Soft Lofthouse Cookies with Frosting

Looking for the best Lofthouse Cookies recipe? This is the recipe you need. These soft frosted sugar cookies are perfect for when you just need that perfect cookie.

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Soft Lofthouse Cookies with Frosting

Tips for Storing Lofthouse Sugar Cookies

When you are storing these Lofthouse cookies you want to make sure to store them in an airtight container or in a freezer bag. If you are worried about the frosting being stuck onto another cookie, you can leave the cookies out until the icing starts to harden slightly. This just lets the frosting set. Then you can add a layer of parchment between each layer of cookies.

Can I Freeze Lofthouse Frosted Sugar Cookies?

I love to make extra of these Lofthouse frosted sugar cookies. It is a great way to keep cookies on hand. If you like to freeze cookies, you can freeze the cookies first on a plate and then add them to a container or the freezer bag. I would put parchment or wax paper between the layers of cookies. Then you can take as many or as little as you want from the bag to enjoy.

How to Keep Soft Frosted Sugar Cookies Soft

To keep your soft frosted sugar cookies soft, it is important to keep them stored in an airtight container. The air will dry the cookies out and make them harder. If you find that the cookies have gotten hard, you can microwave the cookies for a few seconds with a damp paper towel. This will soften your cookies. Do not overheat the cookies or the frosting will melt and the cookies will become even harder.

Holiday Sugar Cookies

If you want to make these sugar cookies holiday-themed you can use different colored frosting and sprinkles on top. Red for Valentine’s Day, Pink and yellow for Easter, or Green and red for Christmas.

Ingredients for Lofthouse Cookie Recipe

• Flour
• Baking soda
• Baking powder
• Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Light sour cream
• Powdered sugar
• Heavy cream
• Food coloring
• Sprinkles

How to Make Lofthouse Cookies

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Once at a time, add the eggs, beating until each is incorporated. Then, add the vanilla and sour cream and beat at low speed until combined.

After it is combined, add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Bake the Cookies

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

Make the Frosting

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Soft Lofthouse Style Frosted Cookies

Cook Time: 8 minutes minutes

Total Time: 8 minutes minutes

Servings: 4 1/2 dozen cookies

Looking for the best Lofthouse Cookies recipe? This is the recipe you need. These soft frosted sugar cookies are perfect for when you just need that perfect cookie.

4.30 from 37 votes

Review Recipe

Ingredients 

For the Cookies:

• 6 cups flour, divided
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup butter, at room temperature
• 2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups light sour cream

For the Frosting:

• 1 cup butter, at room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• Several drops food coloring
• Sprinkles

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Instructions

• In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
• In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
• Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
• Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
• Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
• To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
• Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Notes

Source: adapted from Runs With Spatulas originally from Recipe Secrets

Author: Laura

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