Soft Frosted Sugar Cookies

These soft & thick frosted sugar cookies are inspired by the store-bought Lofthouse cookies and are perfect for holiday cookie platters! This recipe makes 9 large or about 30 mini cookies + includes my recipe for the best homemade buttercream!

Why I Love These Frosted Sugar Cookies:

1. Soft & moist texture: The cookie is thick, yet moist and soft. It has a buttery & slightly chewy inside reminiscent of the cakey Lofthouse cookies...but better!
2. Topped with my favorite frosting! This buttercream is based off my go-to Christmas cookie frosting recipe. It's a creamy vanilla-almond buttercream that is easy to whip up and tastes so good!
3. Can make large or bite-sized! While the large size packs an incredibly soft center, the small size makes these the perfect cookie to add to cookie platters! I have baking time instructions in the recipe card for both sizes.

Ingredient & Substitution Notes

• Unsalted butter: I use unsalted butter in most of my baking but if you only have salted, you can use that and simply omit the salt.
• Almond extract: This gives the cookies an incredible sugar cookie flavor, so I don't recommend omitting it unless you have a nut allergy or aversion to almond extract. It truly makes them so good!
• Light corn syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days...a must when giving them as gifts! If you don't want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you've made my cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!
• Powdered sugar: Using mostly powdered sugar in the dough is what gives us a super soft cookie texture. Do not replace this with all granulated sugar, as the taste, texture, and appearance will greatly vary.

Frequently Asked Questions:

Did you make this during the holidays?

FYI that this is the same recipe, just with new photos! The beauty of sugar cookies is that you can customize the colors & sprinkles for any occasion!

4.98 from 97 votes

Soft Frosted Sugar Cookies

Makes: 9 Large Cookies (or about 30 small)

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Prep Time: 10 minutes mins

Cook Time: 11 minutes mins

Total Time: 30 minutes mins

These soft & thick frosted sugar cookies are inspired by the store-bought Lofthouse cookies and are perfect for holiday cookie platters! This recipe makes 9 large or about 30 mini cookies + includes my recipe for the best homemade buttercream!

Recipe by Melissa Rose

Ingredients

 

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• ½ cup unsalted butter (i.e. 1 stick), softened
• ¾ cup powdered sugar
• ¼ cup granulated sugar
• 1 large egg,
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract, see substitution notes below
• 1 tablespoon light corn syrup, Fun fact: this is not the same thing as high fructose corn syrup! If desired, can replace with honey or omit.
• 1 teaspoon baking powder, not baking soda!
• ½ teaspoon salt
• 1 ¾ cups all-purpose flour

Buttercream Frosting (double if you like thick layers of frosting on your cookies!)

• ½ cup unsalted butter (i.e. 1 stick), softened
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, see substitution notes below
• ⅛ teaspoon salt
• 1 ½ cups powdered sugar

Decorating

• food coloring, optional
• sprinkles, optional

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Instructions

 

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1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl, cream together ½ cup unsalted butter (i.e. 1 stick), ¾ cup powdered sugar, and ¼ cup granulated sugar on medium speed for 2 minutes, until light and fluffy. 
3. While mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract, and 1 tablespoon light corn syrup.
4. Once mixed, add in 1 teaspoon baking powder, ½ teaspoon salt, and 1 ¾ cups all-purpose flour; adding flour half-cup at a time on low speed.

   Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
5. For large cookies: Scoop dough into 3-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a ½" thick disc. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until most of the tops no longer look wet.

   For mini cookies: Scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don't need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes, or until most of the tops no longer look wet.

   Don't overbake or they won't be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely under baked.)
6. After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before frosting.

To Make Frosting:

1. Note before you start: I recommend using a stand mixer for this if you have one, as it will make the frosting come together easier. However, if you are using a hand mixer and are having trouble getting it to be light & fluffy, I recommend adding 1-2 teaspoons of milk after the powdered sugar to help thin it out.
2. In a large mixing bowl, add ½ cup unsalted butter (i.e. 1 stick), 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon salt. Cream together on medium speed for 30 seconds, or until blended together.
3. On medium/low speed begin adding in 1 ½ cups powdered sugar; half-cup at a time until all is incorporated.
4. Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons of milk to help thin it out.
5. Add food coloring, if desired (divide into different bowls for multiple colors).
6. Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with sprinkles and enjoy!

Notes from Melissa

Almond Extract: If you don't like the flavor or have an almond allergy, you can definitely leave out the almond extract. But it does give these cookies lots of sugar cookie flavor, so I don't suggest skipping it!

Light Corn Syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days...a must when giving them as gifts! If you don't want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you've made my cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!

Nutrition

Calories: 247kcal, Carbohydrates: 56g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 173mg, Potassium: 82mg, Fiber: 1g, Sugar: 37g, Vitamin A: 30IU, Calcium: 27mg, Iron: 1mg

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