Why is it that some of the best desserts from my childhood were ones bought from the grocery store? When I picture my perfect cookie, the Lofthouse frosted sugar cookies come to mind. Soft but chewy, with the cookie being lightly sweet and topped with that overly sweet frosting. The bite basically melts in your mouth. Well, I’m here to tell you that these Soft Frosted Sugar Cookies are the perfect copycat and dare I say, even better than the store bought?! I will let you decide that for yourself 🙂
Recipe tips:
Cookie scoop: This recipe makes 12 large cookies. To make even, perfectly shaped cookies I use this large cookie dough scoop. It uses 3 tablespoons of dough per cookie. If you’re using a smaller cookie dough scoop (this is the size I like to use) bake for 8-9 minutes and it will make approximately 20 cookies.
Sprinkles: I love this Valentines day sprinkle mixture but depending on the holiday or occasion you can use whatever kind you like! Some of my favorite sprinkles to decorate with are confetti quins and you can find some of my other favorites on my Amazon storefront.
Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 10 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely.
Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside.
This is a thick, chewy cookie and while it bakes it will only spread a little bit. One of the positives of that is that the recipe does not need to be chilled. You can make the dough and it can go right into the oven, giving you delicious cookies in under 30 minutes! Because they don’t really spread, before you bake them you will want to take a glass with a flat bottom and press the cookies down. They should be about 1/4-1/2 inch thick. The picture above is what they look like after using the glass to flatten the cookie.
For the sprinkle version
The normal recipe has sprinkles on the frosting but not in the dough. I like them both ways, but adding sprinkles to the dough has a great crunch, color and it’s fun to add whatever holiday or color you like! To make the sprinkle version, keep the recipe the same but add 1/2 cup of the sprinkles of your choosing to the dough. Bake as normal and add sprinkles to the top of the frosting! For the Christmas version I used a large round piping tip from this set, added the frosting to a piping bag, started in the center and continued to swirl until the edge.
If you’re looking for any other cookie recipes, click this link!
LOOKING FOR any of the tools I used in this recipe, PROPS I love or favorite sprinkles? CHECK OUT MY AMAZON STORE FRONT!
Soft Frosted Sugar Cookies
Ingredients
For the cookie dough:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp salt
For the frosting:
- ½ cup salted butter room temperature
- 3 cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 2-4 tbsp heavy cream or milk room temperature
- ¼ tsp salt
- food coloring optional
- sprinkles
Instructions
For the cookie dough:
- Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and granulated sugar for 3-5 minutes, or until light and fluffy. Add in the vanilla, almond extract and eggs. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. Space 2-3 inches apart. Use a round glass and press the bottom onto the cookie dough to flatten. Bake for 10-11 minutes or until the edges are just set. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a cookie rack to cool completely.
For the frosting:
- While the cookies are cooling make the frosting. In the bowl of a stand mixer beat the butter, powdered sugar, vanilla and almost extract until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency. If using, add in food coloring now.
To decorate:
- Spread about 2 tablespoons of frosting on the cooled cookies and add sprinkles. Enjoy!
Can we omit the corn starch? I’m
Allergic
Hi Becki, yes you can omit it!
Hi! Can we omit almond extract and can we use unsalted butter instead of salted butter?
Can I use cake flour instead?
do these get stored in the refrigerator?
I made these soft sugar cookies and I have to say, they’re the best I’ve ever had. I topped them with buttercream. These DO NOT disappoint. 😋 they’re a must make.
So happy you loved them!!!
The BEST sugar cookie recipe ever! Not only quick as dough doesn’t need chilled, but they’re delicious! A+++
I’ll be making these for the next day. How should they be stored?
Made these yesterday on
Valentine’s Day 💘🥰😊 and WOW, we are all head over heels IN LOVE !😍 My kids and I could not have been more delighted with how these turned out ! They were PERFECTION exactly like the grocery store bakery Lofthouse Sugar Cookies, but SO MUCH better !
Thank you so much for this superb recipe! ! 🥰