Super Soft Sugar Cookies
These Super Soft Sugar Cookies are easy to make and taste just like the Lofthouse sugar cookies in the grocery store. This recipe is perfect for making with kids and will work for Valentine’s Day or any occasion because you can choose whatever color and decoration you want to use!
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Valentine’s Day is right around the corner and these Super Soft Sugar Cookies are a perfect way to say “I Love You”. They seriously taste better than the store-bought ones. The ones with all the fluffy frosting in the plastic container? They have a subtle hint of almond extract and a homemade creamy, dreamy buttercream frosting.
I made these with my 3-year-old and we had so much fun making silly faces and adding as much frosting we could manage on one cookie! I’m pretty sure I ate at least 5 or 6 (don’t tell my son, he only got 2 😂) and the rest are not going to make it another day.
Ingredients Needed to Make Super Soft Sugar Cookies
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter
- sour cream
- sugar
- egg
- vanilla extract
- almond extract
- confectioners powdered sugar
- milk
- gel food coloring
- sprinkles
How to Make Lofthouse Copycat Sugar Cookies
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- In a stand mixer or a large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP) and cream together until nice and smooth. Add the sugar, eggs, vanilla, and almond extracts and mix until combined.
- Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
- Form a loose ball with the dough and place in a covered bowl in the fridge for 30 minutes. After about 15 minutes, preheat your oven to 400° and line your baking sheets with parchment paper or a silicone mat.
- Once your dough has chilled, place it on a lightly floured surface and roll it out to ¼” thick. Cut out your favorite shapes and place each cookie on your prepared baking sheet.
- Bake cookies one pan at a time for 6 minutes. The cookies will puff up a little but won’t get very brown so don’t panic. This is how they stay nice and soft.
- Remove from the baking sheet right away and cool completely on a rack before frosting.
Tools Needed to Make Sugar Cookies
More Fun decorating Ideas
Check out my Easter Chick Cookies that use this same recipe, but take decorating to a whole new and fun level. These cookies are perfect for Spring or Easter time!
More Delicious Dessert Recipes
- Kitchen Sink Cookies
- Easy Cake Bites
- Easy Lemon Curd Filled Cupcakes
- Cherry Crumbles Bars
- Fresh Cherry Tart
Super Soft Sugar Cookies
Equipment
- silicone baking mats or parchment paper
- Rolling Pin
- baking sheets
- large mixing bowl
- medium mixing bowl
- cookie cutters
- stand mixer or hand mixer
Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 2 pinches salt
- 1 stick unsalted butter, room temp
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 tsp almond extract
Buttercream Frosting
- 1 stick unsalted butter, room temp
- 2 cups powdered confectioners sugar
- 2-3 tbs milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- gel food coloring
- sprinkles
Instructions
Sugar Cookie Dough
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP)Â and cream together until nice and smooth. Add the sugar, eggs, vanilla, and almond extracts and mix until combined.
- Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
- Form a loose ball with the dough and place in a covered bowl in the fridge for 30 minutes.
- After about 15 minutes, preheat your oven to 400° and line your baking sheets with parchment paper or a silicone mat.
- Once your dough has chilled, place it on a lightly floured surface and roll it out to ¼" thick. Cut out your favorite shapes and place each cookie on your prepared baking sheet. These won't spread so you don't have to space out too much but give them a little breathing room.
- Bake cookies one pan at a time for 6-8 minutes. The cookies will puff up a little but won't get very brown so don't panic. This is how they stay nice and soft.
- Remove from the baking sheet right away and cool completely on a rack before frosting.
Buttercream Frosting
- Put the room temp butter in a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely after each addition. Add the milk, extracts, and food coloring and mix until combined and creamy. You can adjust the milk to get the consistency you would like.
- Once your cookies have cooled, frost, add some fun sprinkles, and enjoy!
Notes
- Keep the cookies in a sealed container in the fridge and the will last a few days…if there are any left over!
- I made this recipe my own by playing around with the extract ratios and adding the almond extract to the buttercream. Like I said, I love almond extract but if it’s not your thing, you can omit it.
- Play around with frosting flavors too, add some fresh lemon juice or peppermint extract to create a whole new cookie!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make These Super Soft Sugar Cookies?
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