Soft Frosted Sugar Cookies (Lofthouse-Style)
These soft frosted sugar cookies are thick, tender, and topped with a creamy vanilla frosting. They’re just like the ones from the grocery store bakery, but made with real butter and cream cheese for a clean, buttery taste.
The cookie itself stays impossibly soft thanks to a little sour cream, and the frosting sets just firm enough to stack while staying luscious.
What Makes These Frosted Sugar Cookies So Good
The sour cream in the dough does the real work. It keeps the cookies moist and tender for days, not dry and crumbly by morning.
A tiny bit of almond extract in the frosting gives that familiar bakery note, and you can easily swap it for all vanilla if that’s more your speed.
They’re thick, almost a half inch each, so every bite is cakey and soft instead of crisp.
Ingredients
- 3 cups all-purpose flour: spooned and leveled for a light texture.
- 1 tsp baking powder: gives them a gentle lift.
- 1/2 tsp baking soda: helps with tenderness.
- 1/2 tsp salt: balances the sweetness.
- 1 cup unsalted butter, softened: use real butter; it flavors the whole cookie.
- 1 cup granulated sugar: keeps the cookies pale and sweet.
- 1 large egg: room temperature for best mixing.
- 2 tsp vanilla extract: use clear vanilla if you want a pure white cookie.
- 1/2 cup full-fat sour cream: this is the secret to the soft crumb.
- 1/2 cup unsalted butter, softened: for the frosting.
- 4 oz full-fat cream cheese, softened: gives a slight tang and spreadable body.
- 3 cups powdered sugar: sift if lumpy.
- 1 tsp vanilla extract: clear vanilla works well here.
- 1/4 tsp almond extract (optional): for that classic bakery flavor.
- 2–3 tbsp milk or heavy cream: as needed for consistency.
- Food coloring and sprinkles: optional, for decorating.
Variations / Substitutions
- No almond extract: replace with an extra 1/2 tsp vanilla. The frosting will be less bakery-like but still delicious.
- Dairy-free: use plant-based butter sticks and a dairy-free sour cream and cream cheese alternative.
- Gluten-free: swap in a 1-to-1 gluten-free baking flour.
- Lemon frosting: omit almond extract and add 1 teaspoon fresh lemon zest plus a few drops of juice.
- For a completely different treat, try my Chewy Chocolate Chip Cookies.
How to Make Frosted Sugar Cookies
Step 1: Mix the Dough
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a large bowl, beat the 1 cup softened butter and 1 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the 1 egg and 2 tsp vanilla, then the 1/2 cup sour cream until smooth. Gradually add the flour mixture on low speed, mixing just until no dry streaks remain.
The dough will be soft and a bit sticky—that’s exactly what you want. Overworking it here can make the cookies tough, so stop as soon as you see it come together.
Step 2: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. This firms up the butter and lets the flour hydrate.
Chilled dough spreads less in the oven and is much easier to handle when you scoop it. The rest time also deepens the flavor a touch.
Step 3: Scoop and Bake the Cookies
Scoop 2-tablespoon portions of the chilled dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the centers are puffy but no longer wet.
The cookies will not brown much; a pale top with just a hint of golden around the bottom edge is your cue. Let them cool on the sheet for 5 minutes, then move them to a wire rack to cool completely before you frost them.
Step 4: Beat the Frosting
In a large bowl, beat the 1/2 cup softened butter and 4 oz cream cheese on medium speed until smooth and creamy, about 1 minute. Add the 3 cups powdered sugar, 1 tsp vanilla, and 1/4 tsp almond extract, if using. Start on low to combine, then increase the speed and beat for 2 full minutes, adding milk 1 tablespoon at a time until the frosting is thick yet spreadable.
The frosting should hold soft peaks and not run off the cookies. Taste it and add a tiny pinch of salt if the sweetness feels flat.
Step 5: Frost and Sprinkle the Cookies
Once the cookies are completely cool, use a small offset spatula or butter knife to spread a generous layer of frosting on each one. If you’re using sprinkles, add them right away so they stick before the frosting sets.
After about 30 minutes, the frosting will form a thin crust that makes the cookies stackable without sticking. Serve them right then, or pack them up for later.
How to Keep These Cookies Soft and Thick
- Weigh your flour if you can: 375g gives the fluffiest, most reliable result. Too much flour makes them dry.
- If the dough gets sticky while you’re scooping, pop the bowl back in the fridge for 10 minutes.
- For perfectly round cookies, gently nudge any uneven edges with a spatula while the cookies are still warm on the sheet.
- Frost only after they’ve cooled to room temperature; any residual warmth will melt the butter in the frosting.
Bake times by cookie size:
| Dough portion | Approximate size | Bake time at 350°F |
|---|---|---|
| 1 tablespoon | 2-inch cookie | 8–9 minutes |
| 2 tablespoons | 3-inch cookie | 10–12 minutes |
| 3 tablespoons | 4-inch cookie | 12–14 minutes |
Storing and Freezing
- Refrigerate: Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. Bring to room temperature before eating for the best texture.
- Freeze: Unfrosted cookies freeze well for up to 2 months. Thaw them at room temperature and frost after they’re fully defrosted. Frosted cookies can also be frozen, but the frosting may soften and lose its clean edge.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works just as well. The cookies will still be soft and tender.
Why did my cookies spread flat?
The dough likely wasn’t chilled long enough, or the butter was too soft. Make sure the dough is thoroughly cold before you scoop and bake.
How do I get the frosting bright white?
Use clear vanilla extract and avoid almond extract, which can tint it slightly. A tiny drop of white food coloring helps if the frosting still looks off-white.
Can I use margarine instead of butter in the dough?
Stick margarine works in a pinch, but the cookies may spread more. Real butter gives the best flavor and helps them stay thick.
Frosted Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Whisk flour, baking powder, baking soda, and salt. Beat butter and sugar until fluffy, then mix in egg, vanilla, and sour cream. Gradually add dry ingredients just until combined.
- Cover and chill the dough at least 1 hour.
- Scoop 2-tablespoon portions, roll into balls, and place 2 inches apart on sheets. Bake 10–12 minutes until edges are set and centers are puffy. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
- Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and almond extract. Mix in milk 1 tablespoon at a time until thick and spreadable.
- Spread frosting on completely cooled cookies and top with sprinkles if using. Let set 30 minutes before stacking.
