Soft Frosted Sugar Cookies

Soft Sugar Cookie

You know those Lofthouse Cookies™ sold at the grocery store? You know the ones, with pretty frosting and sprinkles  and are delicious.  Well, my best friend in college, Lisa introduced me to these yummy cookies.  Everyone seems to love these cookies and the homemade ones were a huge hit on blogs for awhile.  I’ve been making them for pitch-ins and parties and they are always a favorite.  You can adjust the frosting color and sprinkles depending on the occasion which makes these a great addition to any dessert table or cookie tray.  The bad thing about these—they are really good and hard to resist!  Hope you enjoy them as much as we do.

Soft Frosted Sugar Cookie 1-2

Soft Frosted Sugar Cookies

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Ingredients for the cookies:

4½ cups all-purpose flour

3 teaspoons baking powder

¾ teaspoon salt

1½ cups (3 sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs, at room temperature

5 teaspoons vanilla extract

Ingredients for the frosting:

5 cups confectioner’s sugar, sifted

⅓ cup (5⅓ Tablespoon) unsalted butter, melted

1 Tablespoon vanilla extract

6-8 Tablespoons milk (I’ve used 1%, 2%, and whole milk)

Food coloring (optional)

Sprinkles (optional)

Directions for the cookies

1.  Line 2 baking sheets with parchment paper.

2.  In a bowl, mix the flour, baking powder, and salt.

3.  In a separate bowl, beat the butter and sugar together until soft and fluffy (if using a hand or stand mixer about 2-3 minutes on medium-high speed).

4.  Beat the eggs in one at a time, allowing each egg to be incorporated before adding the  next.  Make sure to scrape the bowl as needed.

5.  Add the vanilla and mix until incorporated.

6.  If using a mixer, on low speed add in the dry ingredients and mix until just blended.

7. Cover the dough and allow to chill for 1 hour.*

8.  Preheat the oven to 350°F when you are ready to bake the cookies.

9.  Depending on size you want of the cookies, scoop a ⅛ cup or ¼ cup of dough and roll it into a ball.

10.  Place the dough ball on the prepared cookie sheet and lightly flatten.  Make sure to place the cookies 2-3 inches apart.

11.  Bake the cookies 12-14 minutes, the cookies will just be set and should not brown.   Do not overbake.

12.  Remove the cookies from the oven and let the cookies cool for 10 minutes on the cookie sheet then move to a wire rack to cool completely.  Frost after cooled (see below for frosting directions.)

Directions for the frosting

1.  Whisk the sifted powdered sugar, melted butter, vanilla, and salt in a bowl until smooth.

2.  Whisk in the milk a Tablespoon at a time, until you have reached the desired consistency, you don’t want the icing too runny.  It should be easily spread on the cookies. If you add too much milk, just add a little more powdered sugar.

3.  If you want, add in food coloring.

4.  Frost cookies and add sprinkles or other toppings.

5.  Store the cookies in an airtight container.

*I have let the cookies chill longer than an hour, if you do this they might need to soften just a little prior to scooping.  I have also frozen the dough after shaping it into balls.  If you do this, you will want to let the dough defrost prior to baking so you can flatten the dough lightly.


Lindsay Lou

Slightly adapted from Annie’s Eats

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