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Lofthouse Cookies (Soft Sugar Cookies)

Best, Big Soft Sugar Cookies are melt-in-your-mouth amazing. A surprise ingredient creates the ultimate soft cookie experience. These are a favorite at every holiday, birthday, or any occasion begging for cookies!

Lofthouse Style Sugar Cookies

These Best, Big Soft Sugar Cookies are easily one of the first cookies to disappear off any good cookie tray. Whether it’s the holidays, birthdays, or just any random Tuesday.

I’m not just saying that. The Tuesday thing is true. The last time I took packages of these cookies to a weeknight event, these were one of the first goodies on the huge display of treats to vanish. Our own Littles were quite sad we didn’t have a single crumb of soft frosty cookies leftover.

I’ve more than made up for said cookie loss. Funny thing, that. Because neither hubby nor I have gravitated towards soft, fluffy cookies until we devoured these (I’m usually mad about thick ‘n chewy cookies.) Know this: if you don’t happen to go for soft cookies, this recipe will be your game changer.

The Littles and I have been happily baking enough of these Surprise Frosted Sugar Cookies to share with family, friends, and neighbors.

Bonus: we didn’t forget ourselves this time.


Some of you know this: I have three boys. They’re fun, smart, and talented. They also happen to be loud, highly active, adventurous boys who would bounce off ceilings all day long if they could reach. This is why we do allthesports.

But when I get them into the kitchen? Somehow those hyper gears switch into creative mode. They transform into little sous chefs, quickly rummaging for the measuring spoons, whisks, and ingredients.

When the task involves cookies and frosting and sprinkles…well, we’ve got a party going on.

Which brings me to our surprise ingredient. Sour cream. It’s the secret ingredient that creates the amazing melt-in-your-mouth texture of these cookies.


Fluffy Buttercream Frosting with a surprise

These Best Sugar Cookies are frosted with the most delicious, unforgettable frosting I’ve smeared on a cookie in a long, long time.

This frosting is sublime with its almond extract infusion, which livens up the entire cookie and makes your taste buds dance. Funny thing again, because I typically go light on the frosting (unless it’s airy whipped cream frosting.)

But this buttercream gig is light, airy, and just right sweet. The fluffiness of this frosting is splendid on top of this pillowy cookie.

Go all out and have loads of fun! Mix up the colors, shower on the sprinkles, and make it a party in your kitchen – for the holidays or just any random Tuesday.


Enjoy today’s recipe; Happy baking and frosting and eating. 😋

lofthouse sugar cookies topped with blue frosting and white sprinkles

Lofthouse Cookies | Soft Sugar Cookies

5 from 7 ratings
Made with a secret ingredient, these Lofthouse cookies are extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie dessert. Whip them up for birthdays, holiday parties, and more!
Prep Time: 25 mins
Cook Time: 8 mins
Total Time: 33 mins
Servings: 48


  • 6 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon table salt
  • 1 cup whole sour cream
  • 2 cups granulated sugar
  • 1 cup salted butter, slightly softened*
  • 4 large eggs, room temperature
  • 1 teaspoon almond extract
  • For the Frosting:
  • 1 cup salted butter, slightly softened*
  • 3 cups confectioners' sugar
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • tsp salt
  • 2 TB milk


  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined.
  • Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out.
  • Lightly flour a working surface. Divide the chilled dough into quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles.
  • Preheat the oven to 250F, and position the rack on the lower middle position.
  • Arrange the cookie dough on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake 8-10 minutes or until the cookies are a light golden-pale color. Do not overbake! Cool on the cookie sheet 10-15 minutes before transferring the cookies to a wire rack to cool completely.
  • In a stand mixer fitted with a whisk attachment, whisk the butter for 3-4 minutes or until it is light and fluffy. Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated. Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
  • Once fully cooled, frost the cookies, and top with sprinkles.


