Soft Frosted Sugar Cookies Recipe - Allrecipes.com
Soft Frosted Sugar Cookies Recipe
  • READY IN 1 hr

Soft Frosted Sugar Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr

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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Footnotes

  • Cook's Note:
  • I find it better to use round shapes or large shapes without a lot of detail to make the cookie stay soft.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 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.

 
Most Helpful Critical Review
Dec 12, 2012

My review based on the following modifications: Butter (not margarine) & 1/2 tsp salt. I really like the texture of the cookies, but the amount of butter in the recipe makes them taste a little like corn bread rather than a sugar cookie (maybe increase the vanilla?) - Also, as others have said you cannot roll these out unless you've refrigerated the dough for at least an hour. Overall, this is a good base recipe for cookies you intend to flavor (orange, cinnamon, etc) but not as an actual, stand-alone sugar cookie.

 

35 Ratings

Nov 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!

 
Nov 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.

 
Dec 06, 2012

This recipe came out EXACTLY like Loft cookies. So soft and delicious! I didn't use the frosting recipe on this page because 3 cups of confectioners sugar sounded like a TON! But none the less, cookies are amazing. Didn't change a thing about the recipe. Highly recommend!

 
Nov 13, 2012

AWESOME!!!I just plopped down 2 Tbls of dough, per cookie, onto a baking sheet and baked them that way ! They are SOOOOO yummy!!!! I will definatley make this recipe over and over again!

 
Dec 19, 2012

I really wanted a cut out cookie, and as written, this is not it. However, I dumped approximately one more cup of flour in, mixed, then refrigerated for 30 minutes or so. That did the trick, they rolled and cut easily then. I also wanted more of a frosting 'glaze', again, as written, this is not it. I was too tired and frustrated to thin the frosting out any further, so I simply spread it on. I did add almond extract to the frosting, as that is what I've enjoyed in frosted sugar cookies in the past. The cookies tasted great!

 
Nov 11, 2012

Really good! I made this recipe, following the review suggestions and because my husband likes sweeter frosting, I added 1/4 cup more powdered sugar and 2 more tbsp of milk. Simple, quick and toddler approved!

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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