Perfect Frosted Sugar Cookies

08.23.2012

I think it’s safe to say I have a slight sugar cookie obsession. If you’ve been following my blog you’ve likely noticed by now. But really, who doesn’t love frosted sugar cookies? I mean how can you not love them? The only people that don’t are liars, I’m just kidding everyone is entitled to their own personal opinion. But those of you that don’t like them, well lets just say we probably don’t have much in common =).
I know I’ve already posted a sugar cookie recipe, well that’s old news. Those are good, but these are better. These are so soft, so fluffy, so tender. Basically they melt in your mouth dreamy.
So, you may be asking, what is that makes these special? To answer that, it’s a combination of things. The texture is amazing thanks to the cake flour and cornstarch. Don’t substitute all-purpose flour for the cake flour or your cookie will end up heavy and dense (compared to what you get with the cake flour, besides you’d have to adjust the portions anyway because cake flour is lighter). I know cake flour is more expensive than all-purpose flour but sometimes its worth it, in this case it’s definitely worth it. The combination of butter and vegetable shortening also helps the texture, especially when it’s whipped to fluffy perfection. I got the inspiration to use egg plus egg white along with the almond extract from white cake. This is one cookie that is meant to be a bit cake-y, it gives it that amazing, pillow-y as clouds bite.
If you like the Lofthouse style cookies from the store, trust me you’re going to want to try these. I think these far outdo those. Those almost taste like plastic to me, good texture but weird taste. I even like these more than my old favorite from the local bakery. These are my new favorite! Enjoy and share!

Perfect Frosted Sugar Cookies

Yield: 1 dozen

Perfect Frosted Sugar Cookies

Ingredients

  • 2 1/2 cups cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup salted butter, at room temperature
  • 1/4 cup all vegetable shortening (unflavored), at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 recipe Vanilla Frosting, recipe follows
  • Vanilla Frosting
  • 1/3 cup salted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 1/2 - 3 Tbsp half-and-half
  • food coloring, optional

Directions

  • Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and almond extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Scoop dough out a scant 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie). Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Vanilla Frosting (note that frosting begins to set quickly so if you are adding sprinkles, sprinkle each cookie immediately after frosting it, don't frost the whole batch of cookies then try to sprinkle them because the sprinkles wont stick).
  • Vanilla Frosting
  • Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired (note: I finally figured out how to get a good pink with your average grocery store food coloring, I put like 8-10 drops red and the faintest amount of blue - be careful if you do this though, it's no where near a full drop. Basically you'd want to touch it to your clean finger and then swipe it in. Random tip but thought I'd share, I never like the hot pink hue I used to get. The tiny bit of blue just tones and cools it down a bit). It's also fun to color coordinate and frost and sprinkle these cookie according to the nearest holiday.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/08/perfect-frosted-sugar-cookies/

84 comments

  • Laureen: Jaclyn, these look so good. I love making sugar cookies as well, so I will have to give this recipe a try. Do you know how royal icing would hold up on these? August 23, 2012 at 5:52pm Reply

  • Sylvie: These look delicious! You can actually buy cookies like this here in New Zealand called 100s and 1000s, although I bet these taste better! August 23, 2012 at 6:33pm Reply

  • sally @ sallys baking addiction: No wonder those are so puffy and soft! CAke flour and cornstarch works wonders. Plus, using part shortening/butter obviously helps too! A PERFECT soft, thick sugar cookie. I can’t stand the hard crunchy ones, eww! Beautiful pics, as always too :) August 24, 2012 at 3:24am Reply

  • Sarah: Do you think it would be fine to substitute butter for the shortening? August 24, 2012 at 6:05am Reply

  • Jaclyn: Thanks Sally =)!
    Laureen – I can’t say for sure how royal icing would hold up on these because I haven’t tried, but I think it’s more of a frosting cookie. The ones with royal icing seem to be a little bit drier and have a sturdier structure. You could always test it on one cookie though to see how it would turn out.
    Sarah – yes all butter would be fine but you won’t get quite the same texture and fluff you get with just a little bit of shortening. I love all butter cookies myself but by using only a 1/4 cup in this recipe you don’t even notice it’s there. Enjoy! August 24, 2012 at 12:09pm Reply

