frosted sugar cookies

Christmas Light Cookies from Delish.com are the cutest way to celebrate. 

Christmas Light Cookies

c. all-purpose flour

baking powder

kosher salt

c. (1 stick) Country Crock Baking Sticks

c. sugar

pure vanilla extract

corn syrup

milk

Black decorating gel

c. mini M&Ms

3" rounds too big.  Recipe did not make 2 dozen .  Mini M&Ms are tough to find.

https://streaming.hearstdigitalstudios.com/7935ea81-486c-46b5-b7bd-75f3254e394d/video_rover_16x9_1080p_hd_1542640605_31097.mp4

Christmas Light Cookies Will Win Your Cookie Exchange

A small batch of Lofthouse Sugar cookies--the best frosted sugar cookies in all the lands!

Lofthouse Cookies Recipes

unsalted butter,

sugar

heavy cream*

vanilla extract

all-purpose flour

fine sea salt

heavy cream

sprinkles!

Preheat the oven to 350 and line a...

Preheat the oven to 350 and line a baking sheet with a silicone liner. (In my experience, silicone liners prevent cookies from spreading too much in the oven).

Next, make the cookies: In a medium-size bowl,...

Next, make the cookies:  In a medium-size bowl, add the butter and beat on medium speed with an electric mixer. Beat for about 10 seconds to break it up.

Add the sugar to the butter, and beat...

Add the sugar to the butter, and beat until fluffy, about 45 seconds.

Next, add the egg yolk, heavy cream, and...

Next, add the egg yolk, heavy cream, and vanilla. Beat to combine.

Evenly sprinkle the flour, baking powder and salt...

Evenly sprinkle the flour, baking powder and salt over the batter, and beat until just combined.

The dough will be a little softer than...

The dough will be a little softer than regular cookies, but you should still be able to work with it. (See note about using milk below).

Press the dough down into the bottom of...

Press the dough down into the bottom of the bowl and use your hand to lightly score it in half. From each half of dough, you should get three balls of dough.

Place each dough ball in your hands, and...

Place each dough ball in your hands, and roll it into a perfect ball. Place each ball, evenly spaced, on the prepared baking sheet.

Press the cookies to flatten them slightly.

Bake for 14-15 minutes. The tops will appear...

Bake for 14-15 minutes. The tops will appear dry when they're done.

Let the cookies cool on the baking sheet...

Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

Meanwhile, mix together all of the frosting ingredients...

Meanwhile, mix together all of the frosting ingredients (except the sprinkles) in a bowl using an electric mixer until light and fluffy.

Frost the cookies once they have cooled, and...

Frost the cookies once they have cooled, and decorate with sprinkles to serve.

https://mediavine-res.cloudinary.com/video/upload/hs9sriwbgokjasaotesb.mp4

Lofthouse cookies recipe: a small batch of the copycat grocery store sugar cookies with colorful frosting and sprinkles. These sugar cookies are so fluffy, soft, and piled with frosting–everyone loves them!

Lofthouse Cookies

The only thing cuter than a decorated sugar cookie is a bite sized sugar cookie! Make these tasty cookie bites with the kids this holiday season. Don&#x27;t forget the frosting!

Sugar Cookie Bites

shortening

Food coloring (optional)

Sprinkles (optional)

unsalted butter, softened

shortening (I used Crisco)

salt

Preheat oven to 350 degrees. Prepare a mini...

Preheat oven to 350 degrees. Prepare a mini muffin pan by lining it with mini cupcake liners.

In a large bowl, using a hand or...

In a large bowl, using a hand or stand mixer, beat together the butter, shortening and sugar until it’s smooth and creamy. Add egg and vanilla, mixing JUST until combined.

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, baking powder and salt. Slowly incorporate the flour mixture into the wet ingredients and stir until dough comes together.

Grab about 2 tsp. of cookie dough and...

Grab about 2 tsp. of cookie dough and roll it into a ball. I used a small cookie scoop and it will resemble the size of a walnut. Roll the ball of dough in a small bowl of sugar, coating all sides, and place it inside of the mini cupcake wrapper.

Gently press down on the tops of the...

Gently press down on the tops of the cookie balls so they spread to the edges. If the sugar coating is pressed down into the cookie just sprinkle a little more sugar on the tops.

Bake the cookies for 10-11 minutes; the tops...

Bake the cookies for 10-11 minutes; the tops will not change color. The cookies will grow a little in size. I removed them when the tops didn’t look wet any longer and used a toothpick to confirm they were done.

Allow the cookies to cool for a minute...

Allow the cookies to cool for a minute in the pan, just so you can handle them, and then move the cookies to a cooling rack to finish cooling.

While the cookies are cooling you can prepare...

While the cookies are cooling you can prepare the frosting.

In a large bowl, using a stand or...

In a large bowl, using a stand or hand mixer, combine the powdered sugar and shortening; mixing until combined. The mixture will be kind of dry and crumbly.

Add in half of the milk, the vanilla...

Add in half of the milk, the vanilla and food coloring; mix until the frosting comes together and all of the sugar clumps are gone. If the frosting is too thick, gradually add in the rest of the milk until the desired consistency has been reached.

Once the cookies have been cooled. Fill your...

Once the cookies have been cooled. Fill your piping bag, or use a knife to spread, and frost the cookie bites with the icing and sprinkle with your favorite sprinkles. The shortening in the frosting will allow the frosting to“set”. If you stack the cookie bites they will smoosh a little bit but they will not stick to each other.

Store covered at room temperature.

These simple gluten-free frosted sugar cookies are soft-baked, chewy and delicious. They taste like the sugar cookies you used to make from a tube of store-bought cookie dough, or the frosted sugar cookies you can find in grocery stores (similar to Lofthouse cookies).

Gluten-Free Frosted Sugar Cookies

Bob's Red Mill 1:1 gluten-free flour blend

tsp baking powder

tsp baking soda

tsp cream of tartar

tsp salt

unsalted butter (softened to room temperature)

egg (at room temperature)

tsp vanilla extract

Open Nature Buttercream Vanilla Frosting (*see notes)

tbsp milk (or milk substitute)

tbsp decorating sugar

Prepare a large baking sheet with parchment paper and set aside.

Combine the flour, baking powder, baking soda, cream of tartar, and salt in a medium bowl. Whisk together and set aside.

Beat the butter and sugar together with an electric mixer until creamed, about 1 minute. Add the egg and vanilla and continue to mix until well combined. 

Gradually add the flour mixture to the butter mixture and mix on low until all ingredients are well combined. Dough will be sticky.

Lightly wet your hands, then scoop about 2 tbsp of the dough and roll it into a ball and place it on the baking sheet. Continue until you have about 15 dough balls.

Cover dough balls with plastic wrap and put them in your refrigerator for at least 2 hours or overnight. You can chill the dough up to 4 days in advance.

Preheat the oven to 350°F and arrange the chilled cookie dough balls so they are 3 inches apart on the baking sheet. Depending on the size of your baking sheet, you may need to bake them in batches. They will spread and they need plenty of space between them. Bake for 11-12 minutes or until lightly browned on the sides but still soft in the center. Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack. Allow cookies to cool completely before frosting them.

To prepare the frosting, beat together the Open Nature Buttercream frosting mix with softened butter and milk, as noted on the packaging, until you have a light and creamy frosting. Smear the frosting on each cookie with a butter knife and decorate the tops with decorating sugar or sprinkles. If you are not using the Open Nature Buttercream frosting mix, see Notes below for an alternative buttercream recipe.

Refrigerate the cookies for 30 minutes to allow the frosting to set, and store uneaten cookies in a sealed container in your fridge for up to 5 days.

If you've ever wondered how to make perfect holiday cookies, this easy cut out sugar cookie recipe is for you. It makes buttery soft sugar cookies that hold their shape. Perfect for frosting and decorating!

Easy Cut Out Sugar Cookie Recipe

cup (113 grams) unsalted butter,

cup (95 grams) granulated sugar

tsp baking soda

tablespoons (30m) milk

teaspoon vanilla extract

1 large egg, beaten

(300 g) all-purpose flour

Beat the butter and sugar on medium-high speed until the sugar is dissolved and creamy.

In a small glass dish, dissolve the baking soda in the milk. Add the baking soda/milk, vanilla and egg to the butter. Beat until all ingredients are well incorporated.

Slowly add the salt and  the flour 1 cup at a time and mix until a stiff dough forms.

Form 3 softball size balls of dough. Flatten and wrap tightly in plastic wrap then chill in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes or up to 3 days.

Remove the dough from the fridge, roll the dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat.

Bake at 350° for 8-12 minutes. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

I loved the way these cookies turned out! My family and I made them for Christmas and it was so fun to decorate and one of the best sugar cookies!! Thanks so much. Also, I love the title design, so creative and fun.

Julianne,  this looks really good! I think I need to make these for myself and the kids. Love this idea!

This treat has been my kids' favorite for years, not chocolate chips surprisingly.

I didn't decorate them though. 

Thanks for all these colorful designs. Birthdays and Christmas in my home is taking a new turn.

I'm going to make your lovely cookies this week, because I noticed you don't use baking powder and I love how yours hold their shape. I really don't like my cookie recipe that spread out and puff too much. Is this why you don't use baking powder? I would really love to find out why this happens because I have failed too many times when making cut outs.  Also, do you think I could just leave out the baking powder in my family recipe to avoid the puffy cookies that lose their shape? I need the help from an experienced baker. Thank you so much

Omgosh!!! I used your recipe and it’s  the first time in my adult life that I was so happy the way they held their shape and tasted delicious!!! I also added almond extract and extra vanilla. My kids and I were able to decorate them beautifully and they took pictures of the final product to post for their friends to see. They were so proud. Looks like I can stop searching for the perfect cutout recipe!! I finally found it❤️❤️❤️❤️ Thank you so much!!!

These turned out exactly as you said.  But most of all they turned buttery with the best flavor.  Thank you so very much!!

Merry Christmas,
Pat Price

Although it came together  well the taste was just not good after baking. We ended up trashing it all.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1545026737/h5aeekk6kgfbz0mlbirn.mp4

This easy sugar cookie recipe is passed down from my grandmother. Learn all about how to make sugar cookies for the holidays with this step-by-step tutorial.  The soft baked sugar cookies are not overly sweet and are perfect with vanilla buttercream. No Christmas cookie tray is complete without cut-out sugar cookies.

How to Make Sugar Cookies

Make your favorite store-bought cookie at home using this recipe for soft, sweet, and tender Lofthouse Sugar Cookies. Adapted from Two Peas and Their Pod.

Lofthouse Cookies Recipe

(1 cup) butter, softened

sour cream

eggs

almond extract

all purpose flour

baking soda

salt (omit

vanilla, coconut, almond,

Food coloring and sprinkles, optional

Preheat oven to 400°. Line a baking sheet...

Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.

In a stand mixer fitted with a scraper/paddle...

In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.

Add in the sugar, eggs, vanilla extract, and...

Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.

In a separate mixing bowl, sift together the...

In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mix well after each addition and scrape the sides of the bowl.

To form drop cookies: using damp hands, roll...

To form drop cookies: using damp hands, roll dough into 2" balls and place 2" apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.

To form rolled cookies: cover the dough and...

To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until 1/4" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet.

Bake cookies in preheated oven for 5-7 minutes,...

Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.

In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth.

Add in the powdered sugar, 1 cup at...

Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.

https://www.youtube.com/watch?v=QQ97lQWqb8w

Make your favorite store-bought cookie at home using this recipe for soft, sweet, and tender Lofthouse Sugar Cookies.

