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A plate stacked with soft Lofthouse sugar cookies, frosted and colorful.

Classic Lofthouse Sugar Cookies

These soft and tender Lofthouse-style sugar cookies are topped with a fluffy buttercream frosting, perfect for any occasion. The key to their signature texture is sour cream in the dough and not overbaking.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream full-fat works best for tenderness
For the Buttercream Frosting
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup milk or heavy cream for a richer frosting
  • Pinch salt
  • Food coloring optional, but highly recommended for that Lofthouse look!
  • Sprinkles optional

Equipment

  • large mixing bowl
  • electronic mixer
  • medium bowl
  • whisk
  • plastic wrap
  • Oven
  • Baking sheets
  • parchment paper or silicone baking mats
  • rolling pin
  • round cookie cutter
  • wire rack

Method
 

Cookies
  1. In a large bowl, cream softened butter and granulated sugar with an electronic mixer until light and fluffy for 2-3 minutes.
  2. Beat in eggs one at a time, ensuring full incorporation, then stir in vanilla extract.
  3. Whisk together flour, baking powder, baking soda, and salt in a separate medium bowl.
  4. Gradually add dry ingredients to wet, alternating with sour cream, starting and ending with dry ingredients; mix on low speed until just combined, avoiding overmixing.
  5. Cover the dough and refrigerate for 30 minutes to 2 hours to help it maintain shape.
  6. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  7. Roll dough to ¼ inch thickness on a lightly floured surface, cut with a 2 ½ to 3-inch round cutter, and transfer to prepared baking sheets 1 inch apart.
  8. Bake for 8-10 minutes until edges are lightly golden and centers are set; avoid overbaking to keep them soft.
  9. Cool cookies on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Frosting
  1. While cookies cool, beat softened butter until creamy (about 2 minutes).
  2. Gradually add sifted powdered sugar, alternating with milk or heavy cream, until smooth and fluffy, then beat in vanilla extract and a pinch of salt.
  3. If desired, add a few drops of food coloring and mix until combined.
  4. Once cookies are completely cool, spread a generous amount of frosting on each and decorate with sprinkles.
  5. Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Notes

For the best texture, ensure your butter is truly softened for both the cookies and the frosting. Chilling the dough is crucial for preventing the cookies from spreading too much.