  • Averie @ Averie Cooks: Jaclyn – they look stunning and amazing and you’re making me hungry, as usual! August 24, 2012 at 5:31pm Reply

  • Chung-Ah | Damn Delicious: Wow, this looks absolutely sinful! I can’t wait to try it – my niece would love this vibrant pink! August 24, 2012 at 6:21pm Reply

  • ally: how pretty, pink & perfectly precious!
    xo
    http://allykayler.blogspot.ca/ August 25, 2012 at 8:42am Reply

  • Angela @ AnotherBitePlease: These look perfect…perfectly delicous. Can not go wrong with a frosted sugar cookie. I can’t wait to make. August 25, 2012 at 8:38pm Reply

  • Anonymous: Does the frosting set/harden enough that I can stack the cookies in a container for traveling? If not, could I achieve that by replacing some of the butter with shortening? August 27, 2012 at 11:15am Reply

  • Chiropractor St Charles: i love sugar cookies!!! August 27, 2012 at 6:03pm Reply

  • Anonymous: How long do you think these will these keep in an airtight container? August 29, 2012 at 9:41am Reply

  • Jaclyn: Anonymous – for 2 – 3 days would be my recommendation. They are best the first day but day 2 and 3 they are still really good. August 29, 2012 at 5:25pm Reply

  • Anonymous: Can I use this recipe with the chocolate sugar cookies with PB frosting? I’m guessing just add the cocoa powder right? September 12, 2012 at 5:51pm Reply

  • Jaclyn: Anonymous – yes I think that would be great, I would say omit 1/2 cup of the flour and replace it with 1/2 cup cocoa. I would probably omit the almond extract too. I may even swap out the egg white for an egg yolk just because chocolate = rich to me. I hope you enjoy! September 12, 2012 at 7:06pm Reply

  • Brit-El Gibson: Oh. My. Goodness. THANK YOU SO MUCH for posting this. I have an obsession with these too, they are just so good! This recipe looks perfect, can’t wait to try it. Thanks! <3 September 26, 2012 at 3:59pm Reply

  • Lisa O: These look amazing! Have you tried shipping them? Do they get smashed and not look nearly as lovely when wrapped in saran wrap?

    Thanks! October 25, 2012 at 10:53am Reply

    • Jaclyn: Lisa- I wouldn’t recommend shipping them because they are kind of a delicate cookie and they’d probably get smashed up. I hope you make some though =). October 25, 2012 at 7:14pm Reply

  • Kisha: Can’t wait to try! Thanks for sharing! :) November 9, 2012 at 9:46am Reply

  • Anonymous: Do they have to sit in the fridge for two hours or can I skip that? I made them and they are delicious! Didn’t last more then a couple hours in my house. Thank you! November 18, 2012 at 4:09pm Reply

    • Jaclyn: Anonymous – the 2 hour refrigeration is just to make the dough easier to work with. If you didn’t refrigerate it it would likely be to sticky to work with. Thanks for your comment, glad you enjoyed! November 20, 2012 at 12:30pm Reply

  • Anonymous: Thank you so very much for this recipe!!! I was spending so much money buying cookies like these at the bakery for my kids. I made these recipe for the kids over the Thanksgiving Holiday and they loved them! Again, thank you so very much!!! November 27, 2012 at 8:44pm Reply

  • Roxanne Gangstad: I want a soft sugar cookie like these but how can I incorporate a box sugar cookie mix? December 7, 2012 at 3:21pm Reply

    • Jaclyn: Hi Roxanne – I wouldn’t recommend adding in a box of sugar cookie mix, I think it would ruin them =). I don’t like the box mixes very much so you may be asking the wrong person =). I think it would just change the texture and flavor entirely. I hope you do try these out though! December 8, 2012 at 10:04pm Reply

  • Jody M: Hi- do you think these will freeze well, minus the frosting? I, too LOVE sugar cookies but can only bake on the weekend and need to make batches for closer to the holiday-I assume I can make them smaller if needed. Can’t wait to try! December 8, 2012 at 2:50pm Reply

    • Jaclyn: Hi Jody – I think they should freeze okay, I always say fresh is best but these should freeze just as well as any other cookie (unfrosted of course =) I hope you enjoy them! December 11, 2012 at 11:26pm Reply

  • Anonymous: Can you roll the dough and use cookie cutters to shape them? December 17, 2012 at 10:47am Reply

  • Averie @ Averie Cooks: I happen to love the pink, sprinkles, AND the fact that this recipe makes 1 dozen. Ive seen many recipes for Lofthouse style sugar cookies that start out with like 6 cups flour. Gulp.

