Lofthouse Style Frosted Sugar Cookies

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds flavor.

In a stand mixer, add softened butter and granulated sugar, and beat until well combined.

Add sour cream to the butter and sugar mixture and mix until combined.

Add 1 egg and vanilla extract to the mixture and mix well.

Scrape down the bowl and beater to ensure everything is incorporated.

Add flour, salt, baking soda, and baking powder to the mixture and mix until just combined.

Scrape down the sides and give it a final stir to ensure everything is mixed in.

Grab a golf ball-sized amount of dough, roll it into a ball, and flatten it to about 1/2 inch thick or 2 inches in diameter.

Place the flattened dough on an ungreased cookie sheet, spacing them a couple of inches apart.

Bake in a preheated 350°F oven for exactly 8 minutes, checking for light brown on the bottom.

Remove cookies from the oven and transfer them immediately to a wire rack to cool completely.

For the frosting, mix half melted or softened butter with half vegetable shortening in a bowl.

Add vanilla extract and milk to the butter and shortening mixture and stir to combine.

Gradually add 1/4 of the powdered sugar at a time, mixing until smooth before adding more.

Split the frosting into three equal parts and color them with liquid food coloring.

Frost the top of each cookie with the colored frosting, avoiding the sides.

Sprinkle rainbow sprinkles on top of the frosted cookies.

Let the frosted cookies dry for a couple of hours until the frosting hardens.

Store the cookies in an airtight container for up to 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens