Soft Frosted Sugar Cookies (Lofthouse Copycat!)
Introduction
There is something almost magical about a cookie that stays plush and pillowy under a glossy ribbon of frosting — that warm, nostalgic sigh the first bite brings. Today I want to share my heart-and-home version of Soft Frosted Sugar Cookies (Lofthouse Copycat!), a recipe that makes weeknights feel celebratory and holiday trays feel complete. These cookies remind me of childhood birthday parties, folding laundry on a rainy afternoon, and the soft hum of conversation around a kitchen table. If you love a melt-in-your-mouth cookie, you might also enjoy the chewy comfort of soft and chewy M&M cookies, which pair beautifully with a glass of milk.
Why You’ll Love This Recipe — Soft Frosted Sugar Cookies (Lofthouse Copycat!)
- Familiar comfort: tastes like bakery-bought nostalgia, but even better because you made it.
- Soft texture: cake-like, tender centers and slightly firmer edges that hold up to fun frosting.
- Quick payoff: an easy recipe that feels indulgent without hours in the kitchen — almost a quick dinner idea turned dessert.
- Family favorite: kids and adults alike beam at the colorful frosting and soft crumb.
- Versatile: use cookie cutters for special occasions or keep rounds for a simple afternoon treat.
Ingredients
- 2 1/2 cups all-purpose flour — for structure and that perfect soft crumb.
- 1 teaspoon baking powder — gives gentle lift.
- 1/2 teaspoon baking soda — balances texture and tenderness.
- 1/2 teaspoon salt — enhances the sweetness.
- 3/4 cup unsalted butter, softened — adds richness; can substitute with vegan butter for a dairy-free option.
- 1 cup granulated sugar — for sweetness and soft bite.
- 1/2 cup light brown sugar, packed — keeps cookies moist and slightly chewy.
- 1 large egg, at room temperature — binds and adds richness.
- 2 teaspoons pure vanilla extract — the soul of the flavor.
- 1/2 cup sour cream — keeps the interior tender and soft; swap for plain Greek yogurt for a slightly tangier twist.
- For the frosting:
- 3 cups powdered sugar, sifted — smooth sweetness.
- 1/2 cup unsalted butter, softened — or vegan butter.
- 2–3 tablespoons heavy cream or milk — adds silky flow.
- 1 teaspoon vanilla extract.
- A few drops gel food coloring (optional) for that classic Lofthouse look.
- Substitutions: Use coconut oil for dairy-free cookies and frosting made with vegan butter and a splash of oat milk for a vegan-friendly version.
Timing
- Prep time: 20 minutes
- Chill time: 30 minutes (optional but recommended)
- Cook time: 8–10 minutes per batch
- Total time: about 1 hour (including cooling and frosting)
This easy recipe comes together faster than takeout delivery and the payoff — buttery, soft cookies frosted in pastel joy — is worth every minute.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. The first whiff of butter and vanilla will make everyone peek into the kitchen.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugar until pale and fluffy (about 2–3 minutes). Add the egg and vanilla and beat until smooth.
- Mix in the sour cream until fully incorporated. The dough will feel silky and a bit tangy — this is what keeps the cookies soft.
- Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix; the dough should be soft and slightly sticky.
- Chill the dough for at least 30 minutes if possible — chilled dough yields thicker, more tender cookies.
- Scoop rounded tablespoons of dough onto the prepared sheet, leaving 2 inches between cookies. Use a flat-topped measuring cup to gently press each cookie into a smooth round for that classic look.
- Bake for 8–10 minutes until the edges are set and the centers still look slightly underbaked. Your kitchen will smell like buttery, vanilla-scented comfort.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the butter until smooth, then add powdered sugar gradually with the vanilla and enough cream to reach a spreadable consistency. Add color if desired and spread generously on cooled cookies.
Tips and Variations
- Add a teaspoon of almond extract for a warm, bakery-like nuance.
- For a healthier option, swap half the flour for whole wheat pastry flour and reduce sugar by 1/4 cup — still comforting and slightly lighter.
- Festive meal twist: top with sprinkles, crushed candy canes, or edible glitter for holidays.
- Mini cookie version: bake as bite-sized rounds for cookie trays and lunchbox surprises.
- Make them gluten-free by using a 1:1 gluten-free flour blend and adding a teaspoon of xanthan gum if your blend doesn’t already contain it.
