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 holidays 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.
Why I Love This Recipe
I love these super soft sugar cookies for their melt-in-your-mouth texture and buttery, vanilla flavor. They’re easy to make, perfect for decorating, and stay soft for days.
I made these with my 3-year-old and we had so much fun making silly faces and adding as much frosting as we could manage on one cookie! Check out my Easter Chick Cookies that use this same recipe, but take decorating to a whole new and fun level.
Key Ingredients For This Recipe
- unsalted butter
- sour cream
- vanilla extract
- almond extract
- confectioners powdered sugar
- sprinkles
*See the recipe card for the complete list of ingredients and quantities.
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.
More Delicious Dessert Recipes
- Kitchen Sink Cookies
- Easy Cake Bites
- Easy Lemon Curd Filled Cupcakes
- Cherry Crumbles Bars
- Fresh Cherry Tart
If you get a chance to make these Super Soft Sugar Cookies, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Super Soft Sugar Cookies
Equipment
- cookie cutters
Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Buttercream Frosting
- ½ cup unsalted butter, room temp
- 2 cups powdered confectioners sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon 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) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, 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 it in a covered bowl in the fridge for 30 minutes.
- After about 15 minutes, preheat your oven to 400°F and line your baking sheets with parchment paper or a silicone mat.
- Once the 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 the prepared baking sheet. These cookies won't spread so you don't have to space out too much but give them a little breathing room.
- Bake the cookies one pan at a time for 6-8 minutes. The cookies will puff up a little but won't turn brown. This is how they stay nice and soft.
- Remove the cookies from the oven and place them on a cooling rack to cool completely.
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 the cookies have cooled, add the frosting and 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!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Jamie says
A favorite in our house! So yummy!
Emily says
Thanks, Jamie!
Jessica Formicola says
Soft cookies are a must for me, and these ones are perfection! This will be our new go to cookie recipe!
Emily says
Yay, I'm so glad to hear it!!
Leslie says
Great sugar cookie recipe!
Brianna says
These are like my favorite supermarket cookies but way better!
Emily says
Exactly what I was going for, I'm so glad you liked them!