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soft_fluffy_sugar_cookies You know those insanely good sugar cookies at the grocery store that are bright pink and have a really thick layer of frosting and sprinkles? The lofthouse ones? Yea, those sugar cookies that are the best thing ever and magically disappear in your stomach as soon as you swallow giving you the ability to eat the whole freaking plastic container full of them? Yea those are amazing. Those are my favorite. I walk by them every time I go to the store, tempted to pick up a pack. I hardly ever do these days because I am old, and now that I have a fit bit, constantly feel guilty for never getting in those 10,000 steps. Those cookies would probably literally make me gain like 3 pounds overnight because I have no self control with them. We decided it would be a good idea to make these lofthouse cookies from scratch. So now you can make these at home, and put in all that effort and eat all of them. I won’t judge you. I think it more acceptable to eat all the cookies when you made them, as opposed to eating all the cookies that you buy. Are you with me?!
♥ Teri

sugar_cookies_vanilla_frosting_recipe sugar_cookies_frosting

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Soft and Fluffy Sugar Cookies with Vanilla Frosting

Makes 48 mini cookies or 24 large cookies

Ingredients:
cookies:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg plus 1 large egg white, lightly beaten together
2 tablespoons sour cream
1 teaspoon vanilla extract
frosting:
1/2 cup (1 stick) unsalted butter, softened
1 pound powdered sugar, sifted
3 tablespoons milk
1 1/2 teaspoons vanilla extract

sprinkles of choice, optional

Directions:
1. Preheat oven to 350˚F.
2. In a large mixing bowl whisk together flour, baking powder and salt. Set aside.
3. In a stand mixer, fitted with a paddle attachment, cream together butter and sugar until soft and fluffy.
4. Add beaten eggs and continue to mix together. Scrape down the sides of the bowl and add the sour cream and vanilla. Mix together (mixture will look lumpy and not entirely together).
5. Add the dry ingredients and mix together until everything is fully incorporated and completely combined.
6. Cover dough with plastic wrap (directly on the surface) and refrigerate for about 30 minutes.
7. Roll 2 tablespoon sized balls of cookie dough, using your hands and place on a baking sheet lined with parchment, about 1 inch apart. Using the bottom of a sterilized measuring cup or can, gently press the tops of each cookie down so they have a flat top.
8. Bake cookies for about 9 minutes or just until they puff up and barely begin to brown along the bottom edges (the surface should still be pale and white).
9. Remove cookies from the oven and allow them to cool for about 5 minutes before transferring them to a cooling rack to completely cool.
10. Frosting: Place all the ingredients into the well of a stand mixer (fitted with a paddle attachment) and beat together until soft and fluffy, 6 to 8 minutes.
11. Once cookies have cooled completely, frost the tops with the frosting and finish with sprinkles, if using. Serve.

 /   /   /  15 Comments
  1. Cheese and Chinese Not Specified Not Specified

    Classic! Love this!

  2. Meg Not Specified Not Specified

    Same here! I am tempted every time I walk past these cookies in the store. Now, if I make these, I’ll feel like I “deserve” it :)

  3. Vivian | stayaliveandcooking Not Specified Not Specified

    You have NO idea how happy this makes me, if I’m right these cookies are only sold in the Netherlands around Easter and they are my favourite cookies…. And now I can just make a batch whenever I want to! Yay!

  4. Carol Not Specified Not Specified

    Love those sprinkles! Are they available online?

  5. Trina and Tina Not Specified Not Specified

    Why bake if you can’t enjoy your product and these sugar cookies are definite item something to indulge in! Thanks for the recipe!

  6. omlet Not Specified Not Specified

    This looks amazing! Can’t wait to try it. Pinning it now!

  7. Archana Not Specified Not Specified

    I want to eat that whole thing right now, these look so good!

  8. Food Mumbai Not Specified Not Specified

    Wow!!! Nice & delicious… & I wanna keep a query to you that can I replace vanilla with chocolate in it… So that I’ll try both the types… Please let me know… Thanks for sharing!!!

  9. Britt Not Specified Not Specified

    Can this dough be frozen? And if so, for how long?

  10. Ally Not Specified Not Specified

    I’m from the UK so just want to clarify, does cake flour mean self-raising or plain flour? Just want to be sure! :)

    • Jenny Park Not Specified Not Specified

      Cake flour is actually a flour with a very small amount of protein in it. Different types of flour have different amounts of protein (or gluten) in them, which helps for overall structural purposes (sO more gluten is great for things like bread,but not so much for cakes, pastries). Bread flour has the most protein, while cake flour has the least. If you can’t find it, pastry flour is a great alternative. If you can’t find that either, all purpose will work just fine! :)

  11. Tess Not Specified Not Specified

    Can I make the cookie dough the day before and just refrigerate?
    Also,best way to store for freshness?
    (Making some for a gender reveal but have to travel downstate for Easter)
    Thank you!!

    • Jenny Park Not Specified Not Specified

      You can definitely make the dough ahead of time and refrigerate (for up to 3 days). You can store them in an airtight container overnight. After 1 day I would pop them in the fridge and they’ll stay fresh for up to a week! Good luck with the reveal, that’s so exciting!!

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