Frosted Lofthouse Sugar Cookies Recipe

Frosted Lofthouse Sugar Cookies are soft, pillowy, and dressed with a cloud of sweet frosting that everyone loves. This version keeps the classic texture and adds a simple sour cream twist for tenderness. If you like soft sugar cookies with a glossy finish, this recipe will be a quick favorite. Try a similar shortbread-style cookie for a firmer bite or for variety after you bake these.

What makes these soft frosted cookies a hit

I love these cookies because they hit familiar notes: bright vanilla, light chew, and a creamy frosting. They work for holidays, birthdays, and when you need a simple treat fast. The dough is forgiving, and the frosting hides small imperfections. That makes these Frosted Lofthouse Sugar Cookies ideal for bakers of any skill level. For a minty twist around winter, pair them with an easy peppermint chocolate recipe like this peppermint chocolate cookie.

Cozy flavors, simple pantry staples

These cookies use basic ingredients you likely have now: butter, sugar, eggs, flour, baking powder, and vanilla. A touch of sour cream or full-fat yogurt keeps the crumb soft. The frosting uses butter, powdered sugar, and a splash of milk. You don’t need special tools.

Fast to mix, fun to frost

The dough comes together in minutes. Chill briefly, scoop, bake a few minutes, then frost once cooled. Kids can help with sprinkles. The method favors speed without sacrificing a soft texture.

Ingredients, swaps and why they matter

Below is what you’ll need to make these cookies and how small swaps change the result. I include a few common substitutions for dietary needs.

Items to gather before you start

• 2 3/4 cups (345 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream (or full-fat plain yogurt)
• 2 tsp pure vanilla extract

Frosting:

• 1/2 cup (113 g) unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract
• Food coloring and sprinkles, optional

For inspiration on a cream cheese take, see this cinnamon cream cheese cookie the same idea applies if you try a cream cheese frosting.

Simple swaps for common needs

• Dairy-free: use plant-based butter and coconut yogurt instead of sour cream.
• Lower sugar: reduce granulated sugar by 1/4 cup and add a touch more milk to the frosting if needed.
• Gluten-free: replace flour with a 1:1 gluten-free blend that contains xanthan gum. Bake a few minutes longer and watch for browning.

Small variation (optional)

Stir 1 tsp lemon zest into the dough for a citrus lift. Or swap half the vanilla for almond extract for a classic bakery flavor.

How to make these cookies from scratch

Follow these clear steps. Read them through before you start. You can use a stand mixer or a hand mixer.

Step-by-step cooking instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Whisk flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time. Mix in sour cream and vanilla.
4. Gradually add dry ingredients until just combined. Do not overmix. The dough will be soft.
5. Use a cookie scoop or spoon to place 2 tbsp portions onto prepared sheets, spacing 2 inches apart.
6. Bake 8–10 minutes, until the edges set but centers remain soft. Rotate pans halfway if needed.
7. Let cookies cool on the pan for 2 minutes, then transfer to a rack to cool fully.
8. For the frosting, beat butter until smooth. Add powdered sugar gradually with milk and vanilla. Beat until spreadable. Tint with food coloring if desired. Spread or pipe on cooled cookies and top with sprinkles.

Step	Details
1	Preheat oven to 375°F (190°C). Line baking sheets with parchment.
2	Cream butter and sugar, then add eggs, sour cream, and vanilla.
3	Fold in dry ingredients. Scoop dough and bake 8–10 minutes.
4	Cool completely, then frost with buttercream.

Tips for texture, timing & tools

• Don’t overbake. Remove when centers look just set.
• Use room-temperature eggs for even mixing.
• A cookie scoop gives uniform size and bake time.
• If dough feels too sticky, chill 15–30 minutes.
• For softer cookies, pull them from oven at the lower end of bake time.

Keeping and warming your cookies

These cookies travel well and hold up in casual dessert trays. Store and reheat with care to keep that tender crumb.

How to store them properly

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If frosted, separate layers with parchment to protect the icing. For longer storage, freeze unfrosted dough balls or baked cookies in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

Warming without losing flavor

To refresh a cookie, warm briefly: 7–10 seconds in the microwave on low or 3–4 minutes in a 300°F (150°C) oven for a just-baked feel. If they are frosted, skip the oven and use the microwave method in very short bursts.

A dish worth making again and again

These cookies work for simple weeknight baking and for big celebrations. They hold up to sprinkles, piping, and stacking in care packages.

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Common questions answered

Can I make the dough ahead of time?

Yes. Chill dough for up to 48 hours or freeze portions for up to 2 months. Thaw in the fridge before baking.

Why are my cookies spreading too much?

Too-soft butter or too-warm dough can spread. Chill dough 15–30 minutes and bake on a cool baking sheet.

Can I use yogurt instead of sour cream?

Yes. Full-fat plain yogurt swaps 1:1 for sour cream and keeps the texture soft.

How do I get smooth frosting like the store-bought version?

Beat frosting well until fluffy. Add milk a teaspoon at a time to reach a glossy, spreadable texture. Use an offset spatula for a smooth finish.

One last note

These Frosted Lofthouse Sugar Cookies are simple, forgiving, and crowd-pleasing. They make a reliable treat when you want something soft and sweet with minimal fuss.

Conclusion

For another take on the classic soft, tangy frosting texture, check the full guide for Fluffernutter Cookies.