Frosted Soft Vanilla Sugar Cookie (Lofthouse Cookies)
These copycat Lofthouse cookies are just like the super soft, melt-in-your-mouth sugar cookies you grew up loving but, only better! These homemade frosted sugar cookies are soft, tender, and perfectly moist, topped with a luscious layer of sweet vanilla buttercream!
PREP TIME
32 minutes
COOK TIME
12 minutes
INGREDIENTS
16
Serves: 15
Ingredients
Soft Vanilla Sugar Cookies
- 2.25 cups2.25 cups2.25 cups All Purpose Flour
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 1 cup1 cup1 cup Granulated White Sugar
- 3 Tbsp3 Tbsp3 Tbsp Vegetable Oil
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
Vanilla Buttercream
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 2 cups2 cups2 cups Powdered Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Heavy Whipping Cream
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt.
- In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- With the mixer on low speed, slowly pour in the oil.
- Add the egg and yolk and mix until combined, scraping down the bowl as necessary. Mix in the vanilla.
- Add the dry ingredients and mix on low speed until just combined.
- Using a rubber spatula, scrape down the bowl to bring all the dough together. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator, and using a large 1.5-ounce scoop–or about 2 heaping tablespoons—scoop the dough and gently roll into balls. Place each cookie on the prepared baking sheet, allowing for 3 inches of space between each cookie. Slightly flatten each cookie on top.
- Bake, one sheet at a time, for 12-13 minutes or until the edges begin to turn a pale golden brown.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the hot pan. Then, transfer them to a cooling rack to cool completely.
- For the Vanilla Buttercream: Using a hand or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1-2 minutes
- Scrape down the bowl and slowly add the powdered sugar and vanilla with the mixer on low speed. Mix until completely incorporated.
- Mix in 1 tablespoon of cream. If it is too thick add enough cream until a soft, spreadable consistency.
- Mix in gel food coloring and mix until completely incorporated, scraping down the bowl as necessary.
- Spread the buttercream over the completely cooled cookies and top with sprinkles immediately.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days.
Food coloring: Stick with gel food coloring - it's super concentrated, so a little goes a long way.
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About This Recipe
Show nutritional information
Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 351 |
| Fat: | 16 g |
| Carbohydrates: | 46 g |
| Protein: | 8 g |
| Cholesterol: | 46 g |
| Sodium: | 159 mg |
| Fiber: | 1 g |
| Sugars: | 29 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Look at these beauties! 😍