Perfect Frosted Sugar Cookies


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!


Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Perfect Frosted Sugar Cookies

5 from 3 votes

Yield: 1 dozen


  • 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


  1. 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.
  2. 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

  1. 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.
  2. Recipe Source: Cooking Classy


  • Samantha: These cookies really are spectacular. My husband’s coworker liked them so much she ordered 4 dozen of them for her granddaughter’s birthday party. One quick question: how far in advance do you think the dough could be made? I want to deliver them as fresh as possible but making the dough, baking them, cooling, frosting and then waiting for the buttercream to crust so they can be boxed would make for a really long day. Any thoughts? October 13, 2018 at 11:51pm Reply

    • Jaclyn: I think 2 – 3 days in advance would be fine then you might need to let it rest at room temperature a bit if it’s too solid for rolling.
      Glad to hear they’ve been enjoyed! October 15, 2018 at 4:59pm Reply

  • Mona: My daughter’s creative writing club just held a bake sale at school. She told me that people apparently really like to buy Lofthouse cookies, even though they aren’t homemade. I was sure I’d find a recipe for something similar. I found two. The other one uses sour cream (or yogurt, in some variations), and winds up being more like shortcake. It’s good, but it’s not like the Lofthouse cookies. Yours, however, is it. I read the ingredient list, saw the cake flour and cornstarch, and the combination of butter and shortening, and thought that looked like it should have the right texture, and it really does. And the flavor is better than the storebought ones. And they’re HUGE. Each cookie is about 3″ in diameter. Next time I make them, because there WILL be a next time, I’m going to try making them a little smaller, so they’ll come out to be around 2″, I think. And I might try royal icing instead of buttercream. Thank you so much for keeping me from trying to figure it out for myself! April 29, 2018 at 10:12pm Reply

    • Jaclyn: You’re welcome! So glad they turned out well! May 1, 2018 at 12:46pm Reply

      • Mona: I made them again yesterday.:-) I made the balls with 2-3 TB of dough, and got 15 cookies out of it. They’re still big cookies, but they’ll last us a day longer than 12. May 17, 2018 at 8:19pm Reply

  • Jane: Is there a good alternative to the vegetable shortening? These sounds wonderful but I don’t have this ingredient on me right now! December 24, 2017 at 2:44pm Reply

  • Linda Dolling: I’ve been making these for my family at Christmas for the past 3 years. I make them large – 6 inches+ Because I wrap each one as a gift in a clear bag. Everyone loves them… the only thing I do differently is use a cream cheese frosting. Thank you so much for sharing your cookie recipe. Our family thanks you too.. December 10, 2017 at 1:21pm Reply

    • Jaclyn: What a great gift! I’m glad your family loves them. Thanks Linda! December 11, 2017 at 11:32am Reply

  • Laurie: These are the best cookies I’ve ever had in my life. Thank you for a phenomenal recipe! July 18, 2017 at 9:49pm Reply

    • Jaclyn: I’m so happy to hear that Laurie :)!! Thanks so much for your comment! July 18, 2017 at 10:22pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d