Soft Frosted Sugar Cookies

These soft frosted sugar cookies are a homemade version of the classic Lofthouse cookies, featuring a pillowy-soft texture and creamy frosting that’s perfect for the holiday season. This small batch recipe delivers all the nostalgic flavor of your favorite store-bought cookies but made fresh in your own kitchen. Ideal for individuals, couples, or small gatherings, these festive cookies are easy to make and guaranteed to impress.

These soft frosted sugar cookies are not only a small batch holiday favorite but also incredibly easy to customize for any occasion. You can personalize these cookies with colorful frostings, festive sprinkles, or even a dash of edible glitter for a little sparkle. Swap the vanilla frosting for almond, lemon, or peppermint extract to add a unique flavor twist, or tint the frosting with food coloring to match any theme. Perfect for decorating with kids or adding a personal touch to your cookie platter, these homemade Lofthouse style cookies are as fun to make as they are to eat!

Why you’ll love this soft frosted sugar cookie recipe

• These cookies have a light crumb that melts in your mouth, just like classic Lofthouse cookies.
• With simple ingredients and clear steps, they’re beginner friendly and come together in no time.
• The frosting balances the delicate sweetness of the cookie, making every bite irresistible.
• Ready to eat in under an hour.
• Easily decorate with different frostings, sprinkles, or food coloring to suit any holiday or occasion.
• Satisfy your sweet craving without committing to a large batch of cookies.

Ingredients needed for cookie

Ingredients needed for buttercream

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

1. Microwave butter in heatproof bowl for 30 seconds on high until melted. Add granulated sugar and mix until combined.
2. Add egg white, vegetable oil, and vanilla extract and mix until combined.
3. Add salt, baking soda, cornstarch, all-purpose  flour, and cake flour and mix until combined.
4. Scoop out 12 cookies. Refrigerate dough for at least 30 minutes.
5. Preheat oven to 350° F. Line a baking sheet with parchment paper. Evenly space 6 cookies to a sheet. Bake for 9 minutes. Allow to cool fully before frosting.
6. Add softened butter to a medium size bowl. Add powdered sugar and vanilla and mix until fully blended and smooth using a hand mixer. 
7. Add teaspoon heavy cream and mix until combined. About a minute. Add food coloring if choice and mix until fully combined.
8. If still very thick, add an additional 1/2 teaspoon to 1 teaspoon of heavy cream.
9. Add a dollop of frosting to each cookie and spread evenly over the top using an offset spatula. Add sprinkles and enjoy!
   

Frequently asked questions

Tips for the best soft frosted sugar cookies

• Mix just until the ingredients are combined. Overmixing can develop gluten, resulting in tougher cookies.
• Even a short chill of 30 minutes helps the dough firm up, preventing excessive spreading and ensuring thicker, soft cookies.
• Remove the cookies from the oven when the edges are a light golden color but the centers still look slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
• Wait until the cookies are completely cool before frosting to prevent the frosting from melting or sliding off.
• Make sure your butter is room temperature before you make the frosting. A trick I like to do is cutting the butter into 8 individual tablespoons which increases its surface area and allows it to soften much faster!
• If decorating with sprinkles, add them right after frosting to ensure they stick before the frosting sets.
• Try almond, lemon, or peppermint extract in the frosting or cookie dough for a fun twist on flavor.

Looking for more holiday recipes?

• Lemon Poppy Seed Cookies
• Bourbon Pecan Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Thin Mint Cookies

Storing and freezing instructions

These cookies will last for up to 5 days in an air-tight container at room temperature without frosting. If you frost them, store them in the refrigerator for up to 5 days.

To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw a day in advance before baking. If you are baking immediately from pulling from the freezer, add an extra 1-2 minutes max to the bake time. Allow cookie to cool completely before icing them.

DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

Print