Soft Lofthouse-Style Sugar Cookies
These soft, cakey sugar cookies with swirled frosting are a homemade version of the pink-frosted cookies you find in grocery store bakeries.
They stay pillow-soft for days and taste significantly better than the store-bought version.
Why You’ll Love It
Super soft, melt-in-your-mouth texture that stays fresh for days.
No chilling the dough required – mix, scoop, and bake.
Simple ingredients you likely already have in your pantry.
The sour cream is the secret to that signature soft, cakey crumb.
Perfect canvas for any frosting color or sprinkle combination.
Makes about 24 cookies – enough for sharing or gifting.
Ingredients
For the Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/3 cup sour cream – full-fat works best
2 teaspoons vanilla extract
1/2 teaspoon almond extract – optional but recommended
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
3-4 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Gel food coloring – optional
Sprinkles for topping
Steps
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, vanilla extract, and almond extract if using.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Using a cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are just barely set and the tops look slightly underdone – they will firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
10. For the frosting, beat the softened butter until smooth, then gradually add the powdered sugar, alternating with the cream.
11. Add the vanilla and food coloring if using, and beat until fluffy and spreadable.
12. Frost the completely cooled cookies using an offset spatula or the back of a spoon, swirling decoratively.
13. Add sprinkles immediately before the frosting sets.
Helpful Tips & Substitutions
Do not overbake these cookies – they should look slightly underdone when you pull them out.
Greek yogurt can substitute for sour cream with nearly identical results.
Room temperature ingredients are essential for a smooth dough without lumps.
If your dough seems too sticky to scoop, refrigerate it for 15-20 minutes.
For classic Lofthouse vibes, tint the frosting light pink and use rainbow sprinkles.
Gel food coloring gives more vibrant colors than liquid without thinning the frosting.
Store unfrosted cookies in an airtight container and frost just before serving for the freshest taste.
Serving Ideas
Stack cookies on a cake stand for a simple but impressive dessert display.
Package individually in cellophane bags for bake sale fundraisers or party favors.
Match frosting and sprinkle colors to holidays – pastels for Easter, orange and black for Halloween.
Serve alongside glasses of cold milk for the ultimate nostalgic treat.
Crumble unfrosted cookies over vanilla ice cream for a quick dessert.
Make-Ahead & Storage
Frosted cookies keep in an airtight container at room temperature for up to 5 days.
Layer cookies between sheets of parchment paper to prevent the frosting from sticking.
Unfrosted cookies can be frozen for up to 3 months – thaw at room temperature before frosting.
Cookie dough can be scooped and frozen on a baking sheet, then transferred to a freezer bag for up to 2 months.
Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time.
The frosting can be made up to a week ahead and refrigerated – bring to room temperature and re-whip before using.
Better Than Store-Bought
Once you make these at home, you won’t go back to the plastic bakery containers at the grocery store.
The sour cream makes all the difference – it creates that distinctively soft, almost fluffy texture.
Customize the colors and sprinkles for any occasion and watch them disappear.
