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Soft and Chewy Frosted Sugar Cookies (Lofthouse Copycat)

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These Soft and Chewy Frosted Sugar Cookies are the perfect sweet treat that’s easy to make and tastes just like your favourite Lofthouse sugar cookies!

stack of Soft and Chewy Frosted Sugar Cookies with pink frosting and sprinkles Soft and Chewy Frosted Sugar Cookies Pinterest

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Soft and Chewy Frosted Sugar Cookie with pink frosting and sprinkles It’s been a hot minute since I shared my favourite Soft and Chewy Sugar Cookie Bars recipe with you here on the blog and since I posted it over a year ago it has turned into one of my most popular posts! And since you guys love it so much, I knew it was time to share these Soft and Chewy Frosted Sugar Cookies with you! They’re truly sugar cookie royalty – so soft and chewy with the fluffiest whipped frosting you’ll ever try!

Soft and Chewy Frosted Sugar Cookies on plate with pink frosting and sprinkles If you’ve followed thebusybaker.ca for awhile now you’ll know that I love sharing all my favourite healthy, family-friendly recipes with you with the occasional decadent treat. I’m sure you can imagine which category these Soft and Chewy Frosted Sugar Cookies fit into… They’re certainly not diet food and they’re not the healthiest choice, but they are just so unbelievably delicious as a once-in-awhile treat that I had to share them. I’ve been making them for years for birthday parties, get togethers with friends, and even for the holidays (with green frosting, of course!), and they’ve never failed me!

Looking for even more delicious cookie recipes? You’ll LOVE these Best Ever Ginger Molasses Cookies or these Best Ever Chocolate Chip Cookies!

Soft and Chewy Frosted Sugar Cookies in stack with pink frosting and sprinkles birthday party

Trouble in sugar cookie paradise? Here are my best sugar cookie baking tips:

  1. Sift those dry ingredients! – Nobody likes clumpy, lumpy cookies, or cookies that don’t rise properly. To ensure your sugar cookies are soft and fluffy, sift together your flour with the leavening agents (baking powder, etc.) to ensure the perfect rise!
  2. Soft butter! – If your butter is too cold you’ll end up with hard cookies. If your butter is too soft you’ll end up with cookies that melt all over the baking pan (and nobody wants that!). Remove your butter from the fridge only about 30 minutes before baking (in a normal, room-temperature kitchen) and make sure it’s not rock hard and not so soft it’s practically melting either. Firmly spreadable is a good texture to go for when making sugar cookies
  3. Don’t over-bake! – If the edges of your sugar cookies start to brown, they’re over-baked. Watch the top of the cookies as they bake to judge the doneness – if the cookies lose their shine on top, they’re done!
  4. Cool your cookies on the baking pan! – Cooling your sugar cookies on the baking pan will ensure they don’t lose their shape if you try to move them to a cooling rack too soon. The cookies continue baking on the inside even after you’ve removed them from the oven and it’s best not to move them until the baking process is completed (you’ll know they’re ready to move if they’re cool and firm to the touch.

 

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Soft and Chewy Frosted Sugar Cookies with pink frosting and sprinkles

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Soft and Chewy Frosted Sugar Cookies in stack with pink frosting and sprinkles I hope you love these Soft and Chewy Frosted Sugar Cookies as much as we do! Let me know in the comments below, what’s your favourite kind of cookie? I’d love to know!    

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Looking for even more delicious cookie recipes? You’ll LOVE these:

 

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Soft and Chewy Frosted Sugar Cookies (Lofthouse Copycat)

These Soft and Chewy Frosted Sugar Cookies are the perfect sweet treat that's easy to make and tastes just like your favourite Lofthouse sugar cookies!
4.91 from 10 votes
Print Pin Rate
Course: Baking, Dessert, Snack
Cuisine: American, Canadian, Comfort Food
Keyword: Lofthouse Copycat Cookies, Lofthouse Sugar Cookies, Soft and Chewy Frosted Sugar Cookies
Prep Time: 20 minutes
cooling time: 25 minutes
Total Time: 29 minutes
Servings: 36 cookies
Calories: 167kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

