I first baked up a batch of these frosted sugar cookies in 2013, so I figured it was time for another batch of this top-notch soft sugar cookies recipe. Since it’s close to Valentine’s Day, I grabbed my heart cookie cutters and went to work!
What’s in a Lofthouse Cookie?
There are so many variations, including this one that originated in the now-defunct McCall’s Magazine. Both baking powder, baking soda, and sour cream are in this version. The bit of almond extract added to the vanilla extract is key to reproducing the specific Lofthouse flavor profile. The factory made Lofthouse cookie flavoring probably came from creme bouquet, an extract with vanilla, almond, butter, and citrus flavors. But most home kitchens do not have this on hand.
As far as frosting these, I like using an offset spatula and just smearing the sweet buttery icing over the surface of the cookies. Then dust generously with sprinkles before the frosting dries to make them extra festive. As seen in the flower cookies below, my decorating techniques tend to be quite simple. I placed a blob of icing in the middle of the flower cut-outs, then garnished each with just one pastel white chocolate M & M. These daisy-shaped cookies looked like spring. In fact, if you’re a crafty sort, these would be perfect to make a cookie bouquet. Just insert a skewer into the side of each cut-out cookie and bake.
Yes, they freeze well and can be stored in the freezer in an airtight container for up to 3 months. But if you have added sprinkles or other decorations that might potentially bleed while the cookies defrost, they might not hold up as well as unadorned frosted sugar cookies.
More Cookies You’ll Love:
- Chocolate Earthquake Cookies
- Peanut Butter Filled Chocolate Cookies
- Chocolate Chip Cookie Bar for One
- Milky Way Chocolate Chip Cookies
- Vanilla Spritz Cookies
- Italian Ricotta Cookies
- Best Peanut Butter Cookies
- Death By Chocolate Cookies
- Egg White Cookies
- More of the Best Cookie Recipes
- Plus, save this post for the holidays: How to Host a Holiday Cookie Exchange
This post was first shared in May 2013. Photos and text were updated in 2020.
For the cookies:
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond flavoring
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 eggs
- 3 cups flour
For the frosting:
- 1/2 cup butter, set out for about a half-hour so it's cool, not cold
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 3 tablespoons or more of heavy cream
- Food coloring or gel, if desired
- Sprinkles, candy to garnish as desired
- Cream the sugar and the butter together with a hand mixer until light. Add the flavorings, then the baking powder, baking soda, and salt. Mix in the sour cream. Beat in one egg at a time. Add the flour and mix until it forms a ball. Refrigerate at least an hour or overnight if you plan to roll out the dough.
- Preheat oven to 350º. Roll out cookie dough on a floured surface to about 1/4 inch thickness. Cut out cookies with cookie cutters of choice. Place cutouts on parchment-lined cookie sheets. Bake until edges are golden, about 10 to12 minutes. Do not overbake if you want them to be soft.
- To make the frosting, cream the butter and vanilla in a medium bowl. Add the powdered sugar and beat until smooth. Add the cream, one tablespoon at a time to desired consistency. Add food coloring if desired (I used pink gel paste).
- Frost cooled cookies and garnish as desired.
Adapted from McCalls via What's Cookin' Italian Style Cuisine
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Serving Size:1 cookie
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 153mgCarbohydrates: 30gFiber: 0gSugar: 18gProtein: 2g