    Pinning (and ziplisting) – love these! :) December 23, 2012 at 4:39pm Reply

    • Jaclyn: Thanks for the pin and the add to ziplist Averie! December 23, 2012 at 5:46pm Reply

  • Heather: These were so awesome! Thank-you! December 29, 2012 at 5:15pm Reply

    • Jaclyn: I’m so glad you enjoyed them Heather =)! Thanks for your comment! December 30, 2012 at 12:46pm Reply

  • Soft Sugar Cookies with Buttercream Frosting | Heather Homemade: […] slightly from Cooking Classy Makes 12 Jumbo size Cookies   The recipe below is for Vanilla Buttercream, but feel free to […] December 30, 2012 at 6:15am Reply

  • Chelsea: OMG! I made these 12/31/12. This is my new favorite sugar cookie! I just added some almond extract to the frosting because I love it so much! January 1, 2013 at 1:27pm Reply

    • Jaclyn: Chelsea, I’m so glad they are your favorite too =)! I seriously could put almond extract in everything, I love the stuff! There is nothing quite like it. Thanks for your comment! January 2, 2013 at 8:03pm Reply

  • Sarah: Do these freeze well? February 10, 2013 at 1:42pm Reply

  • Sarah: Nevermind question has already been answered in above comments. February 10, 2013 at 2:24pm Reply

  • Rachel: I’m making 3 batches of your frosting for my sons class (they’re decorating sugar cookies for a Valentines day party). The party is on Thursday but the only time I have to do this is Tuesday….will the frosting keep that long and does it need to be refrigerated? February 11, 2013 at 8:11pm Reply

    • Jaclyn: Rachel – yeah the frosting should be fine if you keep it in an airtight container in the fridge then let it come to room temp before frosting the cookies. Hope they are enjoyed =). February 12, 2013 at 11:40pm Reply

  • Julie Simon: Great frosting! Just made some for my valentine cookies and it tasted great! Super easy too! Thanks for the recipe! February 15, 2013 at 12:02pm Reply

  • Brittin: Perfect snow day recipe and treat. I made these yesterday after returning home because of the snow storm. They are soft and sweet just the thing I was looking for. Thank you for this wonderful recipe, and I am looking forward in trying many more from the site. February 22, 2013 at 9:06pm Reply

    • Jaclyn: Brittin – so glad you enjoyed these =) and I hope you continue to love what you try! Thanks so much for your comment! February 22, 2013 at 10:13pm Reply

  • Kris: Will the vanilla frosting recipe work on snickerdoodle cookies (minus the sugar/cinnamon coating)? March 21, 2013 at 11:58am Reply

    • Jaclyn: Yes I think it would work great! Hope you enjoy! March 23, 2013 at 11:26pm Reply

  • Lauren: Made these cookies back in December but never posted a comment on them. Very good, followed recipe exactly and cookies came out cakey & soft. However, I found that rolling each cookie in a ball, flattening on a floured surface etc. took up a lot of time. For next time I might try rolling the dough out and cutting with a large biscuit cutter. Do you think that would work? May 1, 2013 at 3:06pm Reply

  • Soft Sugar Cookies with Lime Cream Cheese Frosting | Heather Homemade: […] slightly from Cooking Classy Makes 24 Cookies – For the GIANT version of these cookies, click here   I made these with lime […] May 17, 2013 at 2:12pm Reply

  • Alaine: Can’t wait to make these! LOVE, LOVE soft sugar cookies!! I see that you have salted butter here, will unsalted work just as well? Will I need to adjust the salt in the recipe? Thanks! July 19, 2013 at 5:03am Reply

