Ultimate Sugar Cookies
The Ultimate Sugar Cookies are just like Lofthouse Sugar Cookies; these are the ultimate, soft, cake-like cookie with a delicious frosting.
Who Doesn’t Love An Easy Homemade Cookie?
Here is a copycat recipe for the oh so loved store-bought Lofthouse brand sugar cookies. These cookies are fluffy, cake-like, soft goodness topped with a brightly colored frosting and adorned with sprinkles of the season. Y’all, I have a huge weakness for those super Soft Lofthouse Style Frosted Sugar Cookies. You know the ones you see in grocery stores that are full of bright frosting and loaded with sprinkles?
I have made these cookies for the past several years and just realized that the recipe isn’t on the blog! So here you go, my family’s favorite sugar cookie!
Tips For Making These Soft Lofthouse Style Frosted Cookies
The dough is sticky so you can just drop them onto the baking sheet in large tablespoonfuls and flatten with the back of the spoon.
They bake up with a puffy center but flatten slightly once they cool down. We all love that they just melt in your mouth with the first bite!
The homemade frosting is a simple buttercream and can be tinted in whatever color you like. To make them nice and pretty, don’t forget to add lots of festive sprinkles.
These Soft Lofthouse Style Frosted Sugar Cookies are perfect for special occasions like Valentine’s Day, Easter, Mother’s Day or Christmas and are sure to be a hit with friends and family.
So, what are y’all waiting for? Grab a big glass of milk and sit down to enjoy these copycat Lofthouse Sugar Cookies!
Ultimate Sugar Cookies
- ½ cup unsalted butter softened
- ¾ cup plus 2 Tbsp sugar
- 1 large egg
- 1 egg white
- 1 ¼ tsp vanilla extract
- ¾ cup sour cream
- ¼ tsp salt
- 3 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- 4 cups powdered sugar
- ¼ cup unsalted butter at room temperature
- ¼ cup shortening
- ¼ cup milk
- ¼ tsp vanilla extract
- ¼ tsp plus 1/8 tsp salt
- food coloring to color frosting optional
- candy sprinkles to decorate optional
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or if using your hand mixer, a large bowl, beat the butter on medium speed for one minute until light and fluffy. Add sugar and continue beating together until creamy and smooth, about 3 minutes.
Add egg and egg white and vanilla and mix until smooth.
Mix in the sour cream and salt; beat at low speed until combined.
Slowly stir in the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.
Cover the bowl and chill for at least 2 hours or overnight.
When you are ready to make the cookies, preheat oven to 300°F; line two large baking sheets with parchment paper or a silicone mat; set aside.
Scoop out the dough with 1 ounce a cookie scoop (or a ball size that is a little smaller than a golf ball) and roll them into balls in the palm of your hand. Fill a small cup with water and use it to moisten your fingertips as you press each dough ball onto the parchment paper. Form the dough into a circle that is about 2 ½ inch diameter. Leave about a half inch space between cookies.
Bake in prepared baking sheets for 14 - 16 minutes, or until the dough has puffed up and is firm. You do not want the cookies to brown; transfer to a cooling rack and cool completely before frosting.
To make the frosting: combine the powdered sugar, butter, shortening, milk, vanilla, salt and food coloring; mix until well combined.
Once cookies have cooled completely, frost and add sprinkles, if desired; allow frosting to set, then store in an air-tight container.