Home AllRecipes Lofthouse Sugar Cookies: Soft, Fluffy, and Irresistibly Sweet Treats

Lofthouse Sugar Cookies: Soft, Fluffy, and Irresistibly Sweet Treats


by Brigitte Pech


Lofthouse Sugar Cookies are the epitome of comfort and joy in every bite. Made with a hint of sour cream for a moist texture and a touch of tanginess, these cookies melt in your mouth with each heavenly bite. The luscious buttercream frosting adds a decadent sweetness that perfectly complements the subtle flavors of vanilla and butter. Whether enjoyed with a glass of milk or shared with friends and family, these cookies are guaranteed to bring smiles to faces and warmth to hearts.


Cooking Tips:

Be careful not to overmix the cookie dough to avoid tough cookies. Mix until just combined.
Ensure cookies are not overbaked to maintain their soft and fluffy texture.
For a smoother frosting, sift powdered sugar before adding it to the butter and shortening mixture.
Experiment with different food coloring to create vibrant frosting colors for decorating.


Add lemon or almond extract to the cookie dough for a subtle citrus or nutty flavor.
Use different colored frosting and sprinkles for themed cookies for holidays or special occasions.




1/2 cup sour cream
1 cup sugar
1/2 cup butter, softened
2 eggs
1/2 teaspoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


4 cups powdered sugar
2 teaspoons pure vanilla extract
2 tablespoons whole milk
1/2 cup butter, softened
1/2 cup vegetable shortening
Food coloring (optional)
Candy sprinkles or colored sugar (optional)



In a large bowl, cream together sour cream, sugar, butter, eggs, and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just incorporated.
Using a cookie scoop, portion out dough into even-sized balls and place on a baking sheet. Flatten slightly with your hand to form a circular shape.
Bake in a preheated 350°F (175°C) oven for no more than 10 minutes or until light golden brown. Note: Cookies may seem underdone but will continue to set as they cool.
Transfer cookies to a wire rack and allow to cool completely before frosting.


In a mixer with a paddle attachment, cream together butter and shortening on medium speed for about 2 minutes.
Gradually add powdered sugar, alternating with milk, until smooth and creamy.
Mix in vanilla extract until well combined.
Add food coloring if desired and mix until evenly distributed.
Once cookies are cooled, frost with buttercream frosting and decorate with candy sprinkles or colored sugar if desired.


Frequently Asked Questions:

Can I make the cookie dough ahead of time and refrigerate it?

Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 24 hours before baking. Allow it to come to room temperature before shaping and baking.
Can I freeze the baked cookies?

Yes, baked cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before frosting and serving.
Can I use Greek yogurt instead of sour cream in the cookie dough?

Yes, Greek yogurt can be used as a substitute for sour cream in the cookie dough for a slightly tangy flavor.
Can I use butter instead of vegetable shortening in the frosting?

While butter adds flavor to the frosting, you can use all butter or a combination of butter and cream cheese for a richer flavor profile.
How should I store frosted cookies?

Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Allow them to come to room temperature before serving for the best taste and texture.

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