These soft frosted cookies have a tender crumb and pillowy, creamy frosting. If you are craving Lofthouse cookies, then you need to make these. They are made from scratch and have never tasted better!
introducing soft-tender cookies for you 👆🏼🧡
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THE BEST SOFT SUGAR COOKIES
Grocery store frosted sugar cookies are undeniably tempting, but making them at home is even better.
These simple frosted cookies have hints of almond and who doesn't love freshly made cookies in your kitchen?
Plus, you get to unleash your creativity with food gel coloring to add to the frosting (to match any occasion!)
With this recipe, you’ll get that baker-quality finish every time.
HERE ARE A FEW SWEET SNACK RECIPES TO TRY NEXT TIME
2 Ingredient Peanut Butter Cookies
Fudgy Chocolate Strawberry Brownies (one bowl)
One-Bowl Fudgy Mini Eggs Brownies
Chocolate Chip and Pistachio Cookies
❤️ HERE'S WHY YOU WILL LOVE THESE COOKIES
- Super soft + tender + cakey inside.
- Minimal ingredients
- Melts in your mouth.
- Fluffy buttercream frosting
- Delicious with bite after bite!!
🥄 INGREDIENTS NEEDED
UNSALTED BUTTER: At room temperature.
VEGETABLE OIL: This helps form a soft, tender crumb.
WHITE GRANULATED SUGAR
POWDERED SUGAR: also know as icing sugar or confectioners sugar. This helps keep the cookies soft and gives you that melt in our mouth deliciousness.
ONE EGG: at room temperature
VANILLA EXTRACT + ALMOND EXTRACT: this add all that cookie flavor!
MILK: just a small amount.
CAKE FLOUR
BAKING POWDER + BAKING SODA: both help with rising.
SALT
FOR THE FROSTING:
UNSALTED BUTTER: at room temp
POWDERED SUGAR: also know as icing sugar or confectioners sugar.
VANILLA EXTRACT + ALMOND EXTRACT: lets keep these flavors going...
MILK: just a small amount.
FOOD COLORING: choose your favorite color.
SPRINKLES
👩🏼🍳 HOW TO MAKE FROSTED COOKIES
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat the Oven: Set your oven to 325°F (165°C) and line a baking tray with parchment paper. This ensures your cookies bake evenly and don’t stick to the tray.
Cream the Butter and Oil: In your stand mixer fitted with the paddle attachment, cream together the room temperature butter and vegetable oil for about 1 minute, just until combined.
Add the Sugars: Slowly add the granulated sugar, mixing until incorporated. Then, gradually add the powdered sugar. Mix until everything is smooth and creamy.
Incorporate the Wet Ingredients: Add the egg, vanilla extract, almond extract, and milk. Then mix again briefly to ensure everything is evenly distributed. Be careful not to overmix—this keeps your cookies soft!
Incorporate the Dry Ingredients: Add the cake flour, baking powder, baking soda, and salt to the wet mixture. Mix on low speed just until combined. Stop and scrape down the sides of the bowl.
Form the Cookies: Using a cookie scoop, portion out the dough into balls and place them on your prepared baking tray. Press each ball gently with your hand to flatten slightly.
Bake: Bake the cookies for 12-13 minutes. They should still be a little soft in the middle when you take them out. This gives you that perfect soft sugar cookie texture.
Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frosting Time
Cream the Butter: In your stand mixer, using the paddle attachment beat the room temperature butter until creamy.
Add the Sugar and Flavorings: Gradually add the powdered sugar, milk, vanilla extract, and almond extract. Beat until smooth and fluffy, about 2-3 minutes. If the frosting is too thick then add 1 tablespoon of milk. If the frosting is too thin then add more powdered sugar (about ⅓ cup).
Color Your Frosting: If you’re feeling creative, divide the frosting into bowls and add different shades of gel food coloring to each.
Frost and Decorate: Once your cookies are completely cool, spread the frosting on top using a small offset spatula. For that classic Lofthouse look, pile the frosting high and add some colorful sprinkles.
Frosted Cookie Ideas
These cookies are perfect for every occasion. Try these fun ideas:
- Holiday Themes: Red and green for Christmas, pastels for Easter, or black and orange for Halloween.
- Personalized Messages: Use a piping bag to write names or small messages on the cookies.
- Sprinkle Galore: Go wild with sprinkles—seasonal, glitter, or even chocolate sprinkles!
📝 TIPS AND TRICKS
Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature. This helps everything mix together smoothly and creates a more even texture in your cookies.
Don’t Overmix: Overmixing can lead to tough cookies instead of the soft, melt-in-your-mouth texture you’re aiming for.
Even Cookie Size: Using a cookie scoop ensures that all your cookies are the same size, which helps them bake evenly. Pressing the dough balls slightly with your hand before baking helps them spread just the right amount.
Watch the Bake Time: The key to soft sugar cookies is to slightly underbake them. When you pull them out of the oven, they should still look a little soft in the center. They’ll continue to set as they cool, leaving you with a perfectly soft bite.
Frosting: If your buttercream is too thick, add an extra teaspoon of milk until it reaches the right consistency. If it’s too thin, add a bit more powdered sugar. The frosting should be spreadable but firm enough to hold its shape.
Get Creative with Gel Food Coloring: Gel food coloring is more concentrated than liquid, which means you need less to achieve vibrant colors. Add it gradually until you get the shade you want. For pastel colors, just a tiny drop will do.
❓FAQS
You should let the cookies cool completely before frosting them, which typically takes about 30 minutes to 1 hour, depending on their size and thickness. This ensures that the frosting doesn’t melt or become too runny when applied. Cooling the cookies on a wire rack helps them cool faster and more evenly.
Cooling the cookies on a wire rack helps them cool faster and more evenly.
Let the Frosting Set: Allow the frosting to fully set and harden before stacking the cookies. This can take anywhere from 1-2 hours at room temperature. If you’re in a hurry, you can speed up the process by placing the cookies in the refrigerator for 20-30 minutes.
Use Parchment or Wax Paper: When stacking cookies in a container, place a sheet of parchment paper or wax paper between each layer. This creates a barrier that prevents the frosting from sticking to the cookie above.
Store in a Single Layer: If possible, store the cookies in a single layer in an airtight container. This eliminates any risk of them sticking together.
Yes, you can frost cookies the next day! In fact, allowing the cookies to rest overnight can sometimes improve their texture, making them even softer. Here’s how to do it:
Store the Cookies Properly: After baking, let the cookies cool completely. Once cooled, store them in an airtight container at room temperature overnight to keep them fresh and soft.
Frost the Next Day: The next day, prepare your frosting and decorate the cookies as desired. The cookies will still be fresh, and the frosting will adhere nicely to the fully cooled surface.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
Prepare the Dough in Advance: You can make the cookie dough up to 2 days ahead of time. After mixing, cover the dough tightly with plastic wrap and store it in the refrigerator. When you're ready to bake, let the dough sit at room temperature for about 10-15 minutes to soften slightly, making it easier to scoop and shape.
Freeze the Dough: If you want to prepare the dough even further in advance, you can freeze it. Scoop the dough into balls, flatten them slightly, and place them on a baking sheet lined with parchment paper. Freeze the dough balls for about 1 hour, then transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, there's no need to thaw—just add a couple of extra minutes to the baking time.
Make the Frosting Ahead: The buttercream frosting can be made up to 1 week in advance. Store it in an airtight container in the refrigerator. When you're ready to use it, let it come to room temperature and re-whip it in your stand mixer to bring back its creamy texture.
STORAGE
Store at Room Temperature: Once your cookies are frosted and set, store them in an airtight container at room temperature for up to 5 days. To keep the frosting intact, place a sheet of parchment paper between layers of cookies.
