These soft frosted sugar cookies are so tender and delicious! The sugar cookies themselves are light and cakey, and they're topped with a luscious homemade vanilla buttercream and decorated with sprinkles.
Growing up, I always loved eating those classic Lofthouse cookies. Chances are you know the ones I'm talking about — the soft, cakey cookies topped with that iconic pink frosting and sprinkles.
I don't really buy Lofthouse cookies anymore, so I wanted to try my hand at making my own version, and I'm so happy with how this recipe turned out! These soft frosted sugar cookies are light and tender, and they're that much more delicious because they're homemade.
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What You'll Need
Here's a quick overview of some of the key ingredients and tools needed to make these cookies. The full recipe can be found at the bottom of the post.
Key Ingredients
- Unsalted butter - You'll want to use unsalted butter (rather than salted) in this recipe so you can control the amount of salt in the cookies.
- Whole milk - I prefer to use whole milk, but 2% or skim milk would also work well. I haven't tried making this recipe using plant-based milk, but it might work.
- All-purpose flour - Be sure to use the spoon & level method when measuring out the flour.
- Powdered sugar - Be sure to sift it first to avoid any clumps.
Equipment
- Mixer - Personally, I like to use a stand mixer fitted with a paddle attachment for this recipe. However, an electric hand mixer will also work.
- Rolling pin - You can use any rolling pin you'd like, but I prefer to use a French rolling pin because it helps ensure that you roll the dough out evenly.
- Baking sheet - This recipe calls for 2 baking sheets.
- Piping bag - I like to use a piping bag to spread the frosting on the cookies, and I like to keep a stash of these disposable piping bags in my pantry at all times.
How to Make These Cookies
We'll start by making the sugar cookies, and then once they're baked, we'll decorate them with frosting and sprinkles. Here's a quick breakdown of how they come together!
Make the sugar cookie dough. Start by mixing together all the wet ingredients, then add in the dry ingredients until just combined. It's okay if the dough seems sticky at this point because it will firm up in the fridge. (Image 1)
Chill the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This lets the dough firm up, which makes it easier to roll out later. You can even refrigerate the dough overnight if you want to make the cookies in stages. (Image 2)
Roll out the dough. Roll out the dough to ½-inch thickness, then cut the dough out using your desired cookie cutters. (Image 3)
Time to bake! Transfer the cookies to a parchment-lined baking sheet, then bake for 8-12 minutes at 350°F, or until the bottom is golden brown. (Image 4)
Make the vanilla buttercream. Beat the softened butter until soft and fluffy, about 3-5 minutes. Then, gradually add in the powdered sugar. Once the butter and sugar have been fully combined, add in the vanilla extract. Then, add in the milk 1 tablespoon at a time until you reach the desired consistency. If desired, add in food coloring in your desired color to color the buttercream. (Image 5)
Decorate the cookies and serve. Spread the buttercream on top of the cooled cookies, then decorate with sprinkles if desired. Enjoy! (Image 6)
Tips to Perfect This Recipe
- Make sure to use softened butter (not melted). When mixing together the butter and sugar, make sure your butter is just a little bit soft. If the butter has melted, the dough will be too soft, and you will have to refrigerate the dough for a longer period of time. If it's coming straight from the fridge, I like to warm my butter up in the microwave in 15-second increments until it is ready.
- Make sure to refrigerate the cookie dough before rolling it out. This lets the dough firm up, which makes it easier to roll out later. You can even refrigerate the dough overnight if you want to make the cookies in stages.
- Flour your surface well so that the dough doesn’t stick. Honestly, is there anything worse than cookies that won’t come off the counter? I will usually re-roll the dough once or twice, and I recommend flouring the surface well in between each roll.
Common Questions About These Cookies
These are some questions I frequently hear about these cookies. If you have a question that isn't answered below, feel free to leave it in the comments.
Absolutely! I personally love to make these cookies in a few stages so that I'm not too overwhelmed all in one day. You can make the dough, then tightly wrap it and refrigerate it for up to 2 days. Alternatively, you can freeze the dough for up to 2 months — just let it thaw to room temperature before rolling it out.
Yes, you can double (and even triple) this recipe with ease. If doing so, I would recommend separating the cookie dough into a few circular disks before refrigerating it. You will also want to roll the dough out in stages so that it's easier to handle.
First off, make sure to use softened butter, not melted! If the butter has melted, the dough will be too soft and you will have to refrigerate it for a longer period of time. Then, don't skip the refrigeration time for the dough. This lets the dough firm up, which makes it easier to roll out later. Finally, make sure to flour your surface well so that the dough doesn't stick.
How to Store & Freeze
To store: You can store the cookies in an airtight container for up to 1 week.
To freeze: Baked cookies can be frozen for up to 2 months. Wrap the unfrosted cookies in plastic wrap and place them in a frozen-safe zip-top bag before freezing. I recommend adding the vanilla buttercream after defrosting the cookies. You can also freeze the cookie dough for up to 2 months. Just be sure to let it thaw to room temperature before rolling it out and baking.
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Soft Frosted Sugar Cookies
- Total Time: 1 hour
- Yield: 16 3.5-inch cookies 1x
Description
These soft frosted sugar cookies are so tender and delicious! The sugar cookies themselves are light and cakey, and they're topped with a luscious homemade vanilla buttercream and decorated with sprinkles.
Ingredients
Sugar Cookies:
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 eggs (100g), well beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Vanilla Buttercream:
- ½ cup (113g) unsalted butter, softened
- 2 ½ cups (284g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- 2-3 tablespoons milk
- Optional: a few drops of food coloring
- Optional: sprinkles, for decorating
Instructions
Sugar Cookies:
- Preheat the oven to 350°F (177°C). Line a sheet tray with parchment paper or a silicone baking mat.
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream together the softened butter and granulated sugar until fluffy, about 3-5 minutes. Add in the beaten eggs, vanilla extract, and milk and mix well to combine, scraping the bowl well after each addition.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined, scraping as needed.
- Tightly wrap the cookie dough in plastic wrap, then refrigerate for at least 30 minutes before rolling it out.
- After the dough has chilled, lightly flour your countertop and roll the cookie dough out to about a ½-inch thickness. Cut out the cookies using your desired cookie cutters, then transfer them to the prepared baking sheet.
- Bake the cookies in the preheated oven for 8-12 minutes, or until they are lightly golden brown on the bottom.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Make sure the cookies are completely cool before decorating.
Vanilla Buttercream:
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened butter until soft and fluffy, about 3-5 minutes. With the mixer still on, gradually add in the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
- Once the butter and sugar have been fully combined, add in the vanilla extract. Then, add in the milk 1 tablespoon at a time until you reach the desired consistency. If desired, add in food coloring in your desired color to color the buttercream.
- Spread the buttercream on top of the cooled cookies, then decorate with sprinkles if desired. Enjoy!
Notes
- Yield: The number of cookies that this recipe yields depends on the size of the cookie cutter you use.
- Make Ahead Instructions: If you'd like to prepare the dough ahead of time, you can refrigerate it for up to 2 days or freeze it for up to 2 months. You can also freeze the baked (unfrosted) cookies for up to 2 months. Just let them thaw to room temperature before decorating and serving.
- Storage: Stored in an airtight container, these cookies will usually last for about 1 week at room temperature.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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