Tuesday, March 19, 2013

Copycat Lofthouse Frosted Sugar Cookies

It's happened to the best of us. You walk into the grocery store planning to buy only the items on your list. Then suddenly, out of the corner of your eye, you spot the trademark pink frosted, soft, delicious and addictive sugar cookies.

Resistance is futile. 
And before you know it, you're walking out of the store with 10 perfect sugar cookies in hand. 

With this recipe, it is possible to devour enjoy these perfect cookies from the comfort of your own home. What makes these cookies so delicious? Is it the buttery flavor? The soft and puffy texture? The thick layer of frosting? The generous amount of sprinkles? Some sort of addictive substance? A combination of all of the above?

I think yes.

So let's get down to business. These cookies have all your typical sugar cookie ingredients with the addition of sour cream to achieve the soft and puffy texture. The dough is chilled to make it easier to work with. They bake for a mere 7 minutes in the oven. Then, you simply cool, frost, sprinkle and enjoy.

I somehow managed to use twice the amount of frosting as the original recipe poster. Oops :) Sorry, I'm not sorry.

My reviewers said the cookie was even better than the Lofthouse cookies but the frosting was a bit too rich/sweet. I think next time, I'll try out a different frosting recipe with less butter or use a bit more salt to cut the sweetness. But believe me, there will be a next time! Enjoy!



  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter or margarine (1 stick), at room temperature
  •  1 cup granulated sugar
  • 1 egg + 2 tbsp of beaten egg
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 3/4 cup sour cream 


  • 1 cup butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2-4 tbsp milk or heavy cream 
  • Several drops food coloring
  • Rainbow sprinkles


1.  In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

2.  Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”.  Chill in the refrigerator overnight or at least two hours until firm.

3.  Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray, set aside.

4.  With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. It's best to work in small batches while keeping the remainder of the dough chilled.

5.  To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream or milk, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop. Makes about 3 dozen cookies.


  1. twice the amount of frosting?! you're my kind of gal! LOVE the pretty pink background here!