right ratio of fat to flour. The frosting is whipped until it’s silky smooth and sweet without being overpowering. And the best part? They hold their shape without spreading too much, making them ideal for frosting and decorating.

They’re a crowd-pleaser at parties, they freeze beautifully, and they’re easy enough for kids to help make (and decorate). If you love frosted sugar cookies that melt in your mouth and look festive on a plate, this is the one.

---

What Kind of Frosting Works Best for Lofthouse Frosted Sugar Cookies?

To get that iconic look and taste, a fluffy American buttercream is your best bet. I prefer using a mix of butter and shortening to create a frosting that’s not only smooth but also holds its shape well. Powdered sugar adds the sweetness, while a splash of milk and vanilla extract brings that classic creamy flavor. For a fun, bakery-style touch, tint it with pastel food coloring and top with plenty of sprinkles.

You can also try a cream cheese-based frosting if you want a tangier twist, but keep in mind it will be softer and may not firm up the same way as the traditional frosting.

---

Options for Substitutions

• Sour Cream: This gives the cookies their tender crumb. If you’re out, you can use full-fat Greek yogurt as a substitute. It won’t change the texture much and still gives that slight tang.
• Butter & Shortening Mix: If you prefer to avoid shortening, you can use all butter. Just be aware that the frosting will be softer and may not hold up as well at room temperature.
• Eggs: Need an egg-free version? Try using a flaxseed egg or a commercial egg replacer. The cookies will be slightly denser but still delicious.
• Flour: All-purpose flour is the standard, but if you need a gluten-free option, use a 1:1 gluten-free baking flour blend with xanthan gum.
• Food Coloring: You can skip this or use natural colorings made from fruit and veggie powders if you prefer dye-free cookies.
• Sprinkles: Feel free to use any shape, size, or theme depending on the occasion. Just make sure they’re added immediately after frosting before it sets.

---

Ingredients for This Lofthouse Frosted Sugar Cookies Recipe

• All-Purpose Flour: This gives the cookies their structure and soft cakey texture. Too much will make them dry, so measure carefully.
• Baking Powder: Essential for helping the cookies puff up slightly without spreading too much.
• Baking Soda: Works alongside the sour cream to tenderize and lift the dough.
• Salt: A little goes a long way to balance out the sweetness and enhance the overall flavor.
• Unsalted Butter: Adds rich flavor and creates that soft, tender bite. Make sure it’s softened for easier creaming.
• Granulated Sugar: Classic sweetness for the cookie base. It also helps create a smooth texture when creamed with butter.
• Eggs: They bind everything together and add moisture for a soft, fluffy cookie.
• Vanilla Extract: A must for that familiar warm, bakery-style flavor in both the cookies and frosting.
• Sour Cream: This is the secret to the signature soft and tender texture of Lofthouse cookies.

For the Frosting:

• Butter: Forms the base of the frosting—creamy and rich.
• Powdered Sugar: Provides structure and sweetness, and helps achieve that thick, fluffy consistency.
• Milk or Heavy Cream: Loosens the frosting just enough to make it spreadable while keeping it rich.
• Vanilla Extract: Brings depth and warmth to the frosting flavor.
• Food Coloring (Optional): Adds the playful, pastel shades that make these cookies so fun.
• Sprinkles: For that signature Lofthouse look and a satisfying crunch on top.

---

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside—this mixture will form the base of your soft cookie dough.

---

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is key for a smooth cookie texture and helps incorporate air for lift.

---

Step 3: Add Eggs, Vanilla, and Sour Cream

Beat in the eggs one at a time, followed by the vanilla extract. Then, mix in the sour cream. The dough will look creamy and slightly thick—exactly what you want for pillowy cookies.

---

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing—stop as soon as the dough comes together to keep the cookies soft.

---

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least 1 hour. Chilling helps the dough firm up, making it easier to scoop and shape while keeping the cookies from spreading too much.

---

Step 6: Shape and Bake

Preheat the oven to 350°F (175°C). Scoop out dough balls (about 2 tablespoons each), roll into smooth balls, and slightly flatten them on a parchment-lined baking sheet. Bake for 9–11 minutes—don’t let them brown. They should look pale and just set.

---

Step 7: Cool and Frost

Let the cookies cool completely on a wire rack. While they cool, prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar, milk or cream, vanilla, and optional coloring. Spread the frosting generously over each cookie and finish with sprinkles.

---

How Long to Cook the Lofthouse Frosted Sugar Cookies

These cookies bake quickly—just 9 to 11 minutes in a preheated 350°F (175°C) oven. You’ll know they’re ready when the edges are set, but the tops still look pale and slightly underbaked. That soft finish is exactly what gives them their signature tender texture. Overbaking will turn them dry, so be sure to watch closely near the end of the baking time.

