Soft Frosted Sugar Cookies


When something has been as popular in blogland as these cookies, you know they must be something special. How could they not be something special really? I mean you have a soft and pillowy sugar cookie with a creamy buttercream…sounds like a confectionary jackpot to me.  Especially when you were/are as obsessed with the version of these cookies that you can find in the bakery section of most grocery stores. I have fond memories of scarfing down several of these while perusing the grocery store aisles in college. (Am I the only one who always digs into what’s in my cart before getting to the checkout?)

This really is a truly wonderful recipe.  The use of sour cream in the batter makes the cookies puffy and fluffy but not too sweet. The hint of buttercream makes each bite perfectly smooth and well balanced. The frosting and sprinkles can be adapted for just about any holiday or season and I guarantee they’ll please any crowd you serve them to. Since Valentine’s Day is just around the corner I decorated them with some festive hearts, but I can’t wait to adapt them for every occasion. They’re just so good.


Also- I didn’t realize there were actually two different versions of the this recipe going around. I look forward to trying out the other one next time!

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Yield: 5 -6 dozen cookies


  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream
  • for the frosting:
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream


  1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
  2. 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.
  3. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. 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.
  5. 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.
  6. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
  7. Using a small cookie scoop, portion the dough into 1 1/2 inch balls. press them down with your fingers until they are about 1/4 inch thick, even and smooth. (The original recipe has you roll/cut these out, but I had no patience for that. Instead I scooped and flattened/smoothed them with my fingers. Either is fine!)
  8. Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don't over bake!

For the Frosting:

  1. In a large bowl cream together the butter and vanilla with an electric mixer.
  2. Slowly beat in the powdered sugar and the pinch of salt.
  3. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy.
  4. If desired, add food coloring and beat until combined.
  5. Once cookies have cooled, 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.
Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

(Recipe adapted from  Brown Eyed Baker via Authentic Suburban Gourmet)


  1. The frequency at which i see these cookies, you’d think I would’ve tried them out for myself already. Especially since they have been on my to do list for months. One day…

  2. Wow… these look so pretty! Your photographs are gorgeous! And I love soft cookies… I’ve been seeing these around, and have been intending to make them soon… I hope mine turn out as good as yours!

  3. You are definitely not the only one who snacks on items in the cart while grocery shopping. I’m a huge fan of the Lofthouse cookies, however processed they are. I can’t wait to make these at home!

  4. I actually think I only started noticing these in the supermarket once bloggers started posting about them! it makes me wonder whether I should try the supermarket original before making them..or just go for it. Probably I should just go for it. These look like fluffy cookie buttercream heaven!

  5. This sounds like a perfect treat for my kids…My son just asked for them, because he peeked at the screen as I was reading all of the delicious details…

    Thanks for sharing this terrific recipe!!!

  6. The Lofthouse cookies are the only store-bought cookies I actually enjoy, so I can’t wait to be able to make them for myself!! Yours look amazing!

  7. Saw these on FG when I was checking a submission. I have seen multiple recipes for Lofthouse cookies floating around…was curious if you think it’s possible to halve the recipe as I don’t need 6 dozen cookies…ya know :) That 3 egg thing throws me off…

  8. Great for the kids. I love that these treats are easy to make and the ingredients are easily available. Great post!

  9. You know Averie I actually DID halve this recipe! The egg thing is tough, but what I do is add the first egg, then crack the second into a bowl, beat it slightly with a fork, and then pour half of the beaten egg into the bowl. It may not be exact, but neither is the size of eggs. And in this case it worked out fine! :)

  10. thanks for the info and I pretty much do the same thing when I halve 3 egg recipes…it’s the ole “eyeball it” method. Was just wondering if I was missing a more ‘scientific’ method..but sounds like you do the same :)

  11. I’ve never heard of these cookies here in the UK, but they look wonderful. Looking forward to trying them out :-)

    Paula @ Spoons ‘n’ Spades

  12. Anyone know if you can sub regular milk for the heavy cream? I want to be able to halve this recipe and don’t want to purchase a whole carton of heavy cream for 3 tbsp. Thanks in advance!

  13. I’m so excited to try these cookies. I think these are exactly what I’m looking for. I googled, “soft sugar cookie with frosting from grocery baker” and you popped up on the first page! Thank you for the recipe!

  14. too much flour, they taste like muffins….the icing adds to the flavor but not exactly what i was looking for…

  15. I was a little underwhelmed with the results. The cookies relied on the icing to taste sweet, the dough itself was a little on the bland side. It tasted more like a bread than a cookie.

Leave a Reply

Your email address will not be published. Required fields are marked *