Soft Frosted Sugar Cookies (Lofthouse Copycat!)
Introduction (H2)
Soft Frosted Sugar Cookies (Lofthouse Copycat!) make me think of childhood parties, fuzzy sweaters, and the warm buzz of a kitchen filled with laughter. The first line of batter I ever tasted felt like a hug — and this copycat recipe delivers that same pillowy, lightly sweet, and perfectly frosted joy. If you are searching for an easy recipe that doubles as an indulgent dessert and a family favorite, you are in the right place. For evenings when you want comfort food that feels celebratory, try these cookies alongside a simple cup of tea or as the grand finale to a cozy dinner. For more cookie inspiration, I sometimes revisit my notes from a 5 delectable chocolate chip cookie recipe I love.
Why You’ll Love This Recipe (H2)
- Soft, cloudlike texture that melts in your mouth — pure comfort.
- A glossy, creamy frosting that’s just sweet enough and endlessly customizable.
- Quick to make for a festive meal or last-minute celebration.
- Family-friendly and kid-approved: a true crowd-pleaser.
- Versatile: make them classic, colorful, or a lighter, healthier option with swaps.
Ingredients (H2)
- 2 1/2 cups all-purpose flour — provides the structure; use a light scoop for tender cookies.
- 1 teaspoon baking powder — adds gentle lift.
- 1/2 teaspoon baking soda — keeps the crumb soft.
- 1/2 teaspoon fine salt — balances sweetness.
- 1 cup unsalted butter, softened — for rich flavor and a tender crumb. Substitution: use vegan butter for dairy-free cookies.
- 1 1/4 cups granulated sugar — classic sugar cookie sweetness. Substitution: try coconut sugar for a slightly nuttier note.
- 1 large egg + 1 large egg yolk — yolk adds extra richness. Egg replacer can be used for vegan versions.
- 1 tablespoon sour cream or Greek yogurt — keeps cookies moist. Substitution: dairy-free yogurt if needed.
- 2 teaspoons vanilla extract — the heart of the flavor.
- Frosting:
- 4 cups powdered sugar — for that silky, pipe-ready frosting.
- 1/2 cup unsalted butter, softened — makes the frosting creamy.
- 2–4 tablespoons whole milk, as needed — to reach spreadable consistency.
- 1 teaspoon vanilla extract — adds depth.
- Food coloring and sprinkles (optional) — for festive flair.
Timing (H2)
- Prep time: 20 minutes
- Chill time: 30–60 minutes (recommended)
- Cook time: 8–10 minutes per batch
- Total time: About 1 hour 10 minutes (including chill)
Faster than takeout? Almost — the payoff is immediate joy and buttery, soft cookies worth every minute.
Step-by-Step Instructions (H2)
- Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Your kitchen will smell like vanilla and warm butter as you mix.
- Dry mix: In a bowl whisk flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a stand mixer or large bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes. It should look airy and pale.
- Add eggs and dairy: Beat in the egg, egg yolk, sour cream, and vanilla until smooth. The batter will be silky and inviting.
- Combine: Gradually add the dry ingredients and mix until just combined. The dough will be soft — that’s good.
- Chill: Shape the dough into a disk, wrap, and chill 30–60 minutes. This step ensures the cookies bake up tender and hold their shape.
- Shape and bake: Scoop tablespoon-sized portions onto the baking sheet, flatten slightly with your palm to about 1/2 inch thick. Bake 8–10 minutes until edges barely set and tops are pale. Do not overbake; they should remain soft.
- Cool: Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
- Frost: Beat frosting ingredients until creamy, adding milk one tablespoon at a time to reach your desired spreadable consistency. Frost cooled cookies and decorate with sprinkles if you like.
- Enjoy: Take a bite and notice the tender crumb giving way to the creamy frosting — a nostalgic, comforting moment.
For a savory-sweet weeknight contrast, these cookies are the perfect finish after a hearty main like brown sugar garlic chicken.
Tips and Variations (H2)
- Classic: Keep frosting vanilla and pale pink for that true Lofthouse look.
- Festive: Add lemon zest to the dough and a tangy lemon frosting for spring.
- Healthier option: Replace half the butter with unsweetened applesauce and reduce sugar by 25 percent; texture shifts slightly but stays satisfying.
- Vegan: Use vegan butter, flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free yogurt.
- Decorate: Try edible glitter, crushed freeze-dried berries, or a thin drizzle of melted dark chocolate.
