Incredible Lofthouse Style Frosted Sugar Cookies

If you love soft, buttery, and perfectly frosted sugar cookies, you are going to adore these Lofthouse Frosted Sugar Cookies! These cookies are light, fluffy, and topped with a creamy, dye free cookie icing that makes them extra special.

Whether you’re making valentines sugar cookies, planning a fun Easter baking session, need a valentine's day sugar cookie recipe or just craving a sweet treat, these lofthouse sugar cookies are a must-try.

Plus, I love that these soft sugar cookies do not use artificial dyes, making them a great option for those who want a more natural approach to treats. I’m not sure who will love these cookies more, the kids or adults!

Why You'll Love These Lofthouse Frosted Sugar Cookies

These cookies are the perfect balance of soft, melt-in-your-mouth texture with a rich, buttery flavor. The frosting is smooth, lightly sweetened, and perfect for decorating. If you’ve been searching for fun Easter cookies easy recipe or the best valentine's day sugar cookies, these are it!

What Makes These Soft Sugar Cookies Unique?

Straight Forward Ingredients:

• Most recipes for copycat lofthouse cookies call for sour cream, I've opted out of using sour cream for these soft sugar cookies, you will find they are even more delicious!
• You don't need cake flour for this recipe, just all purpose flour will do the trick!
• No need for a rolling pin, just roll the cookie dough into a log and wrap in plastic wrap!

Natural and Organic Ingredients:

• Unlike other lofthouse sugar cookies, I use organic ingredients in this recipes as well as food coloring and colored sprinkles without Artificial Flavors.
• These iconic grocery store cookies are filled with additives such as monocalcium phosphate, soy lecithin, soybean oil, folic acid and sodium aluminum sulfate. This homemade version tastes way better and you will thank yourself you skipped on those pre-made soft frosted sugar cookies from the grocery store.

If you loved this recipe, try my Almond Olive Oil Cake!

What Ingredients Do I Need to Make Lofthouse Frosted Sugar Cookies?

• Unsalted butter: Softened to room temperature, gives the lofthouse sugar cookies that soft texture.
• Sugar: I am using organic sugar here, but you could also use date or monk fruit sugar.
• Eggs: Brought to room temperature. Try to use pasture-raised eggs for the most nutrition and best quality.
• All Purpose Flour: I always use organic flour as it makes the best cookie dough and is glyphosate-free.
• Baking Powder: A leavening agent to help give your cookies the perfect rise and texture.
• Baking Soda: A leavening agent that needs both a liquid and an acid to activate, assisting in the perfect consistency for your cookies.
• Cream of Tartar: Helps stabilize the cookie dough and gives the cookies a slight tang. If you are looking for a sugar cookie recipe with cream of tartar, these are a must try!
• Salt: Table or coarse salt is best here.
• Arrowroot Powder: Can substitute for corn starch.
• Vanilla Extract: You could also use half the amount of almond extract for that classic sugar cookie taste.
• Mini White Chocolate Chips: Regular white chocolate chips will work here too, but I love the mini ones!
• Milk: I am using whole milk, but you could also use 2%, coconut, or almond milk.
• Powdered Sugar: Powdered sugar gives you that light and fluffy frosting for the perfect soft cookies!
• Food Coloring without Artificial Flavors: I like to use Watkins or Supernatural.
• Colored Sprinkles without Artificial Colors: I like to use Sprinklefetti, Supernatural or 365 by Whole Foods. If using Sprinklefetti, check the label, not all of their sprinkles are made without Artificial Flavors!

See recipe card for quantities.

Instructions

Step 1: Prepare the Ingredients

Soften the butter and eggs before you begin. This ensures a smooth cookie dough and creamy frosting. Scrape down the sides of the bowl as need to ensure the mixture is properly creamed.

Step 2: Make and Chill the Cookie Dough

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on medium speed, mix in the dry ingredients, and stir in chocolate chips. Shape into logs, wrap in plastic wrap and chill.

Step 3: Bake the Cookies

Slice and shape the chilled cookie dough, then bake until golden on large baking sheets. Allow them to cool completely before frosting.

Step 4: Frost and Decorate

Make the frosting, pipe or spread onto the cookies, and immediately top with colored or rainbow sprinkles for a festive finish.

See detailed instructions below:

1. If your butter and eggs are not already softened to room temperature, place the butter in a ziplock bag and submerge it in warm water. For the eggs, place them in a bowl covered with warm water. I prefer the water temperature to be between 100-110°F. Let them sit for 10-15 minutes.
2. In a bowl of a stand mixer, using the paddle attachment, beat butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, and arrowroot powder, set aside.
3. Add eggs and vanilla extract to the creamed butter and sugar mixture. Mix for 1 minute until combined. Slowly add the dry ingredients and mix on low speed until the cookie dough forms for an additional minute. Stir in mini white chocolate chips with a rubber spatula, ensuring even distribution.
4. Divide the dough into 2-3 logs, about 2 inches wide. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. Chilling the cookie dough is not required, but I prefer to as it enhances the flavor and texture of the cookies.
5. Preheat the oven to 375°F. Cut the chilled cookie dough into ½-inch slices, roll into balls, and flatten into 2-inch discs. Arrange cookies 1 inch apart on a parchment or baking silicone-lined cookie sheet. Bake for 10-12 minutes until the edges are lightly golden.
6. Check the cookies at 10 minutes and if they have a golden brown edge, go ahead and pull them out. The cookies will finish cooking and harden as they cool. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. In a bowl of a stand mixer, beat butter and powdered sugar on medium speed for 2 minutes until combined. Add milk, vanilla extract, and dye free food coloring.
8. Beat for another 1-2 minutes until smooth, fluffy, and evenly colored. I am using a dye free food coloring which takes more drops than artificial food dyes. If you are using a different food coloring, I would add a few drops at a time until your desired color is reached.
9. Spread or pipe frosting onto cooled cookies using a piping bag or ice the cookies with a knife. I like to use the Wilton 2A tip for a nice smooth round icing. Immediately sprinkle with dye free colored sprinkles to ensure they stick to the frosting.

