If your baking endeavors lean towards more intricately decorated cookies, where precise shapes and designs are key, I highly recommend exploring my no-spread sugar cookie recipe. However, if you’re looking for a delightful baking project that’s less about intricate icing and more about pure, unadulterated comfort and flavor, these frosted sugar cookies are undoubtedly your best bet. They offer all the joy of decorating without the pressure of perfection, making them ideal for bakers of all skill levels.

Why You’ll Fall in Love with These Frosted Buttercream Cookies!

• Nostalgic Flavor, Elevated Quality: These cookies capture the beloved taste and comforting texture of your favorite store-bought Lofthouse-style sugar cookies, but with the superior quality and freshness that only a homemade recipe can offer. Experience the classic vanilla-almond notes perfectly balanced with a rich buttercream.
• Unmatched Softness & Tenderness: Thanks to the thoughtful inclusion of cornstarch and sour cream in the dough, these cookies boast an exceptionally soft, tender, and moist crumb. Say goodbye to dry, crumbly cookies and hello to a pillowy, melt-in-your-mouth delight that stays soft for days.
• Customizable Buttercream Flavor: Our signature buttercream is infused with both vanilla and almond extracts for that classic Lofthouse essence. However, the almond extract is entirely optional, allowing you to easily adjust the flavor profile to suit dietary needs or personal preferences. Feel free to experiment with other extracts like lemon, peppermint, or even a dash of maple for seasonal variations!
• Perfect for Any Occasion: These cookies are not just a treat; they’re a canvas for creativity! Their simple elegance makes them perfect for any celebration. Easily customize the frosting color to match holidays like vibrant reds and greens for Christmas, spooky purples and oranges for Halloween, or pastel shades for spring and Easter. They are a fantastic addition to birthday parties, bake sales, or simply as a comforting snack with a cup of tea.

Essential Ingredients for Your Soft Sugar Cookies & Buttercream

• All-Purpose Flour: This recipe has been meticulously developed and tested using standard all-purpose flour. Its balanced protein content is perfect for achieving the desired soft, yet structured cookie. While other flours may work, using all-purpose ensures consistent results for this particular recipe.
• Unsalted Butter: Always opt for unsalted butter in baking. This allows you complete control over the total salt content in your recipe, ensuring a perfectly balanced flavor. Make sure your butter is at a true room temperature for optimal creaming, which is crucial for the cookies’ texture.
• Cornstarch (or Cornflour): This unassuming ingredient is a secret weapon for achieving an unbelievably soft and tender crumb. Cornstarch helps to reduce gluten development, resulting in a melt-in-your-mouth cookie that resists becoming tough. Do not skip this!
• Sour Cream: The addition of sour cream is another key player in making these cookies exceptionally moist and tender. Its acidity reacts with the leavening agents, promoting a beautiful rise and contributing to the signature soft, cake-like texture. Ensure it’s at room temperature for smooth incorporation into the dough.
• Almond Extract: For that distinctive, authentic Lofthouse cookie flavor, a touch of almond extract is added to both the cookies and the frosting. However, if you have a nut allergy, prefer a different flavor, or simply don’t have it on hand, feel free to omit it. The cookies will still be delicious with just vanilla!
• Confectioners’ Sugar (Powdered Sugar / Icing Sugar): This finely milled sugar is essential for creating a smooth, lump-free buttercream frosting. Its delicate texture ensures the frosting is creamy and dissolves beautifully on the tongue, unlike granulated sugar which would leave a gritty texture.
• Other Standard Baking Ingredients: Don’t forget baking powder, baking soda, kosher salt (for flavor balance), granulated white sugar (for the cookie base), large eggs (for structure and richness), vanilla extract (a must for flavor), and heavy cream (for the buttercream’s creaminess).

Step 1: Combine Dry Ingredients. In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisking ensures that these dry ingredients are evenly distributed, which is crucial for a consistent rise and texture in your cookies. Set this bowl aside for later use.

Step 2: Cream Wet Ingredients. In a separate, larger bowl, or using a stand mixer equipped with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat them on medium-high speed until the mixture becomes visibly light, pale, and fluffy – this process incorporates air, which contributes significantly to the cookies’ soft texture. Next, incorporate the large egg, vanilla extract, and almond extract (if you’re using it), mixing until they are just combined. Finally, add the room-temperature sour cream and mix once more until fully incorporated, but be careful not to overmix.

Step 3: Form Dough & Chill. Gently pour all the whisked dry ingredients into the bowl with your wet ingredients. Mix on low speed, or by hand with a spatula, until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten too much and lead to tough cookies. Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. Chilling is essential to prevent the cookies from spreading excessively during baking, helping them maintain their desirable thick shape.