Refrigerate for Longer Freshness: If you want your cookies to last a bit longer, you can store them in the refrigerator. They’ll stay fresh for up to 7 days. Just make sure they’re well-covered to prevent them from drying out. Before serving, bring the cookies back to room temperature for the best texture.
Freeze: Both frosted and unfrosted cookies freeze well. To freeze frosted cookies, let the frosting harden in the fridge for about an hour, then stack them in an airtight container with parchment paper between layers. They’ll keep in the freezer for up to 3 months. Thaw the cookies at room temperature before enjoying them.
Avoid Moisture: To keep the cookies from getting soggy, store them in a cool, dry place away from direct sunlight. If your home is humid, storing them in the fridge or freezer is a safer option.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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SOFT FROSTED COOKIES
- Total Time: 15 min Prep Time + 12 min Cook Time = 27 min Total Time
- Yield: 16 cookies 1x
Description
These soft frosted cookies have a tender crumb and pillowy, creamy frosting. If you are craving Lofthouse cookies, then you need to make these. They are made from scratch and have never tasted better!
Ingredients
⅓ cup unsalted butter, at room temperature
3 tablespoons vegetable oil
¾ cups granulated white sugar
¾ cups powdered sugar (icing sugar)
1 egg at room temperature
2 teaspoons vanilla extract
⅛ teaspoon almond extract
1 tablespoon milk
2 cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
FOR THE FROSTING
¾ cups (185 g) unsalted butter, at room temperature
2-3 cups powdered sugar (icing sugar)
1 teaspoon vanilla extract
⅛ teaspoon almond extract
1-2 tablespoons milk
pink food coloring
sprinkles
Instructions
Preheat the Oven: Set your oven to 325°F (165°C) and line a baking tray with parchment paper. This ensures your cookies bake evenly and don’t stick to the tray.
Cream the Butter and Oil: In your stand mixer fitted with the paddle attachment, cream together the room temperature butter and vegetable oil for about 1 minute, just until combined.
Add the Sugars: Slowly add the granulated sugar, mixing until incorporated. Then, gradually add the powdered sugar. Mix until everything is smooth and creamy.
Incorporate the Wet Ingredients: Add the egg, vanilla extract, almond extract, and milk. Then mix again briefly to ensure everything is evenly distributed.
Incorporate the Dry Ingredients: Add the cake flour, baking powder, baking soda, and salt to the wet mixture. Mix on low speed just until combined. Stop and scrape down the sides of the bowl. Be careful not to overmix—this keeps your cookies soft!
Form the Cookies: Using a cookie scoop, portion out the dough into balls and place them on your prepared baking tray. Press each ball gently with your hand to flatten slightly.
Bake: Bake the cookies for 12-13 minutes. They should still be a little soft in the middle when you take them out. This gives you that perfect soft sugar cookie texture.
Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frosting Time
Cream the Butter: In your stand mixer, using the paddle attachment beat the room temperature butter until creamy.
Add the Sugar and Flavorings: Gradually add the powdered sugar, milk, vanilla extract, and almond extract. Beat until smooth and fluffy, about 2-3 minutes. If the frosting is too thick then add 1 tablespoon of milk. If the frosting is too thin then add more powdered sugar (about ⅓ cup).
Color Your Frosting: If you’re feeling creative, divide the frosting into bowls and add different shades of gel food coloring to each.
Frost and Decorate: Once your cookies are completely cool, spread the frosting on top using a small offset spatula. For that classic Lofthouse look, pile the frosting high and add some colorful sprinkles.
Notes
WATCH THE BAKE TIME: The key to soft sugar cookies is to slightly underbake them. When you pull them out of the oven they should still look a little soft in the center. They'll continue to set as they cool, leaving you with a perfectly soft bite.
FROSTING: If your buttercream is too thick, add an extra teaspoon of milk until it reaches the right consistency. If it's too thin, add a bit more powdered sugar. The frosting should be spreadable but firm enough to hold its shape.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Cuisine: American
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