Lofthouse Sugar Cookies
Soft, pillowy, and decadently frosted, Lofthouse Sugar Cookies are the ultimate treat for fans of bakery-style cookies! This recipe captures the signature melt-in-your-mouth texture and light sweetness that make these cookies so unforgettable. The dough, enriched with sour cream for extra softness, is chilled before baking to ensure the perfect thickness and tenderness. Each cookie is topped with a smooth, buttery frosting that can be tinted with food coloring for festive flair, and finished with sprinkles for a playful touch. Perfect for holidays, parties, or everyday indulgence, these cookies are as delicious as they are fun to decorate! Ready in under an hour of active prep time, these bakery-style sugar cookies are a must-try for your next baking adventure.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large egg
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 4 cups powdered sugar
- 1 cup unsalted butter (softened, for frosting)
- 1.5 teaspoons vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
- 1 drop food coloring (optional)
- 2 tablespoons sprinkles (optional)
Instructions
In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, and mix until fully incorporated. Then add 1 cup sour cream and 2 teaspoons vanilla extract, mixing well.
In a separate bowl, whisk together 4 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Cover the dough and refrigerate for at least 1 hour (or up to overnight) to make it easier to handle.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using a spoon or cookie scoop, portion the dough into 2-tablespoon-sized balls. Flatten each ball slightly with the palm of your hand.
Place the cookies 2 inches apart on the prepared baking sheets and bake for 8-10 minutes, just until the edges are set and the cookies look slightly puffed. The tops should not brown.
Allow cookies to cool completely on a wire rack before frosting.
To make the frosting, beat 1 cup softened butter with 4 cups powdered sugar until smooth and fluffy, about 3-4 minutes.
Mix in 1.5 teaspoons vanilla extract and 2 tablespoons milk, adjusting the consistency as needed. Add 1 drop of food coloring if desired and mix until even.
Frost each cooled cookie generously, spreading the frosting evenly with a knife or spatula.
Add sprinkles on top of the frosting for decoration, if desired.
Serve and enjoy! Store any leftover cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
8578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.2 g | 580% | |
| Saturated Fat | 279.4 g | 1397% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1590 mg | 530% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 1082.3 g | 394% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 702.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 567 mg | 44% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
