Soft Frosted Sugar Cookies Recipe! Homemade Ultimate Guide

These soft frosted sugar cookies are WAY better than Lofthouse! Made with butter and oil, the cookies are super tender and soft throughout. They’re then topped with a smooth vanilla buttercream and, of course, sprinkles!

Soft Frosted Sugar

Do you remember those frosted Lofthouse cookies you’d beg your mom to buy at the grocery store? Well, these soft frosted sugar cookies are just that, but better! The sugar cookie is tender and moist with sweet vanilla buttercream on top. They’re bakery-quality sugar cookies made right at home!

Do you remember those frosted Lofthouse cookies you’d beg your mom to buy at the grocery store? Well, these soft frosted sugar cookies are just that, but better! The sugar cookie is tender and moist with sweet vanilla buttercream on top. They’re bakery-quality sugar cookies made right at home!

What makes these the BEST frosted sugar cookies?

  • When developing this recipe, I wanted them to have all the nostalgia of Lofthouse cookies but with the t of a baste akery-quality sugar cookie.
  • To bring this idea to life, I had to think like a bakery. They typically use some secret ingredients to make their treats extra special, so I checked out a few popular cookie bakeries to see that most use oil in their cookies. Yes, OIL in COOKIES?
  • But it works! These sugar cookies are baked with a combination of butter and oil. The butter is there to add flavor, while the oil keeps these cookies super moist and tender. It’s just the right balance to where you can’t taste the oil, but we still get to reap all the textural benefits!
  • Additionally, these cookies are baked in bakery-style amounts. In other words, they’re big! This not only makes them extra special, but big cookies also bake better. It takes longer for the oven heat to reach the center which leaves us with a super dense and tender center.
  • Do you remember those frosted Lofthouse cookies you’d beg your mom to buy at the grocery store? Well, these soft frosted sugar cookies are just that, but better! The sugar cookie is tender and moist with sweet vanilla buttercream on top. They’re bakery-quality sugar cookies made right at home!

Tips for baking Soft Frosted Sugar Cookies

  1. Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour packs down into the cup which could leave you with 1/4 cup or more of added flour.
  2. Cornstarch – Don’t skip this ingredient! It helps create an extra tender sugar cookie.
  3. Butter – Start with room temperature butter! The soft butter is mixed with sugar to create tiny little air pockets which helps the oven heat freely flow through the cookie. If the butter is too firm, this process cannot happen.
  4. Mixing – Right when the dough comes together, stop mixing! Overworked dough can lead to tough cookies.
  5. Scoop – Use a large 2 oz cookie scoop, or 1/4 measuring cup. The larger size is key to a tender and soft center.
  6. Press – Roll the dough into a ball but then lightly flatten the top with your palm. This gives the cookie a head-start on spreading since it’s a fairly thick dough.
  7. Appearance – The cookies may seem a bit as well puffed when they’re new from the stove, but they ought to settle and straighten out as they cool.
    How to form frosting for sugar cookies
    The frosting for these sugar cookies is truly simple to create and comprises fair 4 fixings butter, sugar, drain, and vanilla.
    First, the room-temperature butter is blended until smooth. It must be at room temperature sometime recently blending, something else you’ll end up with a lumpy buttercream.
    The powdered sugar is at that point blended in one glass at a time, followed by the vanilla and milk.
    In the conclusion, the icing can be surveyed. On the off chance that it shows up as well thick, blend in another tablespoon of drain. On the off chance that it’s as well lean, blend in another glass of powdered sugar.
    This buttercream formula is exceptionally pardoning, so it ought to turn out perfect each time!
Soft Frosted Sugar

How to add color to frosting

For the best outcome, use gel food coloring. A tiny bit goes a long way, so it will not affect the consistency of the frosting.

For a pale color, one drop of gel color is all that is required. But most gel food coloring could be a bit as well dynamic for my enjoyment, so a touch of brown nourishment coloring makes a difference in smoothing out the intensity.
Simply plunge the tip of a toothpick into the brown gel nourishment coloring and swipe it into the frosting. This should be the tiniest smudge! It’s best to add a small amount at first, and then mix and assess to see if more is needed.

How to Soft Frosted Sugar Cookies

The one thing to keep in mind when icing sugar treats is to create beyond any doubt the cookies have cooled sometime recently including the icing on beat. 

If there is indeed a slight indication of warmth, the frosting will slip around.

Once cooled, my method of Soft Frosted Sugar Cookies goes like this:

  1. Scoop – Use a medium cookie scoop to scoop a dollop of frosting right in the center. If you don’t have a scoop handy, simply plop some buttercream on top using a spoon.
  2. Spread – Using an offset spatula, I then work the glob of frosting from the inside out to the edges to cover the cookie.
  3. Swirl – Once the cookie is covered, I go pack in and roughly swirl the layer of frosting.
  4. Sprinkle – Immediately top with sprinkles before a skin forms! If you wait to add the sprinkles after all the cookies have been frosted, the sprinkles will not stick as well.

Just like that, the frosted sugar cookies are ready to enjoy!

RECIPE!

Soft Frosted Sugar

Soft Frosted Sugar Cookies

These softfrosted sugar cookies are WAY better than Lofthouse! Made with butter and oil,the cookies are super tender and soft throughout. They're then topped with asmooth vanilla buttercream and, of course, sprinkles!
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 cookies
Calories 70 kcal

Ingredients
  

  • 2 1/2 cup all purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp baking soda
  • 1/2 tbsp kosher salt
  • 10 tbsp butter
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 2 tbsp Vanilla extract

Instructions
 

  • Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.
  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
    In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium-high speed for 2-3 minutes).
    With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.
  • Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.

Notes

These soft frosted sugar cookies are WAY better than Lofthouse! Made with butter and oil, the cookies are super tender and soft throughout. They’re then topped with a smooth vanilla buttercream and, of course, sprinkles!
Keyword Frosted Sugar Cookies, How to make Soft Frosted Sugar Cookies, Soft Frosted Sugar, Soft Frosted Sugar Cookies, Soft Sugar Cookies, Sugar Cookies

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