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This classic Lofthouse Iced Sugar Cookie recipe creates the softest, most pillowy cookies you'll ever taste—topped with creamy frosting and colorful sprinkles for that nostalgic bakery feel. The secret lies in the perfect balance of butter and oil that keeps these cookies melt-in-your-mouth tender days after baking.
I discovered this recipe after years of attempting to recreate those famous grocery store cookies, and now my version has become the most requested dessert at family gatherings. My nieces insist these are even better than the originals!
Ingredients
- Butter softened Adding both butter and oil creates the signature softness that makes these cookies special. Use unsalted for best flavor control
- Neutral flavored oil like canola This prevents the cookies from drying out and maintains that soft texture for days
- Granulated sugar Provides structure and the classic sweet flavor
- Powdered sugar Creates a more tender crumb than using all granulated sugar
- Baking soda For gentle rising without toughening the cookies
- Cream of tartar The secret ingredient that gives these cookies their distinctive soft texture
- Salt Balances sweetness and enhances all flavors
- Sour cream Adds moisture and a subtle tanginess that elevates the flavor profile
- Large eggs Provides structure and richness
- Vanilla extract Use pure vanilla for the best flavor
- Unbleached all purpose flour The foundation of the cookie measure correctly by fluffing before measuring
- Additional sugar For pressing the cookies creates a slight crispness on top before frosting
For the frosting
- Softened butter Creates a rich creamy base for the frosting
- Sour cream Adds subtle tang and keeps the frosting from being too sweet
- Vanilla extract Enhances the flavor profile
- Powdered sugar Provides sweetness and structure to the frosting
- Cream or milk Adjusts consistency for perfect spreading
Step-by-Step Instructions
- Prepare Your Workspace
- Begin by preheating your oven to 350°F and lining several baking sheets with parchment paper. This preparation ensures you can work efficiently once your dough is ready. The parchment prevents sticking and promotes even baking.
- Mix The Base Ingredients
- In your stand mixer with the paddle attachment combine butter oil granulated sugar and powdered sugar. Sprinkle baking soda cream of tartar and salt across the top rather than dumping in one spot to ensure even distribution. Mix for a full 1 to 2 minutes until extremely creamy and fluffy. This extended mixing creates air pockets for the perfect texture.
- Add Wet Ingredients
- Incorporate sour cream eggs and vanilla mixing thoroughly for another 1 to 2 minutes. Be sure to scrape down the sides of the bowl to ensure everything is evenly combined. The mixture should look smooth and slightly glossy at this point.
- Incorporate Flour
- Add all the flour and mix until just combined. Overmixing at this stage can develop gluten making your cookies tough. The dough will be soft but not sticky enough to require chilling.
- Shape The Cookies
- Scoop generous tablespoons of dough and roll into balls. Place them several inches apart on your prepared baking sheets. For maximum efficiency arrange in alternating rows of 4 and 2 cookies to fit 16 to 18 per standard sheet.
- Press The Cookies
- Place about half a cup of sugar in a bowl. Spray a flat bottomed glass with cooking spray just once then dip in sugar. Press each cookie to about 1/4 to 1/2 inch thickness redipping the glass in sugar between each cookie. The sugar prevents sticking and adds a subtle sweetness.
- Bake To Perfection
- Bake cookies for exactly 10 to 12 minutes until just set. They should not brown around the edges or on the bottom. Look for cookies that appear matte on top rather than shiny which indicates they are perfectly done while maintaining their signature softness.
- Cool Completely
- Allow cookies to rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. This brief rest period helps them firm up enough to move without breaking. Cool completely before frosting.
- Prepare Frosting
- While cookies cool rinse your stand mixer bowl and prepare the frosting. Combine butter sour cream and vanilla beating until smooth and creamy. Gradually add powdered sugar and small amounts of milk until you reach a spreadable consistency that holds its shape.
- Frost And Decorate
- Apply a generous layer of frosting to each completely cooled cookie using an offset spatula for the smoothest application. Add sprinkles immediately after frosting each cookie so they adhere properly before the frosting sets.
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The sour cream in both the cookies and frosting is my favorite unexpected ingredient. It adds a subtle complexity that transforms these from simple sugar cookies into something truly special. My grandmother always said the mark of a great baker was knowing when to add a little tang to balance sweetness, and this recipe proves her right every time.
Storage Solutions
These cookies maintain their signature softness for 3 to 4 days when stored in an airtight container at room temperature. Place sheets of parchment between layers to prevent the frosting from sticking. For longer storage freeze unfrosted cookies for up to 3 months. If freezing frosted cookies place them on a baking sheet until the frosting hardens then layer with parchment in a freezer container. Let thaw at room temperature for about an hour before serving.
Colorful Variations
Transform these cookies for any occasion by changing the frosting color and sprinkles. For Christmas use red and green with festive sprinkles. Valentine cookies shine with pink frosting and heart shaped decorations. Easter pastels with spring sprinkles create a beautiful display. You can even divide your frosting into several bowls to create a rainbow assortment for birthday parties or school events. The white canvas of these cookies makes them adaptable to any holiday or celebration.
Make Ahead Tips
The cookie dough can be prepared up to 48 hours in advance and refrigerated until ready to bake. If refrigerating bring the dough close to room temperature before scooping and pressing for best results. You can also freeze the shaped unbaked cookie dough balls for up to 3 months. When ready to bake place the frozen dough balls on baking sheets let sit at room temperature for 30 minutes then press and bake adding 1 to 2 minutes to the baking time.
Perfect Pairings
These nostalgic cookies pair beautifully with a cold glass of milk for children or a hot cup of coffee for adults. They make an excellent addition to ice cream sandwiches using vanilla bean ice cream. For a festive dessert table arrange them alongside chocolate chip cookies and brownies to offer guests variety. During holiday seasons these cookies become the centerpiece of cookie exchanges and family gatherings often disappearing faster than any other treat.
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Common Questions Answered
- → Why do these cookies stay so soft?
The combination of butter, oil, and sour cream creates exceptional moisture, while the unique mixing method and careful baking time (removing them before browning) preserves their signature tender texture.
- → Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days. Let it come to room temperature before scooping and baking. You can also freeze the shaped dough balls for up to 3 months.
- → How should I store frosted cookies?
Store in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze unfrosted cookies for up to 3 months.
- → Can I color the frosting?
Absolutely! Divide the frosting into separate bowls and add food coloring as desired. Gel food coloring works best as it won't thin the frosting consistency.
- → Why is my dough too sticky to roll?
The dough should be soft but manageable. If it's too sticky, chill it for 30 minutes before rolling. Also ensure you've measured the flour correctly - fluff before measuring to avoid overly dense cookies.
- → What's the secret to perfectly shaped cookies?
Using a flat-bottomed glass dipped in sugar creates the signature even thickness. Press each cookie to about 1/4-1/2 inch thickness for that authentic Lofthouse shape and texture.