These are my kid’s FAVORITE Soft Sugar Cookies. They are a copycat Lofthouse Cookie recipe, but BETTER! These soft sugar cookies are buttery and soft with the perfect crumb and vanilla flavor, all topped with creamy frosting!
I know you love those supermarket cookies with the pretty swirl of frosting and the colorful sprinkles. And I MAY have fallen victim to temptation on more than one occasion where I polished off a few on the way home from the store, getting sprinkles all over my car as evidence.
You know I am a HUGE sugar cookie gal…I have perfected Easy Sugar Cookies when you want cut-out cookies…I have a totally unique Pressed Sugar Cookie…and of course we can’t forget about the Soft Amish Sugar Cookie (SO GOOD!). But these Soft Sugar Cookies are really the best when you want a dupe for those Lofthouse Sugar cookies…and they are so so sooo much better!
And isn’t everything better with sprinkles?
Also, let’s talk about this soft sugar cookie recipe. I did use vegetable shortening in this recipe. Yes, you can sub in butter, absolutely. But the reason I used shortening is to make the cookie a little softer, without as much spreading.
Pro Tip: How to Fill A Piping Bag
It might seem obvious to those of us who decorate cakes and cookies frequently, but I love sharing this easy tip to those who don’t use a piping bag often…
After you snip off the end of the piping bag and fit whatever tip into the bag, place the bag in a large glass, folding the top of the bag over the top of the glass. Now fill the bag with frosting and remove it from the glass. Squeeze the frosting down to the tip and twist the top of the bag. That’s it! Makes it SO much easier to fill the bag!
BUTTTTTT. You totally don’t have to use a piping bag here. You can easily just grab an off-set spatula or knife and spread the frosting on top of the cookie! It will taste just as good.
But a swirl is always pretty…
Sprinkles are not optional.
Perfect Soft Sugar Cookies.
If you like my Favorite Soft Sugar Cookies, you’ll love these sugar cookie recipes:Print
Makes 36 cookies
- 10 tablespoons butter, room temperature
- 2/3 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1 teaspoons kosher salt
- 3 1/3 cups all purpose flour
- 1/2 cup butter
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup + 1 tablespoon milk
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the shortening and butter together for 2 minutes on medium speed until smooth. Add in sugar and mix for 1 minute.
- Add in eggs, vanilla, baking powder, and salt and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined.
- Using a medium (2- tablespoon) cookie scoop, drop dough on the prepared baking sheet 2- inches apart.
- Bake for 8-10 minutes or until the edges just start to get golden.
- Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together. Mixture will look like course sand.
- Slowly add in milk and vanilla and mix for 2 minutes until smooth and fluffy.
- Tint the frosting with a few drops of food coloring if desired and spread or pipe onto the cooled cookies.
Store airtight at room temperature for up to 5 days.
Keywords: Cookies, Sugar Cookies, Soft Cookies, Recipe, Sprinkles, Lofthouse