Lofthouse style soft frosted sugar cookies
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Lofthouse style soft frosted sugar cookies

These are a copycat of those grocery store soft frosted sugar cookies!
Prep Time35 mins
Cook Time12 mins
Chilling time1 hr
Total Time47 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 32
Author: Eva Bakes

Ingredients

Soft frosted sugar cookies

  • 4 and 1/2 cups all-purpose flour
  • 4 and 1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3 sticks unsalted butter at room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs
  • 5 teaspoons vanilla extract

Frosting

  • 2 and 1/2 sticks unsalted butter softened
  • 2 and 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • Food coloring optional
  • Sprinkles optional

Instructions

Make the cookies

  • In a large bowl, sift or mix together the flour, baking powder and salt.
  • In the bowl of a stand mixer (or in a large bowl with a handheld mixer), cream the butter and sugar with the paddle attachment on medium-high speed until soft and fluffy, about 2-3 minutes.
  • Individually add the eggs until they are fully incorporated. Make sure to stop the mixer and scrape down the bowl as needed. Add in the vanilla and mix.
  • Turn the mixer down to low and slowly add in the dry ingredients. Beat until incorporated (do not overmix).
  • Cover and chill the dough for 1 hour. Then preheat the oven to 350 degrees F.
  • Scoop about 1/4 cup of dough (I used a medium cookie scoop) and roll it into a ball. Flatten the ball slightly with your spatula and place on a baking sheet lined with parchment (I used my imitation Silpat). Repeat with the remaining dough, and space the cookies at least 2-3 inches apart to allow them to spread.
  • Bake at 350°F for about 10-12 minutes or just until set. Do not overbake! The cookies should be stay very white on top and be lightly browned underneath.
  • Cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

Make the frosting

  • In the bowl of a stand stand mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer), beat the butter on medium-high speed until smooth, about 20 seconds.
  • Slowly add the powdered sugar and salt. Beat on medium-low speed until most of the sugar is moistened, about 45 seconds.
  • Stop the mixer and scrape down the bowl with a spatula. Turn the mixer back on medium speed and beat until the mixture is fully combined, about 15 seconds.
  • Stop the mixer again and add vanilla. Turn the mixer back on medium speed until incorporated, about 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice as needed.
  • If you want too add in food coloring to tint your frosting, do it now. Mix until it is well combined and is one solid color. Generously apply frosting to top of cookies and top with sprinkles if desired.

Notes

Source: Just Baked; originally from Annie's Eats