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Frosted Lofthouse Sugar Cookies

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Soft, pillowy sugar cookies topped with a creamy frosting, perfect for any occasion.

Ingredients

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

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 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.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted dough balls or baked cookies.

Nutrition

Find it online: https://recipesunfolded.com/frosted-lofthouse-sugar-cookies/

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