Frosted cookies can be kept at moderate room temperature in airtight container for a few days. Unfrosted cookies can be wrapped airtight and frozen for a couple of weeks. Leftover frosting can be chilled in airtight container for future use (will need to come to room temp before using.)
If you enjoyed this recipe, please come back and give it a rating 🙂


Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 15mg | Fiber: 2g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

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Recipe Rating


    • Mary Nelson
    • 5 stars

    I’ve tried so many sugar cookie recipes that I’ve lost count – made these on Friday for my family and friends, they are by far the best ever! Have to say though that the frosting recipe is exactly what I’ve been using but the cookies have more sour cream and baking powder than any other I’ve tried. Think another thing to remember is trust the time recommended, I typically overbake, I left these in for exactly 8 minutes and they are perfection. Frosted half of them and froze the rest for next week, they’ll disappear fast. Thank you for a great recipe.

      • Amy Dong

      Yay, Mary, that makes us super happy! So glad you all enjoyed these 🙂

    • Nimra khan

    This recipe seems to be so delicious! I’m definitely going to give it a try for my family over the next weekend.

    • Elle Cole

    I love to taste plain sugar cookies without toppings and your cookies look perfect. I’m sure they were sweet and delicious. – Elle

    • Aarika
    • 5 stars

    These look so scrumptious! I adore sugar cookies, especially soft and fluffy ones. Thanks for sharing this yummy recipe.

    • Emily Fata

    This recipe looks soooo incredible! I’m definitely going to give it a try over the next week, on my days off!

    • Mosaic Murals

    I had no idea sugar cookies are that easy to make! Your recipe is amazing!!! Thank you so much…

    • Kileen
    • 5 stars

    These look and sound absolutely amazing!! Such a perfect treat for this holiday season too! Will definitely have to try these out!

    cute & little

    • Tessa

    What adjustments should be made for high altitude?

    • Abby

    Can I use shortening in these ? is the butter used just for flavor ?
    I appreciate any help you can give me… Thanks

      • chewoutloud

      Hi, Abby…I’ve only made these with butter, so I can’t say for sure how the shortening will turn out. My guess is that it might be a bit more crumbly than the butter. You could try the butter flavored shortening and see how that works? Let me know how it turns out, if you do try that. Thanks for being here today!

    • Kaby

    can i use different shaped cookie cutters?

      • chewoutloud

      Hi, Kaby! We use round ones mainly because it keeps its shape the best, since these cookies do expand during baking. However, I think you can use shaped cookies cutters with good results; just expect that they will not stay the same size after baking. Enjoy and hope you love these as much as we do 🙂 Merry Christmas!

    • Teagan

    So cute and delicious looking! I will be making these! Have you ever considered making these into cookie bars instead? Would they be a good candidate for that? 🙂

      • chewoutloud

      LOL, I just thought about doing so this week! Haven’t gotten around to it yet, but it’s on my wish list. Thanks for coming over today and Merry Christmas

    • Charli Denae

    YUM!! These look amazing! I’ll definitely be trying these out! Thank you!

      • chewoutloud

      You’re so welcome. Merry Christmas and happy new year!

    • Susie D
    • 5 stars

    I buy Daisy in a huge tub at Sam’s Club 😀 It really is the best brand of sour cream! I make a chicken & stuffing casserole with it, and hash brown casserole. I also mix it into instant mashed potatoes to make them richer.

      • chewoutloud

      Sounds delish, Susie!

    • Denise

    Can you give us the recipe for the frosting?

      • Denise

      Never mind, I see it! Its mixed in with the cookie recipe.

        • chewoutloud

        Glad you came over today, Denise! Happy baking and enjoy! 🙂

    • Giselle
    • 5 stars

    Daisy sour cream is the best! I just used it last night in a sauce for turkey enchiladas. While I was cooking, I couldn’t help eating a spoonful of sour cream all by itself. Yummy! Oh, the enchiladas were delicious too. I am definitely going to try these cookies in the next couple of weeks. They look and sound amazing!

      • chewoutloud

      Thanks so much, Giselle! So glad you came by today; happy holidays! 🙂

    • Laura

    Can you substitute vanilla extract for the almond extract?

      • chewoutloud

      Yes, Laura, you definitely can 🙂 Have a wonderful holiday season!

        • Tye

        Hi what is the recipe for serving just 24?

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