---

Tips for Perfect Lofthouse Frosted Sugar Cookies

• Don’t skip the chill time: Chilling the dough prevents spreading and helps develop the ideal soft, cakey structure.
• Use room temperature ingredients: Especially for butter, eggs, and sour cream. This helps everything combine smoothly and evenly.
• Slightly underbake them: Take them out when they look just set. They’ll continue to cook a bit on the baking sheet.
• Let cookies cool completely before frosting: Warm cookies will melt the frosting and ruin the texture.
• Whip the frosting well: Beat it until it’s fluffy and light—you want it spreadable but thick enough to hold its shape.
• Decorate right away: Once frosted, add sprinkles immediately so they stick before the frosting firms up.

---

Watch Out for These Mistakes While Cooking

• Overbaking: This is the number one issue. The cookies should be pale with no browning. Even a minute too long can turn them from soft to dry.
• Skipping the dough chill: The dough is quite soft. Without chilling, it’s too sticky to work with and spreads too much in the oven.
• Using cold butter: Cold butter won’t cream properly with the sugar, which affects the cookie’s texture.
• Overmixing the dough: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
• Not leveling flour properly: Too much flour leads to dry cookies. Spoon and level it instead of scooping directly from the bag.
• Frosting warm cookies: This will melt the frosting and make a mess. Patience pays off here.

---

What to Serve With Lofthouse Frosted Sugar Cookies?

Milk

The classic pairing. A cold glass of milk is the ultimate way to enjoy these sweet, soft cookies.

Coffee or Espresso

The sweetness of the cookie pairs beautifully with the bold bitterness of a hot espresso or black coffee.

Hot Chocolate

Rich and cozy, hot chocolate complements the vanilla and sugar notes in the cookies.

Fruit Salad

Serve with a light and fresh berry mix to cut through the richness.

Vanilla Ice Cream

Turn your cookies into an ice cream sandwich or just enjoy them on the side.

Birthday Party Spread

Perfect alongside cupcakes, candies, and punch for a festive dessert table.

Tea

Mild black or herbal teas pair nicely without overwhelming the cookie’s delicate flavor.

Holiday Platter

Add them to a mixed cookie tray for Christmas, Easter, or any celebration—they always stand out.

---

Storage Instructions

Once frosted, Lofthouse cookies can be stored in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, it’s best to store them in the fridge to keep the frosting from getting too soft—just let them come to room temperature before serving for that perfect texture.

For longer storage, freeze the unfrosted cookies between layers of parchment in a sealed container or freezer bag. They’ll last up to 2 months. You can also freeze frosted cookies, but make sure the frosting is fully set and layer them carefully to avoid smudging. Thaw at room temp before enjoying.

---

Estimated Nutrition (Per Cookie – based on a batch of 24)

• Calories: ~220
• Total Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 85mg
• Carbohydrates: 30g
• Fiber: 0.5g
• Sugar: 20g
• Protein: 2g

Please note these numbers are estimates and may vary depending on exact ingredient brands and portion sizes.

---

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the dough up to 48 hours in advance. Just keep it covered in the fridge until you’re ready to bake.

Do I have to chill the dough?

Yes—chilling is crucial for keeping the cookies from spreading and for getting that signature soft texture.

Can I freeze the cookies after baking?

Absolutely. You can freeze them frosted or unfrosted. If frosted, freeze in a single layer first, then stack with parchment between layers.

How do I get the frosting to be really fluffy?

Beat it on medium-high speed for several minutes, and use a combination of butter and a bit of cream or milk to get it light and smooth.

Can I make these without sour cream?

You can substitute full-fat Greek yogurt. It will slightly change the flavor but still give that soft texture.

How do I keep the cookies from drying out?

Store them in an airtight container and avoid overbaking. They should look pale and just set when done.

Can I color the frosting in different shades?

Yes, use gel or liquid food coloring to make custom shades. Pastels are classic, but bold colors work too!

Are these cookies good for decorating with kids?

Definitely! They’re soft enough for small hands to frost easily and sturdy enough to hold decorations.

---

Conclusion

Lofthouse Frosted Sugar Cookies are the kind of treat that instantly brings joy. With their signature soft texture, dreamy frosting, and colorful sprinkles, they’re as fun to make as they are to eat. Whether you’re recreating a childhood favorite or sharing them at a special event, this recipe delivers that perfect balance of comfort and celebration. Happy baking!

---

Print