    • Jaclyn: The unsalted would work fine, I would add an additional 1/4 tsp salt with it. I hope you love them! July 19, 2013 at 2:42pm Reply

  • Alaine: OH MY! I made these today for my kiddos in Sunday school for tomorrow…I made them a little smaller, so I would have enough! They are THE BEST SUGAR COOKIE, hands down! I had to have one and my son ate two (after being told he could have ONLY ONE! And they are easy! Make them up, put in fridge, come home later and bake em up! So, I have to make more this week for my son! THANK YOU for this wonderful recipe!! July 20, 2013 at 8:19pm Reply

    • Jaclyn: I’m so glad to hear you think they are the best and that your son loved them :)! Thanks for your comment Alaine! July 26, 2013 at 9:25am Reply

  • Mandi: You have no idea how long I have beans watching for the perfect Lofthouse style cookie recipe, and this is it! You have the perfect one, and you’re right- they taste BETTER than Lofthouse! In my college years I actually did a double blind study if four different recipes that claimed to be copies, but none of them made the cut in my opinion. So I gave up. Thank god for blogging, though! Thanks for sharing the recipe. Your food photos are beautiful, too, by the way. :) September 10, 2013 at 6:08pm Reply

    • Jaclyn: That’s awesome, I’m so happy to hear you liked this recipe and thought they were better than lofthouse! Thanks for you comment Mandi and the compliment :)! September 19, 2013 at 11:00am Reply

  • Terri Crider: These are amazing! Can the recipe be doubled? October 30, 2013 at 6:29pm Reply

    • Jaclyn: Yes, definitely! I’m so glad you think they are amazing :). November 1, 2013 at 2:35pm Reply

  • Julie Dao: Hi! I was wondering if i can bake these with parchment paper instead of putting the cookies on directly on a buttered cookie sheet? November 21, 2013 at 8:14pm Reply

    • Jaclyn: Yes that would be great. November 24, 2013 at 2:13pm Reply

  • Julie: Could I bake these on parchment paper instead of buttering my cookie sheet? November 22, 2013 at 4:35am Reply

    • Jaclyn: Yes that would be great. November 22, 2013 at 7:47am Reply

  • 50 Christmas Cookie Recipes – No. 2 Pencil: […] Perfect Frosted Sugar Cookies from Cooking Classy […] November 25, 2013 at 4:39pm Reply

  • CC: Jaclyn: The bottom of my batch of cookies turned brown – did I leave it in too long or is it because I put them on buttered sheet? I am not very good in baking so I often can’t tell why yummy recipes I try do not turn out well. (I have not tried them yet so I can’t say if they turned out delicious) I am writing this as they are still cooling. :) November 25, 2013 at 5:49pm Reply

    • Jaclyn: It is probably the buttered baking sheet, it could be they were baked a little to long but probably the buttering. We are definitely ALL learning when it comes to baking :)! November 25, 2013 at 7:52pm Reply

  • Miss Democh: Oh my… These look so good.
    have to try this a.s.a.p

    Hope i get the translation right to swedisch and find all the ingrediens here as well.

    // Michelle November 26, 2013 at 1:45am Reply

  • Brittany: I’ve made these twice, and they are awesome… EXCEPT for the almond flavoring. The first time I followed the recipe exactly. The almond flavor was really overwhelming. I made them again without any of it, and I think the final verdict is that they just need a touch of almond flavoring. Also, if you only make 12 cookies as the recipe states, they are HUGE. I think 24 would be better. December 26, 2013 at 5:21pm Reply

  • Mari: Made these tonight and tripled the recipe. I think they could have used a little more flour and about half the almond extract. To anyone else making large batches, I would recommend refrigerating in two bowls instead of one–the dough an inch into the bowl was still difficult to work with. Spread out on a sheet pan lined with parchment might work better (and faster!). I also froze the tackier dough for 30 minutes once I put it out onto the baking pans and increased the baking time by 2 minutes.