Perfect for Every Occasion

Whether you're making valentine's day sugar cookies or need Easter cookies easy to bake, this lofthouse cookies recipe is always a hit. Their light, fluffy texture and delicious frosting make them a go-to treat for any celebration!

Buttercream Frosting for Cookies that Hardens

Looking for buttercream frosting for cookies that hardens so you can take these cookies to a party or wrap them individually? This buttercream frosting is perfect. Once you have frosted cookies, I would recommend placing them in the fridge for a few hours to ensure the frosting is hard and no longer sticks. I made these cookies as Valentine's treats for my daughter's class and they hardened perfectly in the fridge so I could wrap them in individual treat bags for her class.

Can I Bake Cookies on Wax Paper?

It is not recommend to bake cookies on wax paper as the paper can burn in the oven. Non-stick spray, silicone baking mats or parchment paper are all great options to use when baking your cookies on a baking sheet.

How Long to Let Cookies Cool?

Let your cookies cool for 30 minutes to an hour and ensure they are no longer warm before adding your frosting. You will also find that the cookies will harden up and finish cooking as they cool. I recommend letting the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Although not required, a wire rack will ensure your cookies are not moist on the bottom and cool properly.

How Long do Sugar Cookies Last?

Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for 3-5 days. You could also freeze the frosted cookies wrapped in plastic wrap and a tight storage container for 3-6 months.

Equipment

• Stand Mixer: I love to use my KitchenAid mixer with the paddle attachment, but you could also use an electric mixer or hand mixer.
• Baking Sheets: I like to use stainless steel baking sheets and line them with a silicone baking mat or parchment paper.
• Cooling Rack: I find that using a cooling rack helps cookies cool evenly and prevents sogginess.
• Piping Bags: These are optional, but they help create the perfect frosting application! I use Wilton piping bags with a 2A round tip for a smooth

Related

Looking for other recipes like this? Try these:

Lofthouse Frosted Sugar Cookies

Dinner Dessert Repeat

If you love soft, buttery, and perfectly frosted sugar cookies, you are going to adore these Lofthouse Frosted Sugar Cookies!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 2 Dozen Cookies

Ingredients

  

1x2x3x

For the Cookies:

• 1 c unsalted butter softened to room temp
• 1 c sugar
• 2 eggs brought to room temp
• 3 c all purpose flour 360 g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ teaspoon arrowroot powder can substitute for cornstarch
• 1 teaspoon vanilla extract
• ½ mini white chocolate chips

For the Frosting:

• 1 ½ c butter softened to room temp
• 3 ½ c powdered sugar
• ⅓ c milk
• ¾ teaspoon vanilla extract
• 25 drops of dye free food coloring
• Dye free colored sprinkles

Instructions

 

• If your butter and eggs are not already softened to room temperature, place the butter in a ziplock bag and submerge it in warm water. For the eggs, place them in a bowl covered with warm water. I prefer the water temperature to be between 100-110°F. Let them sit for 10-15 minutes.
• In a bowl of a stand mixer, using the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until light and fluffy. In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, and arrowroot powder, set aside.
• Add eggs and vanilla extract to the creamed butter and sugar mixture. Mix for 1 minute until combined. Slowly add the dry ingredients and mix on low speed until the cookie dough forms for an additional minute. Stir in mini white chocolate chips with a rubber spatula, ensuring even distribution.
• Divide the dough into 2-3 logs, about 2 inches wide. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. Chilling the dough is not required, but I prefer to as it enhances the flavor and texture of the cookies.
• Preheat the oven to 375°F. Cut the chilled cookie dough into ½-inch slices, roll into balls, and flatten into 2-inch discs. Arrange cookies 1 inch apart on a parchment or baking silicone-lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
• Check the cookies at 10 minutes and if they have a golden brown edge, go ahead and pull them out. The cookies will finish cooking and harden as they cool. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• In a bowl of a stand mixer, beat butter and powdered sugar on medium speed for 2 minutes until combined. Add milk, vanilla extract, and dye free food coloring.
• Beat for another 1-2 minutes until smooth, fluffy, and evenly colored. I am using a dye free food coloring which takes more drops than artificial food dyes. If you are using a different food coloring, I would add a few drops at a time until your desired color is reached.
• Spread or pipe frosting onto cooled cookies using a piping bag or ice the cookies with a knife. I like to use the Wilton 2A tip for a nice smooth round icing. Immediately sprinkle with dye free colored sprinkles to ensure they stick to the frosting.

Keyword Lofthouse Frosted Sugar Cookies, Sugar Cookies

Tried this recipe?Let us know how it was!

I can't wait for you to try these Lofthouse Frosted Sugar Cookies! Let me know how you decorate yours and what occasion you're celebrating. Happy baking, friends!