Serving Suggestions
These cookies shine with simple pairings: a steaming mug of chai or hot chocolate on a cozy night, a chilled glass of milk for little hands, or a bright afternoon iced tea when you want something indulgent. For holiday gatherings, arrange them on a platter with scented candles and fresh citrus slices — the colors and textures will make even the simplest party feel intentional and warm. Pairing note: also lovely alongside soft breakfast treats like cinnamon sugar French toast muffins when you’re hosting a brunch that swings sweet.
Storage and Make-Ahead Tips
- Keep unfrosted cookies in an airtight container with parchment between layers for up to 3 days at room temperature.
- Frosted cookies are best eaten within 24–48 hours; store in a single layer or separated with parchment to prevent sticking.
- Freeze unfrosted dough balls on a tray, then bag for up to 3 months. Thaw in the fridge overnight and bake as directed.
- For parties, bake ahead and freeze fully cooled frosted cookies in a single layer with parchment between for up to 2 months. Thaw at room temperature.
Pro Tips from the Kitchen
- Use room temperature ingredients: eggs and butter blend more evenly and give a lighter crumb.
- Slightly underbake for maximum softness — the centers will set as they cool.
- Chill the dough for thicker cookies and a more controlled spread.
- Sift your powdered sugar for frosting to avoid lumps and keep the texture silky.
- If frosting gets too runny, chill it for 10 minutes to thicken rather than adding more powdered sugar.
FAQs
Q: Can I make these cookies without chilling the dough?
A: Yes — you can bake right away, but chilling helps control spread and gives a thicker, softer cookie. If you’re in a rush, bake immediately and keep an eye on bake time.
Q: How do I get that smooth bakery-style frosting?
A: Use softened butter and sifted powdered sugar, add liquid a tablespoon at a time to reach a thick but spreadable consistency, and use a small offset spatula to create a velvety finish.
Q: Can I use cookie cutters with this dough?
A: Absolutely. If using cutters, roll the dough between sheets of parchment to about 1/4 inch thick, chill briefly, then cut and bake. This makes festive shapes easy.
Q: Are these freezer-friendly?
A: Yes. Freeze dough balls or fully baked unfrosted cookies for up to 3 months. Frosted cookies can be frozen in a single layer with parchment between.
Conclusion
These Soft Frosted Sugar Cookies (Lofthouse Copycat!) are more than a recipe; they are an invitation to slow down, celebrate small moments, and bake memories with the people you love. Whip up a batch for birthdays, cozy nights in, or whenever you need an indulgent dessert that feels like a hug. For another trusted take and to compare techniques, see this excellent Soft Lofthouse Style Frosted Sugar Cookies {Copycat Recipe} for more inspiration and tips.
Contents
Soft Frosted Sugar Cookies
Ingredients
- 2.5 cups all-purpose flour for structure and that perfect soft crumb
- 1 teaspoon baking powder gives gentle lift
- 0.5 teaspoon baking soda balances texture and tenderness
- 0.5 teaspoon salt enhances the sweetness
- 0.75 cups unsalted butter, softened adds richness; can substitute with vegan butter
- 1 cup granulated sugar for sweetness and soft bite
- 0.5 cup light brown sugar, packed keeps cookies moist and slightly chewy
- 1 large egg, at room temperature binds and adds richness
- 2 teaspoons pure vanilla extract the soul of the flavor
- 0.5 cup sour cream keeps the interior tender and soft; swap for plain Greek yogurt for tangier twist
For the frosting
- 3 cups powdered sugar, sifted smooth sweetness
- 0.5 cup unsalted butter, softened or vegan butter
- 2-3 tablespoons heavy cream or milk adds silky flow
- 1 teaspoon vanilla extract
- a few drops gel food coloring (optional) for that classic Lofthouse look
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with granulated and brown sugar until pale and fluffy (about 2–3 minutes). Add the egg and vanilla and beat until smooth.
- Mix in the sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix; the dough should be soft and slightly sticky.
- Chill the dough for at least 30 minutes if possible.
Baking
- Scoop rounded tablespoons of dough onto the prepared sheet, leaving 2 inches between cookies.
- Bake for 8–10 minutes until the edges are set and the centers still look slightly underbaked.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- To make the frosting, beat the butter until smooth, then add powdered sugar gradually with the vanilla and enough cream to reach a spreadable consistency.
- Add color if desired and spread generously on cooled cookies.
