Soft Sugar Cookies

Prep 10 hrs
Cook 7 mins
Total 10 hrs 7 mins

These Soft Sugar Cookies are easy to make and great for birthdays and other special occasions. The sugar cookies are perfectly soft and have a delicious homemade icing on top. Decorate with any color sprinkles you like!

Love sugar cookies? Check out my Soft Maple Sugar Cookies and Soft Sprinkle Sugar Cookies recipes too!

Soft Sugar Cookie Recipe

These Soft Sugar Cookies With Icing And Sprinkles Are Perfect For Birthdays

When friends contact me for birthday requests, they usually ask for cupcakes. Big surprise right? 🙂 Occasionally they will branch out from the cupcakes and ask for a layered cake. But I have never been asked to make cookies. Seriously, never! Cookies say picnic or lunchbox, but they do not say Birthday. But being a good friend, I was committed to delivering what the birthday girl wanted.

So after much soul cookie searching, I decided on soft sugar cookies with icing…or as more often known Lofthouse Sugar Cookies. These cookies are scarily close to the store bought version. I can’t even begin to tell you how dangerous this will be for me, my jeans, and my sprinkle collection. Yes, I said sprinkle collection. A girl can never have too many sprinkles!

P.S. Boy was I wrong! Cookies can scream Birthday, or at least these cookies can!

Soft Sugar Cookies With Icing Recipe

Yield: 4 dozen cookies

Soft Sugar Cookies

Four sugar cookies stacked on top of each other with sprinkles.

These homemade sugar cookies are perfectly soft and have a delicious homemade icing on top. They're great for birthdays and special occasions because you can decorate with any color sprinkles you like!

Prep Time 10 hours
Cook Time 7 minutes
Total Time 10 hours 7 minutes



  • 6 cups flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light sour cream


  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Sprinkles


For the cookies:In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.


Recipe Note: Make sure and let these sit overnight!

Adapted from

Nutrition Information:



Serving Size:

2 cookies

Amount Per Serving: Calories: 435Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 216mgCarbohydrates: 60gFiber: 1gSugar: 35gProtein: 5g


Sugar Cookies With Icing Recipe

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184 Responses
  1. Malkie

    Pinned these a whole ago. Finally made the dough last night and cookies and frosting today. I actually used an imitation sour cream as my husband can’t tolerate dairy. They came out gorgeous and delicious!! I only frosted 1/2 and put the rest in the freezer for another day. Thanx for the recipe – it’s a keeper!

  2. marcia

    I recently made these cookies…..we love them! One hint I have, that worked well for me: When it came time to refrigerate the dough, I rolled it into long rolls, about the diameter of a baked cookie, then wrapped the dough. The next day, I simply sliced the cookies. No rolling out dough. No cookie cutters. Just slice and bake. Worked like a charm. I will be making this recipe more often!

  3. Leah Joy

    Wonderful recipe I have made several times. I was able to use a basic round, flower cut out and they turned out pretty cute even after puffing up. All of your directions are spot on and I hope users follow them all! Especially leaving the dough in fridge overnight. My personal preference is to add an add’l tsp of vanilla and 1/4 tsp almond extract as well as a little freshly grated nutmeg. Background flavors that you can’t spot but add up to delicious! Thanks for a great blog!

  4. Hannah

    Help! My cookies came out looking like the picture but they taste and feel like sweet dinner rolls… not like a cookie at all! What did I do wrong??

  5. Wendy

    Jessica, my daughter is getting married in September and I love the look of the loft house cookies for the cookie table. Do you think can be frozen after they have setup?

    1. A woman holding a camera standing in front of some shelves.

      Hi Wendy, I do not have any experience freezing these cookies. However, I think you have plenty of time to experiment. Congrats to your daughter!

  6. zoe ambrose

    the dough is in my fridge right now! I didn’t have any sour cream so I substituted greek yogurt instead. So far it seems to work. I need them tomorrow morning so I thin I will chill them for about 5 hours. Do you think that will work?

    1. A woman holding a camera standing in front of some shelves.

      Hi Katie! I don’t know anyone who has successfully tried using greek yogurt instead. The fat content is a little different than sour cream…and while that doesn’t usually matter in a savory dish, it can effect the cookies.

      If you end up trying it, I would love to hear your results.

  7. Mary

    I have to say – I have made these several times and they are always a huge hit. A few weeks ago I had a real lofthouse cookie for the first time – these are SO much better! This recipe makes approximately 999 dozen cookies that last about 15minutes when I bring them into work : )

  8. Emily

    Just wanted to say; thank you for this recipe, it’s amazing! I used it at Christmas time and am going to use it again to make Canada Day cookies! Everyone loved them, they were absolutely delicious. So soft too, best sugar cookies I’ve had.

  9. Linda B

    OK, thanks! Yes, I did get those 3 attachments with my mixer. I’ve hidden the dough hook away somewhere, and never used it, though.So that is really clear now.
    And I have to say, I made a whole bunch of these cookies for a reception the other day, and they were fantastic! This is a keeper recipe!

  10. Linda B

    I’m in the process of making these, and I’m sure they’re going to be great by the way the raw dough tastes! (No one needs to warn me about the raw eggs; I’ll take my chances!)

    What I am wondering is what is the difference between the 2 mixer paddle/flat attachments? I have a stand mixer, and I have a wire attachment and a white attachment. Is there another type available?

  11. Sonia

    I do not have a mixer. I always use my food processor. Do you think it will work for this recipe. I have a wedding in a month. I am going to get bride and groom sprinkles!

    1. A woman holding a camera standing in front of some shelves.

      Hi Sonia – I haven’t tried it using a food processor, but if that is what you always use for things like this…then I am sure it will be fine!

  12. Ashley

    P.S. I used half and half because I didn’t have heavy cream. Also, I made the mistake of only doing half of the recipe and it was a horrible decision.

  13. Ashley

    These were amazing! I suck at making cookies for some reason, seeing as I bake pretty well, but these turned out perfect. They were really easy, too. Thanks for the recipe!

  14. Anna

    Hey! Worked Great at High Altitude without any chances!! I live at 10,000ft also so a lot higher than most the world! Only odd thing is the frosting tasted a bit odd to me. I am not sure why? I had a new carton of Heavy Cream, but wonder if maybe it was spoiled or something when I bought it that afternoon.
    Otherwise the cookies were amazing and the texture great. I also did not have a cookie cutter so I had a can of Condensed CHicken Noodles soup that I ate and then cleaned and it made PERFECT circles!

  15. TrishaLynn

    I just finished making these tonight. I am hoping letting them sit overnight will “develop” the flavors like your recipe said because right now…the cookie is super bland, frosting is yummy, but am I thinking the missing ingredient is salt. Any reason why you did not include salt?

    I also like the idea of adding almond extract…I will make a note of that on my print out for next time. I am intrigued enough to keep trying 🙂

  16. Mary Jo

    I think it needs a little more favor. So I added a little almond flavoring
    . What a difference also used cream cheese frosting..

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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