When you can't decide between cake and cookies, these copycat Lofthouse Soft Sugar Cookies with Frosting are the answer! Thick, chewy, and irresistible, these sprinkled sweeties are a must-make for every holiday!
Course Dessert
Cuisine American
Keyword lofthouse cookies, soft sugar cookies
Prep Time 1 hourhour30 minutesminutes
Cook Time 36 minutesminutes
Total Time 2 hourshours6 minutesminutes
Servings 48
Calories 178kcal
Author Erica
Ingredients
Soft Sugar Cookies
4cupsall-purpose flour
1 ¼teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonkosher salt
¾cupunsalted buttersoftened
1 ½cupsgranulated sugar
2large eggsroom temperature
2teaspoonsvanilla extract
1cupsour creamor Greek yogurt
Sugar Cookie Frosting
1cupunsalted buttersoftened
2teaspoonsvanilla extract
4cupspowdered sugar
¼teaspoonkosher salt
4-5tablespoonsheavy cream
Instructions
Soft Sugar Cookies
Combine flour, baking powder, baking soda, and salt in a large mixing bowl, whisking well to combine. In a separate bowl, use an electric mixer (or stand mixer) to cream the butter and sugar 3-4 minutes on medium speed, until fluffy and lightened in color.
Beat in the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and sour cream and beat on low speed until combined.
Add half the dry ingredients on low speed, then scrape down the bowl. Repeat with remaining dry ingredients, mixing until just combined into a soft fluffy dough.
Cover the bowl with plastic wrap and chill in the refrigerator 2-3 hours, or overnight.
When ready to bake, preheat oven to 425 degrees F. Line 2 large baking sheets with parchment paper or silicone mats.
Working in small batches, use a medium cookie scoop to portion out 1 ½ to 2 tablespoons of dough. Dust your hands with flour when working with each cookie to help avoid sticking. Gently roll the dough ball between your palms to form a ball. Place on a prepared baking sheet and repeat with remaining dough, spacing the dough balls 3-4 inches apart. You should have between 6-8 cookies on each baking sheet.
Dip the bottom of a drinking glass in flour and use it to press the cookies flat to about 1/4-inch thickness. Place 1 baking sheet on center rack and bake 6-7 minutes until very pale golden, with the bottoms barely beginning to brown.
Immediately transfer cookies to a wire rack to cool. Repeat steps 8-10 remaining dough, returning the bowl to the refrigerator as needed to keep it from getting too sticky.
Sugar Cookie Frosting
In a clean bowl, use an electric mixer (or stand mixer) to cream butter and vanilla until creamy. Add powdered sugar, 1 cup at a time, and salt. Beat on low until smooth.
Add heavy cream in a slow drizzle on low speed, then beat at medium-high speed for 1-2 minutes until thick and fluffy.
To color the frosting, divide evenly between clean bowls and add a few drops of food coloring and mix with a rubber spatula until evenly combined. Add more drops of coloring to reach your desired color.
Once the cookies have cooled, pipe about 1 ½ tablespoons frosting on each cookie, then use a spatula to spread it evenly around the cookie. Decorate with sprinkles as desired.
Place completed cookies on a cooling rack for a few hours to set. Store cookies at room temperature in an airtight container, separated by layers of parchment paper, for 3-4 days.