Soft Frosted Sugar Cookies

I am sure you have seen these cookies if you read other food blogs. When I made them for our monthly work birthday celebration, I felt like I was the last blogger in the world to make them.

Soft Frosted Sugar Cookies

And boy, was I missing out! For years, every time I saw this recipe pop up in a blog, I thought to myself “man, I really need to make those soon”. Then something else would pop up and these cookies just never made it to the top of my baking list.

Soft Frosted Sugar Cookies

When I asked my guys who had birthdays what they liked, one said she liked anything, one said she loved chocolate, and one said he liked anything but chocolate. I was stumped. I wasn’t sure where to go with it, so I started searching through my cookbooks and saved recipes.

Soft Frosted Sugar Cookies

I was in the mood to bake cookies so these cookies were a natural fit. To say these were a hit would be an understatement. Some of the people on my team ate more than one during staff meeting that day. And staff meeting is at 9am. I’m glad I can provide such a well balanced breakfast for my team ;)

Soft Frosted Sugar Cookies

I had planned ahead and saved one lone cookie for Hubby to have. I knew he’d be disappointed if I had baked something and didn’t let him try it. He instantly asked for an entire batch so he could have another one.

Soft Frosted Sugar Cookies

These cookies are just so well known and so well liked, it’s a no brainer. You can customize the frosting color and the sprinkles to make them themed for any occasion. They would be a huge hit at a 4th of July party this week. In fact, I might be whipping up another batch to take over to some friends house… Don’t be like me and put off making these cookies. Believe me, you’ll wish you had made them sooner!

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Soft Frosted Sugar Cookies

These cookies are similar to the famous Lofthouse cookies you can buy at the store, except they are homemade and taste a thousand times better!

Yield: 2 dozen large cookies

Ingredients:

For the Cookies
4 1/2 cups flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 eggs
5 tsp vanilla extract

For the Frosting
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 Tbsp) unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired. Best eaten the day they are made. Store in an airtight container for a couple days.

Recipe seen on Sing For Your Supper, originally from Hostess with the Mostest

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36 Responses to “Soft Frosted Sugar Cookies”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 2, 2013 at 5:00 pm

    CRAVING Lofthouse now! Haha. Well, now I know how to make my own ;) Thanks, this will definitely be one I try out soon!

    • beantownbaker — July 3rd, 2013 @ 5:06 pm

      Sorry about that. These are seriously so good. My frosting was a bit runnier than the Lofthouse frosting, so be careful when you’re adding the milk so the same thing doesn’t happen to you!

  2. #
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    Rachita — July 3, 2013 at 3:39 am

    Could I halve the recipe?

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      I don’t see why you couldn’t. Halving an egg can be difficult sometimes though…

  3. #
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    Shannon W. — July 3, 2013 at 2:38 pm

    Ohhh nononono. This is a problem. This type of cookie is one of my all-time biggest weaknesses. Apparently this recipe needs to happen immediately.

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      It definitely does. Trust me, they’re so good!

  4. #
    4
    Amy — July 6, 2013 at 11:39 pm

    Just made these. I cannot say thank you enough. The Loft cookies have always been a weakness of mine and I honestly think these came out better than them. Now to figure out how to make the Key Lime frosting my friend wants hers frosted with.

    • beantownbaker — July 7th, 2013 @ 11:54 am

      OOhhh key lime frosting is a great idea. I’m sure you could find key lime extract online? I want to try to make these with lemon flavoring next.

  5. #
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    Archie — July 27, 2013 at 2:45 am

    I made some today and it has turned out great. I halved the recipe and used two eggs! Thank you so much for such an easy and yummy recipe!

    • beantownbaker — July 30th, 2013 @ 5:49 pm

      So glad it worked out for you to cut the recipe in half! Glad you enjoyed them.

  6. #
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    CMills — September 21, 2013 at 3:44 pm

    These sound delicious. I have 2 questions as I would like to make for a bday party. Does regular food coloring work or does it need to be a special kind? Will they hold up well if made 2-3 days in advance?

    • beantownbaker — September 25th, 2013 @ 4:17 pm

      Since I didn’t use any, I’m not sure. I tend to prefer the gel food coloring instead of the liquid kind just because it’s more concentrated.

      They do stay fresh for a couple days in an air-tight container.

  7. #
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    Heather — November 20, 2013 at 11:41 pm

    I can’t wait to try this recipe! Do you think the dough is the right consistency to roll out for cookie cutters?

