Don’t miss these other sugar cookies, including our Easy Sugar Cookies (only 3 ingredients!), Cut-Out Sugar Cookies perfect for decorating, soft and chewy Brown Sugar Cookies, and Chocolate Sugar Cookies. There’s a sugar cookie for everyone!
Easy Lofthouse Sugar Cookies
Cake flour and sour cream set them apart, but otherwise the ingredients are standard pantry items. Other than the dough needing to chill for 3 hours, they’re super easy to make.
This Lofthouse cookie recipe keeps both of those very important elements – the ultra-soft texture and the rich frosting – plus red and green sprinkles add a festive Christmas touch.
(Scroll below to the printable recipe card for details and measurements.)
For the Cookies
- Cake flour – Using cake flour is one thing that sets these apart from other sugar cookie recipes and is the key to achieving super soft, fluffy cookies.
- Baking powder & Baking soda – Both leavening agents are used to create the rise and fluffy texture.
- Salt – Heightens the other flavors.
- Butter – Necessary for blending with the sugar and adds richness.
- Granulated sugar – For sweetness.
- Sour cream – Sour cream keeps the cookies moist.
- Eggs – Provides structure to the dough.
- Vanilla & Almond extracts – While most cookies use vanilla extract, adding almond extract to these Lofthouse sugar cookies adds more of the classic flavor.
For the Frosting
- Butter – Salted butter is used in the frosting for extra flavor, though we do not add any extra salt.
- Powdered sugar – Creates a smooth consistency and sweetens the frosting.
- Milk – Thins the frosting just a small amount.
- Extracts – Both vanilla and almond extracts are also used in the icing.
- Sprinkles – These Christmas cookies are topped with red and green sprinkles for a festive touch.
These Lofthouse frosted sugar cookies are as easy to make as any other classic Christmas cookies, though keep in mind that the dough does need to chill for 3 hours.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
Make the Cookies
- Make the dough. Whisk together the dry ingredients. In a separate bowl, cream the butter and sugar until fluffy. Mix in the sour cream, eggs, and extract. Stir in the flour mixture until just combined.
- Chill. Divide the dough evenly into two. Wrap in plastic and refrigerate for 3 hours.
- Form the cookies. Roll the dough on a countertop dusted with flour until it’s 1/2-inch thick. Cut cookies from the dough with a 3-inch cookie cutter. Place on the baking sheet 1 inch apart.
- Bake. Bake at 350F for 8 to 9 minutes, until just golden brown at the edges. Cool completely.
Make the Frosting
- Make the frosting. Cream the butter until it’s light and fluffy. Mix in the powdered sugar until combined. Add in the remaining ingredients. Mix until light and fluffy.
- Pipe. Transfer the frosting to a piping bag. Pipe the frosting onto the cookies, then smooth it out with a knife.
- Add sprinkles. Finish the cookies with sprinkles. Allow the frosting to harden then enjoy.
Tips for Success
- Use room temperature ingredients. For the best texture when mixing the dough, be sure the eggs and other refrigerated ingredients are at room temperature.
- Cream the butter until fluffy. For both the cookies and the frosting, be sure to cream the butter until light and fluffy. It may take a few minutes but it’s key for these cookies.
- Don’t overmix. Once you add the dry ingredients, mix just to combine.
- Don’t overbake. These cookies bake quickly. They need just 8 minutes in the oven! After a few minutes, transfer to a wire cooling rack so they don’t overcook on the trays.
How to Store Frosted Sugar Cookies
- Storing leftovers. Lofthouse sugar cookies will last for up to a week. They maintain the best texture when stored at room temperature, though you do want to keep them away from any sun or heat source. You can also keep them in the fridge, though it will harden the frosting. If you refrigerate them, try bringing them to room temperature for 10 to 15 minutes before enjoying.
- Can I Freeze Lofthouse Sugar Cookies? Yes, these cookies can also be frozen – with or without the icing. I find freezing them without the frosting is easiest. You can just let the cookies cool, and transfer them to a freezer container, and freeze. With the frosting, I recommend parchment paper between layers. Freeze for up to 3 months. Thaw on the counter and enjoy.
More Christmas Cookies:
FOR THE COOKIES
- 3 cups cake flour , spooned and leveled
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter , room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
FOR THE FROSTING
- 1/2 cup salted butter , room temperature
- 2 & 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- red and green sprinkles
Make the Cookies
- Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- In the bowl of your mixer, cream your butter and granulated sugar until it's fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
- Stir in the flour mixture just until combined.
- Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Dust your counter with flour and roll the dough to about a 1/2-inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the baking sheets about 1-inch apart.
- Bake for 8-9 minutes, until the edges just start to turn golden brown. Carefully transfer cookies to a wire rack and allow them to cool completely.
Make the Frosting
- Cream the butter in the bowl of your mixer until it's light and fluffy. Slowly mix in the powdered sugar until all is combined.
- Add in the milk, vanilla extract, and almond extract. Blend over medium-high speed until the mixture is light and fluffy, 1 to 2 minutes.
- Place the frosting in a piping bag with a large straight piping tip.
- Top the cookies with the sprinkles before the frosting hardens. Enjoy!