    Despite all of this, they are AMAZING. The icing is great too. Thank you for a wonderful recipe! January 10, 2014 at 11:38pm Reply

    • Jaclyn: Thanks for the tips and I am glad you liked them! January 11, 2014 at 1:47pm Reply

  • As Promised | La Pêche Fraîche: […] and Peppermint Lofthouse Cookies makes about 15 cookies cookie portion adapted from Cooking Classy ingredients: for the cookies: 300 grams (2 1/2 cups) cake flour 2 teaspoons cornstarch 1 1/2 […] January 22, 2014 at 10:34am Reply

  • Bakery Style Sugar Cookies: […] most likely yield 24 cookies (2 dozen). Baking time should be the same.Recipe Source: Adapted from Cooking Classy, Perfect Frosted Sugar Cookies 3.2.2265 « Angel Food […] February 14, 2014 at 10:37am Reply

  • Sofie: How many cookies this recpe makes? :) thanks February 15, 2014 at 4:29pm Reply

    • Jaclyn: About 12 but you can get more if you either roll thinner or cut smaller rounds. February 15, 2014 at 5:17pm Reply

  • Thick and Chewy Chocolate Chip Cookie Bars with Buttercream Frosting | Heather Homemade: […] adapted slightly, from Cooking Classy Makes 35 cookie squares    This dough also makes EXCELLENT chocolate chip […] February 16, 2014 at 5:03pm Reply

  • Niecey: I’ve been searching and trial baking these cookies for many years. Can’t wait to try them. I’ve actually have studied the science of ingredients, though I’m just an ordinary cook. And I’ve come real close to copying the cookie in mind a couple of times, people have told me. The neighborhood kids got a lot of cookies from me, which they looked forward to. One mother gave me a her collectable doll because of my generosity I was wondering if I could use my own cake flour as I usually do. Thanks so much. February 22, 2014 at 5:04pm Reply

    • Jaclyn: Do you make a substitute cake flour, like the cornstarch and all purpose flour? For these I recommend no substitutes. I hope you do try these! March 1, 2014 at 11:49pm Reply

      • Denise: I think I see what you are saying-I use the standard recipe which requires 2 Tbs. cornstarch in a cup to which the rest of the cup is filled with all purpose flour. March 2, 2014 at 7:48pm Reply

  • Cameron: I made these and mine tasted a little too much like flour. Any suggestions on what I may have done wrong? March 5, 2014 at 12:47am Reply

    • Jaclyn: Did you possibly pack the flour when measuring? Also did you use the amounts listed on the extracts? If so, next time I’d probably just up the amount of the extracts and that should help. March 7, 2014 at 7:11pm Reply

      • Denise Alva: Hi Jaclyn,
        I’m not the one that mentioned the flouring taste March 7, 2014 at 8:52pm Reply

        • Jaclyn: Sorry you are probably just still getting the comments for this post so you can opt out of them. March 7, 2014 at 10:39pm Reply

  • Lofthouse Style Jumbo Sugar Cookies – Life Made Simple: […] just note that ones with small details may not turn out the best.Recipe source: adapted from Cooking Classy, Perfect Frosted Sugar Cookies […] July 31, 2014 at 10:30am Reply

  • Shari D.: Made these for our gender reveal party in pink and blue! They turned out great and were delicious! December 6, 2014 at 8:46pm Reply

  • Sarah O.: I just made these cookies and they turned out fantastic. The texture is really nice. My only question – if I wanted them to spread a bit instead of having to press them down, could I bake the dough without refrigerating it? Have you ever tried this?
    Great recipe! December 8, 2014 at 6:05pm Reply

    • Jaclyn: It would just depend on how much you want them to spread I guess, you could test it out with a couple which is what I will do sometimes before wasting the whole batch. December 8, 2014 at 10:20pm Reply

  • Nicole: Hi Jaclyn, just wondering: can I make this dough ahead of time and freeze the dough? We’re hosting the Christmas party this year and I’m baking three types of cookies along with other desserts, so I want to freeze my cookie doughs and make them the night before. :)

    Thanks! December 12, 2014 at 4:25am Reply

    • Jaclyn: I think it should freeze okay as long as it’s properly thawed before baking. I hope you love them! Merry Christmas! December 12, 2014 at 4:55pm Reply

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