Soft frosted sugar cookies are a nostalgic treat with a melt-in-your-mouth texture and rich buttercream topping, perfect for any festive occasion or cozy night in.
This homemade version of soft frosted sugar cookies is inspired by the iconic Lofthouse-style cookies, offering a fluffy crumb, sweet vanilla-almond flavor, and creamy pastel frosting.
Key Ingredients That Make These Soft Frosted Sugar Cookies Irresistible
- Unsalted butter – Adds rich flavor and a tender crumb, essential for both the cookies and the buttercream.
- Powdered sugar – Contributes to a delicate sweetness and helps create the signature soft, airy texture.
- Granulated sugar – Balances the powdered sugar and assists with slight browning and structure.
- Egg – Binds the ingredients and adds moisture to the dough.
- Vanilla & almond extract – This duo brings a warm, bakery-style depth that’s iconic to frosted sugar cookies.
- Light corn syrup – A key ingredient for maintaining that soft, tender bite for days after baking.
- Baking powder – Ensures the cookies puff gently in the oven, contributing to their thick, pillowy shape.
- All-purpose flour – The sturdy base that holds everything together without being too dense.
How to Make These Lofthouse-Inspired Soft Frosted Sugar Cookies
Start by creaming together butter, powdered sugar, and granulated sugar until fluffy and light.
Mix in the egg, vanilla, almond extract, and a touch of corn syrup for softness. Gradually incorporate the dry ingredients until the dough is thick, like soft playdough.
Scoop, roll, and flatten the dough, then bake just until the tops look set—resist the urge to overbake.
Once cooled, whip up the buttercream frosting until fluffy and smooth. Add a dash of food coloring if desired, spread generously, and finish with festive sprinkles.
Tips, Tricks & Frosting Fun for Perfect Sugar Cookies Every Time
For cookies that stay soft for days, don’t skip the light corn syrup—it’s a game-changer for moisture retention. Almond extract adds that nostalgic bakery flavor, but you can omit it for a pure vanilla version.
To achieve beautifully thick, fluffy frosting, beat the butter well before adding powdered sugar, and don’t be shy with mixing time. Adding just a teaspoon or two of milk can help if your frosting is too thick.
If you like taller cookies, chill the dough for 20–30 minutes before baking to reduce spread. For neater designs, use a piping bag with a star or round tip to swirl on the buttercream like a pro.
Keeping the Cookie Magic Alive: Storage Tips That Work
These cookies stay soft for several days at room temperature when stored in an airtight container. Place a sheet of wax paper between layers to prevent smudging the frosting.
To freeze, store the unfrosted cookies in a freezer-safe container for up to 2 months. Thaw at room temperature, then frost fresh before serving. You can also freeze frosted cookies—just freeze in a single layer first, then stack with parchment in between.
For best texture, avoid microwaving to thaw; let them sit at room temperature to maintain their softness.
Soft Frosted Sugar Cookies
Ingredients
For the Cookies:
- 1 tablespoon light corn syrup
- ½ teaspoon almond extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 large egg
- ¾ cup powdered sugar
- ½ cup unsalted butter softened
For the Buttercream Frosting:
- ¼ teaspoon almond extract
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup unsalted butter softened
For Decorating (optional):
- Sprinkles
- Food coloring
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper. In a large bowl, combine softened unsalted butter, powdered sugar, and granulated sugar. Cream together on medium speed for about 2 minutes until the mixture appears light and fluffy. While maintaining the same speed, incorporate the egg, vanilla extract, almond extract, and corn syrup.
- Add baking powder, salt, and flour gradually, mixing on low speed and incorporating the flour half a cup at a time. The dough may initially seem crumbly but will form a cohesive mass akin to thick playdough when fully mixed.
- For larger cookies, portion dough into 3-tablespoon scoops, roll into balls, and slightly flatten into ½-inch discs. Bake for 11-12 minutes, or until the tops no longer appear glossy. For mini cookies, use 1-tablespoon scoops and press down lightly before baking for 8-9 minutes. Avoid overbaking to preserve their soft texture. Let the cookies cool on the hot tray for 10 minutes post-baking, then transfer to a wire rack to cool completely.
- To prepare the frosting, blend the softened butter with vanilla extract, almond extract, and salt in a large bowl on medium speed until cohesive. Gradually incorporate powdered sugar at medium-low speed. Once fully integrated, increase to high speed and beat for 2-3 minutes until light and airy. If needed, add 1-2 teaspoons of milk to achieve a smoother consistency.
- Add food coloring if desired, then apply the frosting to cooled cookies using a knife or piping bag. Finish with sprinkles.
Notes
Light Corn Syrup: Helps retain moisture and softness. Can be replaced with honey or omitted, though its inclusion is recommended for optimal texture.
