This soft sugar cookie recipe is one that I baked growing up in a farmhouse in Scottdale, Pennsylvania, ah…, decades ago. It is a drop sugar cookie, which means no rolling out and using cookie cutters. These delicious cookies are so easy, just mix the soft and fluffy sugar cookie batter, chill for 30 minutes to an hour, then scoop and drop onto a cookie sheet and bake. If you like more perfect mounds of cookie dough, you can take the time to shape your dough balls into pretty little cookies, using sugar on your hands if necessary with the somewhat sticky dough.
These are a perfect party cookie, you can change the color of the frosting according to the season or the theme of the event. Adding sprinkles adds a festive touch. I can picture these for the Christmas holiday season with red and green frosting or even easier, you could use a vanilla white frosting topped with holiday sprinkles. Bottom line, though is you’ll love the wonderful texture and flavor of these sugar cookies. They really are soft and fluffy! Although I’ve never tried a Lofthouse cookie myself, I think they look a lot like the iced sugar cookies you can find at the grocery store that are very popular.
After creaming the butter and sugar, the eggs and vanilla are added to the dough. Next you’ll combine the dry ingredients, then mix them into the cookie batter alternating with sour cream. The dough will be very wet, almost like a thick cake batter. Just cover your bowl with some saran wrap and chill for 30 minutes while you prepare the frosting.
I use a cookie scoop to form the cookie dough balls, but you can also use a spoon and scoop out portions. If the dough sticks to your hands, try dipping your hand into some sugar so you can slightly flatten the cookies with the heel of your hand. Another technique is to dip a drinking glass into a bowl of sugar, then press down on the cookie using the bottom of the glass. Don’t flatten too much, just enough to shape the cookies. Bake in preheated oven, cool and frost with your favorite icing. That’s it! These sour cream sugar cookies are so much better with lots and lots of frosting, so pile it on!
Don’t overbake these cookies! They will remain pale when they are ready to remove from the oven, with just a slight touch of golden brown at the edges.
The cookies look fairly plain while cooling, but will brighten up with your frosting! I’ve included my favorite buttercream icing recipe below, but you can also save time and use canned icing if you prefer. I appreciate the ease of pre-mixed frostings, but personally don’t like the taste, so I think it’s just as easy to mix confectioner’s sugar, butter, vanilla and milk for a homemade finish to these cookie gems.
Enjoy the cookies with a tall glass of milk or cup of tea. Happy Baking!
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- For the Cookies:
- 8 ounces softened butter (2 sticks)
- 7 ounces white granulated sugar (1 cup)
- 2 whole eggs
- 2 tsp vanilla
- 2 ounces sour cream (1/4 cup)
- 12 ounces Cake Flour (3 cups)
- 2 tsp baking powder
- ¾ tsp salt
- For the Frosting:
- 4 cups powdered sugar
- 4 Tablespoons melted butter
- 1 tsp pure vanilla
- milk or water as needed to thin for frosting (about 4 TBL)
- food coloring & sprinkles as desired
- Preheat oven to 350 degrees
- Beat butter and sugar together until creamy.
- Add eggs and vanilla and beat well.
- Mix dry ingredients of cake flour, baking powder and salt together and add to batter alternating with the sour cream until combined.
- Cover bowl and chill for 30 minutes.
- Using a cookie or ice cream scoop, portion cookies and place on cookie sheet lined with parchment paper. Using your hand or the bottom of a glass dipped in sugar, press down slightly.
- Bake in oven for 9 minutes, rotate cookie sheet and bake additional 3 minutes. Cookies will remain pale.
- Cool and frost with icing in your desired colors. Sprinkle as you like!
- Beat melted butter with powdered sugar and add vanilla and milk (approximately 4 Tablespoons but add 1 TBL at a time and only add as needed.) Beat until creamy.