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!
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Why I Love These Frosted Sugar Cookies:
- 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!
- 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!
- 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:
You sure can! While I think these are best enjoyed within 2-3 days, they will stay soft for 4-5 days.
Yes you can! These cookies freeze beautifully. Keep in mind that some sprinkles may bleed their colors when thawing, so if you want to avoid that entirely, I recommend freezing them unfrosted. When ready to serve, thaw cookies and top with frosting and sprinkles.
To freeze, store in an airtight container for up to 1 month for optimal flavor and texture.
This sugar cookie frosting recipe is made with butter and powdered sugar which means you can leave it at room temperature for 2-3 days. However, if you don’t plan to frost your cookies right away, place the frosting in an airtight container and store it in the fridge. When it’s time to frost, let it sit out at room temperature to soften then re-beat it with a mixer to fluff it back up.
If you live in a hot climate where the kitchen tends to be warm it’s best to store sugar cookie frosting in an airtight container in the refrigerator.
Yes! If you want to make these bite-sized, scoop and roll them into 1-tablespoon-sized balls and then gently flatten the tops before baking (this will ensure the entire cookie cake bake through and avoid a gooey top). Bake at 350°F for 9-10 minutes. This recipe makes about 48 tablespoons of dough, which would give you about 9 large cookies or 48 small cookies.
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!
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!
Soft Frosted Sugar Cookies
Ingredients
- 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
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), and almond extract (½ teaspoon), and light corn syrup (1 tablespoon).
- Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups); 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.
- 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.)
- 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:
- 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.
- In a large mixing bowl, add unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), almond extract (¼ teaspoon), and salt (⅛ teaspoon). Cream together on medium speed for 30 seconds, or until blended together.
- On medium/low speed begin adding in powdered sugar (1 ½ cups); half-cup at a time until all is incorporated.
- 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.
- Add food coloring, if desired (divide into different bowls for multiple colors).
- 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!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Gracie DeCecco
Is it possible to have the ingredients and INSTRUCTIONS all in one page. This recipe is all over the place. I would definitely like to make them for a wedding, but I need to be able to print the receipe which I found to be impossible.
Melissa
Yes! There's a blue print circle in the recipe card that will take you to this page: https://www.designeatrepeat.com/wprm_print/35074
Annie Ford Moore
Just made for St. Patrick’s Day!! Such a yummy recipe and a for SURE crowd pleaser!!
Melissa
Thank you so much for leaving a review, Annie! I really appreciate it!
G Ma Jeanne
Best sugar cookie yet!
Carisa Falzone
Was never a fan of the sugar cookie but these were so good, easy and fun to make.
Melissa
Thank you so much for leaving a review, Carisa!
Maddie C
I have tried so many sugar cookies recipes and this one is finally a winner! They are easy to make, makes the perfect amount and stays soft for days!!
Melissa
So glad to hear you enjoyed the recipe, Maddie! Thank you so much for leaving a review!
Esther
I baked these soft frosted sugar cookies for the baking challenge. These cookies were delicious! I made my cookies with pink frosting too.
Katrina
These cookies are so delicious! Definitely my new favorite go to sugar cookie.
Melissa
Thank you so much for leaving a review, Katrina!
Kara
These are absolutely delicious! These taste better than the cookie they are based off. Personally, I enjoyed them more without frosting- but still tasty with it! It is such a soft cookie and the texture is perfect.
Melissa
So glad to hear you enjoyed this recipe, Kara! Thank you so much for leaving a review!
Rebekah E
It took us way longer to make, but we're going to assume that was the toddler helper😅 super tasty, shared with friends and they were gone in a day! I used the medium pampered chef scoop and got 19 cookies, perfect size! One batch of frosting was plenty for us
Melissa
Thank you so much for leaving a review, Rebekah! :)
June Sprague
I sent pictures to your Instagram and comment
They were out of this world by my Friends and business :)
Tomma Marcincuk
I made these cookies as part of the February baking challenge and they did not disappoint! The cookies come together easily and are a crowd pleaser. I will definitely make these again!
Melissa
Thank you as always for leaving a review and participating in the February baking challenge, Tomma! :)
Terrie
These cookies are yummy perfection! So much better than the nasty grocery store versions. I made these for the February baking challenge, and for my hubs for Valentine's and he loved them even though he's not a sugar cookie fan. I'll definitely be making them again!
Melissa
Thank you so much for leaving a review and participating in the February baking challenge, Terrie! :)
Kristy
Really great cookies with amazing texture, my only critique is the salt flavor that came through on the icing. I will cut back on that in the future. Thank you so much for this amazing recipe. 😊
Melissa
Thank you so much for leaving a review, Kristy!
Lana
Super easy, and super soft flavorful cookie! Love that I can change up color of frostings to go with any occasion!
Melissa
Glad to hear you enjoyed the recipe, Lana! Thank you so much for leaving a review!
Alicia
I made this for the February baking challenge, they turned out amazing!! They’re so soft and delicious, 5/5!!!
Melissa
Yay, glad to hear you enjoyed this recipe, Alicia! and thank you for participating in the February baking challenge!
Heather
This recipe was very easy to follow. I used my kitchen aid mixer and it made the icing a breeze to make. The cookies were delicious. I got 22 using the smallest cookie scoop I have.
Melissa
Thank you so much for leaving a review, Heather!
Rian
Hands down the best sugar cookie recipe. Ever. I am now a sugar cookie convert— I never cared for any sugar cookies except for the Lofthouse ones, and these are even better!
Marie-Ève Fortier
Delicious !!! So moist and soft. I use honey instead of the corn syrup and it works perfectly.
They are so cute too, I made the small one. Gonna made it again to give to our friends for Valentine’s Day.
My husband never really eat sweet and he had 3 in a row 😂 so definitely try this recipe !
Melissa
Yay, so glad to hear y'all enjoyed this recipe! Thank you so much for leaving a review, I really appreciate it!
Izabel
So soft and chewy! The only thing I would do differently is make a double batch!!
Melissa
LOL, that's usually a regret of mine as well! Thank you so much for leaving a review, Izabel!
Kathryn
The cookies are soft, the icing is thick...these are great! So easy to whip up, and so customizable. I will definitely be keeping this recipe in the rotation.
Melissa
Glad to hear you enjoyed the recipe, thank you so much for leaving a review, Kathryn!