Introduction
These soft frosted sugar cookies are the ultimate bakery-style treat you can make at home. They replicate the famously soft, cake-like texture and sweet frosting of store-bought Lofthouse cookies perfectly. You’ll love how easy they are to make and how they disappear in seconds.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Ingredients
For the Cookies:
- ½ cup salted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2¼ cups cake flour
- 2½ teaspoons corn starch
- 1 Tablespoon dry milk powder
- ⅓ teaspoon baking soda
For the Frosting:
- 2 cups powdered sugar (sifted)
- 1 cup salted butter (room temperature)
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 drop red gel food coloring
- rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the ½ cup butter and granulated sugar until light and fluffy.
- Beat in the egg, ¾ teaspoon vanilla extract, and almond extract until fully combined.
- In a separate bowl, whisk together the cake flour, corn starch, dry milk powder, and baking soda.
- Scoop dough into 18 equal portions (about 2 tablespoons each) and roll into smooth balls. Place on the prepared baking sheets, spacing them 2 inches apart.
- Gently flatten each dough ball to about ½-inch thick with the palm of your hand or the bottom of a glass.
- Bake for 10-12 minutes, or until the cookies are set and the bottoms are just barely starting to turn golden. The tops should not brown.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat the 1 cup butter until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed and beat for 2-3 minutes until very fluffy.
- Add the heavy cream, ½ teaspoon vanilla extract, and the drop of red food coloring. Beat for another minute until the frosting is smooth, fluffy, and uniformly pink.
- Frost the completely cooled cookies generously and immediately decorate with rainbow sprinkles. Let the frosting set for about 30 minutes before serving or storing.
Variations
- Flavor the frosting: Substitute the vanilla extract in the frosting with lemon, almond, or coconut extract for a different twist.
- Holiday themes: Use different gel food coloring and themed sprinkles to match any holiday or occasion.
- Cookie sandwich: Spread frosting between two cookies to create an extra-indulgent sandwich.
- Thicker cookie: Skip the flattening step for a slightly puffier, more domed cookie.
Tips for Success
- Ensure all your ingredients, especially butter and egg, are at true room temperature for the best texture and to prevent dough from curdling.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Sift the powdered sugar for the frosting to avoid lumps and achieve the smoothest, creamiest texture possible.
Storage & Reheating
FAQ
Can I use all-purpose flour instead of cake flour?
For the most authentic soft texture, cake flour is highly recommended. As a substitute, you can replace 2 tablespoons from each cup of all-purpose flour with cornstarch, but the results will be slightly different.
Why is my dough sticky?
If your dough is too sticky to handle, it may be due to warm butter or a warm kitchen. Chill the dough for 20-30 minutes before scooping and rolling.
Can I omit the almond extract?
Yes, you can replace it with an additional ¼ teaspoon of vanilla extract, though the almond adds a classic bakery note.
My frosting is too thin/runny. How can I fix it?
Chill the frosting bowl in the refrigerator for 15-20 minutes, then re-whip. You can also add a little more sifted powdered sugar, a tablespoon at a time, until it reaches a spreadable consistency.
Can I make the dough ahead of time?
Yes, you can wrap the dough ball tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before shaping and baking.
Why did my cookies spread or turn out flat?
This is often caused by butter that was too soft or melted. Ensure your butter is cool room temperature (about 67°F), not greasy or oily. Also, check that your baking soda is fresh.