Homemade Soft Frosted Sugar Cookies (Lofthouse Copycat): Pillowy Perfection for Every Occasion
Prepare to fall in love with these Soft Frosted Sugar Cookies, a truly remarkable copycat recipe for the popular Lofthouse cookies you find in grocery stores – only these are even better! Imagine a cookie with an irresistibly soft, cake-like texture, perfectly complemented by a rich, velvety buttercream frosting that melts in your mouth. This recipe delivers a delightful balance of sweetness and a hint of tang, making it an absolute crowd-pleaser for any celebration or simply as a comforting everyday treat.
Why You’ll Adore These Soft Frosted Sugar Cookies
These soft frosted sugar cookies are more than just a treat; they’re an experience. They boast a uniquely pillowy softness that truly sets them apart, making every bite a delightful indulgence. They are incredibly delicious, with a balanced sweetness that isn’t overpowering, and they’re surprisingly easy to make, adding a fun element to your baking adventures.
For years, my daughter would beg for those iconic frosted sugar cookies every time we visited the grocery store. Determined to create a healthier, even more delicious version at home, I perfected this homemade Lofthouse copycat recipe. The result? A cookie that satisfies those cravings and often surpasses the store-bought originals in flavor and texture!
What makes these cookies so special is their simple elegance and versatility. They are perfect for any occasion imaginable. Want to celebrate Valentine’s Day? Grab a heart-shaped cookie cutter. Planning a festive holiday party? Use seasonal cutters and colorful sprinkles. Even if you’re just looking for a simple, comforting treat on a Tuesday afternoon, a classic round shape is all you need. Their delightful taste and charming appearance make them ideal for bake sales, birthday parties, or as a thoughtful homemade gift.
If you’re a fan of our other delightful cookie recipes, like the chewy Snickerdoodle Cookies, fun Monster Eye Cookies, classic Old Fashioned Peanut Butter Cookies, and the irresistible Hello Dolly Cookies, then these soft frosted sugar cookies are sure to become a new family favorite!
Essential Ingredients for the Perfect Sugar Cookies
Crafting the perfect soft sugar cookie starts with selecting the right ingredients. Each component plays a vital role in achieving that coveted cake-like texture and delicate flavor. For a detailed list of precise measurements, please refer to the complete recipe card below.
- Cookie Base – This foundation includes standard pantry staples: All-purpose flour, unsalted butter, baking soda, baking powder, and salt. The combination of baking soda and baking powder creates the ideal rise and tenderness, while the butter provides richness and flavor.
- Sour Cream – This is the secret ingredient that truly makes this super soft sugar cookie recipe stand out. The sour cream contributes to an incredibly fluffy, moist texture and imparts a subtle tanginess that beautifully balances the sweetness of the cookie and frosting. It’s essential for achieving that signature Lofthouse-style softness.
Irresistible Buttercream Frosting Ingredients
No soft sugar cookie is complete without a luscious buttercream frosting. This recipe features a rich and creamy frosting that’s easy to make and pipes beautifully, ensuring your cookies look as good as they taste.
- Unsalted Butter – The base of any good buttercream. Using unsalted butter allows you to control the overall saltiness of the frosting. If you only have salted butter on hand, simply omit the additional salt from the recipe. Ensure your butter is at room temperature for the creamiest consistency.
- Shortening – Don’t be alarmed by the inclusion of shortening! We’re only using a small amount (2 tablespoons) in this frosting. Its purpose is to help the frosting develop a slightly firmer crust once it sets, giving it that classic Lofthouse cookie feel without compromising the creamy interior.
- Powdered Sugar (Confectioners’ Sugar) – This is the primary sweetener and structure builder for most frostings. Its fine texture dissolves easily, creating a wonderfully smooth and creamy consistency that’s free of graininess.
- Heavy Cream and Vanilla Extract – Heavy cream is used to thin the frosting to the perfect spreading or piping consistency, adding richness and a luxurious mouthfeel. Pure vanilla extract, on the other hand, is crucial for infusing the frosting with its signature sweet and aromatic flavor, elevating the entire cookie experience.
How to Create Soft Frosted Sugar Cookies (Lofthouse Copycat)
Baking these delightful Lofthouse-style cookies is a straightforward process, but it does require a little patience, particularly with the chilling time. Follow these steps for perfect results every time:
Begin by creaming together the room-temperature butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed for about 4-5 minutes, until the mixture becomes wonderfully light and fluffy. This step incorporates air, which is crucial for the cookies’ soft, cake-like texture. Next, add the sour cream, eggs, and vanilla extract, mixing until just combined. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated.
In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour too much, leading to tough cookies instead of tender ones. At this stage, the cookie dough will be quite sticky – this is perfectly normal and expected for achieving the desired soft texture.
