Soft Sourdough Frosted Sugar Cookies (Inspired by Lofthouse)
My soft sourdough frosted sugar cookies are so soft they're almost cake-like, inspired by Lofthouse! Especially with the smooth, creamy buttercream frosting on top. They not only taste better but are much better for you than the store-bought options. I hope they replace the soft frosted grocery store cookies in your home like they have in ours!
Ingredients
Cookies
- 1/4 cup Butter salted (room temp)
- 1/2 cup Cane sugar
- 1 Egg (room temp)
- 1/4 cup Sour cream
- 1/4 cup Sourdough discard (aka unfed starter)
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 Tbsp Cornstarch (substitute for arrowroot powder)
- 1/2 tsp Pure vanilla extract
- 1 1/4 cup All-purpose flour
Frosting
- 1/4 cup Butter salted (room temp)
- 2 Tbsp Milk
- 1 cup Powdered sugar
- 1/2 tsp Pure vanilla extract
- Natural food coloring optional
- Naturally colored sprinkles optional
Instructions
- 1 hour before baking this recipe set out the egg and butter to ensure it’s at room temperature.
Make Cookie Dough
- In a large mixing bowl add in room temperature butter and sugar. Cream them together with an electric mixer on low-medium speed until fluffy (about 1 minute).
- Add in the egg and mix on low speed until combined.
- Add in sour cream, sourdough discard, baking powder, baking soda, vanilla extract, and corn starch. Mix on low-medium speed until combined.
- Add in flour and mix until combined on medium speed. Scrape down the sides of the bowl to incorporate any excess flour. The dough will be sticky.
Chill Dough
- Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour OR in the freezer for 30 minutes.
Cut Out Cookies
- When dough is done chilling, preheat the oven to 375 degrees Fahrenheit.
- Take dough out of the bowl and place on a light floured counter. Add a dusting of flour on top of the dough as well so it’s not sticky.
- Roll the dough out until it’s 1/2 inch thick.
- Use a large circle (around 3 inch) cookie cutter to cut out the cookies.
- Ball excess dough up, roll it out to 1/2 inch again and cut out more cookies until dough is used up.
- Place cookies on a parchment lined sheet pan about 1 inch apart.
Bake Cookies
- Bake for 12-14 minutes or until done. Avoid over baking them. If your cookie cutter is a different size baking time may differ.
Make Frosting
- While cookies are baking make the frosting by adding butter, milk, powdered sugar, vanilla, and optional - 5-7 drops natural red (or other color) food coloring to a mixing bowl.
- Use an electric mixer to combine the ingredients and form the butter cream. Set aside for now.
Cool and Frost Cookies
- When cookies are done baking, immediately remove them from the pan and place on a wire cooking rack.
- When cooled spread or pipe buttercream frosting on the cookies and add sprinkles (optional). Enjoy!
Video
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
This recipe is inspired by the cookies Lofthouse makes. But my recipe is not affiliated with or endorsed by the Lofthouse brand.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!