Serving Suggestions (H2)
Serve these Soft Frosted Sugar Cookies (Lofthouse Copycat!) on a cheerful platter at a birthday brunch, alongside warm milk for children, or paired with a strong espresso for an afternoon treat. For a festive afternoon tea, layer cookies between sprigs of fresh mint and a bowl of soft cheese — the sweet and creamy elements create a magical contrast. If you want more cookie variety for a gathering, pair them with lighter cookies like my butterless chocolate chip cookies for an irresistible cookie plate.
Storage and Make-Ahead Tips (H2)
- Room temp: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: Keep frosted cookies in a single layer with parchment between layers for up to 5 days.
- Freeze: Freeze unfrosted cookies (baked) in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw and frost when ready.
- Make-ahead dough: Chill dough up to 48 hours, or freeze portions for up to 3 months; defrost in fridge overnight before baking.
Pro Tips from the Kitchen (H2)
- Don’t overbake: Pull the cookies out when the centers still look soft — they set as they cool.
- Chill for texture: Chilling the dough makes them tender and helps them keep that soft, round shape.
- Frost when cool: Frosting warm cookies will melt the frosting and look messy.
- Use room-temp butter: For the creamiest frosting, butter should be just soft enough to dent with your finger.
- Gentle mixing: Overmixing after flour is added develops gluten and can make cookies tough.
FAQs (H2)
Q: Can I make these cookies without chilling the dough?
A: You can, but chilling improves texture and prevents spreading. If short on time, place scooped dough in the freezer for 10–15 minutes before baking.
Q: How do I get the frosting so smooth and silky?
A: Sift powdered sugar and beat frosting on medium-high for 2–3 minutes, adding milk one tablespoon at a time until you reach a glossy spreadable texture.
Q: Can I color the frosting naturally?
A: Yes — use beet powder for pink, matcha for green, or turmeric for a soft yellow. Start with a pinch and build to avoid overpowering flavor.
Q: Are these cookies good for parties?
A: Absolutely — they’re a nostalgic favorite and look beautiful decorated, making them perfect for holidays and birthdays.
Q: Can I freeze frosted cookies?
A: It’s best to freeze unfrosted cookies and frost them after thawing to preserve texture and color.
Conclusion (H2)
There is something quietly joyful about baking Soft Frosted Sugar Cookies (Lofthouse Copycat!) — they are the edible equivalent of a warm blanket and a shared laugh. Whether you bake them for a holiday, a last-minute celebration, or a weekday treat, these cookies are simple enough to become a new family tradition and versatile enough to make your own. If you would like to compare notes with another favorite copycat version, I found this lovely Soft Lofthouse Style Frosted Sugar Cookies {Copycat Recipe} that inspired a few of my frosting ideas — take a peek and then come back to make this cozy recipe your own.
Contents
Soft Frosted Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour provides the structure; use a light scoop for tender cookies.
- 1 teaspoon baking powder adds gentle lift.
- 1/2 teaspoon baking soda keeps the crumb soft.
- 1/2 teaspoon fine salt balances sweetness.
- 1 cup unsalted butter, softened for rich flavor and a tender crumb. Substitution: use vegan butter for dairy-free cookies.
- 1 1/4 cups granulated sugar classic sugar cookie sweetness. Substitution: try coconut sugar for a slightly nuttier note.
- 1 large egg adds richness.
- 1 large egg yolk adds extra richness.
- 1 tablespoon sour cream or Greek yogurt keeps cookies moist. Substitution: dairy-free yogurt if needed.
- 2 teaspoons vanilla extract the heart of the flavor.
For the frosting
- 4 cups powdered sugar for that silky, pipe-ready frosting.
- 1/2 cup unsalted butter, softened makes the frosting creamy.
- 2-4 tablespoons whole milk, as needed to reach spreadable consistency.
- 1 teaspoon vanilla extract adds depth.
- Food coloring and sprinkles (optional) for festive flair.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl whisk flour, baking powder, baking soda, and salt until evenly combined.
- In a stand mixer or large bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in the egg, egg yolk, sour cream, and vanilla until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Shape the dough into a disk, wrap, and chill for 30–60 minutes.
Baking
- Scoop tablespoon-sized portions onto the baking sheet, flatten slightly and bake for 8–10 minutes.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat frosting ingredients until creamy, adding milk one tablespoon at a time to get desired consistency.
- Frost cooled cookies and decorate with sprinkles if desired.
Serving
- Serve warm or at room temperature, enjoy the nostalgic taste of these cookies!
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest