Frosted Sugar Cookies

These frosted sugar cookies are so soft with the perfect amount of chewy texture! There’s no sour cream in these lofthouse sugar cookies, but they are melt in your mouth soft because of one ingredient. No chilling of the dough needed and no cookie cutters required! Plus, I love that tie dye frosting!

Course Dessert

Cuisine American

Keyword frosted sugar cookies, lofthouse sugar cookies, soft sugar cookies

Prep Time 10 minutes

Cook Time 13 minutes

Additional Time 30 minutes

Total Time 53 minutes

Servings -15 cookies

Calories 362kcal

Author Beth

Ingredients

2 ¼ cups all purpose flour
½ tsp cornstarch
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature 1 stick
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp almond extract

Frosting

½ cup unsalted butter, room temperature 1 stick
2 ½ cups powdered sugar
½ tsp vanilla extract
1 tsp milk or heavy cream if needed
Food coloring I used Wilton gel food coloring Pink and Teal
Sprinkle medley I used various sprinkles from Wilton which I found at Michaels

Instructions

Preheat the oven to 350º F. Line a baking sheet with a silicone mat or parchment paper.
In a mixing bowl combine the flour, cornstarch, baking powder and salt. Set aside.
In a larger mixing bowl, combine the butter and sugar. Beat with an electric mixer on low for 1 minute, until smooth and fluffy.
Add in the egg, vanilla extract and almond extract, beat for 20 seconds.
Gradually add in the dry ingredients, mixing on low for 1 minute. The dough will be crumbly. Transition to using a spatula and work the dough together.
Use a cookie scoop to form balls. My dough balls were about 2.5-3 tbsp, so that’s a large cookie. Place the cookies 2-3 inches apart on a silicone lined baking sheet, flatten them with your palm and bake for 13-15 minutes. Be sure to adjust the baking time for smaller cookies - I’d suggest 10-12 minutes.
Allow the cookies to cool completely before frosting.

FROSTING

In a mixing bowl, beat the butter, powdered sugar, and vanilla extract using an electric mixer until fluffy, 1-2 minutes.
Evenly divide the frosting into 2 bowls. Add pink gel food coloring to one and teal gel food coloring to the other. Stir with a spoon until each color is combined.
Using 2 separate knives for each color, spread frosting on the cookies. Combine the colors as desired. Top with sprinkles.

Notes

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.

Properly measure the all purpose flour using the spoon and level method.

Nutrition