Soft Frosted Sugar Cookies (Lofthouse Cookies Copycat Recipe)

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Soft Frosted Sugar Cookies (Lofthouse Cookies Copycat Recipe)

These Soft Frosted Sugar Cookies feature pillowy cake-like cookies and a sweet buttercream, and are an easy-to-make copycat recipe of the famous Lofthouse cookies.

Course Dessert

Cuisine American

Keyword Frosted Sugar Cookies, Lofthouse Cookies, Soft Sugar Cookies

Prep Time 40

Cook Time 20

Servings cookies

Calories 201kcal

Author Faith Gorsky

Ingredients

Cookies:

1/2 cup unsalted butter at room temperature
3 ounces cream cheese at room temperature
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt

Frosting:

10 tablespoons unsalted butter at room temperature
2 1/2 cups powdered sugar
1 1/4 teaspoons pure vanilla extract
1/16 teaspoon salt
3 tablespoons milk

Other:

Food coloring to color the frosting (optional)
Sprinkles to decorate the cookies (optional)

US Customary - Metric

Instructions

For the Cookies:

Use a handheld electric mixer to beat together the cream together the butter, cream cheese, and sugar in a large bowl. Beat in the eggs and vanilla. Add the flour, cornstarch, baking powder, baking soda, and salt, and mix until well-combined. The dough will look wet.
Lay a piece of plastic wrap directly on top of the cookie dough and refrigerate until the dough is stiffened, about 2 hours.
Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or silpat liners.
Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls and arrange them 2 inches apart on the baking pans (8 cookies per half sheet pan works well).
Use a glass to slightly flatten each cookie dough ball.
Bake until the cookies are light golden on the bottom, puffed on top, and just stop looking doughy in the center, rotating the trays once halfway through. This takes about 9 to 12 minutes. Be careful not to overbake, you don’t want these cookies golden on the top. Repeat with the remaining dough.
Let the cookies cool for 5 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling completely.

For the Frosting:

Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
If desired, add food coloring to the frosting. It’s easy to add too much coloring, so start off by adding just a tiny drop at a time and mixing it in well to see the color before you add more.

To Finish:

Frost the cookies once they’re cool. Before the frosting sets, add sprinkles if desired.

Notes

Nutritional Information: Information for this recipe was calculated without the food coloring or the sprinkles.
This Dough Will Be Sticky: This cookie dough is sticky, which is why we have to chill it in the fridge. I find that it’s helpful to use a lightly greased glass (with coconut oil or butter) to lightly flatten each dough ball.
If You Prefer to Roll Out and Stamp Out the Dough: Instead of scooping out the dough, after chilling you can roll this dough out on a floured surface and use cookie cutters to stamp out cookie shapes.
Storage: Store these cookies in an airtight container at room temperature for up to 1 week. Let the frosting harden before stacking or storing these cookies.

Nutrition