Name: Soft Frosted Sugar Cookies - Better than Lofthouse!
Prep time: 80 min
Cook time: 12 min
Total time: 92 min
Ingredients: 4 ½ Cups all-purpose flour; 4 teaspoons baking powder; ¾ teaspoon table salt; 1 ½ Cups butter (at room temperature); 1 ½ Cups granulated sugar; 3 large eggs (at room temperature); 5 Teaspoons vanilla extract; 5 Cups powdered sugar (sifted); ⅓ cup butter (melted); 1 tablespoon vanilla extract; 7-8 Tablespoons milk (plus more as needed); pink food coloring; rainbow sprinkles

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These Copycat Lofthouse Soft Frosted Sugar Cookies are soft, buttery, and addictive. They’ve gotten rave reviews, and they’re SO much better than the original!

Today I have a homemade version of those soft frosted sugar cookies from Lofthouse that you can get at grocery stores. This recipe isn’t exactly a copycat because these are better!

Yup, you heard me, better! The soft frosted sugar cookies from the grocery store are delicious, but you know how they are a little fake tasting? Well, these don’t have that element. They are soft and full of buttery rich, vanilla flavor.

One of my readers, Eboni B. said after making this recipe:

“Literally the best sugar cookies I’ve ever made! Thanks so much for the recipe. Making them again right now for the second night in a row.”

Another reader, Heather H. said

“I rolled these out and cut them, and decorated with royal icing with sprinkles and they turned out amazing. They were for a fall wedding and the bride STILL talks about these.”

This sugar cookie recipe is the best because the cookie is soft and so versatile. You can tailor the frosting and sprinkles for any holiday, party, occasion, etc.

Think purple frosting with orange and black sprinkles for Halloween. Red frosting with green and white sprinkles for Christmas. For Valentine’s Day, you can do pink frosting with red and white sprinkles. Catch my drift here? The options are endless!

I just made these sugar cookies with my little one helping me, and she had a blast decorating the cookies with icing, and they were just oh so soft and chewy. Mmmm, I might need to sneak another one right now!

TWO IMPORTANT THINGS TO REMEMBER WHEN MAKING THESE COOKIES:

After rolling the dough in a ball, compress the dough slightly with the palm of your hand to flatten the dough just before baking.
Space the dough balls 2-3 inches apart on your baking sheet because they’ll spread!

Soft Sugar Cookie Recipe Questions Answered:

How to keep sugar cookies soft?

Air is the main culprit for making soft sugar cookies go hard. It is best to store the cookies in an airtight container to avoid this.

You can also try adding in a piece of bread in with the cookies. The idea is that the bread will absorb the air, therefore, causing the cookies to stay soft and fresh tasting.

How do you store frosted sugar cookies?

To help keep these sugar cookies soft, you should always store them in an airtight container. Because they are frosted sugar cookies, the best way to store them is to set the cookies right side up next to each other in your container.

After you have one layer ready, place a piece of wax paper over the cookies, and then repeat the process until you have all of your cookies inside the container.

How do you pack frosted cookies?

To pack these soft sugar cookies, you will want to wait until they are completely cool. This method will help keep the cookies from sticking together.

One tip if you are using a cardboard box is to first line it with foil or plastic wrap. This method will help keep the cookies fresh. Then follow the steps above for storing the cookies to layer the cookies within the container.

Do sprinkles go on cookies before or after baking?

You can change up the recipe and add sprinkles into the mixture before baking. Doing this will change the taste of the soft sugar cookies slightly. Otherwise, you can add the sprinkles on top after frosting them to add a colorful touch.

How to make soft sugar cookies?

First, make the cookies by mixing the dry ingredients and set aside. Next, beat the butter and sugar together until soft. Then, beat in eggs one at a time and then add in the vanilla.
Next, add in dry ingredients and mix until combined. Then cover the dough with plastic wrap and chill for 1 hour.
Then, preheat the oven to 350 ̊ F and prepare the cookie sheets by lining them with parchment paper.
The next step is to scoop three tablespoons of dough and roll into a ball. Place on prepared cookie sheets and flatten the ball slightly with your palm. Repeat until dough is gone. Finally, bake the cookies for about 10 minutes and then cool for 5 minutes before transferring to a wire rack to cool completely.
Now you can make the frosting by first, mixing the powdered sugar, melted butter, vanilla, and milk together. Mix until smooth, adding in additional milk as needed. To finish, mix in the food coloring of your choice.
Spread frosting onto the sugar cookies and add any desired sprinkles.

COOK’S NOTE – SOFT FROSTED SUGAR COOKIES:

I like to scoop the cookie dough using my 3-tablespoon scoop. Using the scoop makes the sugar cookies uniform in size. Plus, it helps ensure that you get 24 cookies from this recipe!
This recipe makes 24 huge cookies. You can halve the recipe if that suits your needs better.

Disclosure: This post includes affiliate links.

Cook’s Tools:

Soft Frosted Sugar Cookies - Better than Lofthouse!

These Copycat Lofthouse Soft Frosted Sugar Cookies are soft, buttery, and addictive. They've gotten rave reviews, and they're SO much better than the original!

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookie, copycat, sugar cookie

Prep Time: 1 hour 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour 32 minutes

Servings: large cookies

US Customary - Metric

Calories: 373kcal

Ingredients

FOR THE COOKIES:

4 ½ Cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon table salt
1 ½ Cups butter at room temperature
1 ½ Cups granulated sugar
3 large eggs at room temperature
5 Teaspoons vanilla extract

FOR THE FROSTING:

5 Cups powdered sugar sifted
⅓ cup butter melted
1 tablespoon vanilla extract
7-8 Tablespoons milk plus more as needed
pink food coloring
rainbow sprinkles

US Customary - Metric

Instructions

MAKE THE COOKIES:

In a large bowl add flour, baking powder, and salt, and whisk together to combine. In the bowl of an electric mixer, add butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in eggs one at a time, mixing well after each addition and scraping down bowl as needed. Add vanilla and mix until just combined.
Add dry ingredients and mix on low speed until just combined and no flour pockets remain. Cover dough with plastic wrap and chill for 1 hour.
Move oven rack to the middle position, and preheat to 350˚ F. Line cookie sheets with parchment paper or silicone baking mats, and set aside.
Scoop 3 tablespoons of dough and roll into a ball. Place on prepared cookie sheets and flatten ball slightly with the palm of the hand. Repeat with remaining dough, spacing cookies at least 2-3 inches apart. Bake one cookie sheet at a time and bake about 10-12 minutes or just until set, and do not overbake! The edges of the cookies will be lightly browned. Cool cookies on cookie sheet for 5 minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough.

MAKE THE FROSTING:

In a medium bowl add powdered sugar, melted butter, vanilla, and milk. Whisk until smooth, whisk in additional milk as necessary, 1 teaspoon at a time, until desired consistency is reached. Color with pink food coloring if desired.

TO FINISH:

Frost cookies by adding a dollop of frosting to the center of the cookie, and use offset spatula or spoon to smooth out to edges.
If frosting begins to thicken as you decorate, just continue to whisk in very small amounts of milk to keep it workable. Top with sprinkles if desired.

STORE THE COOKIES:

Let frosting set for 2 hours before storing. Store in an airtight container at room temperature for up to 4 days.

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Nutrition

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