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!
Ingredients
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 large egg white
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 3/4 cup + 1 tablespoon cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 2/3 cup powdered sugar
- 1-2 teaspoons heavy cream
- gel food coloring
- sprinkles
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave 6 tablespoons butter in heatproof bowl for 30 seconds on high until melted. Add granulated sugar and mix until combined.
- Add egg white, vegetable oil, and 1/2 teaspoon vanilla extract and mix until combined.
- Add salt, baking soda, cornstarch, all-purpose flour, and cake flour and mix until combined.
- Scoop out 12 cookies. Refrigerate dough for at least 30 minutes.
- 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.
- Add 8 tablespoons softened butter to a medium size bowl. Add powdered sugar and 1/2 teaspoon vanilla extract and mix until fully blended and smooth using a hand mixer.
- Add teaspoon heavy cream and mix until combined. About a minute. Add food coloring if choice and mix until fully combined.
- If still very thick, add an additional 1/2 teaspoon to 1 teaspoon of heavy cream.
- Add a dollop of frosting to each cookie and spread evenly over the top using an offset spatula. Add sprinkles and enjoy!
Why you’ll love these soft frosted sugar cookies
- Soft, Cake-Like Texture – These cookies have a light crumb that melts in your mouth, just like classic Lofthouse cookies.
- Beginner Friendly – Made with simple ingredients and clear steps, these cookies are easy to make and come together quickly.
- Perfectly Balanced Frosting – The frosting complements the delicate sweetness of the cookie, making every bite irresistible.
- Quick to Enjoy – Ready to eat in under an hour from start to finish.
- Easy to Customize – Decorate with different frostings, sprinkles, or food coloring to fit any holiday or occasion.
- Small Batch Treat – Satisfy your sweet craving without committing to a large batch of cookies.
Tips for the best soft frosted sugar cookies
- Mixing the Dough – Mix just until the ingredients are combined. Overmixing can develop gluten, resulting in tougher cookies.
- Chilling the Dough – Chill for at least 30 minutes to help the dough firm up, preventing excessive spreading and ensuring thicker, softer cookies.
- Baking Time – Remove the cookies from the oven when the edges are lightly golden but the centers still look slightly underbaked; they’ll continue to cook on the baking sheet as they cool.
- Cooling Before Frosting – Let the cookies cool completely before frosting to prevent the frosting from melting or sliding off.
- Softening the Butter – Make sure the butter is at room temperature before making the frosting. Cutting it into 8 tablespoons increases surface area and helps it soften faster.
- Adding Sprinkles – If decorating with sprinkles, add them immediately after frosting so they stick before the frosting sets.
Frequently asked questions
Of course! While homemade frosting tastes amazing, store bought frosting works in a pinch and saves time.
Yes, of course. If you prefer almond flavor you can add 1/4 teaspoon of almond extract.
You can easily add food coloring to match any occasion or swap the vanilla extract for almond, lemon, or peppermint for a flavor twist. Don’t forget festive sprinkles or decorations!
My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.
Yes, of course! You can make the dough up to 2 days in advance and store it in a sealed container in the refrigerator. Let it sit at room temperature for at 45-60 minutes to be able to scoop the dough. Or if you prefer, pre-scoop the cookies in advance and keep them in a sealed container in the refrigerator.
The cookies are done when the edges are set and lightly golden, but the centers still look soft. Avoid overbaking to keep that perfect texture.
How to store and freeze
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?
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!
Soft Frosted Sugar Cookies
Ingredients
For the cookie
- 6 tablespoons unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 large egg white (room temperature)
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 3/4 cup + 1 tablespoon cake flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
For the buttercream
- 8 tablespoons unsalted butter
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons heavy cream
- gel food coloring
- sprinkles
Instructions
For the cookie
- Microwave 6 tablespoons butter in heatproof bowl for 30 seconds on high until melted. Add granulated sugar and mix until combined.
- Add egg white, vegetable oil, and 1/2 teaspoon vanilla extract and mix until combined.
- Add salt, baking soda, cornstarch, all-purpose flour, and cake flour and mix until combined.
- Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Evenly space 6 cookies to a sheet. Bake for 9 minutes. Be careful not to over bake! Allow to cool fully before frosting.
For the buttercream
- Add 8 tablespoons softened butter to a medium size bowl. Add powdered sugar and 1/2 teaspoon vanilla extract and mix until fully blended and smooth using a hand mixer.
- Add teaspoon heavy cream and mix until combined. About a minute. Add food coloring if choice and mix until fully combined.
- If still very thick, add an additional teaspoon of heavy cream.
- Add a dollop of frosting to each cookie and spread evenly over the top using an offset spatula. Add sprinkles and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Great recipe! I love being able to make just 12 cookies. I made this recipe twice in rapid succession, actually — once using real butter, and once using plant-based butter. Both turned out perfect. I found the plant-based dough a bit too soft at first, though, so added in 2 tablespoons more of flour. That seemed to do the trick. Oh, and one last thing: I had to give both batches of cookies a head start by squashing the balls a bit before baking. Otherwise, they didn’t flatten enough for my liking. Anyway, I’m definitely keeping this recipe on hand and will make again!
Thank you for sharing this, Bryan! Glad you liked them! Love to know it works with plant butter as well and also the squashing them down part. So smart! Happy New Year!