GET THE FULL RECIPE: https://wholefully.com/lofthouse-sugar-cookies/

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Copycat Lofthouse Sugar Cookies

These soft frosted sugar cookies are WAY better than Lofthouse! Made with a combination of butter and oil, the cookies are super tender and soft throughout. They're then topped with a smooth vanilla butter cream and, of course, sprinkles!

Soft Frosted Sugar Cookies

(320 grams) all-purpose flour

cornstarch

tsp kosher salt

tbsp unsalted butter, room temp

(200 grams) granulated sugar

(50 grams) vegetable or canola oil

egg + 1 egg yolk, room temp

(185 grams) unsalted butter, room temp

Pink gel food coloring

Rainbow sprinkles

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium high speed for 2-3 minutes).

With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.

Once combined, scrape down the bowl and mix in the eggs one at a time.

Mix in the vanilla and scrape down the bowl again.

Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don&#8217;t over mix.

Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.

After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.

Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.

Bake for 12-15 minutes or until the edges are a very pale golden color.

Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the dough.

Frosted Sugar Cookies

Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Scrape down the howl and mix in the sugar one cup at a time. Start with just two cups and assess if the third cup is needed at the end.

Mix in the vanilla and 1 tablespoon of milk.

If the buttercream appears too thick, mix in another tablespoon of milk. If it appears too thin, mix in the third cup of powdered sugar.

For a pale pink color, mix in one drop of pink gel food coloring. I also like to dull down the vibrance by adding a very tiny bit of brown gel food coloring. I do so by dipping the tip of a toothpick into the food coloring and swiping a smudge into the frosting. This is optional, as you can dye the frosting whichever color you like! 

Spread the frosting on the completely cooled cookies and top with sprinkles. Enjoy!

Vanilla Buttercream

I absolutely love these cookies, as does everyone who eats them.  I’m wondering what your thoughts are on doing this as a bar cookie- I love bar cookies for the ease of it.   I’ll probably just try doing it.  I’ll let you know how it turns out.  Thank you!

PS I have loved every recipe I have tried of yours!

Absolutely delicious! My favorite part is the golden brown bottom. I love the light buttercream. Nothing is overly sweet. Thank you for a great recipe!

Home from school, again,  for a snow/ice day my almost 9 year old granddaughter wanted to make frosted cookies.   We found yours!  We doubled it.  The only substitution we made was to use salted butter and eliminate the salt.  They turned out delicious!  Granddaughter took them to gymnastics to share with her friends.   Thanks for a great recipe and for the baking tips.

OMG, best sugar cookies EVER! I made them for a fancy Valentines event, and they were perfect! The pink frosting was perfect and looked amazing with a few sprinkles. The cookies themselves were big and super soft, delicious, yet not too sweet. They honestly tasted like the tollhouse version… but way better! My one word is advice is to definitely err on the side of underbaking- take them out as soon as you see the slightest gold color around the edges. Else they do become a bit dry. Either way they’re delicious and I’ll make these again and again!

The best sugar cookies! I love this recipe! The cookies are so soft and delicious!🤤

Turned out just like the photo and a nice easy way to make sugar cookies rather than rolling them out. Only comment is they have a baking soda after taste so I would add less if I make them again.

Quite possibly the best cookie I’ve ever eaten. They didn’t bake in perfectly round shape and I couldn’t get the frosting smooth but this recipe 🤌🏼

Top 8 frosted sugar cookies recipes from across the web

The most viewed frosted sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Christmas Light Cookies

Lofthouse Cookies Recipes

Sugar Cookie Bites

Gluten-Free Frosted Sugar Cookies

Easy Cut Out Sugar Cookie Recipe

Lofthouse Cookies Recipe

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Top 8 frosted sugar cookies recipes from across the web

The most viewed frosted sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Christmas Light Cookies

Lofthouse Cookies Recipes

Sugar Cookie Bites

Gluten-Free Frosted Sugar Cookies

Easy Cut Out Sugar Cookie Recipe

Lofthouse Cookies Recipe

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

The most viewed frosted sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine