Soft Frosted Sugar Cookies
These soft and fluffy sugar cookies, inspired by Lofthouse cookies, are topped with a silky frosting, making them a nostalgic treat perfect for any occasion.
Ingredients
For the cookies
- 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.
Notes
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. They can also be frozen.