Divide the sticky dough in half and gently form each portion into a disk. Wrap each disk tightly in plastic wrap. The most crucial step for these cookies is to chill the dough overnight. This extended chilling period allows the butter to firm up, preventing the cookies from spreading too much in the oven, and helps the flavors meld together for a superior taste.
The next day, when you’re ready to bake, preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
On a lightly floured surface, take one disk of chilled dough and roll it out to an even 1/4 inch thickness. Use your favorite cookie cutters to cut out as many shapes as possible. For our cookies, I chose two different sizes of heart cookie cutters, perfect for a Valentine’s Day theme. Carefully transfer the cut-out cookies to your prepared baking sheets. Gather the dough scraps, gently re-roll them, and cut out more shapes until all the dough is used.
Bake the cookies for 8-10 minutes. This is a critical step: **Do NOT over-bake!** These cookies are meant to be pale and soft, not golden brown. Remove them from the oven just as the edges begin to show the slightest hint of color. Overbaking will result in dry, crumbly cookies, losing that signature soft texture. Allow the cookies to cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. They must be completely cool before frosting.
While the cookies are cooling, prepare your rich buttercream frosting. Cream the butter and shortening until light and fluffy, then gradually add the powdered sugar, vanilla, and heavy cream until you reach your desired consistency and sweetness. This is also the time to incorporate your chosen food coloring. I prefer gel food coloring for its vibrant and true-to-color results. The shortening in this recipe helps the frosting develop a slightly firmer crust once it sets, mimicking the texture of traditional Lofthouse cookies perfectly.
Once the cookies are thoroughly cooled, it’s time for the fun part: decorating! You can pipe the icing onto the cookies for a professional look and then spread it evenly with an offset spatula or simply use a butter knife for a rustic, homemade charm. Finish with your favorite candy sprinkles, just like those beloved Lofthouse frosted sugar cookies.
Serve and enjoy! My husband and daughter absolutely raved about these homemade soft frosted sugar cookies, immediately requesting I make them again. I genuinely believe this copycat recipe not only rivals but actually surpasses the original Lofthouse cookies in terms of flavor and tenderness. You’re going to love them!
Expert Tips for Perfect Soft Frosted Sugar Cookies
Achieving bakery-quality soft frosted sugar cookies is easy with these helpful tips:
- Plan Ahead with Chilling: The dough absolutely needs to refrigerate overnight (at least 8 hours, up to 48 hours). This crucial step allows the butter to firm up and the flour to fully hydrate, preventing the cookies from spreading too much and ensuring that delightful chewy-soft texture.
- Measure Flour Accurately: Precision matters with flour. Always aerate your flour (fluff it up with a spoon), then spoon it lightly into your measuring cup, and finally, level it off with a straight edge. Never scoop directly from the bag, as this can compact the flour and lead to adding too much, resulting in dry cookies.
- Room Temperature Ingredients: Ensure your eggs, sour cream, and butter are all at room temperature before you begin. This allows them to emulsify properly, creating a smooth, consistent dough and a fluffy, cohesive frosting.
- Cream Butter Until Light and Fluffy: Whether for the cookie dough or the frosting, don’t skimp on creaming the butter and sugar. Beat them at medium-high speed until the mixture is visibly lighter in color and significantly fluffier. This incorporates air, which is essential for texture.
- Do Not Overmix the Dough: Once you add the dry ingredients to the wet, mix them just until they are combined. Overmixing develops gluten, which can make your cookies tough rather than tender.
- Chill the Dough Thoroughly: As mentioned, chilling is non-negotiable. Cold dough holds its shape much better during baking, yielding a thicker, fluffier cookie with less spread.
- Avoid Over-Baking at All Costs: These cookies are meant to be pale and soft. Remove them from the oven as soon as the edges begin to look set and show the slightest hint of browning, usually around 8-10 minutes. The centers might still look a little soft, but they will continue to set as they cool on the hot baking sheet. This prevents them from drying out. Allow them to cool completely on a wire rack before frosting.
Creative Variations for Your Soft Frosted Cookies
These soft frosted sugar cookies are incredibly versatile, allowing you to customize them for any theme or taste preference:
- Shape for Any Season: Get creative with cookie cutters! Use festive shapes for holidays (stars for Christmas, pumpkins for Halloween, bunnies for Easter), or simply use a round cookie cutter to perfectly replicate the classic Lofthouse cookie appearance.
- Color and Sprinkle Fun: Match your frosting and sprinkles to any celebration. I highly recommend using gel food coloring for your icing as it produces vibrant, rich colors without adding too much liquid to the frosting.
- Flavor Enhancements: For an extra layer of flavor, try adding 1/2 teaspoon of almond extract along with the vanilla extract in either the cookie dough or the frosting. It adds a subtle, sophisticated note that many adore. Lemon zest is another wonderful addition to the cookie dough for a bright, citrusy twist.
Frequently Asked Questions About Soft Frosted Sugar Cookies
Absolutely! You can prepare the cookie dough and keep it tightly covered in the refrigerator for up to 48 hours before baking. This makes them a great option for prepping ahead of a party or busy week. For longer storage, you can bake the cookies, let them cool completely, and then freeze them unfrosted in an airtight container for up to 2 months. Simply thaw and frost when you’re ready to serve.
Once frosted, these delicious cookies will maintain their freshness and soft texture when stored in an airtight container at room temperature for up to 1 week. To prevent the frosting from sticking together, you can place a piece of parchment paper between layers of cookies if stacking.
While I generally recommend freezing the unfrosted cookies for best quality, you can certainly freeze them frosted. To do so successfully, flash-freeze them first: place the frosted cookies in a single layer on a parchment paper-lined baking sheet and freeze until they are completely solid (this prevents the frosting from smudging). Once frozen solid, transfer them to a freezer-safe airtight container, layering them between sheets of parchment paper. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
More Delightful Cookie Recipes to Try
Cut-Out Sugar Cookies
Lemon Sandwich Cookies
Italian Butterball Cookies
Soft Frosted Sugar Cookies Recipe (Lofthouse Cookies)
Print
Pin
Rate
Ingredients
Cookie
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream full fat, room temperature
- 2 large eggs room temperature
- 1 1/2 teaspoon pure vanilla extract
- 3 cups all-purpose flour spooned & leveled
- 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 slightly harder crust)
- 1 teaspoon pure vanilla extract
- 2 1/2 – 3 cups powdered sugar (confectioners’ sugar)
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream or milk
- food coloring to color frosting (optional, gel food coloring for best results)
- candy sprinkles to decorate (optional)
Instructions
Cookies
-
In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
-
In a large mixing bowl (preferably of a stand mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 4-5 minutes on medium-high speed. Then, add the room temperature sour cream, large eggs, and pure vanilla extract, mixing until just combined. Gradually add the whisked dry ingredients to the creamed mixture, mixing on low speed until just incorporated. Be careful not to overmix, as the dough will be sticky. Divide the dough in half, form each into a flat disk, wrap tightly in plastic wrap, and chill overnight (or for at least 8 hours).1 cup unsalted butter, 1 cup sugar, 1/2 cup sour cream, 2 large eggs, 1 1/2 teaspoon vanilla
-
On the day of baking, preheat your oven to 350 degrees Fahrenheit (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
-
On a lightly floured surface, take one disk of chilled dough and roll it out evenly to a 1/4 inch thickness. Use your desired cookie cutters to cut out shapes. Re-roll any scraps gently and cut out more cookies until all dough is used.
-
Carefully place the cut-out cookies onto the prepared cookie sheets. Bake for 8-10 minutes. It’s crucial NOT to over-bake! Remove the cookies from the oven just before their edges turn golden, as they should remain pale and soft. Allow the cookies to cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling entirely.
Frosting
-
In a stand mixer or using a hand mixer, cream the room temperature butter and shortening together for about 3 minutes until light and fluffy. Add the salt and vanilla extract, mixing well. Slowly add 2 cups of powdered sugar and beat until smooth. Gradually add the heavy cream, 1 tablespoon at a time, followed by the remaining powdered sugar (you may not need all of it) until your desired consistency and taste are reached. Continue to beat until the frosting is wonderfully smooth and creamy. Once the cookies are completely cool, decorate them with the prepared frosting and your choice of candy sprinkles.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
Make Ahead Options – This recipe is fantastic for preparing in advance! You can easily make the cookie dough and keep it tightly covered in the refrigerator for up to 48 hours. Alternatively, bake the cookies as directed, allow them to cool completely, and then freeze them unfrosted for up to 2 months to preserve their best quality.
Storing Frosted Cookies – Once your delicious cookies are frosted, store them in an airtight container at room temperature. They will remain wonderfully soft and fresh for up to 1 week. If stacking, place a layer of parchment paper between each row to prevent the frosting from sticking or smudging.
Freezing Frosted Cookies – While it’s often recommended to freeze cookies unfrosted, you can indeed freeze these soft frosted sugar cookies. To do so effectively, first flash-freeze them by arranging them in a single layer on a parchment paper-lined baking sheet and freezing until they are completely solid. This step ensures the frosting hardens and doesn’t get squashed. Once hard, transfer the cookies to a freezer-safe airtight container, layering them between sheets of parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving for the best texture.