Perfectly Soft Lofthouse Style Frosted Sugar Cookies made from scratch with an easy frosting and full of pretty sprinkles! Best of all, they make a delicious treat to serve with a tall glass of milk.
They were the best kind of sugary bites of heaven for any sprinkle lover.
But really….cookies of any kind were a favorite when you were an eight year old. My mom never got them for us but you can bet as soon as I was old enough, I bought myself my own package. One bite was all it took for me to be completely smitten.
The dough comes together pretty easily using a hand mixer or a stand mixer. And it’s amazing what a little bit of cornstarch and sour cream do when added to cookie dough. They both help to keep the cookies nice and soft once they’re baked.
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.
- If you want to roll them out, the dough does need to be wrapped and chilled in the fridge for at least 2-3 hours in order to cut them. In this photo, I use these round cookie cutters {affiliate link} and this rolling pin.
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!
Yields 14 cookies
Perfectly Soft Lofthouse Style Frosted Sugar Cookies made from scratch with an easy frosting and full of pretty sprinkles! Best treat to serve with a tall glass of milk.
30 minPrep Time
8 minCook Time
38 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 tablespoon sour cream, room temperature
2 cups all purpose flour (measured correctly using scoop and level method)
2 teaspoons corn starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
Frosting
1/2 cup unsalted butter, at room temperature
1-2 tablespoons shortening (*optional - to develop that harder crust)
1 teaspoon pure vanilla extract
2 1/2 - 3 cups powdered sugar
Pinch of salt
3-4 tablespoons heavy cream
food coloring to color frosting (optional)
candy sprinkles to decorate (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add vanilla, egg and sour cream until well combined, scraping down the bowl with a silicone spatula.
- In a separate bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 30 minutes up to 2 hours.
- Preheat oven to 350° F.
- Remove dough from fridge. Working with a two-tablespoon-sized piece of dough at a time, roll into a round ball. Place dough ball onto the prepared baking pan and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten dough. Transfer flattened cookie to lined baking pan and repeat process with remaining dough.
- Bake in preheated oven for 8-9 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges. Remove from oven and cool for five minutes before transferring onto a wire rack to cool completely. Cookies will continue to cook while they cool.
- To make the butter cream frosting: Cream butter (and shortening if using) in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
- Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Notes
*Sugar cookies get hard and dry out if you don’t seal them up properly so it's important to store them in an airtight container.
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More sprinkles:
No Churn Cake Batter Ice Cream
More Holiday Treats:
Classic Pecan Snowball Cookies
Peppermint Stuffed Snowball Cookies
Nutella Stuffed Peanut Butter Cookies
Butterscotch Maple Walnut Fudge Filled Cookie
If you need to find more holiday cookies, you can find all my cookies HERE or stop by my cookies board on Pinterest and follow along to stay up to date:
