Soft Lofthouse Cookies with Frosting made with sour cream, butter, sugar, vanilla, and fluffy icing—soft, sweet, and totally nostalgic.

It’s funny how something as simple as a cookie can hit you with a wave of nostalgia, right? I hadn’t thought about those classic Lofthouse sugar cookies in years—the ones with the pastel frosting and the little plastic grocery store container that always popped open in the cart. But a few months ago, my kid randomly picked up a box at the store and said, “Mom, these taste like birthday parties.” And just like that, I was 9 again, sitting cross-legged at a classmate’s kitchen table, licking frosting off my fingers.

this recipe

So, naturally, I had to try making them from scratch. The first try? Let’s just say it ended with me eating dough straight from the bowl and declaring defeat. But I kept tweaking—less flour, more sour cream, a little rest in the fridge overnight—and eventually, I landed on something that felt right. Not perfect. But honest. Soft, tender, sweet—but not cloying. And frosted to high heaven with buttery vanilla bliss.

They’re not just cookies. They’re a little moment in time you can bake. I love that.

Why You’ll Love This Soft Lofthouse Cookies with Frosting Recipe?

Look, there are a lot of sugar cookies out there. And I’ve made my fair share—crispy edges, cut-out shapes, buttery shortbreads. But these? These are something else.

They’re soft—like pillow-soft, melt-in-your-mouth soft. The sour cream in the dough makes them feel more like little hand-held cakes than cookies. And the frosting? It’s unapologetically creamy. Sweet, but not “sugar headache” sweet. Just enough to make you close your eyes for a sec after the first bite.

And the best part? You can change them up for literally any holiday. Pink for Valentine’s. Green and red for Christmas. Rainbow sprinkles on a Tuesday just because life is hard and you deserve something pretty.

Ingredient Notes:

I don’t usually get all nerdy about ingredients, but with these soft Lofthouse cookies, each one really pulls its weight. And if you’ve ever subbed something and ended up with cookie-flavored pancakes, you know why that matters.

• Flour: You’ll start with 5 cups, then maybe need more depending on how your dough’s feeling. It’s not a science—it’s more of a “poke it and see” situation. You want it soft but not so sticky it hugs your hands like clingy dough slime.

• Baking soda & powder: This duo helps give the cookies that thick, fluffy lift. No crispy edges here. This is cloud territory.

• Butter: Room temp. Please, please don’t nuke it. Soft, not melted. Trust me, I’ve had that “why is my dough soup” panic before.

• Granulated sugar: Two cups may sound like a lot, but you need it. It’s the main event before the frosting even shows up.

• Eggs: Room temp is ideal. Honestly though, I’ve used cold eggs in a rush and survived.

• Vanilla extract: Go for the real stuff if you can. It adds that nostalgic bakery flavor.

• Sour cream: Game-changer. It keeps the cookies moist, rich, and gives them that slight tang that balances the sweet. I use light sour cream because I always have it in the fridge from taco night.

• Frosting ingredients: Butter, powdered sugar, heavy cream, and vanilla. Oh—and sprinkles. I once ran out and used crushed cereal instead. Still good. Maybe better?

How To Make Soft Lofthouse Cookies with Frosting?

I know recipe directions can get super robotic. So here’s how I make these soft Lofthouse cookies with frosting—mistakes, shortcuts, messy counters, and all.

Step 1: Mix up the dry stuff.
Grab a medium bowl. Toss in 5 cups of flour, plus your baking soda and baking powder. Give it a little whisk. It feels official, doesn’t it?

Step 2: Cream the butter and sugar like you mean it.
Get out your mixer. Beat the room-temp butter and sugar together for about 3 minutes until it looks light and fluffy. If it looks like gritty paste, keep going. This is your base. You want it dreamy.

Step 3: Eggs, vanilla, sour cream—dump it in.
Crack in the eggs one at a time, mixing well after each. Then add the vanilla and sour cream. The batter will look weird for a minute—kind of curdled. That’s okay. Just keep going.

Step 4: Add the dry stuff back in.
Slowly mix in the flour blend. If your dough is still sticky, add more flour, ¼ cup at a time. You might need up to a full extra cup depending on the day, humidity, your mood—who knows?

Step 5: Wrap and chill.
Split the dough into two thick rectangles. Wrap them in plastic like little dough babies and refrigerate overnight. This is annoying. I get it. But don’t skip it. The flavor gets better, and it’s way easier to roll.

Step 6: Roll and cut.
Next day! Flour your counter like it’s snowing. Roll the dough to about ¼ inch. Cut out circles—use a cookie cutter or a glass. I’ve even used a mason jar ring.

Step 7: Bake at 425°F for 7–8 minutes.
Pull them when they’re still pale. If they get golden, you’ve gone too far. These are not golden girls—they’re more like shy little clouds.

Step 8: Time to frost.
Beat butter and vanilla, then slowly add the powdered sugar. Add heavy cream until it spreads smoothly. Color it if you’re feeling fun. My kid picked purple last time. It was chaos—but very cute chaos.

Step 9: Decorate and pause.
Frost the cooled cookies, toss on some sprinkles, and try to let them sit for a few hours before eating. The flavors meld and the frosting sets. But also? If you eat one warm with gooey frosting… that’s a moment, too.

Storage Options:

Honestly, these get better after a day or two. Store them in a container at room temp, and they’ll stay soft for 4ish days. If it’s humid or hot, the fridge is fine—but stick parchment between them unless you want frosting smeared everywhere.

Freezer? Totally doable. Freeze them frosted or unfrosted—whatever works. I stack them with parchment in between and keep a stash for emergencies. Like Mondays.

Variations and Substitutions:

I love a good shortcut or twist. Here’s what I’ve tried (and actually liked):

• No sour cream? Greek yogurt works, just don’t use the fruit-flavored stuff. Unless you’re into strawberry vanilla cookies. Then go wild.

• Gluten-free? A 1:1 blend works great. Just make sure there’s xanthan gum in the mix.

• Frosting flavor twist? Try almond or lemon extract instead of vanilla. Subtle but delightful.

• Color combos: I once did neon green with black sprinkles for a Halloween party and people lost it. These cookies live for a theme.

• Dairy-free? I’ve used vegan butter and almond milk in the frosting. Still soft, still good. Just chill the dough a little longer.

What to Serve with Soft Lofthouse Cookies with Frosting?

Pairing cookies with anything sounds a bit fancy, but hey—life’s short, let’s be extra sometimes:

• Cold milk. Obviously.

• Strong coffee. The bitterness balances the sweet.

• Hot cocoa, especially when it’s gloomy out.

• Ice cream. Sandwich it. You know you want to.

• Wine. Don’t laugh—try a light Moscato or sweet Riesling. Trust me.

Frequently Asked Questions:

Do I have to chill the dough overnight?
Okay look. You should. It makes the dough easier to roll, and the cookies taste better. But… if you’re in a rush, chill it for at least 2 hours. Just know the texture might be a little different. Still tasty though.

Why are my cookies too dry or cakey?
Probably too much flour. Been there. Next time, stop adding flour once it’s no longer sticky. It’s better to work with a soft dough and use flour when rolling.

Can I frost these ahead of time for a party?
Yes, and they hold up beautifully. Just let the frosting set before stacking. Or lay parchment between layers if you’re transporting them. They even freeze well frosted—I know, I was surprised too.

Thanks for hanging out in my chaotic little baking corner. If you try these Soft Lofthouse Cookies with Frosting, I genuinely want to know what you think. Share your sprinkle style, your frosting color, your toddler’s review… I’m here for all of it.

Now go bake something magical. You deserve it.

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Soft Lofthouse Cookies with Frosting

Cook Time 8 minutes mins

Total Time 8 minutes mins

Soft Lofthouse Cookies with Frosting are tender, cake-like sugar cookies topped with creamy vanilla buttercream. Made with sour cream, butter, and sugar for that signature soft texture and nostalgic flavor.

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4.5 Servings

Ingredients

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For the Cookies

• 6 cups all-purpose flour divided
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup unsalted butter softened to room temperature
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½ cups light sour cream

For the Frosting

• 1 cup unsalted butter softened to room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• Food coloring optional
• Sprinkles for garnish

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Instructions

 

Prepare Dry Ingredients:

1. In a medium-sized bowl, whisk together 5 cups of the flour, baking soda, and baking powder. Reserve the remaining 1 cup of flour for adjusting dough consistency later, if needed.

Cream Butter and Sugar:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl as needed.

Incorporate Wet Ingredients:

1. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully combined. The mixture will appear thick and creamy.

Combine with Dry Ingredients:

1. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. If the dough remains too sticky for rolling, incorporate additional flour, ¼ cup at a time, until it reaches a pliable consistency. Do not exceed 1 cup of additional flour.

Chill the Dough:

1. Divide the dough into two portions and shape each into a rectangle approximately 1½ inches thick. Wrap each portion tightly in plastic wrap and refrigerate overnight.

Prepare for Baking:

1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly coat with nonstick spray.

Roll and Cut Cookies:

1. On a generously floured surface, roll one portion of dough to a ¼-inch thickness. Using a 2½-inch round cookie cutter, cut out circles and place them on the prepared baking sheets, spacing evenly.

Bake:

1. Bake the cookies for 7 to 8 minutes, or until the bottoms are just beginning to turn golden. The tops should remain pale. Transfer cookies immediately to a wire rack to cool completely.

Prepare the Frosting:

1. In a clean mixing bowl, cream the butter and vanilla extract together. Gradually add the powdered sugar, beating until smooth. Add the heavy cream one tablespoon at a time until the frosting reaches the desired consistency. If using, add food coloring and mix until well incorporated.

Decorate:

1. Once the cookies are fully cooled, frost generously and top with sprinkles. Allow the frosting to set before storing.

Notes

To make these cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Monitor the dough's texture closely, as gluten-free blends may require slight adjustments in moisture content. Chilling the dough overnight remains essential for maintaining structure and flavor.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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