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Lofthouse-Style Soft Frosted Sugar Cookies
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Prep Time:
30 minutes
30 minutes
Cook Time:
11 minutes
11 minutes
Total Time:
221 minutes
221 minutes
Indulge in fluffy Lofthouse-style sugar cookies topped with sweet frosting and colorful sprinkles - perfect for any celebration!
Ingredients:
- For the dough:
- 3 3/4 cups (510g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup (227g) sour cream
- For the frosting:
- 4 cups (455g) powdered sugar
- 1 tablespoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring, for coloring the frosting
- Sprinkles, for decorating
Instructions:
- Mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- Prepare the cookie dough: In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy, for about 3 minutes. Mix in the eggs one at a time, pausing to scrape down the sides of the bowl after each addition. Add the vanilla and sour cream and mix until well combined. Gradually incorporate the flour into the mixture in two parts, scraping down the sides of the bowl as needed. The dough will be soft and fluffy.
- Gently fold the dough in the bowl: With a stiff rubber spatula, fold the dough by scooping down the side of the bowl and underneath the batter, then lifting and folding the dough over itself. Give the bowl a quarter turn and continue folding until the dough is smooth.
- Refrigerate the dough covered with plastic wrap for at least three hours to overnight, until it firms up. Consider transferring the dough to a separate bowl if needed.
- Preheat the oven to 350°F with a rack positioned in the center. Line two baking sheets with parchment paper for later use.
- Shape the cookies: Dust the counter with a light coating of flour. Using a medium (1 1/2 tablespoon) cookie scoop, portion out the dough onto the counter. Roll the dough between your hands to create a smooth, round ball. Remove any excess flour and transfer the ball to the cookie sheet. Continue scooping and rolling dough balls onto the sheet, leaving ample space between each cookie. Wrap the remaining dough and refrigerate for later use.
- Flatten the cookies: Dust the base of a drinking glass with flour and use it to press the cookies onto the cookie sheet until they are approximately 1/4-inch thick. Re-dust the glass with flour as necessary to avoid sticking.
- Bake the cookies: Place the first tray of cookies in the center of the oven and bake for 11 to 13 minutes until slightly puffed, dry on top, pale around the edges, and barely golden on the bottom when lifted with a thin spatula. Allow to cool on the tray for 5 minutes before transferring to a wire rack. Repeat with remaining cookie dough.
- Prepare the frosting: Cream the butter in a stand mixer with the paddle attachment until smooth. Blend in half of the powdered sugar, along with the vanilla and salt, and mix on low speed for one minute. Incorporate the rest of the powdered sugar and 1 tablespoon of milk, and beat for another minute until fluffy. Adjust consistency by adding more milk if needed. For pink frosting, stir in a few drops of food coloring until fully combined. (Tip: I suggest using 2 drops each of deep pink and red food gel for a vibrant color.)
- Frost the cookies by spreading the frosting on the cooled cookies and adding decorative sprinkles.
- Store the cookies in an airtight container at room temperature for up to 3 days, layering them with parchment paper to prevent sticking.