Oh, Lofthouse frosted sugar cookies—those soft, pillowy bites of heaven that taste like childhood and happy memories! I still remember the first time I bit into one at a friend’s birthday party, marveling at how they managed to stay so fluffy yet so rich. Now, years later, I’ve cracked the code to making them at home, and trust me, they’re even better fresh from your own oven. Perfect for bake sales, holidays, or just because it’s Tuesday, these cookies with their sweet frosting and sprinkle-topped charm never fail to make any day feel special. Once you try this recipe, you’ll never go back to store-bought again!

Why You’ll Love These Lofthouse Frosted Sugar Cookies

Let me tell you why these cookies are about to become your new obsession:

• So dang easy: No chilling the dough, no fancy techniques—just mix, bake, and devour
• Pillowy soft texture: That signature bakery-style fluffiness comes from the perfect sour cream ratio
• Frosting playground: Go wild with colors and sprinkles—I’ve done rainbow stripes for pride month and pastel hearts for Valentine’s Day
• Crowd pleaser magic: Kids go nuts for them, but trust me, adults sneak seconds when no one’s looking
• Better than store-bought: Fresh from your oven, these taste infinitely better than anything wrapped in plastic

Seriously, once you make these, you’ll understand why my cookie jar never stays full for long!

Ingredients for Lofthouse Frosted Sugar Cookies

Gathering the right ingredients makes all the difference with these cookies – trust me, I learned this the hard way after a sad batch with cold butter! Here’s exactly what you’ll need:

• 2 1/2 cups all-purpose flour (spooned and leveled – no packing it down!)
• 1/2 tsp baking powder + 1/2 tsp baking soda (yes, we’re using both – it’s the secret to that perfect rise)
• 1/2 tsp salt (don’t skip this – it balances all that sweetness)
• 1/2 cup unsalted butter (softened to that perfect “finger-dent” stage)
• 1 cup granulated sugar (regular white sugar works best here)
• 2 large eggs (room temperature helps them incorporate better)
• 1 tsp vanilla extract (the good stuff – imitation just won’t give the same depth)
• 1/2 cup sour cream (full fat for maximum tenderness)

For the frosting that makes these iconic:

• 2 cups powdered sugar (sifted if yours is lumpy)
• 2 tbsp milk (whole milk makes the creamiest frosting)
• 1/2 tsp vanilla extract
• Food coloring (gel works best for vibrant colors without thinning the frosting)
• Sprinkles (because let’s be honest – they’re half the fun!)

How to Make Lofthouse Frosted Sugar Cookies

Okay, let’s get baking! These cookies come together so easily, but I’ve got some tricks to make sure yours turn out bakery-perfect every single time.

Preparing the Cookie Dough

First, grab that softened butter and sugar – we’re going to cream them until they’re pale and fluffy (about 2 minutes with a mixer). This step is crucial for that light texture! Then add eggs one at a time, mixing well after each. Stir in the vanilla and sour cream – don’t worry if it looks a bit curdled at this point. Now, gently fold in your dry ingredients just until combined. Here’s my golden rule: stop mixing the second you stop seeing flour streaks. Overmixing = tough cookies, and we want clouds, not hockey pucks!

Baking and Cooling

Preheat that oven to 350°F (no cheating – a properly heated oven makes all the difference!). Scoop tablespoon-sized mounds onto parchment-lined sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges just barely start to tan – they’ll still look soft in the center, but that’s perfect! Let them cool on the pan for 5 minutes before transferring to a rack. Resist the urge to frost warm cookies – patience rewards you with frosting that doesn’t melt into a gloppy mess.

Making the Frosting

While cookies cool, whip up the easiest frosting ever: whisk powdered sugar, milk and vanilla until smooth. Want color? Add gel food coloring drop by drop until you reach your dream shade. The consistency should be thick but spreadable – like soft-serve ice cream. Too thick? Add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue!

Tips for Perfect Lofthouse Frosted Sugar Cookies

After making hundreds of these cookies (okay, maybe thousands – don’t judge my sweet tooth!), I’ve picked up some game-changing tricks:

• Parchment paper is your BFF: No sticking, even cleanup, and perfectly golden bottoms every time
• Gel food coloring rules: Liquid dyes thin the frosting – gel gives vibrant color without messing with consistency
• Cool completely before frosting: Warm cookies make the frosting slide right off (learned this the messy way!)
• Storage hack: Layer frosted cookies between parchment in an airtight container – they’ll stay soft for days
• Freeze unfrosted: Bake a double batch and freeze some dough balls for instant cookie emergencies

Follow these, and you’ll be the Lofthouse cookie hero of every potluck!

Variations for Lofthouse Frosted Sugar Cookies

Once you’ve mastered the classic version, try these fun twists to keep things exciting! Swap vanilla for almond extract in both dough and frosting – it adds this incredible bakery aroma. For citrus lovers, mix lemon zest into the dough and use lemon juice instead of milk in the frosting. Around the holidays, I add a pinch of cinnamon to the dough and top with crushed candy canes. The possibilities are endless – that’s the beauty of this recipe!

Storing and Freezing Lofthouse Frosted Sugar Cookies

Here’s how to keep these cookies tasting fresh for days (if they last that long!): Store frosted cookies in a single layer in an airtight container with parchment between layers – they’ll stay soft for up to 5 days. For longer storage, freeze unfrosted cookies in ziplock bags for 2 months – just thaw and frost when cookie cravings strike!

Nutritional Information for Lofthouse Frosted Sugar Cookies

Each fluffy cookie (frosting and all!) clocks in at about 140 calories – not bad for such a decadent treat! Keep in mind these are estimates since actual counts vary with exact ingredients and how generously you frost them. Here’s the breakdown per cookie:

• Calories: 140
• Sugar: 12g
• Fat: 5g
• Carbs: 22g
• Protein: 2g

Want to lighten them up? Try reducing the frosting or using low-fat sour cream – though I can’t promise that cloud-like texture will stay quite as magical!

FAQs About Lofthouse Frosted Sugar Cookies

I get asked these questions all the time – here are the answers straight from my cookie-stained recipe notebook!

Can I use yogurt instead of sour cream?
Absolutely! Plain Greek yogurt works great as a 1:1 substitute. Just make sure it’s full-fat for that signature soft texture. I’ve even used buttermilk in a pinch (use 1/4 cup since it’s thinner).

Why did my cookies spread too much?
Usually means your butter was too soft or you skipped the baking powder/soda. Also, check your oven temp – an oven thermometer is a baker’s best friend!

Can I make the dough ahead?
You bet! Scoop the dough into balls and refrigerate for up to 3 days (let sit at room temp 30 minutes before baking). For longer storage, freeze the dough balls for 2 months.

How do I get bright frosting colors?
Gel food coloring is the secret – start with a toothpick dip and add gradually. Liquid dyes water down the frosting and give pastel shades at best.

Are these cookies kid-friendly to make?
Totally! My 5-year-old loves helping with sprinkles and mixing (we call it “fluffing” the frosting). Just supervise the oven part – those little hands get excited!

Share Your Lofthouse Frosted Sugar Cookies

Show me your cookie masterpieces! Snap a pic of your frosted creations and tag me – I live for those sprinkle-covered triumphs. And if you tweaked the recipe? Spill your secrets in the comments below!

Irresistible Lofthouse Frosted Sugar Cookies in 30 Minutes

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• Author: ushinzomr
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft and fluffy sugar cookies topped with sweet frosting, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 cups powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• Food coloring (optional)
• Sprinkles (optional)

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla and sour cream.
5. Gradually add dry ingredients to wet ingredients, mixing until combined.
6. Drop dough by rounded tablespoons onto baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes until edges are lightly golden.
8. Cool cookies on a wire rack.
9. Mix powdered sugar, milk, and vanilla to make frosting.
10. Frost cooled cookies and add sprinkles if desired.

Notes

• Do not overmix the dough to keep cookies soft.
• Store in an airtight container for up to 3 days.
• Use gel food coloring for vibrant frosting.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg

Keywords: Lofthouse cookies, frosted sugar cookies, soft sugar cookies, easy cookie recipe