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I’ve baked more sugar cookies than I can count, and these soft frosted sugar cookies are the closest I’ve ever come to those classic Lofthouse cookies I’d beg my mom to buy at the grocery store. They bake up thick and tender, topped with that iconic frosting and sprinkles that instantly take me back to my childhood. If you love those famous bakery style cookies, this homemade version tastes a million times better, because you only get the rich flavor and soft texture when they’re made fresh in your own kitchen.

A plate of classic Lofthouse cookies topped with colorful sprinkles.

I’ve tested this recipe too many times to keep track and the biggest problem with homemade sugar cookies is almost always the same: they turn out flat, dry, or way too hard. Over the years, I’ve discovered a few secret ingredients that make all the difference. A mix of cake flour and regular flour keeps the crumb tender, while a little butter flavored shortening gives that signature soft, bakery-style bite. Chilling the dough before baking is another must. It holds the shape and gives every batch the perfect cookie consistency so they come out thick and fluffy every time.

And if you’re craving more easy, bakery-style treats, my Rainbow Sprinkle Cookies and Cake Mix Peanut Butter Cookies are must-makes.

Key Ingredients and Why They Work

Here’s a quick look at the main ingredients used in this recipe. You can find all the exact measurements in the recipe card below.

Cake Flour + All Purpose Flour: This combo is my secret to getting that perfect soft sugar cookies texture. The cake flour makes the cookies super tender and fluffy, while the all purpose flour gives them enough structure so they don’t fall apart the second you pick one up.

Butter Flavored Shortening: My favorite little baking hack. It keeps the cookies from spreading or turning mushy, but still gives you that rich, buttery flavor everyone loves.

Cream of Tartar: Just a tiny bit makes a big difference! It prevents the sugar from crystallizing so your cookies stay soft and pillow like for days on the counter.

Almond Extract: I add it to both the dough and the frosting because it gives that unmistakable bakery shop flavor. It’s the magic that makes these taste extra special.

Egg White: I use one large egg plus an extra white. The extra white adds moisture and lift without weighing down the dough, which helps keep the cookies light, soft, and perfectly fluffy.

Pink frosted Lofthouse cookies with rainbow sprinkles sit on a white plate. One shows a bite that reveals soft inside. Milk and straws appear nearby.

How to Make Soft Frosted Sugar Cookies

Step 1: Whisk the dry ingredients.
In a mixing bowl, add the cake flour, all purpose flour, baking powder, cream of tartar, and salt. Whisk everything together until well combined, then set it aside.

Step 2: Cream the butter and sugar.
In the bowl of a stand mixer with paddle attachment, beat the sugar, butter, and shortening until the mixture looks light and fluffy. Add the vanilla, almond extract, and the whole egg, mixing until smooth. Then add the egg white and mix again. Don’t forget to scrape down the sides of the bowl with a rubber spatula.

Step 3: Combine and chill.
Turn the mixer to low and slowly add the dry ingredients into the wet mixture. Mix just until no dry pockets remain. Cover the bowl tightly with plastic wrap and chill the dough for 2 to 3 hours.
mix the cookie dough in the mixing bowl.

Step 4: Prep and flatten the dough.
Preheat your oven to 375°F and line two baking sheets with parchment paper or silicone mats. Use a cookie scoop to grab 2-3 tablespoons of cold dough, roll it into balls, and press each one with the bottom of a cup until it’s about 1/2 inch thick. Place six cookies per pan so they have room to bake.
flatten the dough.

Step 5: Bake.
Bake one tray at a time for exactly 8 minutes in your preheated oven. The edges should feel set but should not brown. Let the cookies cool on the pan for 2-3 minutes, then transfer them to a wire rack to cool completely.
baked cookies in the tray.

Step 6: Make the frosting.
While the cookies cool, beat together the butter and shortening until light and fluffy. Add the extracts, then slowly mix in the powdered sugar and milk until smooth and creamy. Add a little pink food coloring until you get the perfect shade.
mixing the frosting in a bowl.

Step 7: Frost and decorate.
Once the cookies are completely cool, frost them with a thick layer of pink frosting using a knife or piping bag. Add your rainbow sprinkles right away so they stick.
frost the cookies.

Common Mistakes to Avoid

Baking until they turn brown: The biggest trick to soft cookies is taking them out before they start to brown. If the edges are brown, they’ll be crunchy instead of soft. They might look a little underdone at 8 minutes, but don’t worry, they finish setting up on the hot pan.

Skipping the fridge time: Chilling the cookie dough is a must. If you skip it, the butter gets too warm and your cookies will spread into flat discs in the oven. Give the dough at least 2 hours in the refrigerator to keep every cookie thick, fluffy, and perfect.

Frosting warm cookies: Cooled cookies are key. If you don’t let them come to room temperature, your gorgeous pink buttercream frosting will melt and slide right off the edges. Let the cookies cool completely on a wire rack before frosting for perfect results every time.

6 cookies with pink frosting and sprinkles on a wire cooling rack

Substitutions & Variations

Change up the colors: I love using pink food coloring for that classic copycat Lofthouse cookies look, but you can use any color gel or drop to match a holiday, baby shower, birthday, or whatever theme you’re baking for.

Skip the almond extract: If you have an allergy or just don’t love almond flavor, you can leave it out with no problem. Simply add a little extra vanilla extract to keep the flavor balanced and sweet.

Roll and cut the dough: If you want perfectly uniform cookies, use a rolling pin to roll the chilled dough out on a lightly floured surface to about 1/2 inch thick. Use a round cookie cutter to punch out clean, even circles instead of flattening dough balls with a cup.

Storage Tips

Storage: Keep your frosted cookies in an airtight container on the counter for 3 to 4 days. If you need to stack them, slip a sheet of parchment paper between the layers so the frosting stays perfect. After 4 days, they’ll start to dry out a bit.
Freezing: Baked cookies freeze beautifully. Line an airtight container with parchment paper and separate each layer with another sheet. Freeze for up to 3 months and let them thaw on the counter before enjoying. You can also freeze the raw cookie dough balls in a freezer bag and bake fresh cookies whenever a craving hits!