Why You’ll Love This Recipe
I love these cookies because they’re much softer and thicker than traditional sugar cookies. Sour cream helps me create their signature tender, cake-like texture, while vanilla and almond extracts give them that familiar bakery-style flavor.
I also like that I don’t need complicated decorating skills. A simple layer of fluffy frosting and a handful of sprinkles are all I need to give these cookies their classic appearance.
Another reason I keep this recipe around is how easy it is to customize. I can tint the frosting any color and change the sprinkles to match birthdays, Christmas, Easter, Valentine’s Day, or other celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring, optional
- Colorful sprinkles
Directions
1. Combine the Dry Ingredients
I whisk the flour, baking powder, baking soda, and salt together in a medium bowl. I set the mixture aside while I prepare the wet ingredients.
2. Cream the Butter and Sugar
In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture is pale and fluffy.
I add the egg and mix until combined. Then I mix in the sour cream, vanilla extract, and almond extract.
3. Make the Dough
I gradually add the dry ingredients to the wet mixture. I mix just until a soft dough forms, taking care not to overmix it.
The dough will be softer than traditional rolled sugar cookie dough.
4. Chill the Dough
I cover the bowl and refrigerate the dough for at least 1 hour. Chilling makes the soft dough easier for me to handle and helps prevent excessive spreading in the oven.
5. Prepare for Baking
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop portions of chilled dough and roll them gently into balls. I place them a few inches apart on the prepared baking sheets and lightly flatten the tops.
6. Bake
I bake the cookies for about 9–11 minutes. I remove them when the tops look set but are still pale.
I avoid waiting for them to become golden brown because slightly underbaking them helps me maintain the characteristic soft Lofthouse-style texture.
7. Cool
I let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack.
I allow them to cool completely before frosting.
8. Make the Frosting
I beat the softened butter until smooth and creamy. I gradually add the powdered sugar, followed by the vanilla, salt, and enough cream or milk to create a light, fluffy frosting.
If I want colorful cookies, I add a few drops of food coloring and mix until I reach my desired shade.
9. Frost and Decorate
I spread a generous layer of frosting over each completely cooled cookie.
I immediately add colorful sprinkles so they stick to the frosting before the surface begins to set.
Servings and Timing
I usually get approximately 20–24 cookies from this recipe, depending on how large I make each portion.
- Prep time: 25 minutes
- Chilling time: 1 hour
- Bake time: 9–11 minutes per batch
- Decorating time: 20 minutes
- Total time: about 2 hours
- Servings: 20–24 cookies
Variations
Chocolate Frosted Lofthouse Cookies
I add cocoa powder to my buttercream for a creamy chocolate frosting. I like pairing the chocolate topping with rainbow sprinkles.
Lemon Sugar Cookies
I add fresh lemon zest to the cookie dough and a little lemon juice or lemon extract to the frosting. This gives me a brighter version that’s especially good for spring.
Holiday Lofthouse Cookies
I tint the frosting with seasonal colors and use coordinating sprinkles. I can make pink cookies for Valentine’s Day, pastel cookies for Easter, orange cookies for Halloween, or red and green cookies for Christmas.
Funfetti Sugar Cookies
I gently fold rainbow sprinkles into the cookie dough before chilling it. I still frost the finished cookies and add extra sprinkles on top for even more color.
Almond-Free Cookies
If I don’t want almond flavor, I simply leave out the almond extract and add a little extra vanilla extract instead.
Storage/Reheating
I store frosted Lofthouse Sugar Cookies in an airtight container at room temperature for about 2–3 days. I arrange them in a single layer whenever possible or separate layers with parchment paper to protect the frosting.
For longer storage, I refrigerate them for up to 5 days. I let refrigerated cookies sit at room temperature for about 15–20 minutes before serving so the cookie and frosting can soften.
I can also freeze unfrosted cookies for up to 2–3 months. Once thawed, I add fresh frosting and sprinkles before serving.
I don’t normally reheat frosted cookies because the heat can melt the buttercream. If I freeze unfrosted cookies, I simply thaw them at room temperature.
FAQs
Why are Lofthouse Sugar Cookies so soft?
I use sour cream and avoid overbaking the cookies to create their characteristic soft, cake-like texture. I remove them from the oven while they’re still pale rather than waiting for browned edges.
Do I have to chill the cookie dough?
I recommend chilling it because the dough is intentionally soft. Chilling makes it easier for me to portion and shape while also helping control spreading during baking.
Can I make Lofthouse Sugar Cookies ahead of time?
Yes. I can bake the cookies a day or two ahead and store them in an airtight container. I can also prepare the frosting separately and decorate the cookies closer to serving time.
How do I know when the cookies are done?
I look for cookies that appear set around the edges and on top but remain pale. I don’t wait for significant browning because that can result in a firmer, drier cookie instead of the soft texture I want.
Can I freeze Lofthouse Sugar Cookies?
Yes. I prefer freezing them without frosting. I let the baked cookies cool completely, place them in a freezer-safe container with parchment between the layers, and freeze them for up to 2–3 months. After thawing, I frost and decorate them as usual.
Conclusion
Lofthouse Sugar Cookies are one of my favorite choices when I want a soft, bakery-style cookie instead of a crisp traditional sugar cookie. Their thick, tender centers pair perfectly with fluffy vanilla frosting and colorful sprinkles.
PrintLofthouse Sugar Cookies
Soft, thick, cake-like Lofthouse Sugar Cookies topped with fluffy vanilla buttercream and colorful sprinkles. Sour cream keeps the cookies tender while vanilla and almond extracts give them classic bakery-style flavor.
- Prep Time: 25 minutes
- Cook Time: 9–11 minutes
- Total Time: 2 hours
- Yield: 20–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring, optional
- Colorful sprinkles
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy. Add the egg and mix until combined, then mix in the sour cream, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.
- Cover the bowl and refrigerate the dough for at least 1 hour to make it easier to handle and help control spreading.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop portions of chilled dough, gently roll them into balls, place them a few inches apart on the prepared baking sheets, and lightly flatten the tops.
- Bake for 9–11 minutes, or until the tops and edges look set but remain pale. Avoid browning the cookies to maintain their soft, cake-like texture.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack and cool completely.
- For the frosting, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, followed by the vanilla, salt, and enough heavy cream or milk to create a light, fluffy consistency. Add food coloring if desired.
- Spread a generous layer of frosting over each completely cooled cookie and immediately decorate with colorful sprinkles.
Notes
- For chocolate frosting, add cocoa powder to the buttercream and adjust the cream or milk as needed for a spreadable consistency.
- For lemon cookies, add fresh lemon zest to the dough and lemon juice or lemon extract to the frosting.
- Customize the frosting color and sprinkles for holidays, birthdays, or other celebrations.
- For funfetti cookies, gently fold rainbow sprinkles into the dough before chilling.
- For an almond-free version, omit the almond extract and use a little extra vanilla extract.
- Do not overbake the cookies. They should look set but remain pale for the characteristic soft texture.
- Store frosted cookies in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
- Unfrosted cookies can be frozen in a freezer-safe container for up to 2–3 months. Thaw at room temperature before frosting and decorating.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg
