by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Soft and puffy cake like sugar cookies that taste just like the Lofthouse Cookies! Topped with a buttercream frosting, homemade is SO much better!
It is seriously feeling like spring outside here in Utah. We have been getting such nice weather here and it has been in the 60s and 70s. We went to the park yesterday as a family and my little baby loved swinging in the swing. I love when spring is right around the corner and you can start coming out of hibernation!
Let’s celebrate spring coming with these fun and bright sugar cookies. Lofthouse cookies are one of my favorite cookies. I have loved them ever since I was little. They are just SO good! I love the soft and puffy texture of the cookie and the frosting on top! But I am here to tell you that this recipe is even better!
These sugar cookies are perfect! The sour cream inside helps to keep them soft. After they are done baking, they still remain soft and puffy in the center and just melt in your mouth with the first bite.
The buttercream frosting on top is perfect and I know that you are going to love these! They are perfect for any occasion but you can change the sprinkles to match the holiday. Or you can make a big batch just for yourself. I bet you won’t be able to eat just one! 🙂
 Recipe adapted from Just a Pinch
Lofthouse Style Sugar Cookies
Ingredients
- 1/2 cup sour cream
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1/2 tsp pure vanilla extract
- 3 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
BUTTERCREAM FROSTING:
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 2 Tbsp whole milk
- 1/2 cup butter softened
- food coloring to color frosting optional
- candy sprinkles to decorate optional
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs and vanilla. Mix well until incorporated.
- In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients.
- You can either roll out the dough ¼ inch thick on a lightly floured surface and cut cookies in circular shapes. Or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten into a circular shape. Place on an un greased cookie sheet and back for 10-12 minutes. They will be a light brown around the edges. Transfer to a cooling rack and cool completely before frosting.
To make the butter cream frosting:
- Add the butter to a mixer and cream for about 2 minutes. Slowly add in powdered sugar and beat until smooth. Add vanilla and milk and continue to beat until smooth. Add food coloring if desired.
Nutrition
Serves: 36
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Thanks for the recipe! Made these last night and the family liked them. They are cakey and almost like a sweet biscuit. I added some raspberry jam to the buttercream. Thanks again for sharing.
Thank you! I’ve been on a quest for about 10 years for a sugar cookie that tasted as good as the frosting and I’d given up. I’m looking forward to giving this a try!