Step 4: Bake the Cookies. While your dough is chilling, preheat your oven to 350ºFahrenheit (175ºC). Line two baking sheets with parchment paper or silicone baking mats. Once the dough is chilled, scoop out generous 2-tablespoon portions of the cookie dough. Roll each portion into a smooth ball and place them on the prepared baking sheets, ensuring they are spaced about 3-4 inches apart to allow for slight spreading. Bake one sheet at a time for 8-10 minutes. The cookies are ready when their edges are set and a light golden brown, while their centers still appear slightly underbaked and soft. This slight underbaking is key to their ultimate softness. Allow them to cool on the baking sheet for 15 minutes before carefully transferring them to a wire cooling rack to cool completely. This initial cooling on the hot tray helps them set further without drying out.

Step 5: Prepare Buttercream Base. In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, begin to whisk the room-temperature unsalted butter with the confectioners’ sugar. At first, this mixture will appear dry and crumbly, which is perfectly normal. Continue mixing until it starts to come together.

Step 6: Finish & Color Frosting. Add the heavy cream (start with 2 tablespoons and add more if needed for desired consistency), vanilla extract, almond extract, and a pinch of salt to the butter-sugar mixture. Beat on medium-high speed until the frosting becomes wonderfully soft, creamy, and smooth. If it feels too stiff, gradually add the remaining tablespoon of heavy cream until it reaches your desired spreadable consistency. Finally, add a few drops of your chosen food gel coloring (for this recipe, we recommend a soft pink) and mix until the color is uniform and vibrant.

To Frost Your Cookies: Once your cookies are completely cooled, it’s time for the fun part! I find it easiest to scoop out a small or medium cookie scoop-full of frosting and place it directly in the center of each cookie. Then, using a small offset spatula, gently spread the frosting outwards, creating beautiful swirls and peaks. Don’t worry about perfection – the charm of these cookies often lies in their homemade, slightly imperfect look. Finish by liberally scattering your favorite sprinkles over the wet frosting for that classic, festive touch. Enjoy your delightful creations!

Expert Recipe Tips & Tricks for Perfect Soft Frosted Cookies

• Accurate Ingredient Measurement with a Kitchen Scale: For consistently perfect cookies, I cannot stress enough the importance of using a kitchen scale to weigh your ingredients, especially flour. Measuring flour with cups can lead to significant inconsistencies; too much flour results in dry, dense cookies that lack the desired softness. Metric measurements, typically provided by kitchen scales, offer unparalleled precision.
• Opt for Gel Food Coloring: When coloring your buttercream, always choose gel food coloring over liquid varieties. Gel colors are highly concentrated, meaning you only need a drop or two to achieve vibrant hues without thinning out your frosting’s consistency. My personal favorite brand for brilliant and consistent colors is Americolor.
• Don’t Skip the Dough Chilling! Chilling the cookie dough for the recommended time is a non-negotiable step. This firming process prevents the butter from melting too quickly in the oven, which would cause your cookies to spread excessively and lose their characteristic thick, soft shape. Cold dough ensures perfectly plump cookies.
• Seasonal & Holiday Variations: Embrace the versatility of these cookies! The beauty of soft frosted sugar cookies is how easily they adapt to any season or holiday. Simply swap out the pink frosting for festive reds and greens for Christmas, vibrant purples and oranges for Halloween, or soft pastels for Easter celebrations. Change your sprinkles accordingly for an extra festive touch!
• Shape Perfection with a Biscuit Cutter: For those who love a perfectly round cookie, here’s a pro tip: immediately after removing the cookies from the oven, while they are still warm and pliable, use a large glass or biscuit cutter that is slightly larger than your cookie. Place the cutter around the cookie and gently scoot it in a circular motion to reshape any uneven edges into a beautiful, perfect circle.

Frequently Asked Questions About Soft Frosted Sugar Cookies

Storage & Freshness Tips for Your Frosted Cookies

To maintain their exquisite softness and creamy frosting, store these delightful soft frosted cookies in an airtight container. Keep them in the refrigerator for up to 4-5 days. It’s worth noting that the buttercream frosting may develop a slight crust on its surface over time when refrigerated, which is a natural occurrence but doesn’t impact the delicious flavor or overall quality of the cookie. For best enjoyment, let them sit at room temperature for 10-15 minutes before serving to allow the frosting to soften slightly.

