Soft frosted sugar cookies are sweet and so pretty for spring! If you love those store-bought Lofthouse cookies, these are right up your street.
So do you guys have certain foods that you simply can’t bring into your house, or you’ll eat every single crumb? Sugar cookies are that food for me.
Specifically, soft, cakey, sugar cookies that are loaded with buttercream and sprinkles. And if I’m being honest, the ones from the grocery store are my favorite.
You know the ones I’m talking about, the brand is Lofthouse, and I avoid them like it’s my j-o-b.
And let me tell ya, it’s not because they’re store-bought and I think I can make them better at home. Nope, been there, tried that – they’re never the same.
I avoid them because I love them and I’ve been known to polish off an entire plastic container of them in just a couple of days.
My friend Amber knows they’re my guilty pleasure, so a few weeks ago, she snapped a photo of adorable minis. They were covered in white buttercream, topped with festive heart sprinkles and callin’ my name.
They were actually the Market Pantry brand from Target, but she swears they’re every bit as amazing. I decided to take her word for it, but weeks later, I simply couldn’t get those cookies off my brain.
I thought they’d be super adorable for Easter with pastel buttercream and cute, spring colored sprinkles and let’s be real, I just wanted a cookie, or five.
I want to point out that I adapted a recipe from AllRecipes. Trying both butter verses vegetable shortening and sour cream verses milk.
We definitely preferred the butter and sour cream combination the best.
And although this recipe is quite similar to some Lofthouse copycat recipes, I just can’t call them that because although they’re soft, cake-like, and all kinds of delicious, they’re just not the same, friends.
This soft frosted sugar cookies recipe comes together really quickly, but does require refrigeration because the sour cream makes the dough quite soft. It’s best to whip up the dough the night before you plan on making them and let it chill in the fridge overnight.
I used a small cookie scoop to portion the dough into tiny cookies balls that ended up spreading to about 2 inches in diameter when baked. A little swirl – okay, who am I kidding, a big swirl – of frosting and some sprinkles and there you have it, mini frosted sugar cookies that are as adorable as they are delicious.
If you’re looking for more delicious spring inspired treats, be sure to check out these Meyer lemon cookies and these strawberry tarlets.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Soft Frosted Sugar Cookies Recipe
Ingredients
- 1 cup Unsalted Butter room temperature
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream
- 2 large Egg
- 2 teaspoons Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 3/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 2 sticks Unsalted Butter softened
- 3 1/4 cups Confectioners Sugar sifted
- 1 1/2 teaspoons Pure Vanilla Extract
- 1-2 tablespoons Heavy Cream
- Sprinkles for topping
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy.
- Mix in sour cream, eggs and vanilla until thoroughly incorporated. The mixture look curdled, but it will come together once the dry ingredients are incorporated.
- In a medium bowl, whisk together the flour, salt, baking soda. Gradually add the dry ingredients to the butter mixture and mix until combined. Cover and chill for at least 6 hours or overnight.
- When you are ready to bake, preheat oven to 350°F and line baking sheets with parchment paper.
- Use a small cookie scoop (2 teaspoons) to portion dough onto prepared cookies sheets 2 inches apart.
- Bake in preheated oven for 9-10 minutes. Allow cookies to cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
- Add in vanilla, and 1 tablespoon of heavy cream or milk. Blend on low speed until moistened.
- Add an additional 1 to 2 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.
- Pipe or spread frosting onto cooled cookies and top with festive sprinkles.