I remember the first time I baked Frosted Lofthouse Cookies — oh, the magic of that soft, pillowy texture meeting the creamy buttercream frosting! It was a busy Saturday afternoon, the kind where the kids were yearning for a sweet treat but I wanted something quick and comforting from scratch. Those Frosted Lofthouse Cookies came to the rescue, quickly becoming a family favorite. The way those buttery sugar cookies melt in your mouth, topped with just the right amount of sweet, soft icing, is pure joy. Honestly, I struggled a bit nailing the softness at first — the cookies would either turn a little too crisp or lose that perfect round, fluffy shape I admired in store-bought versions. But after a few earnest tries, I landed on a version that’s become our comforting kitchen tradition and a favorite Lofthouse copycat recipe in my home.
It fit perfectly between school runs and soccer practices, a moment of sweet indulgence that brought us together round the kitchen table. I’ve always believed that baking should feel approachable and joyful, not like a chore, especially with a bustling family. These Frosted Lofthouse Cookies fit right into that philosophy — they’re forgiving enough for even a busy mama like me, but special enough for celebrations or just sharing over coffee with friends.
If you’ve ever gazed wistfully at a package of those rolled sugar cookies with their iconic creamy buttercream frosting and thought to yourself, “I wish I could make these at home,” stick around because I’m going to share my go-to Frosted Lofthouse Cookies recipe that you can whip up anytime. Plus, I’ll share some personal tips that helped me get that soft sugar cookie dough just right and frost it like a pro.
And hey, if you’re curious about other fun cookie recipes, you might enjoy my takes on peanut butter spider cookies or the Halloween crinkle cookies perfect for seasonal treats—both are on the blog if you want to peek! For now, let’s dive into this Frosted Lofthouse Cookies journey, from ingredients right through to that first sweet bite.
What You’ll Need for This Frosted Lofthouse Cookies
Alright friend, let’s talk ingredients. For these Frosted Lofthouse Cookies, I always stick to ingredients that deliver the soft sugar cookies texture and that rich buttery sugar cookie flavor we all crave. Here’s what you’ll need:
- 2 ½ cups all-purpose flour – I swear by fresh flour here; old flour can affect texture.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar – this is a Frosted Lofthouse Cookies secret weapon for softness!
- ¼ teaspoon salt
- 1 cup unsalted butter, softened – for those buttery sugar cookies, quality butter makes a huge difference.
- 1 ¾ cups granulated sugar – some folks like a sprinkle of sanding sugar for that shimmer.
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract – optional but adds that bakery-like aroma.
- ½ cup sour cream – this elevates the moisture and softness without making the dough sticky.
For the creamy buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream or milk
- Pinch of salt
When making Frosted Lofthouse Cookies, you can find cream of tartar at most grocery stores in the spice aisle, or grab a small jar online to have on hand—it’s a game changer for that soft texture! I learned the hard way that skipping cream of tartar leaves the cookies a bit flat and less tender.
If you’re juggling a busy kitchen, here’s my Frosted Lofthouse Cookies trick: soften your butter in the microwave for 10-second bursts instead of waiting hours. Also, if you don’t have time to sift powdered sugar for the frosting, whisk it well to break up lumps and you’ll save some precious prep time.
Shopping tip? Butter on sale or store-brand works fine here, and sour cream can be swapped with plain Greek yogurt if you need a cost-saving option. Just keep the moisture consistent.
For leftovers, store your dry ingredients like flour and sugar in airtight containers in a cool, dark place so your future batches of Frosted Lofthouse Cookies turn out perfect every time.
If you want more inspiration about soft sugar cookies and their ingredients, check out this Soft Lofthouse Style Frosted Sugar Cookies with Sour Cream recipe for additional ingredient ideas.
Let’s Make This Frosted Lofthouse Cookies Together
Baking Frosted Lofthouse Cookies is such a hands-on joy, and I’m here to walk you through it step-by-step. Don’t worry if your Frosted Lofthouse Cookies don’t look perfect at first — that’s part of the charm and learning curve!
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. I usually bake two trays at once if my oven’s up for it, which cuts down on total baking time—a staple time-saver in my busy kitchen.
- Combine dry ingredients: In a bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cream of tartar, and ¼ teaspoon salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat 1 cup softened butter with 1 ¾ cups granulated sugar until light and fluffy, about 3-4 minutes. This step is key for that pillowy, buttery sugar cookie feel.