For the cookies:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoon baking powder
  • a pinch of salt
  • 3/4 cup unsalted butter, slightly softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg, plus one egg white

For the frosting:

  • 3/4 cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted to remove lumps
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream (or half and half)
  • food colouring and sprinkles, if desired
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and prepare 2 baking sheets by lining with parchment paper. Set aside.
  • In a medium bowl, sift the flour, cornstarch, cream of tartar, baking powder and salt together through a sifter or sieve at least twice. This will ensure ultra fluffy cookies.
  • Using a stand mixer or hand mixer, beat the butter on high speed until it's light and fluffy and very creamy.
  • Beat the sugar into the butter until the mixture is creamy.
  • Add the vanilla, egg and egg white and mix just until combined.
  • With the mixer running on low speed, add the flour mixture slowly, mixing as you go. Stop mixing when no streaks of flour remain (don't forget to scrape down the bowl to ensure everything is incorporated!).
  • Using a cookie scoop or your hands, scoop out approximately tablespoon-sized amounts of dough and roll them into balls, placing them spaced out on the prepared baking sheets.
  • Flatten the dough balls down with a flat-bottomed drinking glass or measuring cup.
  • Bake at 350 degrees Fahrenheit for about 9-10 minutes, or until the cookies just lose their shine on top.
  • Let the cookies cool on the pans until they're firm enough to move to cooling racks to cool completely.
  • While the cookies are cooling prepare the frosting by whipping the butter and powdered sugar together until smooth and creamy. 
  • Beat in the vanilla and add the heavy cream one tablespoon at a time just until the frosting reaches the perfect thick-but-spreadable consistency. 
  • Add some gel food colouring, if desired, and mix until the desired colour is reached.
  • When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting.
  • Top them with sprinkles and serve!

Notes

These cookies keep well in an airtight container for about 2 days at room temperature. The frosting will transfer, so it's best to store them in a single layer or with parchment paper between them.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 4mg | Potassium: 34mg | Fiber: 1g | Sugar: 15g | Vitamin A: 255IU | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!

*I adapted this recipe from Oh Sweet Basil’s version to make them slightly softer and chewier with a fluffier frosting, just the way we like them!

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Comments

  10. Ziona says

    5 stars
    These are amazing cookies!! Can you freeze them for a few days? I wanted to make some to give as gifts because they are just that good, but would need to freeze them in order to do so they stay fresh….just wondering how they would handle that?
    Thank you!

    Reply

  11. Karen R says

    5 stars
    These are the best sugar cookies I’ve ever had! I’m not usually one for super sweet cookies, especially when they have icing on top… but WOW these cookies are phenomenal. I didn’t have any cream of tartar so I used about a teaspoon of lemon juice instead, which gives them a nice lemony flavour. I also only made half of the icing, which was loads for the amount of cookies I had!

    Excellent recipe and easy to follow!!

    Reply

  12. Lisa says

    5 stars
    I made these using a GF all purpose flour, vegan butter and 1/2 tsp of lemon juice instead of the cream of tartar as I didn’t have any! Fluffy and delicious!

    Reply

  13. Lola says

    Your recipe sounds good. I’m going to try it this weekend.
    I love your site but a suggestion, if you don’t mind……please don’t use yellow font on your webpage. It is so hard to see.
    Thanks.

    Reply

  16. Jenk says

    Hi! Are you able to store the raw cookie dough in the fridge overnight before baking or should they be baked immediately?

    Reply

  17. Annie says

    Just a note for those interested in cut-out cookies–we had good success with this recipe! We made the recipe as written and then wrapped the completed dough in plastic wrap and froze for 20-30 minutes. Next we rolled the dough to about 1/8 an inch thickness and used holiday cookie cutters. We baked for the suggested 9 minutes. The shapes did soften a little during the bake but were still obviously recognizable. The cookies themselves tasted delicious! I would not recommend extremely intricate designs, but this recipe worked very well for our holiday cookies!

    Reply

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