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Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
budicheeks

budicheeks

These taste just like Loft House sugar cookies and are just as soft.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
  3. Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
  4. Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
  5. Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
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Reviews

naples34102
69

naples34102

11/8/2012

Mmm-mm-mm! As this recipe's first reviewer I can happily report that it is a winner! These are soft pillows of sugar cookie goodness, frosted with the most luxurious creamy, billowy buttercream. Melt in your mouth, not too sweet and pretty too. Perfect in my mind. Except… it’s a good thing that rolling out sugar cookies isn’t my thing and I had planned to roll these into balls and flatten them all along. This dough is so soft and so gooey that there is no way you could roll it out if you follow the recipe as written. And, since the dough is made with shortening, refrigerating it would do nothing to firm it up. If you are hell bent on rolling these out, you’ll have to add more flour. A better option? Just roll these into about 1” balls, roll in sugar, then flatten to about 1/4” with the bottom of a glass dipped in sugar. For soft cookies, bake until set but before they begin to turn brown around the edges.

BetteBabs
22

BetteBabs

11/29/2012

Definitely a keeper. For the comments the batter was too sticky, I put in it the fridge for about 30 minutes. Stiffened it up and the rolling was easy. Thank you!

Lynnje
16

Lynnje

11/11/2012

Great cookie! Pillowy soft! I used butter instead of shortening, decreased the salt to a half tsp. and used half of the frosting. I agree with the previous reviewer that these cookies are way to sticky to roll, so I used a round cookie scoop and dropped them directly onto the cookie sheet. My cookie scoop was quite large so I baked them for 14 minutes while not over baking! They were not at all flat and looked beautiful after frosting and topping with fall sprinkles.

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