Soft Sugar Cookies

• ▢ 2 ¾ cups all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon cornstarch
• ▢ 1 cup unsalted butter room temperature
• ▢ 1 cup white sugar
• ▢ 1 large egg room temperature
• ▢ ¼ cup sour cream room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ ¼ teaspoon almond extract optional

Sugar Cookie Buttercream

• ▢ ½ cup unsalted butter room temperature
• ▢ 2 cups confectioners’ sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ⅛ teaspoon almond extract
• ▢ pinch salt
• ▢ 2-3 tablespoons heavy cream
• ▢ soft pink food gel

Cookies

• In a large mixing bowl, meticulously whisk together the all-purpose flour, cornstarch, salt, baking soda, and baking powder until thoroughly combined and lump-free. Setting this aside ensures it’s ready for smooth incorporation into the wet ingredients.
  2 ¾ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon cornstarch
• In the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl and a handheld mixer, cream the softened unsalted butter with the white sugar until the mixture is light, fluffy, and significantly paler in color. This creaming process incorporates essential air. Then, add the room-temperature egg, vanilla extract, and almond extract (if desired), mixing until just combined. Incorporate the room-temperature sour cream last, mixing briefly until fully blended.
  1 cup unsalted butter, 1 cup white sugar, 1 large egg, 2 teaspoons vanilla extract, ¼ teaspoon almond extract, ¼ cup sour cream
• Gradually add the dry ingredients into the wet ingredients. Mix on the lowest speed or fold by hand until the dough is just combined and no visible streaks of flour remain. Overmixing can lead to tough cookies. Cover the bowl securely with plastic wrap and chill the dough in the refrigerator for a minimum of 1 hour to prevent excessive spreading during baking.
• After the dough has chilled, preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper or silicone baking mats to ensure non-stick baking and easy cleanup.
• Scoop out approximately 2 tablespoons of the chilled cookie dough for each cookie. Roll the dough between your palms to form smooth, uniform balls. Place these cookie dough balls onto the prepared baking sheets, ensuring a generous spacing of 3-4 inches between each to accommodate spreading.
• Bake the cookies one sheet at a time for 8-10 minutes. The edges should appear set and lightly golden, while the centers will still look slightly underbaked and very soft. This is crucial for their signature melt-in-your-mouth texture. For perfectly round cookies, immediately after removing from the oven, use a large biscuit cutter or an upside-down glass to gently scoot the edges of each warm cookie into a neat circular shape.
• Allow the baked cookies to cool on the baking sheet for about 15 minutes. This initial cooling helps them firm up slightly before you can safely transfer them to a wire cooling rack to cool completely to room temperature. It’s essential that the cookies are fully cooled before frosting to prevent the buttercream from melting.

Frosting

• In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, combine the softened unsalted butter with the confectioners’ sugar. Start mixing on low speed, then gradually increase. The mixture will initially look dry and crumbly, which is expected. Continue mixing until it just begins to come together.
  ½ cup unsalted butter, 2 cups confectioners’ sugar
• Add the vanilla extract, almond extract (if using), a pinch of salt, and 2-3 tablespoons of heavy cream. Start with 2 tablespoons of cream and mix on medium-high speed. The frosting should transform into a wonderfully soft, smooth, and creamy consistency. If it appears too thick or stiff for easy spreading, gradually add more heavy cream, one teaspoon at a time, until you achieve your desired light and airy texture.
  1 teaspoon vanilla extract, ⅛ teaspoon almond extract, pinch salt, 2-3 tablespoons heavy cream
• To achieve the iconic pink hue, add a few drops of soft pink food gel to the buttercream. Mix on low speed until the color is evenly distributed and reaches your desired vibrancy. You can adjust the intensity by adding more drops as needed.
  soft pink food gel
• Once the cookies are completely cooled, and your buttercream is perfectly prepared, it’s time to frost! Use a small offset spatula or butter knife to generously spread the creamy frosting over each cookie, creating lovely swirls. Finish with a shower of colorful sprinkles for that signature Lofthouse look and enjoy your homemade masterpiece!

Butter Selection: For an extra level of creaminess and a richer, more pronounced buttery flavor in your cookies and frosting, I always suggest using high-quality European-style butter. Its higher fat content truly makes a difference.

Almond Extract Customization: The almond extract is an optional ingredient for both the cookies and the frosting. Feel entirely free to omit it if you have a nut allergy, prefer a pure vanilla flavor, or simply don’t have it on hand. The cookies will still be wonderfully delicious!

Recommended Food Gel: For achieving that perfect soft pink color (or any vibrant hue), I used Americolor Soft Pink food gel. Gel colors provide intense pigmentation without altering the consistency of your frosting.

The Importance of Chill Time: This cookie dough is designed to be quite soft, which is key to the final tender texture of the cookies. Therefore, diligently adhering to the recommended chill time is crucial to prevent the cookies from spreading too much in the oven and ensures they maintain their ideal thick, puffy shape.

Optimal Storage: To keep your soft frosted cookies fresh and delightful, store them in an airtight container. They will maintain their quality and flavor best when refrigerated for up to 4-5 days. Remember that the buttercream might form a slight crust when cold, so allow them to come to room temperature briefly before enjoying.