Lofthouse Style Frosted Sugar Cookies with Greek Yogurt. Super soft frosted sugar cookies are just like the ones at the store! My lofthouse sugar cookie recipe is made with Greek yogurt and no sour cream.
My Pink Frosted Lofthouse Sugar Cookies Recipe is:
- Easy to make!
- Super soft
- Light & flavorful
I usually never buy cookies at the store because I love baking, but the lofthouse are ones that always gets me. There is something about the light and fluffy texture with the sweet creamy frosting on top.. or maybe it's those sprinkles. I decided it was time to bring the store bought cookies home. These lofthouse style frosted sugar cookies taste just like the ones you find at the store without a mile long ingredient list.
HOW TO MAKE HEALTHY LOFTHOUSE STYLE COOKIES
Make these recipe substitutions for healthier lofthouse sugar cookies:
- 3 cups all-purpose flour: use gluten free flour, sorghum flour, wheat flour, or white wheat flour
- ½ cup butter: use coconut oil
- ¾ cup granulated sugar: use maple syrup or honey
Baking powder, baking soda, greek yogurt, egg, and vanilla extract are already healthy ingredients. Try coconut whipped cream for a healthier frosting option.
If you want gluten free frosted sugar cookies, make these recipe substitutions:
- 3 cups all-purpose flour: substitute 3 cups 1:1 gluten free flour or 3 cups sorghum flour.
Baking powder, baking soda, butter, greek yogurt, egg, and vanilla extract in the cookie are all gluten free ingredients.
TIPS FOR MAKING THE BEST EVER LOFTHOUSE STYLE FROSTED SUGAR COOKIES
MAKE SURE TO USE A BAKING MAT OR PARCHMENT PAPER. This will prevent the soft fragile cookies from sticking to the tray.
LET BUTTER STAND AT ROOM TEMPERATURE FOR 1 HOUR BEFORE MAKING COOKIES. Soft butter blends much more evenly into cookies.
ROLL COOKIES INTO BALLS AND PRESS IN YOUR HANDS. Get the perfect cookie every time without having to use a rolling pin! See pictures below.
DO NOT OVER BAKE COOKIES!! They will not look done on top but they are. If you bake them till golden brown, you will get a hard cookie.
Frequently asked questions about making the softest best frosted sugar cookie in the world!
Yes! If you want a lighter treat, skip the frosting, or put thinner frosting on top. You can also use my coconut whipped cream recipe for a healthier frosting option.
HOW TO MAKE SOFT LOFTHOUSE STYLE FROSTED SUGAR COOKIES WITHOUT SOUR CREAM
My lofthouse frosted sugar cookie recipe is much easier to make than you would think! Make sure to read my tips above first!!
Make lofthouse style cookies right at home with these frosted cake-like sugar cookies!
Always start by preheating your oven. An evenly warm oven is necessary for perfect baked goods. Preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper or use a baking mat.
In a medium sized bowl, sift together the flour, baking powder, and baking soda. Set this aside.
Next, beat the softened butter with the egg, vanilla greek yogurt, sugar and vanilla extract.
Add your dry ingredients to your wet ingredients and mix. I like to use a wooden spoon when I bake cookies, it feels really authentic to me.
Mix your batter very well so that it comes together as a thick dough.
Roll the dough into a ball in your hands. Press the dough together between your hands until it is flat.
Some people like to roll theirs out on a floured surface, or press the dough onto the cookie sheet with the bottom of a glass. But, I found that I like the results of this method best!
I baked mine 8 at a time for 6 minutes. They will look like they aren't done at 6 minutes, but if you leave them to cool on the baking tray, the centers will finish cooking.
Make sure you don't over bake them! Over baking them will result in hard cookies.
Transfer the cookies to a wire rack for decorating.
I made my frosting with ½ cup butter, ½ teaspoon vanilla extract, 2 tablespoons of vanilla soy milk, and 2 cups of powdered sugar.
If you like your frosting extra fluffy, add more powered sugar!
Perfect lofthouse style frosted sugar cookie and I've eaten so many of them already !
Look at that perfect texture!!
Looking for more? Try some of these cookies!
- Lemon Zucchini Cookies with Lemon Glaze
- No Bake Cookie Dough Bars
- Almond Flour Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Coconut Flour Sugar Cookie Cutouts
- Healthy Dairy Free Molasses Cookies
- Passion Fruit Macaroons
- 5 Ingredient Pink Meringue Cookies
- Matcha Macarons with Mango Buttercream
- Half Moon Cookies!
If you make this recipe and love it, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card!
Lofthouse Style Frosted Sugar Cookies without Sour Cream
- baking sheet
- silicone baking mat or parchment paper
- Hand held mixer
For the cookie:
- 3 cups all-purpose flour sub gluten free flour, sorghum flour, whole wheat flour, white wheat flour
- ¾ teaspoon baking powder (aluminum free)
- ½ teaspoon baking soda
- ½ cup organic unsalted butter, softened sub vegan butter or unrefined softened coconut oil
- ½ cup vanilla greek yogurt sub unsweetened coconut milk yogurt
- ¾ cup granulated organic raw cane sugar sub coconut sugar, honey, or maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
For the frosting:
- ½ cup butter, softened sub vegan butter
- ½ teaspoon vanilla extract
- 1-2 tablespoon vanilla soy milk sub any other kind of milk
- 1 drop natural red food dye can also use beet root powder
- 2-3 cups powdered sugar more if you want it to be fluffier
- ½ cup rainbow sprinkles
- Get your butter out of the fridge to soften. Preheat the oven to 400 degrees Fahrenheit and line a baking tray with either parchment paper or a silicone baking mat. Set aside.
For the cookies:
- In a medium sized mixing bowl, sift together the flour, baking powder, and baking soda. Set aside.
- In a separate bowl, beat the butter until soft and fluffy. Beat in the yogurt, sugar, egg, and vanilla until well combined.
- Fold the dry ingredients into the wet ingredients until fully incorporated.
- Roll the cookies into balls. In the palm of your hand, press the cookie until it is flat. Place the cookie on the prepared baking sheet. I baked 8 per sheet.
- Bake for 5-7 minutes. They will not look done, but as you let them cool on the cookie tray the centers will finish cooking.
- After they have cooled on the cookie tray, transfer them to a cooling rack as you prepare the frosting.
For the frosting:
- Beat the butter until it is light and fluffy. Add the vanilla extract, soy milk, and food dye.
- Beat in the powdered sugar, starting with 1 cup. Add another cup if you like your frosting to be fluffier.
- Spread the frosting on the cookies and top with rainbow sprinkles.
- Store them in an airtight container for up to 4 days at room temperature. They are best if eaten within the first 2 days.