- Add eggs and extracts: Beat in eggs one at a time, then stir in vanilla and almond extract. I learned the hard way with Frosted Lofthouse Cookies that room temperature eggs mix better and give a smoother dough.
- Mix in sour cream: Adding ½ cup sour cream at this stage keeps the dough extra soft and moist, which you want for true Frosted Lofthouse Cookies.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Overmixing can toughen your dough, so be gentle here.
- Shape the cookies: Roll the dough into balls about 2 tablespoons each, then place on your baking sheets spaced about 2 inches apart. Here’s a Frosted Lofthouse Cookies shortcut: lightly flatten each ball with the bottom of a glass dipped in sugar to get those classic rolled sugar cookie shapes and a slightly crisp edge.
- Bake for 10-12 minutes until barely golden around the edges. Your Frosted Lofthouse Cookies should smell like warm vanilla and butter — which honestly makes my whole kitchen feel cozy and inviting. Remember, they’ll look soft and a bit underbaked in the center but will firm up as they cool.
- Cool completely before frosting. While your Frosted Lofthouse Cookies cool, whip up that creamy buttercream frosting:
- Beat 1 cup softened butter until smooth.
- Gradually add 4 cups powdered sugar, mixing well.
- Add 2 teaspoons vanilla extract, pinch of salt, and 3-4 tablespoons heavy cream or milk until you reach that dreamy, spreadable consistency.
- Frost and decorate! Spread a generous layer of creamy buttercream frosting on each cookie. Feel free to toss on some sprinkles or colored sugar for festive flair.
While the Frosted Lofthouse Cookies bake, I usually clean up or take a mini break with a cup of tea. It’s the perfect little ritual for any home baker juggling kids or work.
If you want to troubleshoot texture or frosting issues, here’s a great resource with tips on crispy vs. soft cookie textures that’s been super helpful to me: Crispy airy buttery sugar cookie recipe needed.
And if you love this Frosted Lofthouse Cookies technique, be sure to check out my Crumbl Pecan Pie Cookies for a fun twist on classic cookies!
How I Love to Serve This Frosted Lofthouse Cookies
Serving Frosted Lofthouse Cookies is one of those little joys that brings my family together. My kids adore them straight from the fridge, where the creamy buttercream frosting gets a bit firmer, making each bite perfectly balanced.
We often enjoy these Frosted Lofthouse Cookies with simple sides like a cold glass of milk or a warm cup of hot cocoa—because hey, classic combos never go out of style, right? Sometimes, I’ll add fresh fruit on the side for a bit of freshness and color on the serving plate.
This Frosted Lofthouse Cookies recipe is perfect for birthday parties, holiday cookie exchanges, or even just a weekend treat when life feels hurried and a little sweet is just what the day needs.
When it comes to presentation, I’ve found that using pastel sprinkles or edible glitter adds a lovely touch without much effort. On holidays, themed sprinkles or colored frosting turns these Frosted Lofthouse Cookies into festive rolled sugar cookies that light up the cookie tray.
If you have extra Frosted Lofthouse Cookies leftover, my family loves to pack them in lunchboxes, and I’ve even frozen some wrapped tightly in plastic wrap for a crunchy-frosting surprise later. Just thaw at room temperature a few minutes before eating, and you’ve got a treat ready on a moment’s notice.
Seasonally, we experiment by swapping vanilla for lemon extract in the cookie or folding in peppermint extract to the frosting during the holidays. Each change brings new smiles and makes this Frosted Lofthouse Cookies a year-round favorite.
Friends often ask for this Frosted Lofthouse Cookies recipe after tasting these soft sugar cookies at our gatherings, and it always warms my heart to share a “Lofthouse copycat recipe” they can make at home. Speaking of sides and cookie pairings, I also suggest checking out my Peanut Butter Spider Cookies for a fun, kid-friendly twist on the classic cookie lineup.
Your Frosted Lofthouse Cookies Questions Answered
Alright, let’s talk about some questions I’ve gotten from friends and readers about Frosted Lofthouse Cookies — because we’ve all been there!
Q: How do you keep Frosted Lofthouse Cookies soft after baking?
A: Great question! I always store them in an airtight container at room temperature with a slice of bread—trust me, it helps keep these soft sugar cookies moist. If you refrigerate, the frosting firms up nicely, but the cookie can get a bit dense.
Q: Can I make Frosted Lofthouse Cookies without cream of tartar?
A: You can, but I noticed the texture isn’t quite the same. Cream of tartar helps keep these Frosted Lofthouse Cookies tender and puffy like the originals. If you skip it, your cookies might spread out more and lose that signature shape.
Q: What’s the best way to store leftover Frosted Lofthouse Cookies?
A: I store mine in a single layer in an airtight container to keep the frosting intact. You can freeze frosted cookies, but I recommend freezing unfrosted dough or baked cookies, then frosting after thawing. For frosting tips, check out this soft sugar cookies with frosting recipe needed, which dives into frostings that hold up beautifully.
Q: Can I substitute butter for margarine or shortening?
A: Butter is my favorite for that rich buttery sugar cookie flavor and perfect texture in Frosted Lofthouse Cookies. Shortening will change the flavor and texture, making cookies less tender.
Q: How thick should I spread the creamiest buttercream frosting on Frosted Lofthouse Cookies?
A: Go generous! I usually pile on about 2 tablespoons of creamy buttercream frosting. It balances the soft rolled sugar cookies perfectly, and who doesn’t love a little indulgence?
Q: Any tips if my frosting gets too runny?
A: If it’s too thin, just add more powdered sugar a little at a time. If it’s too thick, a touch more milk or cream smooths it out. I’ve learned that frosting texture can vary even by climate or humidity, so adjust as you go.
Q: What’s your favorite Frosted Lofthouse Cookies variation?
A: We love adding lemon zest to the dough or mixing mini chocolate chips for a twist on the classic. Each feels like a new adventure but keeps that soft sugar cookie comfort. If you’re after seasonal ideas, my Halloween crinkle cookies are a fun, spooky companion.
My Final Thoughts on This Frosted Lofthouse Cookies
This Frosted Lofthouse Cookies recipe has a special place in my heart — it’s the cookie that brings my family together, whether we’re celebrating or just stealing a quiet moment in a busy day. The blend of soft sugar cookies and that dreamy creamy buttercream frosting really feels like a hug in cookie form.
My Frosted Lofthouse Cookies Pro Tips:
- Always use cream of tartar for that iconic softness.
- Don’t skip the sour cream — it’s the secret to mouthwatering soft dough.
- Chill the dough briefly if it feels too sticky; it handles like a dream.
I’ve tried a few variations of this Frosted Lofthouse Cookies recipe with my family—adding lemon zest, swapping vanilla for almond extract, and even folding in mini sprinkles right into the dough. My daughter loves the version with vibrant colored frosting and sprinkles, while I’m all about the classic vanilla iced buttery sugar cookies.
If you’ve enjoyed this Frosted Lofthouse Cookies recipe, I hope it becomes your go-to comfort cookie too. Baking can be such a lovely way to pause, create, and share. Feel free to customize this recipe—make it your own with your favorite flavors and frosting styles!
For even more cookie inspiration while you perfect your Frosted Lofthouse Cookies, take a peek at these other hits: Peanut Butter Spider Cookies, Halloween Crinkle Cookies, and of course, the crowd-pleasing Crumbl Pecan Pie Cookies.
Now, grab that mixing bowl, and let’s get baking — your kitchen is calling for these Frosted Lofthouse Cookies treats!
If you have questions while making your Frosted Lofthouse Cookies or want some baking buddies, pop into these friendly communities for even more tips and sharing:
Happy baking, friend — these Frosted Lofthouse Cookies are sure to bring your family plenty of smiles!
Frosted Lofthouse Cookies
Soft, fluffy Frosted Lofthouse Cookies topped with creamy vanilla frosting and colorful sprinkles, perfect for celebrations or a sweet treat any time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- For the frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar - 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons milk (for frosting)
- Sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Add milk and stir gently until dough is smooth.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cookies should remain soft.
- Allow cookies to cool completely on wire racks before frosting.
- For frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until smooth and spreadable.
- Spread frosting evenly on cooled cookies and top with sprinkles.
- Let frosting set before serving.
Notes
For an extra special touch, chill the cookies slightly before frosting to prevent melting, and use gel food coloring to tint the frosting in festive colors.