Cakey Sugar Cookies with Frosting
This post is sponsored by Argo® Corn Starch, and I was compensated for the content creation; however, all opinions and recommendations are entirely my own. #AD
Bake the best cakey sugar cookies that are soft, fluffy and perfect for any occasion. Topped with a vanilla buttercream frosting, these cookies taste just like the kind you find at the bakery. They are super easy to make from scratch!
Everyone knows those Lofthouse cookies that are pillowy soft and topped with sweet frosting. But do you know the secret ingredient that promises a super soft texture? Corn starch. I replicated the recipe and found that Argo corn starch yielded the best cakey texture giving you that signature bakery-style bite.
Why This Recipe Works
- Sweet and simple. The recipe uses easy-to-find ingredients and simple steps to create a class soft sugar cookie loved by many.
- Guaranteed cakey texture. The use of Argo corn starch makes each bite pillowy soft!
- Easy to make. The dough comes together quickly without complicated steps. The technique is approachable for bakers of all skill levels.
- Versatile. Change the frosting color and sprinkles to fit any holiday or special occasion.
- Perfect for entertaining. These frosted cookies make for a deliciously sweet snack when hosting a girls night or birthday parties.
Ingredient Notes
- Flour: Use all purpose flour and be sure to measure it properly using a kitchen scale or the spoon and level method.
- Corn starch: For a guaranteed cakey texture, choose Argo® Corn Starch.
- Baking powder and baking soda: This leavening agent helps the dough rise and spread in the oven. Check that it is fresh and not expired for the best results.
- Butter: Use unsalted butter at room temperature. Different brands of salted butter have various amounts of salt added so it’s best to control the amount yourself by adding it separately.
- Sour cream: To make sure the cookies turn out moist, ¼ cup sour cream is added to the dough (full-fat works best).
- Almond extract: For that signature Lofthouse flavor, almond extract is used.
- Confectioners’ sugar: Also known as powdered sugar, this sweetener is used for the frosting.
- Food dye: Use your favorite color food dye (pink is classic) to color the cookies.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Change the frosting color. Baking a batch of cookies for Christmas? Make the frosting green and add holiday sprinkles! Orange frosting is perfect for fall and Halloween.
Get creative with the sprinkles. When Valentine’s Day rolls around, I like using heart sprinkles on top of the pink frosting. For game day, make the frosting green and add little football sprinkles!
Double the recipe. If you’re baking for a larger group, this recipe doubles easily.
Use a different frosting. These cookies also taste delicious with cream cheese frosting. Beat ½ cup block-style cream cheese with ¼ cup unsalted butter until creamy. Mix in 2 cups confectioners sugar, then 1 teaspoon vanilla extract. Add 1 Tablespoon milk if needed for consistency.
How to Make Cakey Sugar Cookies
- Whisk together the dry ingredients—flour, corn starch, baking powder, baking soda and salt. Set aside.
- Beat the butter and sugar until light and fluffy. Add the sour cream, egg, vanilla and almond extract. Mix until combined.
- Combine the wet and dry ingredients. Mix just until combined. Cover and chill the dough for 1 hour.
- On a lightly floured work surface, roll dough until ¼-inch thick. Use a 2 ½-inch round cookie cutter to cut the dough. Transfer to a parchment-lined baking sheet.
- Bake cookies at 375 F for 8 to 10 minutes or until the edges are set. Cool completely.
- For the frosting, mix together the butter, confectioners’ sugar and pinch fo salt until smooth. Add the vanilla and milk, then mix again. Finally, mix in the food dye. Use an offset spatula to frost the cooled cookies. Add sprinkles and serve.
Expert Tips
Measure the flour properly to prevent dry cookies. The best method is to weigh flour with a kitchen scale for accuracy. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Use corn starch. This is truly the best way to achieve a cakey texture. I prefer Argo® Corn Starch because it’s flavorless and guarantees fluffy baked goods.
Don’t overmix the dough. When combining the dry and wet ingredients, mix just until combined. If the dough is overmixed, the cookies turn out dense and tough.
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. Let it sit at room temperature until soft enough to roll and cut. The frosting can also be kept in an airtight container in the refrigerator for up to 5 days before using. Bring it to room temperature and give it a good stir to make sure it’s smooth before frosting the cookies.
Store cookies in an airtight container at room temperature for up to 5 days. I suggest placing pieces of parchment paper between the layers to help keep the frosting intact.
Freeze baked cookies for up to 3 months. Place frosted cookies on a baking sheet or plate and flash freeze until the frosting is firm, about 1 hour. Wrap stacks of 4 or 5 cookies in plastic wrap, then place in an airtight container to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and serving.
Freeze the dough for up to 3 months. Form dough into a disc and wrap it in plastic wrap, then store in the freezer. Defrost in the refrigerator before letting it rest at room temperature until soft enough to roll and cut into cookies.
Recipe FAQ
Most likely there was too much flour added. Be sure to measure the flour properly using a scale or the spoon and level method. It’s also possible the oven is too hot. Use an oven thermometer to ensure accuracy.
Yes, use a medium cookie scoop or spoon about 1 ½ Tablespoons of dough. Roll into a ball, place on the parchment-lined baking sheet and flatten the ball slightly with the palm of your hand.
If you’re baking in a warm or humid climate, it’s possible the dough got too warm before baking. You can always pop the cut-out cookies in the refrigerator for 10 minutes before putting them in the oven.
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Get the Recipe: Cakey Sugar Cookies with Frosting
Ingredients
Cookies
- 2 cups plus 2 Tablespoons (265 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ Tablespoons Argo® Corn Starch
- ½ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract, optional
Frosting
- ¾ cup (170 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar
- Pinch of salt
- 2-3 Tablespoons milk
- 1 teaspoon pure vanilla extract
- Pink food coloring
- Sprinkles
Instructions
- In a medium bowl, whisk together the flour, Argo Corn Starch, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream, egg, vanilla and almond extract. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Add the flour mixture to the wet ingredients. Mix just until combined (don’t overmix).
- Shape dough into a round disc, wrap in plastic wrap and place it in the refrigerator to chill for 1 hour.
- Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured work surface, roll out the dough until ¼ inch thick. Use a 2 ½-inch circle cookie cutter to cut the dough. Place the cookies on the prepared baking sheet, spacing each about 2 inches apart. Reroll scraps and cut cookies until no dough remains.
- Bake at 375 F for 8 to 10 minutes or until the edges of the cookies are just starting to turn golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting. In the bowl of a stand mixer (or using a hand mixer), beat butter, confectioners’ sugar and a pinch of salt together until smooth and creamy, about 2 minutes. Add 1 Tablespoon milk and vanilla, then mix until combined. Add more milk if a thinner consistency is desired. If using food dye, add 1 drop at a time until desired color is reached.
- Use an offset spatula to spread frosting on top of each cookie. Top with sprinkles and serve.
