These Frosted Sugar Cookies are even better than what you’d find in the bakery and can be customized any way you like. Be prepared for them to disappear fast!
Why You Should Make Soft Frosted Sugar Cookies
I first baked up a batch of this frosted sugar cookie recipe 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!
- You’ll save a lot of money compared to buying these from a bakery!
- They are soft and delicious and you’ll get to enjoy them while they are fresh.
- They can be decorated for any occasion or event.
- Both kids and adults love frosted sugar cookies!
Frequently Asked Questions
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.
Most cookies stay fresh in an airtight container at room temperature for about 3 days. Freeze whatever you can’t eat after that.
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.
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.
I’ve made these in the shape of daisies and my decorating techniques were again 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. Those 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 before baking.
Tips for How to Cut Out Sugar Cookies
- Check your recipe as many call for the cookie dough to be refrigerated before rolling and cutting.
- Lightly flour the surface where you will roll out the dough. Monitor the rolling surface, lightly flouring as needed to prevent sticking.
- Using a rolling pin dusted with flour, roll the dough to your desired thickness. Sugar cookie dough is usually rolled to about 1/8-inch thickness, but Lofthouse sugar cookies are thicker and should be rolled to 1/4-inch thick.
- Peel away any excess dough after cutting out as many cookies as you can from the rolled dough.
- Move the cutout cookies to a parchment-lined baking sheet and bake as directed.
- Collect the scraps of dough, squeeze it back into a ball, kneading as necessary.
- Chill if the dough has gotten warm, then roll out and cut out more cookies.
More Cookies You’ll Love:
- Jam Filled Linzer 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
- Plus, these Sugar Sprinkles Cookies are another fun, festive treat.
- 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 the 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 the edges are golden, about 10 to 12 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.
Make sure your baking powder is not expired. If it's over a year old, you might want to purchase a fresh can.
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