    • beantownbaker — November 24th, 2013 @ 6:04 pm

      It probably could be rolled out. I don’t think it would hold shapes very well though. But you could roll it out and make round cookies without any issues.

  8. #
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    Katie — December 9, 2013 at 10:37 am

    Thanks for the recipe – these turned out great! So simple and yummy. I’m taking some to a cookie exchange tonight. :) Cheers!

    • beantownbaker — December 9th, 2013 @ 5:47 pm

      I’m sure they’ll be a hit at your cookie exchange! I love how soft they are.

  9. #
    9
    Kiana — December 11, 2013 at 1:20 pm

    Hey there! How would these be afterthought a batch in the freezer?

    • beantownbaker — December 17th, 2013 @ 10:53 am

      I haven’t tried freezing them. I think you could probably freeze the dough, or even the baked (but unfrosted) cookies. I wouldn’t freeze them after frosting them though.

  10. #
    10
    vania — December 14, 2013 at 2:13 am

    Can I leave the dough in the fridge over night?

    • beantownbaker — December 17th, 2013 @ 10:57 am

      I think the dough would be fine sitting in the fridge overnight.

  11. #
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    Dorothy Meredith — December 18, 2013 at 1:04 am

    My mixer doesn’t have a paddle attachment. Is it necessary?

    • beantownbaker — December 18th, 2013 @ 1:02 pm

      Use whichever attachment you usually use. I assume you have something that isn’t a dough hook?

  12. #
    12
    aundrea — December 23, 2013 at 5:39 pm

    Do you think the cookies taste better the next day……taste like bread. They look pretty though.

    • beantownbaker — December 26th, 2013 @ 11:28 am

      The cookies themselves are not very sweet. The combination of the cookies and the frosting is what makes these so great. Hope you enjoyed them.

  13. #
    13
    toni — January 10, 2014 at 4:21 am

    these cookies are awesome…for the first couple of days…then not so much….they become very dry and kind of bland on the cookie end….great for bake and eat affairs,….they do not store well beyond day 2

    • beantownbaker — January 10th, 2014 @ 10:44 am

      Thanks for the feedback, I’ll update the recipe to reflect this. They never last that long in our house…

  14. #
    14
    J. G. — February 1, 2014 at 6:39 pm

    My dough came out VERY thick. Is that normal?

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    J. G. — February 1, 2014 at 8:12 pm

    Ah, please disregard my last comment. The cookies came out fine!

    • beantownbaker — February 3rd, 2014 @ 4:55 pm

      Glad they worked out. I was sitting here thinking for a few minutes if that dough was thick or not…

  16. #
    16
    S.G. — March 9, 2014 at 1:56 am

    When I tried my dough it was kind of salty is this okay?

    • beantownbaker — March 9th, 2014 @ 10:18 am

      It shouldn’t be overly salty… Did you use table salt or kosher salt?

  17. #
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    S.G. — March 9, 2014 at 5:05 pm

    Does the taste get better when you let them cool?

  18. #
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    M.G — March 11, 2014 at 11:04 pm

    I am not very impressed. I made these for my friends but they crumpled EVERYWHERE every time I I would touch one it would fall apart! How am I supposed to ice? The batter is good but I’m really mad that they crumpled and I even doubled and made around 60. I ended up tossing all of them because you couldn’t eat them unless you used a spoon :/ not the
    best recipie..,,

  19. #
    19
    Kim — April 1, 2014 at 7:46 pm

    These are the best cookies I’ve ever made. I still can’t even believe they came out of my kitchen (she said, her words muffled by cookie…)

    I wanted mint chocolate cookies, so I switched it up a bit by substituting 1/2 cup of the flour with cocoa, and 2 tsp of the vanilla with mint extract, and used 1/2 vanilla 1/2 mint for the frosting.

    They’re soft and cakey and melting in my damn mouth. I’ll be making these again for sure!!

    • beantownbaker — April 16th, 2014 @ 5:58 pm

      Wow – that sounds great with those substitutions. I’m going to have to try that out.

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    Isabella — May 18, 2014 at 7:41 am

    Since I was eight my parents would leave me home alone and they would come home to a batch of cookies, cupcakes, pies, and turnovers. I am eleven now and i still love baking and want to be a baker when I grow up. These are my favorite cookies in the world ,but i didn’t know the name of them so i couldn’t cook it. I finally learned the name last week and i have been searching all over the internet for a good recipe and I think the best one i saw is your. I am going to make the tomorrow ,because my parents are going out and i work best when my parents are gone. I think my parents an my two younger and one older brother are going to LOVE this. Thank you for the recipe i hope it works.

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