Lofthouse-Style Frosted Soft Sugar Cookies

(can be gluten free)

You can always tell Halloween (or any of the holidays for that matter) is here when the ever-so-popular Lofthouse iced sugar cookies start to line the shelves of the grocery store. With their pillowy soft cupcake-cookie texture and sweet colourful icing, it’s no wonder everyone keeps coming back to them! With that said, I would like to emphasize that these sugar cookies are more of a cupcake consistency than a cookie, as in they are very soft and not chewy. So if that’s something you’re into, this recipe is for you! They are also super fun to decorate; You can customize the colour of the icing and use whatever decorations/sprinkles you have on hand. Enjoy!


for the cookies:

  • 1/2 cup unsalted butter, softened
  • 3/4-1* cup granulated sugar
  • 1 egg
  • 1/3 cup sour cream or plain yogurt
  • 1 tsp vanilla
  • 1/8 tsp almond extract (optional)
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp fine salt

for the icing:

  • 1/2 cup unsalted butter, softened
  • 2.5 – 3 cup powdered sugar
  • 2-3 tbsp milk, plus more if needed 
  • 1 tsp vanilla extract
  • food colouring** (optional)
  • sprinkles (optional)


NOTE: factor in 1 hour of chilling time after the dough is made!

  1. For the cookies: Using hand or stand mixer (preferably with paddle attachment), cream the softened butter and sugar together until combined and fluffy. Add egg and beat until combined, then mix in sour cream, vanilla, and almond extract until combined.
  2. In a separate large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet until combined. Cover the bowl and place in the fridge for 1 hour.
  3. Preheat oven to 350F. Line baking sheets with parchment paper or silicon baking mats. Remove 1/2 of the dough from the fridge (keep dough you aren’t currently working with chilled!) and gently form into 1 tbsp balls. Place on baking sheet a couple inches apart. Very gently press down each ball into a ~1/3 inch thick disc. Try not to press too much, or the cookies won’t puff up and have their signature pillowy texture!
  4. Bake for 10-11 minutes. Let cool on baking sheet for ~5 mins, then transfer to a cooling rack for ~5mins. Once cool, you can frost!
  5. For the icing: Using a hand or stand mixer, combine softened butter, powdered sugar, milk, vanilla, until fluffy. Add more milk if needed, 1 tsp at a time. Mix in food coloring if you’re only using one color, but if you want more than one color portion out the icing and different colored dyes in separate bowls.
  6. Frost the cookies, add sprinkles if you want, and store in an airtight container.


*3/4 cup sugar is ideal if you are icing the cookies, as the icing adds sweetness. However, if you don’t plan on icing the cookies, then 1 cup sugar would add a nice extra sweetness to the cookies.

**You can use artificial or natural food colourings here. For natural, I would recommend turmeric (yellow) or beet root powder (pink).


  • Use gluten free all-purpose flour

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